1x6  Flavorings  for  Cod-liver  Oil  Emulsion.  {Am^r0™hr-  ^iJ""' 
taste.  Of  course,  the  placing  of  any  individual  sample  in  such  a  series 
would  vary  somewhat  according  to. the  personal  taste  of  the  observer. 
It  is  not  thought,  however,  that  the  average  observer  would  make  a 
change  in  the  position  of  any  given  sample  of  more  than  one  or  two 
numbers,  so  that  such  an  arrangement  would  give  a  fair  idea  of  the 
relative  values  of  the  flavors  employed.  The  series  thus  arranged 
seemed  naturally  to  divide  itself  into  several  fairly  distinct  groups. 
In  the  first  group  came  oils  of  coriander  and  geranium,  which 
completely  covered,  i.e.,  blended  with  or  drowned,  the  fishy  flavor  of 
the  cod-liver  oil,  so  that  it  was  not  apparent  to  taste  or  smell.  Oils 
of  anise  and  cardamom  (the  latter  in  the  proportion  of  2  c.c.  per 
litre),  also  in  the  same  class,  are  almost  equally  valuable. 
The  second  group  consisted  of  oils  of  bitter  almond,  cloves,  and 
pimenta,  and,  also,  vanillin  (1  Gm.  per  litre).  These  only  partly 
covered  the  taste  and  odor  of  the  cod-liver  oil,  but  were  very  per- 
sistent and  might  prove  of  value  blended  with  some  of  the  flavors  in 
the  first  group. 
The  third  group  contains  oils  of  peppermint,  spearmint,  lemon, 
orange,  and  Ceylon  cinnamon.  These  flavors  stand  out  very  strongly 
and  almost  completely  mask  the  odor,  but  not  the  fishy  taste  of  the 
cod-liver  oil.  In  the  latter  respect  they  are  distinctly  inferior  to 
those  of  the  second  group. 
In  the  fourth  group  stand  oils  of  caraway,  cassia,  sassafras, 
wintergreen,  betula,  and  nutmeg.  These  flavorings  seem  actually  to 
accentuate  the  fishy  taste  of  the  cod-liver  oil !  This  is  particularly 
noticeable  in  the  cases  of  wintergreen  and  nutmeg.  Wintergreen 
flavor  comes  out  strongly  both  in  taste  and  odor,  but  has  no  effect 
whatever  in  drowning  the  fishy  taste. 
Coumarin  was  tried  in  the  proportion  of  1  Gm.  per  litre,  as  it  was 
thought  it  might  have  value  as  a  blend,  but  the  indications  were  very 
unfavorable. 
A  cacao  emulsion  of  cod-liver  oil  has  been  recommended  by  a 
large  manufacturer,  with  the  statement  that  it  is  "  entirely  free  from 
fishy  taste  and  odor."  This  does  not  seem  to  be  quite  true,  and  it 
seems  to  the  writer  that  what  little  disguise  the  preparation  gives 
is  due  mostly  to  aromatics  and  substances  other  than  cacao  which 
it  contains.  A  comparison  of  the  samples  with  others  of  the  series 
will  show,  it  is  believed,  many  better  and  simpler  flavorings. 
