1892 Drinks of the world

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 made out of isinglass, gum arabic, gelatine, 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, froth, white of ^gg, Irish moss, or soapwort. The latter gives an excellent head ; but as these 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 / is recommended. Do you want to colour your decoc-