The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1881-07-21
.FLAvoRs.

rusoAO I'll as tne fssence OF Pineapple straw
berry-Cider From No Orchard.
From the New York Sun.
There is mighty little genuine fruit ex.
tract in the strip and extracts Of commerce,
the chemist of q manufacturing house SAID.
pushing aside glass jars, strainers, and re-
torts, so as to make clear place for some
of his books of formulas. Natural flavors.
are both weak and costly. For instance, if
If you sugar down pineapples or strawber-
ries, you get a delightful natural strip, but
your white sugar alone will cost you SO
cents gallon, and the fruit is expensive,
as you know. The flavor is Just at its
proper strength and will not go great ways
in fayoring additions to the sirup; and SO
only small portion of the fruit syrups and
essence of commerce have any fruit about
them. Smell this!"
He unstopped bottle of thin, transparent
liquid. 1t di1fused strong pineapple oder
OF irratating pungency.
+ That" he said, is butyric ether Mixed
with alcohol, it is the pineapple oil of COM
smerce, and it enters into nearly every flavor
manufactured and into most perfumes. It
is extracted from rancid fat. The tallow
oil which is the basis of artificial butter will
furnish it. Another prominent ingredient
OF artificial havors is amyle, which you will
know better by the name Of fuseloil Some
one Of its compounds 90 into the manufac-
tture of the favors of,pineapple. strawberry,
raspberry, apricot, pearl, orange and apple.
Compounds Of methyl, ali extract of coal
tar, are also much used. Succinic acid OBJ
tained from amber; ,sebacic acid, extracted
from fat; and benzoic acid, originally ex-
tracted from a vegetable resin, but now
made from naphthaline, oal-oil product,
are also much used in various shapes.
Formic acid, anotheringredient, was origin
ally obtained from ants, and hence it's name
is derived from the Latin word for ant,
formicia. But it is now manufactured arti-
fcially. Chloroform goes into some havors,
notably grape essence, and oxalic acid goes
into the bloom OF gooseberry, apricot, lem
on, and apple. Tartaric acid is also largely
used. Most of these substances are used
in the form of others, and their strength
of Odor Is due to their exceeding volatility. !"
Are not such compounds injurious?'
Not when Used simply for haroring
purposes" was the answer. sThe reason
why they must be used to initiate natural
fiavOrs with such success is doubtless due
to the fact that the favors of the natural
fruits are due to their presence. Butyric
acid is naturally present in the pineapple,
tartar1c acid In wine, citric acid in lemons
and oxalic acid in gooseberries. While ar
tihcial havOrs or essences would be poison
GUS, taken in large quantities, it does not
follow that their use as flavors is injurious
any more than that almonds should not be
eaten because their concentrated extract is
poisonous. iGa
As matter Of fact, soda water fayors
and candy favors are almost invariably ar
tifcial; and the bouquet and flavor of many
bottle of wine is due to the various amyle
or fussel oil others. -
II remember" he continued, seeing
some time ago an anecdote about French
wine seller, who said to his son: Always
remember, my son, that wine may be made
from anything, even grape juice have
thought the same thing often when have
drunk the sweet cider of commerce.
| OF course there is sweet cider that is made
from apple juice, and it may be kept from
getting hard by the addition Of bisulphite OF
lime. But there are immense quantities of
sweet cider sold that are perfectly innocent
of apple juice, and there are plenty Of re-
| cipts for making it. People that know
what good orchard cider is, are not likely
| to drink much of the manufactured cider,
and If they did it would not hurt them,
although would not like to drink cider
made from this recipe.
The chemist showed the reporter trade
recipe for cider, which called for honey,
catechu IAN astringent resin), alum yeast,
bitter almonds. cloves, burnt sugar, and
alcahol. The recipe adds;:aH too sweet,
add sulphuric acid to suit the taste.
"Sulphuric acid, he said, is not health
full article Of diet; but, as said before, a
thing may be perfectly innocuous in di-
luted shape and a very small quantity that
L., - ~ nkol
Odd, isn't it, that delicate favors and per-
fumes should come from the refuse Of the
abattoir and coal-oil distillery? But a
great many pleasant things have humble
origins"