APPLICATION OF ORGANIC CHEMISTRY TO PERFUMERY. 
Germany is frequently added to the inferior kinds of rum, is prin- 
cipally used here for flavoring a kind of lemonade (pine-apple 
ale). For this purpose it is however seldom prepared from pure 
butyric acid, but generally by merely saponifying the butter, and 
distilling the soap with concentrated sulphuric acid and alcohol. 
The liquid thus obtained of course contains other ethers besides 
butyric ethers, but it may be used in this state for flavoring. The 
specimen which I analysed appeared however to be the pure ether 
prepared from butyric acid. When decomposed by potash and con- 
verted into a silver salt, it yielded — 
Experiment. Theory. 
55*33 55*38 per cent, of silver. 
The so-called cognac oil and grape oil were sent both by Eng- 
lish, as also French and German exhibitors. They appear to be 
used pretty commonly for imparting the favorite cognac odor to 
low brandies. Unfortunately the specimens exhibited were too 
small in quantity to allow of my instituting an accurate examina- 
tion of these oils. The cognac oil especially was in very small 
quantity ; on the addition of water to the whole of the sample, a 
few drops only separated, and these consisted of a mixture. The 
grape oil is also an amyle compound, dissolved in much alcohol; 
for when treated with concentrated sulphuric acid, the oil, freed 
from alcohol by washing with water, yielded sulphate of amylic 
oxide, which was identified by the analysis of the barytic salt. It 
yielded 45'82 per cent, of sulphate of baryta. 
The crystallized amylo-sulphate of baryta with 2 equivs. of wa- 
ter, analysed by Cahours, and again recently by Kekule, contains 
45*95 per cent, of sulphate of baryta. It is certainly remarkable, 
that w r e see here a body, which on account of its insupportable 
odor is separated from brandy with the greatest care, again ap- 
plied in an altered form to flavor this beverage. 
I must also allude to the artificial oil of bitter almonds. When 
Mitscherlich, in 1834, discovered nitrobenzole, he little thought, 
after twenty years, to find this body in an industrial exhibition. 
He certainly, at that time pointed out the remarkable resemblance 
which the odor of nitrobenzole had to that of oil of bitter almonds: 
but the only sources for obtaining benzole at that time, viz. the 
oil of compressed gas and the distillation of benzoic acid, were 
