411 



published their memoir (Annales de Chimie et de Physique, 

 torn. 63, p. 11 3,) upon an oleaginous matter, which comes 

 over during the distillation of wine, towards the close of the 

 process, and which they showed to be a mixture of what they 

 denominated oenanthic acid with oenanthic ether. Having pe- 

 rused this paper. Dr. Apjohnfelt satisfied, from the progress 

 he had already made in the investigation, that the buttery 

 matter found in small quantity in ordinary whiskey, and 

 to a much greater amount in the distillers' faints, was in a 

 great measure the same with the substance which the che- 

 mists just named had found to come over during the distil- 

 lation of wine in the production of brandy. A third oil, 

 however, different from the oenanthic acid and oenanthic 

 ether, he soon found to be present ; and while occupied in 

 examining it, his attention was directed by Dr. Kane to 

 the 2nd part of Poggendorf's Annalen for 1837, which 

 contained a paper on the subject of these products, by a 

 German chemist named Mulder. In this paper it is sa- 

 tisfactorily shown that the solid oil of malt and corn spirit 

 is a mixture of the oil of wine of Liebig and Pelouze, 

 with a third substance, which he called oleum siticum. 

 Being thus clearly anticipated as respected the solid oil. Dr. 

 Apjohn observed that he had no motive for further delay ; 

 and he accordingly submitted to the Academy the facts from 

 which he was enabled to conclude that the fluid oil (or amilic 

 alcohol of Cahours) is not, as is generally thought, peculiar 

 to potato spirit, but occurs also in that which is manufactured 

 in this country by the fermentation of a mixture of malted 

 and unmalted grain. 



