Perfumes and their preparation

by George William Askinson

Apple Ether,

prepared by distillation from valerianate of sodium with alcohol and sulphuric acid, and the subsequent addition of certain correctives (see below).

Pear Ether,

also called pear oil, chiefly valerianate of amyl oxide, can be obtained in large quantities from a by-product in the manufacture of potato spirit, namely, amyl alcohol, which is carefully heated in a still with bichromate of potassium and sulphuric acid. The product thus obtained has a very pleasant odor of fine pears and boils at 196° C. (385° F.). But the commercial “pear-essence” is a more complex body (see following table).

Nitrous Ether

is a very volatile liquid boiling at 16° C. (61° F.), which is obtained by distillation of strong alcohol with concentrated nitric acid and rectification of the distillate; it is less used in perfumery than the other fruit ethers.

Fruit ethers, owing to their low price and great strength, are frequently employed in the manufacture of cheap perfumery, in place of essential oils, but more largely for scenting soap.

The so-called raspberry and strawberry ethers consist of mixtures of acetic, pine-apple, apple, and other ethers (see following table), which, combined in certain proportions, really manifest an odor nearly akin to those of the fruits after which they are named.

Fruit Ethers (Fruit Essences).

Table Showing the Ingredients Usually Employed for Preparing Artificial Fruit Ethers (Fruit Essences).