posed essence of mustard, while believing himself to be making only allylsulphocyanic ether. These discoveries produced a sensation. Nowadays the chemist possesses the means of creating many other natural essences. Common camphor, essence of bitter-almonds, that of cummin and of cinnamon, which are aldehydes, as we have seen, may be prepared without camphor-leaves or almonds, without cummin or cinnamon. Besides these ethers and aldehydes whose identity with essences of vegetable origin has been proved, there exist, among the new bodies known to organic chemistry, a certain number of products formed by the union of common alcohol or amylic alcohol with different acids, that is to say, of ethers, which have aromatic odors more or less resembling those of some fruits, but as to which it cannot yet be affirmed that the odors are due to the same principles in both cases. However this may be, perfumers and confectioners, more industrious and wide-awake than chemists, have immediately made good use of these properties. Artificial aromatic oils made their first appearance at the World's Fair of London in 1851. There was there exhibited a pear-oil, diffusing a pleasant smell like that of a jargonel, and employed to give an aroma to bonbons. This product is nothing else than a solution of amylacetic ether in alcohol. Apple-oil was exhibited beside the pear-oil, having the fragrance of the best rennets, and produced by dissolving amylvaleric ether in alcohol. The commonest essence was that of pineapple, which is nothing else than ordinary butyric ether. There was observed, too, an essence of cognac, or grape-oil, used to impart to poor brandies the highly-prized aroma of cognac. The product which Was then, and still is, the most important article of manufacture, is the essence of "mirbane," which very closely resembles in its odor that of bitter almonds, and which commerce very often substitutes for the latter. Essence of mirbane is nothing else than nitrobenzine, which results from the action of nitric acid on benzine. Benzine, in turn, is met with among the products of distillation of tar, which also yield the substances used in preparing those beautiful colors called aniline. Besides the essences we have just mentioned, which are gaining an increasing importance in the manufacturing arts, artificial essences of quinces are also prepared, and essences of strawberries, of rum, etc. All these preparations serve, it must be admitted, to give an aroma to the cordials, confectioneries, and sweetmeats, which are so largely sold nowadays. In other words, the products of industry are constantly taking the place of those of Nature more and more. In all these cases, these instances of composition of odorous principles are among the finest triumphs of organic chemistry. The creative power of the chemist is ever widening its range. After the labors of Piria, Wertheim, and Cahours, came those of Berthelot, who has imitated the fatty matters of the animal economy. We are at this moment in progress toward the artificial manufacture of sugar. If we succeed in that, nothing more
