1863 The manufacture of liquors, wines, and cordials

REMARKS ON ETHERS.

61

The operator should avoid, as far as is practicable, the excessive use, either singly or combined, of any aroma, or perfume, that would indicate its own pre- sence ; that this would be an injurious result, must be obvious. In imitating the aroma of brandy, the ethers will be found to be the most valuable. The aro- ma of cordials have been greatly neglected by manu- facturers. Why this should be the case is certainly astonishing, since this addition could be made at an insignificant cost. The consumer of these articles will find it more economical to manufacture them, as the same articles, when found in- commerce, contain adulterations to a greater or less extent, and the chemical preparations particularly, which are made by the manufacturing chemists to suit the low price paid for them, are largely adulterated. The articles in question will be arranged rather with a view to their importance and availability, than to an alphabetical arrange- ment.

GENERAL REMARKS ON ETHERS.

They consist of acetic ether, butyric ether, nitric ether, chloric ether, and sulphuric ether. Owing to their extreme volatility, they should be excluded from the air. Ether, when good, evapo-