FERMENT OILS. 





tiire. It is prepared in quantity from the residue left in the stills, 

 after the distillation of grape-brandy. In distilling this residue, 

 a small quantity of residual alcoholic hydrate distils over at the 

 same time ; this is separated from the ether by being received in a 

 Florentine flask, or an apparatus effecting the same purpose, but 

 constructed to prevent loss by evaporation, as shewn in the 

 annexed illustration : — 



? 



A 



c 



\J 



The condensed liquid flows into the funnel-shaped end of the tube 

 at A, and from there into the flask B, which has previously been 

 filled completely with water, which takes up the alcohol, and 

 causes the compound organic ether, mixed with some alcohol, to 

 rise to the top. The alcoholic hydrate becomes opaque, owing to 

 the separation of the ether. The tube C carries oft* the excess of 

 the alcoholic liquid below. The cooler the condensed liquid is, the 

 more complete is the separation. The ether is drawn off by a 

 pipette and then neutralized by agitation with a weak solution of 

 carbonate of potash, freed from water by a few fragments of 

 chloride of calcium and then re-distilled. It then appears as a 

 mobile, colourless, or slightly yellow liquid, of almost overpowering 

 or stupefying wine-odour. Its intoxicating vinous odour has been 

 compared to that of an empty wine-cask. It is lighter than water, 

 and boils at about 500^ Fahr. It is very sparingly soluble in 

 water, but freely soluble in alcohol. Its sp. gr. is about 0-862. It 

 is not pure (Enanthic ether but a very complex body, containing 

 many other ethers, accoi'ding to the nature of the wine it is derived 

 from, and according to slight variations in process of manufacture. 

 This, and other oils of this nature, should be kept dissolved in 

 alcohol, in order that the full flavour be retained. It is used for 



