The Collaborative International Dictionary of English v.0.48:

Amyl alcohol \Am"yl al"co*hol\ (Org. Chem.)
   Any of eight isomeric liquid alcohols (C5H11.OH),
   transparent, colorless liquids. It is the hydroxide of amyl.
   Also called amylic alcohol. The amyl alcohol obtained from
   fusel oil is mostly isoamyl alcohol (3-methyl-1-butanol or
   1-hydroxy-3-methylbutane), with some sec-amyl alcohol
   (2-methyl-1-butanol or 2-pentanol), and has a
   characteristic peculiar odor. Other than n-amyl alcohol
   (also called 1-pentanol) the other isomeric pentanols are
   not usually refered to as amyl alcohol. The amyl alcohol
   mixture in fusel oil forms a colorless liquid with a peculiar
   cough-exciting odor and burning taste. It is used as a source
   of amyl compounds, such as amyl acetate, amyl nitrite, etc.
   [Webster 1913 Suppl. +PJC]

The Collaborative International Dictionary of English v.0.48:

Amylic \A*myl"ic\, a. (Chem.)
   Pertaining to, or derived from, amyl; as, amylic ether.
   [1913 Webster]

   Amylic alcohol (Chem.), same as amyl alcohol.

   Amylic fermentation (Chem.), a process of fermentation in
      starch or sugar in which amyl alcohol is produced.
      --Gregory.
      [1913 Webster]