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TEST FOR ALCOHOL IN ESSENTIAL OILS.

J.J.  Bernoulli recommends for this purpose acetate of potash.  When to an ethereal oil, contaminated with alcohol, dry acetate of potash is added, this salt dissolves in the alcohol, and forms a solution from which the volatile oil separates.  If the oil be free from alcohol, this salt remains dry therein.

Wittstein, who speaks highly of this test, has suggested the following method of applying it as the best:—­In a dry test-tube, about half an inch in diameter, and five or six inches long, put no more than eight grains of powdered dry acetate of potash; then fill the tube two-thirds full with the essential oil to be examined.  The contents of the tube must be well stirred with a glass rod, taking care not to allow the salt to rise above the oil; afterwards set aside for a short time.  If the salt be found at the bottom of the tube dry, it is evident that the oil contains no spirit.  Oftentimes, instead of the dry salt, beneath the oil is found a clear syrupy fluid, which is a solution of the salt in the spirit, with which the oil was mixed.  When the oil contains only a little spirit, a small portion of the solid salt will be found under the syrupy solution.  Many essential oils frequently contain a trace of water, which does not materially interfere with this test, because, although the acetate of potash becomes moist thereby, it still retains its pulverent form.

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.

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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.