The weekly register. [volume] (Point Pleasant, Va. [W. Va.]) 1862-1909, 1885-07-15
CHEMISTRY iNliovoas
now cornas Brandy /, lEads-Ram Es,
.enss-Ethsr. -FiavsrlnE Estrast..
ff. sf4.t... =. tr...tl 1880 a

AANHANA"
lchicayo Hsralt ihterviev.l
The reporter for half an hour was
cosily quattered in The snug little pr.
yate Office Of a leading chemist. The
man Of science laughed after the re.
porter had related some Of his expert.
ence, and said:
.Bless you, that essence Of coguac
never saw france. How could II, when
CALIFORNIA; brandies and sherries, made
from the genuine grape, sell for SEA
gallon at Wholesale. The essence Of
Cognae Is made from what Is known to
the traile as The oil Of cognac, and the
latter Is one Of the trinmphs OF chemis.
try Why, sir, there Is no more cognac
about II than there Is photographic art
in a COW, but Just think oft, Il Is 80
carefully compounded as to deceive tho
best judges Of the genuine article.
"But what Is II made Of" interrupted
the reporter.
''Oh great many things. First,
the oil Of cognAc Is compound OF
others, chief among which are aCetic
and butyric others. Then there Is the
acetated oxide Of amy, and great
many other ingredients too numerous to
mention. An ounce Of the oil costs
$3.50, and ono dram Of Il Is sufficient
TO make cognac out Of q barrel Of proof
spirits. The essence Of cognac Is q dilu
ton Of the oil, and as such Is inferior,
but II Is easier handled, because IL dos
not eyaporatc so much as the high.grade
oil The essence costs about 90 cents
a pint, aud Il takes Just that quantity
to convert a LRrrel Of proof spirits into
choice cognac The product is aged,
that Is, brought to the riponess Of at
least five years by 0 judicious addition
Of strychnine."
''llOw is ii about the rum essencef'
About the same" replied tho
chemist, with winning smile, "only
that butyriC ether Is tho main cOnstit.;.
ent, because 1t Is more Of q fruity flavor.
Iannin and colChirum also enter into
the ingredients Of essence"
"But what is a man drink, doctorl"
asked tho scribe, ashast.
Pure water, ne boys you will grow
old on that"
as it true that pineapple essence Is
made Of rancid butter qucriel the 70.
porter, who had heard something Of tho
sort.
NO replied the doctor, "tho process
would be too tedious We make pine.
apple, strawberry, raspberry, and other
essences from but, ric ether, which, as |
have said, has very fruity flavor.
But rio acid, as you know, is the oily,
limped fluid contained in all fats, more
or less. II that Is distilled with alcohol !
YOU have butyriC ether. Oman.
THO and acetiC others also make OK.
cellcnt fruit essences. All these others
are made by distilllng alcohol with acids.
The fact Is, there Is no such thing rs es.
sences Of apricot, apple, banana,
pineapple, strawberry, raspberry,
cherry, ounce, par, blackberry and |
such like, made from the fruit. You
can't make them from the fruit, be.
cluse they contain too much water, and |
this fruit juice would DO lost in the pro. |
cess Of making ether, which in turn Is
necessary TO make an essence. Tho only
way to retain the aroma of tho real |
fruit in liquid or semi.liquid form is to
make sirnps-that Is, to express the
Juice, boil 1t with u certain amount Of
sugar, aud preserve it in air tight hot.
tics. But, rs this process costs at least
five times as much as that Of making
cssolces, the latter carries the day.
Seer
Then the purest does not even stand
ashow in temperance drinks" remarked
the reporter.
"Oh, yes" replied the doctor. "Thc
Hayoring extracts Of co.Tcc, chocolate,
vanilla, orange, lemon, wintergrccn,
peppermint, Glove. celery, nutmeg, all.
spice, ginger and almond AFRO true, as a
rule. Most Of these contain sufficient
oily substance to warrant distilation
with alcohol, and others are so cheap
that authorizations woulln pay"
"0rngc and phosphate Is very pop.
rllor iayoring for soda water" sug.
gested the scribe.
Rightly so. was the answer. "But
II people take the phosphate as brain
stimnlAnt they arr sadly mistaken.
Phosphorus, this great brain food, can
not DO taken into the system by miner.
ais, because no mineral will assimilate
with the system; on tho contrary, il
will result in a blockade of tho latter.
Tho phosphorus stimulating tho brain
powers is tho product Of the action Of
tho system on certain food taken, fish
especially"