496  Nitro-Benzole  in  Alcoholic  Beverages.  {Am'^\^7.m' 
slightly  possesses  the  above-mentioned  smell,  but  by  no  means  to  such 
an  extent  as  the  sample  I  had  for  analysis,  on  which  this  quality  was 
considered  an  important  proof  of  its  being  the  genuine  article. 
As  to  the  origin  of  this  smell,  it  must  be  remembered  that  the  kernels 
of  cherries  contain  amygdalin,  C20H27NOn,  which,  through  fermenta- 
tion caused  by  the  nitrogenous  emulsin,  splits  up  into  sugar,  C6H1206, 
hydride  of  benzole  or  oil  of  bitter  almonds,  C7HeO,  and  hydrocyanic 
acid,  HCN,  taking  up  at  the  same  time  two  molecules  of  water,  H20, 
according  to  the  following  equation  : 
C20H27NO11+2HaO=2C6H12O6+C7H6O+HCN. 
Hence  this  characteristic  smell. 
On  subjecting  my  sample  to  a  preliminary  examination,  I  at  once 
suspected  an  adulteration  with  nitro-benzole,  which  suspicion  was 
proven  to  be  correct  by  the  further  proceeding  of  the  analysis. 
250  cc.  were  subjected  to  distillation,  the  retort  being  heated  in  a 
water-bath  and  the  vapors  conducted  through  a  Liebig's  condenser. 
The  distillate  chiefly  consisted  of  alcohol,  while  the  residue  in  the  retort 
became  turbid  and  milky  as  soon  as  the  last  traces  of  alcohol  distilled 
off.  At  the  same  time  it  strongly  exhibited  the  smell  previously 
alluded  to.  A  measured  portion  of  the  residue  was  shaken  with  ether, 
which  on  settling  formed  two  distinct  and  perfectly  clear  strata  of 
liquid.  The  upper  one  was  drawn  off  and  evaporated  on  a  watchglass, 
leaving  a  yellow,  oily  liquid,  which  was  identified  as  a  mixture  of  nitro- 
benzole,  C6H5N02,  and  fusel  oil  or  amylalcohol,  C5HnO.  A  further 
separation  of  these  two  may  be  effected  by  fractional  distillation,  for 
which  purpose,  however,  a  larger  quantity  of  the  original  quantity  must 
be  taken. 
Nitrobenzole — essence  of  mirbane — C6H5N02,  is  formed  by  the 
action  of  nitric  acid  on  benzole,  C6H6,  one  of  the  so-called  light  oils 
obtained  on  distilling  coal  tar.  Its  formation  is  illustrated  by  the  fol- 
lowing equation:  C6H6-j-HN03=C6H5N02  and  H20.  It  has  so 
far  only  been  used  in  the  manufacture  of  anilin  and  its  dyes,  cheap 
fancv  soaps,  and  for  the  adulteration  of  oil  of  bitter  almonds,  C7H60. 
Its  application  for  flavoring  liquors  was  entirely  new  to  me.  It  is 
easily  recognized  by  its  behavior  to  an  alcoholic  solution  of  potassa,  as 
well  as  by  its  conversion  into  anilin  and  the  subsequent  production  of 
color-reactions. 
If  an  alcoholic  solution  of  potassa  is  added  to  nitro-benzole,  the  latter 
