FORMATION OF ACETIC ETHER. ]£y 



Profiting by the facts detailed in this paper, it appears Preparation ii 

 easy to give a simple and advantageous process for preparing tne fi reat « 

 the crystallized muriate of tin in the large way, yet I have 

 mel with very perplexing difficulties in the attempt to carry 

 it into execution. These however I have at length been able 

 to surmount, and the description of the method I have pur- 

 sued will form the subject of a future paper. 



XIV. 



On the Formation of Acetic Ether hi the Marc of Grapes : by 

 Mr. Derosne*. 



OME years ago we obtained acetic ether by the simple , 



distillation of vinegar on a pretty large scale. This year we Acetic ether 

 , . . s „ l , . . ° . . / formed in the 



had an opportunity or remarking its formation in the marc distillation of 



of grapes, from which the juice had been expressed. We vinegar, 

 were preparing some sirup of grapes, for a trial ; and after 

 the grapes had been bruised, they were subjected to the 

 press, and the squeezed pulp was thrown into a cask. Some and from the 

 days after, accidentally thrusting my hand into it, I found ^ erape/^ 

 it warm and moist ; but what surprised us most was a smell 

 of ether arising from it. Some of it was taken out, pressed, 

 and the fluid distilled in a small alembic. The first pro- 

 duct was in fact pure acetic ether. What came over after- 

 ward contained some likewise, but mingled with weak spi- 

 rit of wine and acetous acid. 



It appears, that tins marc fermented very quickly; that 

 the acetous fermentatiou took place nearly at the same time Theory of its 

 with the spirituous; and that their simultaneous occurrence ornut1011, 

 produced acetic ether. 



Thus this liquid, which, when first discovered, seemed 

 very difficult to be obtained, appears to be formed under Might be ob- 

 circumstances of no unfrequent occurrence; and perhaps, ^ ned iU this 

 if we opportunely availed ourselves of the moment of its 

 spontaneous formation, we might procure it in sufficient 

 quantity, without huvi ig recourse to its artificial forma- 

 tion |. 



* Ann. de CI im. vol. LXVIII, p. 331. 



f In our cider countries the romasse, or refuse of the expressed ' 

 apples, might bt examined for this product. C. 



XV. 



