CHAPTER VII.

ARTIFICIAL PERFUME-MATERIALS.

Conversion of oil of turpentine into oil of lemons by Bouchardat and Lafont 189

Cumarin, its occurrence and properties 190

Varieties of tonka beans found in commerce 191

Preparation of cumarin from tonka beans; Artificial preparation of cumarin from salicylic acid 192

Synthetical preparation of cumarin; Heliotropin or piperonal and its characteristics 193

Preparation of heliotropin 194

Vanillin; Characteristics of the vanilla 195

Artificial preparation of vanillin 196

Characteristics of vanillin 197

Adulteration of vanillin, and its detection; Nitrobenzol 198

Characteristics of nitrobenzol or oil of mirbane; adulteration of nitrobenzol and its detection 199

Fruit ethers and their characteristics 200

Acetic amyl ether or amyl acetate, its preparation and use; Acetic ether or ethyl acetate and its preparation 201

Benzoic ether or ethyl benzoate and its preparation 204

Butyric ethyl ether or ethyl butyrate; Preparation of butyric acid 205

Preparation of butyric ether 207

St. John's bread or carob as material for the preparation of butyric ether 209

Formic ethyl ether, or ethyl formate and its preparation 210

Nitrous ether or ethyl nitrate and its preparation according to Kopp's method 211

Preparation and use of nitrous ether in England and America 212

Valerianic amyl ether or amyl valerate and its preparation 214

Valerianic ethyl ether; Apple ether; Apricot ether; Cherry ether; Pear ether; Pineapple ether; Strawberry ether; Preparation of fruit essences; Apple essence; Apricot essence 216

Cherry essence; Currant essence; Grape essence; Lemon essence; Melon essence; Orange essence; Peach essence; Pear essence; Pineapple essence; Plum essence 217

Raspberry essence; Strawberry essence 218