There is another class of substances, which cannot be called either
condiments or spices, but which are extensively employed to render the
taste of food more agreeable. Among these may be noticed (see Case 44)
oil of bitter almonds, vanilla, lemon, orange, and citron peel.
One of the most interesting discoveries of modern chemistry is the nature
of those essences which give the various flavours to fruits. These
“artificial fruit essences” have been so skilfully imitated in the
laboratory of the chemist that they are extensively employed to flavour
confectionery, &c. Examples of these artificially prepared fruit
essences, may be seen in the case.