6 SA ee 
4il 
published their memoir (Annales de Chimie et de Physique, 
tom. 63, p. 113,) 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 cenanthic acid with cenanthic ether. Having pe- 
rused this paper, Dr. Apjohn felt 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 cenanthic acid and cenanthic 
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 silicum. 
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.. 
