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Acetic Ether

Essence of Noyau.

Macerate viously mashed them in a stone mortar) in 2 quarts of al cohol for 10 days, being careful to stir or agitate the ingredients daily; filter, and use oz. to flavor 40 gals. of brandy. lb. peach or apricot kernals (having pre- Essence of Vanilla.

The bean of the vanilla plant (Vanilla planifolia) yields an aroma of rare excellence. The finest vanilla is grown in Mexico: the pods, or beans, are about 8½ inches long. An inferior quality is produced in Central America, but the beans are not more than 7 inches long, and are drier and not so pulpy as the true Mexican variety. Vanilla is much esteemed as a flavor by the most successful manufacturers of domestic brandy, and there is no question but that it greatly aids in the perfect imitation of the true Cognac. To prepare this aroma, take 1 oz. vanilla pods, slit them from end to end, so as to lay open the interior, then cut them up in lengths of about 4 inch, and macerate in a pint of alcohol 95°, with occasional agitation for about a month: the tincture thus formed will only require straining through cotton to be ready for use. The above quantity is sufficient to flavor about 150 gals. brandy. (See "Recipe No. 6.") A smaller quantity of the infusion may be made in the same way.

Essence of Pineapple. (See "Butyric Ether.") Acetic Ether.

Acetic ether is colorless, of a grateful odor, and a peculiar, agreeable taste, and undergoes no change by keeping. It is made by distillation from alcohol, sul