1863 The manufacture of liquors, wines, and cordials

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- 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. deira, teneriffe, sherry, /port, &c. It is used in the same quantities for wines as for brandies ; to which it is added must be free of grain oil. the spirit

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