AmMJa°rU''i8>79arm }  Artificial  Fruit  Essences,  145 
conveniently  replaced  by  an  alcoholic  solution  of  the  oil  of  orris,  which  has  been 
an  article  of  commerce  for  some  years  past. 
Since  several  very  important  errors  had  crept  into  the  formulas  of  Kletzinsky  as 
published  in  1867,  some  of  which  are,  however,  readily  corrected,  it  has  been 
thought  best  to  republish  all  the  formulas  from  Wittstein's  "  Vierteljahresschrift," 
xvi,  p.  268.  These  formulas  are  given  in  parts  by  measure  for  100  parts  of  alcohol, 
and  whenever  acids  are  used,  they  are  to  be  previously  dissolved  in  alcohol. 
Essence  of  Apple. — Aldehyd,  2  parts  ;  chloroform,  acetic  ether,  nitrous  ether  and 
oxalic  acid,  each  1  part ;  glycerin,  4  parts  5  amyl-valerianic  ether,  10  parts. 
Essence  of  Pear. — Acetic  ether,  5  parts  ;  amyl-acetic  ether  and  glycerin,  each  2  parts. 
Essence  of  Cherry  — Benzoic  ether,  acetic  ether,  each  5  parts  ;  glycerin,  3  parts  ; 
cenanthic  ether  and  benzoic  acid,  each  1  part. 
Essence  oj  Black  Cherry. — Benzoic  ether,  5  parts;  acetic  ether,  10  parts;  oil  ot 
persico  (peach  kernels)  and  benzoic  acid,  each  2  parts ;  oxalic  acid,  1  part. 
Essence  of  Peach. — Formic  ether,  valerianic  ether,  butyric  ether,  acetic  ether, 
glycerin  and  oil  of  persico,  each  5  parts  ;  aldehyd  and  amylic  alcohol,  each  2  parts  ; 
sebacylic  ether,  1  part. 
Essence  of  Apricot. — Butyric  ether,  10  parts;  valerianic  ether,  5  parts;  glycerin,  4 
parts  ;  amylic  alcohol,  2  parts ;  amyl-butyric  ether,  chloroform,  cenanthic  ether  and 
tartaric  acid,  each  1  part. 
Essence  of  Plum. — Glycerin,  8  parts ;  acetic  ether  and  aldehyd,  each  5  parts  ;  oil 
of  persico,  4  parts ;  butyric  ether,  2  parts,  and  formic  ether  1  part. 
Essence  of  Grape. — CEnantbic  ether,  glycerin,  each  10  parts  ;  tartaric  acid,  5  parts; 
succinic  acid,  3  parts ;  aldehyd,  chloroform  and  formic  ether,  each  2  parts,  and 
methyl-salicylic  ether,  1  part. 
Essence  of  Currant. — Acetic  ether,  tartaric  acid,  each  5  parts ;  benzoic  acid,  suc- 
cinic acid,  benzoic  ether,  aldehyd  and  oenanthic  acid,  each  1  part. 
Essence  of  Strawberry. — Butyric  ether  and  acetic  ether  each  5  parts ;  amyl-acetic 
ether,  3  parts;  amyl-butyric  ether  and  glycerin,  each  2  parts;  formic  ether,  nitrous 
ether  and  methyl-salicylic  ether,  each  one  part. 
Essence  of  Raspberry. — Acetic  ether  and  tartaric  acid,  each  5  parts ;  glycerin,  4 
parts;  aldehyd,  formic  ether,  benzoic  ether,  butyric  ether,  amyl-butyric  ether,  acetic 
ether,  cenanthic  ether,  methyl-salicylic  ether,  nitrous  ether,  sebacylic  ether  and 
succinic  acid,  each  1  part. 
Essence  of  Pineapple. — Amyl-butyric  ether,  10  parts;  butyric  ether,  5  parts; 
glycerin,  3  parts;  aldehyd  and  chloroform,  each  1  part. 
Essence  of  Melon. — Sebacylic  ether,  10  parts;  valerianic  ether,  5  parts;  glycerin,  3 
parts  ;  butyric  ether,  4  parts;  aldehyd,  2  parts  ;  formic  ether,  1  part. 
Essence  of  Orange — Oil  of  o  ange  and  glycerin,  each  10  parts;  aldehyd  and  chlo- 
roform, each  2  parts;  acetic  ether,  5  parts;  benzoic  ether,  formic  ether,  butyric 
ether,  amyl-acetic  ether,  methyl-salicylic  ether  and  tartaric  acid,  each  1  part. 
Essence  of  Lemon. — Oil  of  lemon,  acetic  ether  and  tartaric  acid,  each  10  parts  ; 
glycerin,  5  parts;  aldehyd,  2  parts;  chloroform,  nitrous  ether  and  succinic  acid, 
each  1  part. 
The  different  manufacturers  of  artificial  fruit  essences  doubtless  prepare  them  by 
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