I7K1XRICII KOSE OX .ETHERIFICATIOX. 381 



jilher ; for sis soon as the slightest trace of oil of wine is evident 

 in the formation of the aether, a corresponding trace of sulphur- 

 ous acid is disengaged, the quantity of which becomes more 

 considerable if olefiant gas is formed. The production of sul- 

 ]ihurous acid stands therefore in definite connexion with that 

 of the oil of wine and olefiant gas. Since the origin of these 

 two bodies takes place only at a high temperature, especially 

 that of the olefiant gas, these substances undoubtedly owe their 

 origin to a similar action of sulphuric acid on fether, as this acid 

 exerts on other bodies of organic origin at high temperatures. 

 Tlie sulphuric acid is coloured black by these, at the high tem- 

 perature, with the evolution of sulphurous acid and separation 

 of a carbonaceous substance ; the same also takes place in the 

 distillation of aether, when continued to the production of oil of 

 wine and olefiant gas. 



The origin of this coally matter, which has recently been 

 examined by Erdmann and Lose*, stands therefore in connexion 

 with that of the sulphurous acid, oil of wine, and olefiant gas ; 

 consequently the formation of this body is the result of another 

 process, which very likely has nothing to do with the formation 

 of the aether. 



When therefore aether is prepared from a mixture of sulphuric 

 acid and alcohol at a very low temperature, it is perfectly free 

 from oil of wine ; and, in fact, not a trace of that substance could 

 be observed in the first products which were obtained by the 

 above distillations, not only in those that were performed in the 

 water-bath, but also in those which were carried on at a gentle 

 heat in the sand-bath. Even the last products appeared to be 

 perfectly fi-ee from it ; but if a considerable quantity of the aethe- 

 rcal liquid was evaporated on blotting-paper, a very slight smell 

 of it might be discovered, a trace however so insignificant, that 

 individuals not well acquainted with the odour of oil of wine 

 could not perceive it. Moreover, when the distillation was at 

 an end, the residuum in the retort was, it is true, of a dark 

 colour, but not deep [fonce), so that it resembled a brownish 

 vitriol, such as frequently occurs in commerce ; the residue smelt 

 as slightly of sulphurous acid as the distilled aither did of oil of 

 wine. Not a trace of carbonaceous substance was separated. 

 The process by which oil of wine is produced, commences, 



• Poggendovft's Annalev, vol. xlvii. p. 019. 



