329 / 374
DRINKS.
329
At
every
turn,
in
all
these
drinks,
are
chemicals
used.
Do
you
want
the
flavour
of
the
luscious
Jargonelle
pear
?
hey,
presto
!
There
it
is
for
you
in
a
spirituous
solution
of
Acetate
of
Amyl,
made
by
distilling
potato*
spirit
with
Oil
of
Vitrol
and
Acetate
of
Potash,
at
least
this
gives
a
fine
fruity
flavour,
but
to
bring
out the
true
Jargonelle
taste
it
must
be
mixed
with
six
times
its
bulk
of
spirits
of
wine
[Mem.
for
Teetotallers).
The
taste
of
apples
can
be
counter-
feited
by
mixing
Amylic
Ether
(potato
ether)
and
Valerianic
Acid,
which
latter
is
mad'e
by
substituting
Bichromate
of
Potash
for
Acetate
of
Potash,
and
largely
added
Alcohol.
The
delicious
aroma
of
the
Pine-apple
is
made
from
Butyric
Acid,
mixed
with
ordinary
ether,
and
dissolved
in
Alcohol.
Indeed
with
compounds
of
the
Ethyls,
Methyls,
and
Amyls,
all
the
bouquets
contained
in
wines
or
spirits
can
be
obtained.^
Does
your
chemical
compound
look
flat
and
dull
when
poured
out
?
lo
!
you
can
produce
a
"
head,"
or
froth,
made
out
of
isinglass,
gum
arabic,
gelatine,
white
of
^gg,
Irish
moss,
or
soapwort.
The
latter
gives
an
excellent
head
;
but
as
these
frothing
mixtures
detract
from
the
keeping
of
the
chemical
drink,
yet
another
chemical
has
to
be
used
as
an
anti-
septic,
and
Salicylic
Acid,
made
from
Carbolic
Acid,
is
recommended.
Do
you
want
to
colour
your
decoc-
tions
?
There
is
a
wide
range
of
tints
for
you
to
choose
from,
from
the
harmless
burnt
sugar
to
the
^
Beware,
however,
of
one
compound
ether,
which
gives
the
taste
of
cinnamon,
and
is.
Ethyl
Perchlorate.
This
rnxxinxQ
h
explosive
/ 1 /