156 
ARTIFICIAL  FRUIT  ESSENCES. 
strong  taste  of  pine-apple,  if  a  little  citric  or  tartaric  acid  has  been 
added. 
Pear  Oil. — This  is  an  alcoholic  solution  of  acetate  of  amylox- 
ide,  and  acetate  of  ethyloxide.  For  its  preparation,  one  pound 
of  glacial  acetic  acid  is  added  to  an  equal  weight  of  fusel  oil  (which 
has  been  prepared  by  being  washed  with  soda  and  water,  and  then 
distilled  at  a  temperature  between  254°  and  284°  Fahr.)  and 
mixed  with  half  a  pound  of  sulphuric  aid.  The  mixture  is  digested 
for  some  hours  at  a  temperature  of  254°,  by  which  means  acetate 
of  amyloxide  separates,  particularly  on  the  addition  of  some  water. 
The  crude  acetate  of  amyloxide  obtained  by  separation,  and  by  the 
distillation  of  the  liquid  to  which  the  water  has  been  added,  is 
finally  purified  by  being  washed  with  soda  and  water.  15  parts  of 
amyloxide  are  dissolved  with  half  a  part  of  acetic  ether  in  100  or 
120  parts  of  alcohol.  This  is  the  essence  of  pear,  which,  when 
employed  to  flavor  sugar,  to  which  a  little  citric  acid  has  been 
added,  affords  the  odor  of  bergamot  pears,  and  a  fruity,  refreshing 
taste. 
Apple  Oil  is  an  alcoholic  solution  of  valerianate  of  amyloxide. 
It  is  obtained  impure,  as  a  bye  product,  when,  for  the  preparation 
of  valerianic  acid,  fusel  oil  is  distilled  with  bichromate  of  potash 
and  sulphuric  acid.  It  is  better  prepared  in  the  following  manner  : 
— For  the  preparation  of  valerianic  acid,  1  part  of  fusel  oil  is 
mixed  gradually  with  3  parts  of  sulphuric  acid,  and  2  parts  of  water, 
added.  A  solution  of  2\  parts  of  bichromate  of  potash,  with  4|  parts 
of  water,  is  heated  in  a  tubulated  retort,  and  into  this  fluid  the 
former  mixture  is  gradually  poured,  so  that  the  ebullition  is  not  too 
rapid.  The  distillate  is  saturated  with  carbonate  of  soda,  and 
warmed,  when  a  solution  of  3  parts  of  crystallized  carbonate  of 
soda,  2  parts  of  strong  sulphuric  acid,  diluted  with  an  equal  quan- 
tity of  water,  is  added.  The  valerianic  acid  separates  as  an  oily 
stratum. 
One  part,  by  weight,  of  pure  fusel  oil,  is  carefully  mixed  with 
an  equal  weight  of  sulphuric  acid.  The  cold  solution  is  added  to 
\\  parts  of  the  above  valerianic  acid;  the  mixture  is  warmed  for 
some  minutes  (not  too  long  or  too  much)  in  a  water  bath,  and  then 
mixed  with  a  little  water,  by  which  means  the  impure  valerianate 
of  amyloxide  separates,  which  is  washed  with  water  and  carbonate 
of  soda.    For  use  as  an  essence  of  apples,  one  part  of  valerianate 
