I. —Oil of bitter almonds 90 minims Alcohol. 94 per cent, quantity sufficient to make 8 ounces.

II

Oil of bitter almonds 80 minims

Alcohol........... 7 ounces

Distilled water, quantity sufficient to make 8 ounces.

III

Oil of bitter almonds, deprived of its hydrocyanic acid............ 1 ounce

Alcohol........... 15 ounces

In order to remove the hydrocyanic acid in oil of bitter almonds, dissolve 2 parts of ferrous sulphate in 16 parts of distilled water; in another vessel slake 1 part freshly burned quicklime in a similar quantity of distilled water, and to this add the solution of iron sulphate, after the same has cooled. In the mixture put 4 parts of almond oil, and thoroughly agitate the liquids together. Repeat the agitation at an interval of 5 minutes, then filter. Put the filtrate into a glass retort and distil until all the oil has passed over. Remove any water that may be with the distillate by decantation, or otherwise.

Apricot Extract

Linalyl formate......   90 minims

Glycerine........... 1 ounce

Amyl valerianate..... 4 drachms

Alcohol.............   11 ounces

Fluid extract orris... 1 ounce Water, quantity sufficient to make 1 pint.

Apple Extract

Glycerine........... 1 ounce

Amyl valerianate..... 4 drachms

Linalyl formate......   45 minims

Fluid extract orris.... 1 ounce

Alcohol.............   11 ounces

Water, quantity sufficient to make 1