O I L 
by fire; but at prefent is in a fiourifhing'ftate, from its 
numerous manufactures. It is eight miles fouth-fouth- 
ealt of Gotha, and fifteen fouth-weft of Erfurt. Lat. 50. 
49. N. Ion. 10. 50. E. 
O'HRENBAU, or Ohrnbau, a town of Bavaria, in 
the bifhopric of Aichftat: fix miles fouth-fouth-eaft of 
Anfpach, and twenty-feven north-weft of Aichftat. 
O'HRICH. See Ehrich (Grofs), vol. vi. 
OHRIN'GEN, or Ohringawe, a town of Germany, 
in the principality of Hohenlohe, on the Ohrn, which 
divides it into Old and New Town. It contains two 
churches, and an hofpital. It is thirty-four miles eaft- 
fouth-eaft of Heidelberg, and thirty-three fouth of Wert- 
heim. Lat. 49.11. N. Ion. 9. 36. E. 
OH'RLE, A town of the duchy of Bremen : three miles 
fouth-weft of Bremervord. 
OHRN, a river of Germany, which runs into the Co- 
che about a mile and a half fouth-weft of Sinderingen. 
OHTAKA'RI I'SLANDS, a clufter of fmall iflands 
on the eaft fide of the Gulf of Bothnia. Lat. 64. 6. N. 
Ion. 23. 26. E. 
OI, a river of Ruffia, which runs into the Enifei in 
lat. 55.16. N. Ion.91. 34. E. 
OI'A, a river of Ruftia, which runs into the Oblkaia 
gulf in lat. 68. N. Ion. 72. 24. E. 
O'JA, a town of Sweden, in the province of Sconen : 
twenty-one miles fouth-fouth-eaft of Lund. 
O'JA, a town of Sweden, in the province of Smaland : 
nine miles fouth-weft of Wexio. 
OI'BO, or Maoibo, one of the Querimba iflands, in 
the Indian Sea, near the coaft of Africa. Lat. 12. 12. S. 
OICH (Loch), a confiderable lake in the county of 
Invernefs, Scotland, is fituated in the great vale of that 
diftriCt, and conftitutes part of the feries of lakes and 
rivers which extend acrofs the whole ifland, from the 
Moray Frith to the Sound of Mull. It is about four 
miles in length, and contains feveral beautiful little 
iflands covered with trees. The banks of this lake rife 
very gradually, and form a feries of fmall bays on each 
fide. From its eaftern extremity ifiues the river Oich, 
which, after a courfe of five miles, difcharges itfelf into 
Loch Nefs, at the diftance of 400 yards from the mouth 
of the river Tarfr. The peninfula between thefe ftreams 
is diftinguilhed as the fite of fort Auguftus. This is a 
regylar fortrefs, defended by four baftions, and has bar¬ 
racks capable of accommodating a garrifon of four hun¬ 
dred men. It is not, however, confidered a place of any 
ftrength, being commanded by the lurrounding hills. 
The rebels ftormed this fort in 1746; but, not deeming 
it of importance to the fuccefs of their caufe, foon again 
abandoned it, after deftroying the greater part of the for¬ 
tifications. 
OI'CHIL, a mountain of Scotland: twelve miles fouth- 
weft of Perth. 
O'JECK, a town of Poland, in the palatinate of San- 
domirz : twelve miles fouth-fouth-weft of Sandomirz. 
O'JEN, a town of Japan, in the ifland of Ximo : twen¬ 
ty-five miles fouth-weft of Awa. 
O'JEN, a town of Spain, in the province of Grenada : 
three miles north ofMarbella. 
OJ'EREN, a lake of Norway, in the province of Ag- 
gerliuus, twenty-four miles long and two wide : ten miles 
eaft of Chriftiania. 
OI'ESTADS, a town of Norway: twenty-four miles 
north-north-eaft of Chriftianfand. 
OI'GNON, a river of France which runs in the Saone 
nine miles fouth of Gray. 
OI'GNY, a town of France, in the department of 
the Cote d’Or: twelve miles fouth of Chatillon fur Seine. 
OJI'O a town of New Navarre: twenty-four miles eaft 
of Cafa Grande. 
OIKOS'PY, f. [from the Gr. oiy.o;, a houfe, and o-kottew, 
to view.] A prediction of future events from accidents 
happening at home. AJh. 
OIL , J. [ael, Sax. oleum , Lat. ihxuv, Gr.] The juice 
O I L 435 
of olives exprefled.—Bring pure olive beaten for the 
light. Ex. xxvii. 20.—Any fat, greafy, unftuous, thin, 
matter.—In moll birds there is only one gland ; in which 
are divers cells ending in two or three larger cells, lying 
under the nipple of the oiY-bag. Derham's Phyf. Theol.— 
Thejuices of vegetables, whether exprefled or drawn by 
the ftill, that will not mix with water.—There are two 
forts of oil; one, which will fwim upon water, as oil 
of annifeed and lavender, which the chemifts call effen- 
tial; and another kind, which probably is mixt with 
falts, and will fink in water, as the oil of guaiacum and 
cloves. Harris .—After this exprefled oil, we made trial of 
a diftilled one; and for that purpofe made choice of the 
common oil, or fpirit. Boyle. 
A curious artift, long inur’d to toils 
Of gentler fort, with combs and fragrant oils, 
Whether by chance, or by fome god infpir’d, 
So touch’d his curls, his mighty foul was fir’d. Young. 
For the properties of oils in general, fee the article 
Chemistry, vol. iv. p. 168 and 333. We fliall now add a 
few mifcellaneous obfervations as to the manner of procu¬ 
ring and of purifying oils. 
Vegetable Oils. — Volatileov effential oils are obtained 
generally from vegetables, and fome varieties from animals. 
They are extracted from the roots, leaves, flowers, feeds, 
and fruits, of vegetables ; but feldom from feeds with two 
cotyledons, which generally afford the fixed oils, while 
the hulk, or cover of the feed, is always more or lefs im¬ 
pregnated with volatile oil, the acrimony of which defends 
in lome degree the rudiments of the young plant from 
the depredations of infeCts. Fixed oils are principally 
procured from the cotyledons of feeds, and fometimes, 
though rarely, from the pulp or flefli of fruits. The ker¬ 
nels of the common nut, the walnut, and the hickory- 
nut, yield an abundance of oil: it is alfo exprefled from 
the feeds of the lint, the rape, the poppy, and the lun- 
flower; and in great abundance from the exterior fub- 
ftance of the olive. All the fixed oils, except the latter, 
are obtained from the cotyledons of feeds; and it is re¬ 
markable that no feed with one cotyledon affords a fixed oil, 
Animal Oil. —All animals, except thofe included in 
the clafs of infeCts, contain oil; the quantity of which, 
as well as its iituation in the body, is fubjeCt to confide¬ 
rable variety. While the fat remains in the living body, 
it is always in a fluid orfemifluid ftate ; but its confidence 
changes, when it is extracted and expofed to the common 
temperature. The oil or fat, inverting the kidneys of 
quadrupeds, is called fuet, or tallow, and is the hardeft 
and moft folid of any; the next in hardnefs is the fat of 
the bones, and that in which the mufcles are imbedded 
is the next in degree : the fat of the hog, called lard, is 
the leaft folid. The fat of birds is feldom fo folid as hog’s 
lard, and in many fpecies is aftually fluid. The fat or oil 
of fifti is almolt always fluid at the common temperature. 
There is alfo fat in the yolk of eggs, which may be ex- 
tradled by Ample prefiure, after the yolk has been coagu¬ 
lated by heat. 
Of extracting Oil from different Subftances. 
1. Animal.oil is obtained in its purert ftate byfhredding 
frelh fuet, and liquifying it in boiling water, and then 
parting it through a piece of thin gauze, in order to fepa- 
rate the cellular membrane. Thus purified, its colour is 
yellowilh-white: it is moderately hard, of a mild tafte, 
and almoft deftitute of odour or flavour; it is combuftible, 
like the fixed vegetable oils, and agrees with thefe in the 
changes produced upon it by the alkalies and other che¬ 
mical re-agents. All the animal oils belong to the clafs 
of undtuous or fat oils, none of them being either drying 
in themfelves, or capable of. becoming fo by means of li¬ 
tharge and other fubftances. Fat, expofed to dry diftil- 
lation, when it acquires the temperature of about 400 0 , 
emits a white acrid and difagreeable vapour : as the heat 
increafes, fome of the oil comes over into the receiver, 
and 
