ON HEAVY OIL OF WINE. 255 
tion a considerable amount of the preceding product. The lat- 
ter is separated by means of a pipette, and rectified on the 
-water-bath ; two or three treatments of chloride of calcium, 
and a few fractional distillations, suffice to render it perfectly 
pure. 
This product presented all the properties and the composition 
of the chloroform of the methylic series. It is a perfectly 
colorless, highly mobile liquid, with a very sweet taste and a 
most agreeable odor, heavier than water, in which it dissolves 
perceptibly, communicating to it the two preceding properties ; 
it boils at 145°4 F. On analysis it furnished C 1047, H 1-03, 
CI 88-59; theory requires C 10-05, H 0-84, CI 89-11. 
The slight excess of carbon and hydrogen obtained must, I 
think, be attributed to a small quantity of carburet of hydrogen, 
which tenaciously accompanies the chloroform, and from which it 
might perhaps be freed by distillation over sulphuric acid. This 
would at the same time account for the few degrees of difference 
between the boiling point of the substance under consideration 
and that admitted for chloroform. 
I have no doubt that, by modifying the above process, we 
shall succeed in obtaining chloroform at far less expense than 
by the method of preparation generally in use. — London Chem. 
Gaz., Feb. 16, 1852, from Comptes Rendus, Dec. 15, 1851. 
ON THE HEAVY OIL OE WINE. 
By Edward N. Kent. 
Having occasion to use a little of the officinal oil of wine, I 
applied to one of our wholesale Druggists, who furnished me with 
an article, which I found to be useless. On testing a sample, it 
mixed with water and produced a slight milkiness. It was evi- 
dently alcohol, containing a trace only of oil. The price of this 
was $4 per pound. 
Samples were then obtained from all the wholesale Druggists 
from whom it could be procured, and each of these was proved to 
be equally worthless, as the results of the following tests will 
show. 
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