Fruit Essences (Artificial)

These remarkable products first attracted attention at the Exhibition of 1851. To speak somewhat generally, they are mixtures of amylic, butyric, pelargonic, valerianic, and other ethers, in alcohol. By judicious mixture, the flavour of almost any fruit can be more or le perfectly imitated. The artificial e ences are generally coloured to represent the juice of the fruit from which they are supposed to be derived. The ESSENCE OF JARGONELLE PEAR and the ESSENCE OF APPLE , which are, perhaps, the best of all the artificial e ences, are respectively formed from the ACETATE and VALERIAN ATE OF AMYLE . See Amyle, E ence , .