47 / 308
BUTYRIC
ETHER.
55
oil
f
wine,
as
this
is
the
article
that
imported
bran-
di/$
are
indebted
to
for
their
aroma,
and
it
is
the
//
;rfume
that
we
are
endeavoring
to
imitate.
The
objections
to
be
urged
against
the
oil
of
wine
Dy
the
manufacturer
are,
the
high
price,
and
almost
ill
that
is
found
contains
extensive
adulterations.
And
now
it
is
rarely,
if
ever,
used,
having
found
so
very
many
excellent
substitutes.
But
in
the
manu-
facture
of
brandy
on
a small
scale,
oil
of
wine
is
preferable,
and
also for
the
imitation
wines,
viz.
ma-
deira,
teneriffe,
sherry,
/port,
&c.
It
is
used
in
the
same
quantities
for
wines
as
for
brandies
;
the
spirit
to
which
it is
added
must
be
free
of
grain
oil.
The
oil
of
wine
is
highly
useful
in
bottling
imitated
wines
arid
brandies,
for
these
packages
are
examined
with
greater
scrutiny
than
they
would
otherwise
be.
It
is
also
used
in
the
fancy
whiskeys,
when
they
are
put
up
in
small
packages.
BUTYRIC
ETHER
Is
formed
by
the
saponification
of
rancid
butter
by
the
aid
of
alkali,
and
then
distilled
with
sulphuric
acid.
This
ether
has a
strong
odor
of
pineapples,
and
is
used
for
making
pineapple
ale,
which
con-
sists
in
adding
from
four
to
six
ounces
of
ether
to
a
hundred
gallons
of
common
ale.
Also
for
pineapple