﻿WITH 
  SULPHUROUS 
  ACID. 
  357 
  

  

  with 
  the 
  oil, 
  or 
  acquires 
  oxygen 
  sufficient 
  to 
  convert 
  it 
  into 
  sulphuric 
  

   or 
  hyposulphuric 
  acid. 
  

  

  Those 
  essential 
  oils 
  which 
  contain 
  oxygen, 
  are 
  most 
  affected 
  by 
  the 
  

   action 
  of 
  sulphurous 
  acid. 
  

  

  Both 
  the 
  oils 
  of 
  cloves 
  and 
  cinnamon, 
  after 
  admixture 
  with 
  sulphu- 
  

   rous 
  ether 
  and 
  subsequent 
  distillation, 
  gave, 
  on 
  analysis, 
  precipitates 
  of 
  

   sulphate 
  of 
  barytes. 
  In 
  the 
  case 
  of 
  cloves, 
  the 
  precipitate 
  amounted 
  to 
  

   one-seventh 
  of 
  the 
  whole 
  weight. 
  

  

  By 
  distilling 
  camphor 
  with 
  alcohol 
  and 
  sulphuric 
  acid, 
  I 
  obtained 
  a 
  

   yellow 
  liquid, 
  which, 
  by 
  washing 
  with 
  ammonia 
  and 
  evaporation, 
  in 
  

   order 
  to 
  get 
  rid 
  of 
  the 
  sulphurous 
  ether, 
  yielded 
  an 
  oil. 
  The 
  oil, 
  by 
  

   standing, 
  separated 
  into 
  two 
  portions, 
  one 
  solid, 
  the 
  other 
  liquid. 
  The 
  

   solid 
  portion 
  resembled 
  camphor 
  somewhat, 
  in 
  smell, 
  but 
  differed 
  from 
  

   it 
  by 
  melting 
  at 
  a 
  much 
  lower 
  temperature, 
  becoming 
  completely 
  fluid 
  

   at 
  175°. 
  

  

  I 
  found 
  that 
  the 
  essential 
  oils 
  of 
  cinnamon 
  and 
  cloves 
  possessed 
  an 
  

   antiseptic 
  power, 
  quite 
  equal 
  to 
  that 
  of 
  kreosote, 
  and 
  that 
  their 
  aqueous 
  

   solutions, 
  when 
  sulphated, 
  were 
  even 
  superior 
  to 
  similar 
  solutions 
  of 
  

   that 
  agent. 
  

  

  One 
  part 
  of 
  milk 
  mingled 
  with 
  four 
  parts 
  of 
  a 
  saturated 
  aqueous 
  

   solution 
  of 
  the 
  sulphated 
  oil 
  of 
  cloves, 
  remained 
  after 
  five 
  days 
  sweet 
  

   and 
  liquid, 
  while 
  another 
  portion 
  of 
  the 
  same 
  milk 
  became 
  curdled 
  and 
  

   sour 
  within 
  twenty-four 
  hours. 
  Having 
  on 
  the 
  2d 
  day 
  of 
  July 
  added 
  

   two 
  drops 
  of 
  oil 
  of 
  cinnamon 
  to 
  an 
  ounce 
  measure 
  of 
  fresh 
  milk, 
  it 
  re- 
  

   mained 
  liquid 
  on 
  the 
  11th; 
  and, 
  though 
  it 
  finally 
  coagulated, 
  it 
  conti- 
  

   nued 
  free 
  from 
  bad 
  taste 
  or 
  smell 
  till 
  September, 
  although 
  other 
  por- 
  

   tions 
  of 
  the 
  same 
  milk 
  had 
  become 
  putrid. 
  A 
  half 
  ounce 
  of 
  milk, 
  

   to 
  which 
  a 
  drop 
  of 
  sulphurous 
  oil 
  of 
  turpentine 
  had 
  been 
  added, 
  re- 
  

   mained 
  free 
  from 
  coagulation 
  at 
  the 
  end 
  of 
  two 
  days, 
  while 
  another 
  

   portion, 
  containing 
  five 
  drops 
  of 
  pure 
  oil 
  of 
  turpentine, 
  became 
  curdled 
  

   and 
  sour 
  on 
  the 
  next 
  day. 
  

  

  A 
  number 
  of 
  pieces 
  of 
  meat 
  were 
  exposed 
  in 
  small 
  wine 
  glasses, 
  with 
  

   water 
  impregnated 
  with 
  solutions 
  of 
  the 
  various 
  essential 
  oils. 
  Their 
  

   antiseptic 
  power 
  seemed 
  to 
  be 
  in 
  the 
  ratio 
  of 
  their 
  acridity. 
  The 
  

   milder 
  oils 
  seemed 
  to 
  have 
  comparatively 
  little 
  antiseptic 
  power, 
  un- 
  

  

  