118 Some Experiments on the Distillation 



perty. They now weighed 45 grains, having lost 195 grains 

 by distillation. 



Component parts : Volatile matter 81*25 

 Oxide of carbon 18*75 



100 parts. 



Experiment XXIX. 



Dutch Cheese, 270 grains. — After a distillation, which wa§ 

 attended with the discharge of a watery-coloured smoky 

 flame, a rough sooty coal was found, without any symptoms 

 of welding.- It was salt to the taste, and in distilling emit- 

 ted strong fumes of muriatic acid gas. The coal weighed 

 48 grains, 222 having been lost by distillation. 



Component parts : Volatile matter 82*22 

 Oxide of carbon 17*78 



100 parts.. 



Experiment XXX. 



Scotch Cheese (Dun lop), 300 grains. — This cheese flamed 

 violently during the distillation. The colour of the flame 

 approached near to that of thick oil, and deposited a con- 

 siderable portion of soot. The resulting coal was much 

 shrivelled, possessed nothing of the welding property, and 

 weighed 25 grains, having lost by distillation 275 grains. 

 The colour of this coal was grayish black, and saltish to the 

 taste. ' It was not, however, nearly so pungent as that ob- 

 tained from the Dutch cheese in the former experiment. 

 Component parts : Volatile matter 91 66 

 Oxide of carbon 8*34 



loo parts. 



Experiment XXXI. 



Cheshire Cheese, 300 grains. — The discbarge of flame in 

 the distillation of this cheese was still more violent than in 

 the two former. The coal was reduced to a mere skeleton. 

 The colour brownish black, with a small perception of salt. 

 It weighed 15 grains. Loss 285 grains. 



Component 



