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SELECTED ARTICLES. 
97.2°, 96.6°. Thus the alcohol has lost strength by distilla- 
tion from the lime; it is the consequence of the fact which I 
before announced, that absolute alcohol became weaker by 
distillation from hydrate of lime. We observe this fact, 
wherever the lime is not in sufficient excess, one part of the 
hydrate of lime formed yields its water to the alcohol 
during distillation. 
It is, therefore, necessary to use 500 grammes of lime to the 
pound of alcohol; and if the distillation be then slowly carried 
on, we readily obtain absolute alcohol. We may push the 
distillation as long as alcohol comes over; but the last por- 
tions are so long in passing that we would rather prefer, as 
soon as the alcohol ceases to flow in a stream, to add water to 
the lime, and draw off what remains as dilute alcohol. 
To sum up, if we wish to obtain readily, abundantly, and 
economically, absolute alcohol, it is necessary to rectify first 
upon carbonate of potassa, then to rectify the alcohol which 
marks 94 to 95 by one of the two following methods: 
1. To raise it to 97° by distillation with 100 grammes of 
fused chloride of calcium, or by letting it digest upon 150 
grammes of quick-lime to the pound, and distilling anew and 
slowly with 250 grammes of quick-lime to the pound, after 
that the alcohol and lime have been in contact for two or three 
days in a warm place. 
2. To add to the alcohol of 94°, 500 grammes of quick-lime 
to the pound; to leave them in contact for two or three days 
in a stove, and distil slowly. We will be much deceived if 
we suppose that the lime will communicate to the alcohol a 
disagreeable odor, or taste, as is stated in some works; this 
only happens when the alcohol upon which the lime is caused 
to act, has not been previously rectified; but after it has been 
submitted to rectification from the alkaline carbonate, this 
effect is not to be feared, and the alcohol which we obtain has 
all the qualities which we can desire. 
Journ de Pharm. 
