nitric acid by evaporation in a chloride of zinc bath.  The white flocks frequently found in the acid liquid, which are probably fatty acids, are separated by filtration.  The filtrate is mixed with spirit, and long digested in a gentle heat, by which a fluid is formed, which has the agreeable odor of quince in the highest degree, and may be purified by distillation.  The spirituous solution of pelargonic ether may also be profitably prepared from oleic acid, according to Gottlieb’s method.—­Journal fuer Praktische Chemie.

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PREPARATION OF RUM-ETHER.

Take of black oxide of manganese, of sulphuric acid, each twelve pounds; of alcohol, twenty-six pounds; of strong acetic acid, ten pounds.  Mix, and distil twelve pints.  The ether, as above prepared, is an article of commerce in Austria, being the body to which rum owes its peculiar flavor.—­Austrian Journal of Pharmacy.

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ARTIFICIAL FRUIT ESSENCES.

BY FEHLING.

Pine-apple Oil is a solution of one part of butyric ether, in eight or ten parts of alcohol.  For the preparation of this ether, pure butyric acid must be first obtained by the fermentation of sugar, according to the method of Bensch.  One pound of this acid is dissolved in one pound of strong alcohol, and mixed with from a quarter to half an ounce of sulphuric acid; the mixture is heated for some minutes, whereby the butyric ether separates as a light stratum.  The whole is mixed with half its volume of water, and the upper stratum then removed; the heavy fluid is distilled, by which more butyric ether is obtained.  The distillate and the removed oily liquid are shaken with a little water, the lighter portion of the liquid removed, which at last, by being shaken with water and a little soda, is freed from adhering acid.

For the preparation of the essence of pine-apple, one pound of this ether is dissolved in 8 or 10 pounds of alcohol. 20 or 25 drops of this solution is sufficient to give to one pound of sugar a 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 amyloxide, 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 deg. and 284 deg.  Fahr.), and mixed with half a pound of sulphuric acid.  The mixture is digested for some hours at a temperature of 254 deg., 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.  Fifteen parts of acetate 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 or syrup, to which a little citric or tartaric acid has been added, affords the flavor of bergamot pears, and a fruity, refreshing taste.