52 INFLUENCE OF TIME ON CHEMICAL BODIES. 
It is not every acid, however, that is converted into an 
ether by contact with alcohol under similar circumstances; 
benzoic acid may be kept for weeks in a warm spot with 
alcohol, without the crystals which separate on cooling 
being altered in form or size ; but if a hot saturated alco- 
holic solution of this acid, which on cooling would solidify 
to a solid paste, is mixed with a few drops of fuming hydro- 
chloric acid, or, which is preferable, with some alcohol 
which has been saturated with hydrochloric gas, and the 
mixture kept at a gentle heat from eight to fourteen days, 
it entirely loses the property of depositing crystals on cool- 
ing. The greater portion of the benzoic acid is converted 
into benzoic ether, which, on the addition of water and 
carbonate of soda to remove the hydrochloric and free 
benzoic acids,, separates on the application of a gentle heat 
in transparent oily drops, which collect at the bottom on 
cooling. This behaviour of the hydrochloric acid appears 
to me deserving of consideration, as the action of the very 
minute quantity present appears to resemble that of the 
deutoxide of nitrogen in the formation of sulphuric acid. 
It is known that the chloride of benzoyle mixed with 
alcohol is instantly metamorphosed into hydrochloric acid 
and benzoic ether;, audit is not impossible that the hitherto 
enigmatic part which this hydracid takes in the formation 
of several ethers, depends on the production of chlorine 
compounds, by the decomposition of which with alcohol 
the hydrochloric acid is constantly set free again, so that a 
minute quantity suffices to convert an unlimited amount of 
acid in ether. I do not, however, mean to deny that this 
reaction admits of other modes of explanation.. 
The formation of acetic ether and of enanthic ether in 
wines on keeping, appears to take place in a very similar 
manner. It is well known that wines possessing a con- 
siderable bouquet, when submitted to distillation, yield a 
residue of a very disagreeable taste and a distillate con- 
