For the preparation of different fruit essences Kletzinsky[10] gives the following directions. The figures indicate additions in cubic centimeters to 1 liter of rectified alcohol of 90 per cent.:—
Apple essence.—Chloroform 10, nitrous ether 10, aldehyde 20, acetic ether 10, valeric amyl ether 100, oxalic acid[11] 10, glycerin 40.
Apricot essence.—Chloroform 10, butyric ether 100, valeric ether 50, peach oil 10, amyl alcohol 20, butyric amyl ether 10, tartaric acid[11] 10, glycerin 40.
Cherry essence.—Acetic ether 50, benzoic ether 50, peach oil 10, benzoic acid[11] 10, glycerin 30.
Currant essence.—Aldehyde 10, acetic ether 50, benzoic ether 10, grape-seed oil 10, tartaric acid[11] 50, succinic acid[11] 10, benzoic acid[11] 10.
Grape essence.—Chloroform 20, aldehyde 20, formic ether 20, grape-seed oil 100, wintergreen oil 10, tartaric acid[11] 50, succinic acid[11] 30, glycerin 100.
Lemon essence.—Chloroform 10, nitrous ether 10, aldehyde 20, acetic ether 100, oil of lemons 100, tartaric acid[11] 100, succinic acid[11] 10, glycerin 50.
Melon essence.—Aldehyde 20, formic ether 10, butyric ether 40, valeric ether 50, glycerin 30.
Orange essence.—Chloroform 20, aldehyde 20, acetic ether 50, formic ether 10, butyric ether 10, benzoic ether 10, wintergreen oil 10, acetic amyl ether 10, orange-peel oil 100, tartaric acid[11] 10, glycerin 100.
Peach essence.—Aldehyde 20, acetic ether 50, formic ether 50, butyric ether 50, valeric ether 50, peach oil 50, amyl alcohol 20, glycerin 50.