PHARMACY. 
properties tliey do not differ very remark- 
ably from tlie volatile oils, and are princi- 
pally distinguished from them by their un- 
pleasant, pungent smell, and rough, bitterish 
taste. The following are the chief ; 
Oleum petrolei, oil of bitumen, or tar. 
Oleum succini, oil of amber, which is af- 
terwards rectified. 
Oleum aniraale, animal oil, obtained from 
hartsliArn, which also is rectified by being 
again distilled with water. 
Class IX. Spiritus Distillati. Distilled 
Spirits. 
The flavour and virtues of distilled waters 
are owing, as observed in the preceding 
chapter, to their being impregnated with a 
portion of the essential oil of the subject 
from which they are drawn. Alcohol, con- 
sidered as a vehicle for these oils, has this 
advantage above water, that it keeps all the 
oil that rises with it perfectly dissolved into 
an uniform limpid liquor. 
Nevertheless many substances, which, on 
being distilled with water, impart to it 
their virtues in great perfection ; if treated 
in the same manner with alcohol, scarcely 
give over to it any smell or taste. The 
cause of this difference is, that alcohol is 
not susceptible of so great a degree of heat 
as water. It is obvious, therefore, that 
substances may be volatile enough to rise 
with the heat of boiling water, but not with 
that of boiling alcohol. 
Thus if cinnamon, for instance, be com- 
mitted to distillation with a mixture of alco- 
hol and water, or with a pure proof spirit, 
which is no other than a mixture of about 
equal parts of the two ; the alcohol will 
arise first clear, colourless, and transparent, 
and almost without any taste of the spice ; 
but as soon as the more ponderous watery 
fluid begins to arise, the oil comes freely 
over with it, so as to render the liquor 
highly odorous, sapid, and of a milky hue. 
The proof spirits usually met with in the 
shops are accompanied with a degree of ill 
flavour, which, though concealed by means 
of certain additions, plainly discovers itself 
in distillation. This nauseous flavour does 
not begin to arise till after the purer spiri- 
tous part has come over, which is the very 
time that the virtues of the ingredients be- 
gin also to arise most plentifully ; and hence 
the liquor receives an ungrateful taint. To 
this cause principally is owing the general 
complaint, that.the cordials of the apothe- 
cary are less agreeable than those of the 
same kind prepared by the distiller; tht 
latter being extremely curious in rectifying 
or purifying the spirits (when designed for 
what he calls fine goods) from all unpleasant 
flavour. 
.Spiritus cari carvi, Edin. spirit of cara- 
way. Take of caraway seeds half a pound ; 
diluted alcohol nine pounds. Macerate 
two days in a close vessel ; then pour on as 
much water as will prevent empyreuma, 
and draw off by distillation nine pounds. 
Spiritus carvi, Lond. Dub. spirit of cara- 
way. Take of caraway seeds, bruised, half 
a pound ; proof spirit of wine one gallon ; 
(nine pounds, Dub.) water sufficient to 
prevent empyreuma. Draw off one gallon, 
(nine pounds. Dub.) 
In the same manner is prepared the same 
quantity of spirit from 
Cinnamon, one pound, 
Spiritus lauri cinnamomi, Edin. 
Spiritus cinnamomi, Lond. Dub. 
Peppermint, one pound and a half. 
Spiritus menthae piperitae, Edin. 
Spiritus mentha; piperitidis, Lond. 
Spearmint, one pound and a half) 
Spiritus menthae sativ®, Lond. 
Pennyroyal dried, a pound and a half, 
Spiritus pulegii, Lond. 
Nutmeg, well bruised, two ounces, 
Spiritus myristic® moschat®, Edin. 
Spiritus nucis moschat®. Dub. Lond. 
Pimento, half a pound, 
Spiritus myrti piment®, Edin. 
Spiritus pimento. Dub. Lond. 
The rest belonging to tliis division are 
obtained from 
Lavender, 
Spiritus lavendul®, Lond. 
Spiritus lav. spic®, Edin. 
Rosemary, 
Spiritus rorismarini, Lond. Edin. 
Anise, &c. 
Spiritus anisi compositus, Lond. 
Juniper, &c. 
Spiritus juniperi compositus, Lond. 
Edin. Dub. 
Horse-radish, &c. 
Spiritus raphani compositus, Lond- 
Dub. 
Assafietida, 
Spiritus Ammoni® foetidus, Lond. 
CiAss X. Decocta. Decoctions, 
Decoctions and infusicns differ chiefly in 
the employment of boiling or of cold water. 
At the same time, however, that the in- 
crease of temperature in decootions facili. 
P a 
