ON SULPHUROUS ETHER. 
151 
hydric ether, holding oil of wine in solution, floated upon the 
ammonia in the first retort, and pure ether, of the same kind, 
floated on the ammonia in the second. 
The ammonia in both retorts gave indications of the pre- 
sence of sulphurous acid, on the addition of sulphuric acid. 
From these results, I inferred that a chemical compound of 
sulphurous acid and hydric ether formed the principal portion 
of the yellow liquid, and might be separated by distillation. 
Accordingly by means of retorts arranged and refrigerated as 
above described, I procured a portion of sulphurous ether, 
which boiled at 44% and which, when agitated with ammonia 
in a bottle, produced so much heat and consequent vapour, as 
to expel the whole contents in opposition to the pressure of 
my thumb. By employing the same distillatory apparatus, I 
subjected 2150 grains of the ethereal sulphurous sulphate of 
etherine to distillation, and obtained 726 grains of sulphurous 
ether, which boiled as soon as the frigorific mixture was re- 
moved from the containing retort. This being redistilled, as 
in a former experiment, so as to receive the product in ammo- 
nia, left in the retort five grains of oil of wine. The resulting 
ammoniacal liquid, saturated with chloride of barium in solu- 
tion, gave a precipitate which, agreeably to the table of equi- 
valents, contained 356 grains of sulphurous acid. 
The residue of the 2150 grains of ethereal sulphate being 
subjected to distillation, raising the temperature from 95°, the 
point at which it had been before discontinued, to 140°, the 
product obtained by means of a refrigerated receiver weighed 
602 grains. This was of course, inferior in volatility to the 
first portion distilled; and, when redistilled, it was found to 
contain a small quantity of oil of wine. In fact, it appears, 
the boiling point of the ethereal sulphurous sulphate rises, not 
only as the ratio of the sulphurous acid lessens, but also as the 
proportion of oil of wine augments. 
The residual liquid being exposed to the heat of a water 
bath at 212°, a very fragrant, and well flavoured oil of wine 
was evolved, and floated upon a quantity of water acidulated 
by sulphuric or sulphovinic acid. 
