114 
ON  THE   OILY  SUBSTANCE   IN  CHLOROFORM. 
stance  that  would  not  be  present  if  concentrated  alcohol  had  been 
employed,  the  following  experiments  were  made. 
23J  lbs.  of  chloroform,  sp.  gr.  1.49,  devoid  of  free  chlorine  and 
acid,  made  from  alcohol  of  92  per  cent.,  was  distilled  in  a  glass 
retort,  at  first  in  a  water  bath,  and  subsequently  in  an  oil  bath. 
The  last  portion  of  the  distillate  from  the  water  bath  had  nearly 
the  same  sp.  gr.  as  the  original  article,  but  had  a  slight  odor  re- 
calling that  of  fusel  oil.  The  distillate  from  the  oil  bath  varied  in 
its  properties  as  the  distillation  progressed  and  the  heat  increased, 
when  distilling  at  212°  F.,  a  density  of  about  1.200,  and  at  350° 
F.  of  .865  ;  the  low  boiling  point  and  high  density  being  due  to 
the  presence  of  chloroform,  which  is  retained  by  the  foreign  sub- 
stance with  great  power,  notwithstanding  the  great  difference  in 
their  boiling  points. 
The  amounts  of  liquid  thus  obtained  were  as  follows: 
80  minims,  boiling  between  212°  and  270°  F.,  sp.  gr.  1.175 
175       "  "  270°  and  350°        «  .92 
A  second  experiment  conducted  in  the  same  manner,  but  with 
chloroform  made  from  another  barrel  of  the  same  kind  of  alcohol, 
gave 
133  minims,       212°  and  270°  F.,        sp.  gr.  1.33 
120       "  270°  and  300°  "  .995 
100       "  300°  and  350°  "  .865 
23|  lbs  of  chloroform  prepared  from  common  whiskey,  but 
otherwise  by  the  same  process  as  the  nrst,  when  distilled  as  before 
mentioned,  gave 
80  minims,       212°  and  270°      sp.  gr.  1.225 
110       "  270°  and  350o         "  .925 
A  second  lot  from  whiskey  gave 
70  minims,  212°  and  270°  "  1.200 
170       "  270°  and  350°         "  .895 
A  third  experiment  gave 
180  minims,  212°  and  270°  "  1.225 
130       "  270°  and  350°        "  .895 
In  all  of  the  above  trials  the  whiskey  was  from  different  barrels, 
purchased  at  different  times  from  different  houses.  It  may  there- 
fore be  considered  fairly  to  represent  the  whiskey  of  commerce. 
It  is  evident,  by  a  comparison  of  the  amounts  of  oily  matters 
obtained  from  chloroform  derived  from  whiskey,  with  that  obtained 
