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Butyric Ether

phuric and concentrated acetic acid. When pure it will not redden litmus paper. This ingredient is much used in the manufacture of domestic brandy, and as it gives the vinous flavor, and is one of the principal constituents in genuine Cognac, its presence in an imitation of that article is very important.

Acetic ether is not only valuable as a flavor for brandy, but because it neutralizes any fusil oil that may remain in the spirit used as a basis for the liquor. The addition of acetic ether, or, indeed, any of the ethers recommended in our recipes, is not at all prejudicial to the health. Use as recommended in the various recipes given by us. Acetic ether when combined with orris root is used to flavor fine gin; it is also used to flavor rum and whiskey when combined with other ingredients.

Enanthic Ether.

This is the oil obtained towards the end of distillation of fermented liquors, particularly wines, and is considered to be identical with pelargonic acid. It is colorless, and has a powerful, intoxicating, vinous odor, resembling that of an empty wine cask, or a bottle that has been exposed to the air for some time. Its taste is at first slight, but afterwards very acrid. It is soluble in alcohol. This is, also, a constituent of Cognac, and, therefore, important as an ingredient in its imitation. Use oz. for 50 gals.

Butyric Ether.

This ether is readily made by mixing 100 parts of butyric acid with 100 alcohol, and 50 concentrated sulphuric acid, and agitating the mixture for a short time. Butyric ether is sparingly soluble in water, but very so-