The Art of Perfumery, and Methods of Obtaining the Odors of Plants

A still more certain result may be obtained by distillation in a water-bath. All the essential oils which have a higher boiling-point than spirit, remain in the retort, whilst the spirit passes into the receiver with only a trace of the oil, where the alcohol may be recognized by the smell and taste. Should, however, a doubt exist, add to the distillate a little acetate of potash and strong sulphuric acid, and heat the mixture in a test-tube to the boiling-point, when the characteristic odor of acetic ether will be manifest, if any alcohol be present. DETECTION OF POPPY AND OTHER DRYING OILS IN ALMOND AND OLIVE OILS. It is known that the olein of the drying oils may be distinguished from the olein of those oils which remain greasy in the air by the first not being convertible into elaidic acid, consequently it does not become solid. Professor Wimmer has recently proposed a convenient method for the formation of elaidin, which is applicable for the purpose of detecting the adulteration of almond and olive oils with drying oils. He produces nitrous acid by treating iron filings in a glass bottle with nitric acid. The vapor of nitrous acid is conducted through a glass tube into water, upon which the oil to be tested is placed. If the oil of almonds or olives contains only a small quantity of poppy oil when thus treated, it is entirely converted into crystallized elaidin, whilst the poppy oil swims on the top in drops.