186 / 1042
e
H E
M
talled
j1um.
As the fulphureous ¡cid evaporates epon.
(aneouOy, iD no long Cpace, il
i~
oece([ary 10 fumigale
matched wioes or flums from time 10 time, when lhey are
¡nteoded to be kept loog withoul fermeoting.
Tg dr4'UJ an Arden/ Spiri/ [roll/ SIIbj/4nW /h4/ have
undergMe /h: Spir;/ugul Fmnm/a/iM. 'Fhe ARa".
jiJ
o/lVine.
~ILL
a large
coppe~
cucurbit half full of wine. Fil
00
Its head and reC"geratory. Lute on a receiver with
\Vet bladder, aod diH¡JI with a gende 6re; yel fo that
Ihe drops whicJl fall from lhe noee of lhe alembic may
fucceed one another pretly quick, aod form a
eOr!
of
fmall conlinued flream. Co 00 lhus lill you perceive
Ihat the liquor which comes over ceaCel to be infiamma.
ble; and lheo deGfL You will 6nd in the rmiver a
clear liquor, eomewhal inclining 10 an amber·colour, of a
pleaCant quick fmell, and which being lhrown into the
c're inflantly Rames. The quanlity lhereof will be nearly
a fourlh par! of lhe wine you pUl inlo lhe a1embic; and
this is what is called
hrandy;
thal is, the ardenl fpirit
of wine loaded with much phlegm.
In order tO reélify it, and reduce it to epirit of wine,
pUt it into a long·necked matras, capable of holding
doubletbe quantity. Fit a bead to the matras, and lute
on a receiver : place your matras over a pOI balf full of
water : Cel lhis pOt over a moderare 6re; and with this
vapour·bath diflil your epirit, which will riee pureo
Contioue this degree of heat lill nOlhing more will come
overo You will fiod io the receiver a very clear colour·
leCs epirit of wioe, of a quick but agreeable fmell, which
will catch 6re at once by the bare COntaa of aoy Ramiog
fubflaoee.
.
To dtphl'I'.//Ia/e Spiril
o/
Wine hy /he Meanl
o/
fixtd
A/la/h.
INTO a glafs eueurbil pour the epiril of wioe you
In'
teod to dephlegmate, aod add to it about a third pan of
¡t!
w~ighl
of fixed alkali, oewlyealcioed, perfea ly dry,
hemd, aod pulverieed. Shake the ve([e1, mat the two
mmers may be mixed and bleoded logether. The Call
\ViII gradually grow mom, aod, if the epiril of wioe be
very aqueoul, melt into a liquer, thal will always Iie at
the botlom of the ve([el, without uoiting with lhe fpiril
of wioe whidrwill twim allop.
When you perceive thal the alkali altraéls no new
moifiure, and lhat no more
of
il mehs, deeaol your epi.
ril of wine from the liquor benealh il, aod add to your
fpirit frefh fall thoroughly dried as before. Thil ealt
~Iro
will imbibe alitrle moiHure; but il will nOl grow li·
c¡uid, beeauee lhealkali, wilh whichit was mixed before.
hath left 100 liule phlegm la mell ¡hi,o Decaol il from
lhis Cah al at G,fI, aod conlinue ¡Omix aod fhake it in
¡he Came manner wilh frefh
f.II, till you obeerve Ihal the
fah rcmains as dr)' after as il was before mixing it wilh
Ihe fpiri¡ of wioe. Then dinil your Cpirit in a em,lI a·
lembie Wilh a gende hm, aod you will have it as lUuch
clephlegmated as it can be.
s
T
y,
Spirit of Willc comhined 1vitb tliffercnI Suh.
l/nnm.
To comhine S;irit
o/
Wine 'lJJi/h /he Vi/rio/ic Atid.
ThiJ COl/lhiIlQ/ioll·dmmpoundtd. lE/hu.
I~To
ao Englifh glaCs reton put two pounds of epirit
of IVlne perfeélly dephlegmated, and pour 00 it al ooee
two pouods of highly concentraled oil of viuiol: fhake
Ihe reton gendy (everal times, in order to mix the two
liquors. This will produce ao ebullition, and confider.
ali!e heat: vap?urs .will aecend, with a preny loud hlUiog
nOICe, whleh \V,II d,ffuee a very
~romatic
(mell, and lhe
mixture will be of a deeper or lighler red colour, ac
cording as the epiril of IVioe was more or lef, oily. Set
Ihe mOr! on a fand·balh made nearly as hot as Ihe li·
quor; lute on a lubulated balloo, and diflil the mixture
with a fire flrong enough tO keep the liquor always bailo
ing; a very aromarie epirit of wine will 6rfi come over
ioto the ballon, afler which the zther will riee. When
aboul five or Gx ouoees of il are come off, you will fee in
¡he upper coneavity of the retor! a vafl number of litde
poiOls in a veined formo whieb will appear 6xed, and
which are Deverrhelef, fo many li!tle drops of zther.
rolling over pne anolher, and triekling down ioto the re.
ctiver. TheCe finle points eoolinue to appear and fue–
ceed eaeh other 10 lhe end o( the operalion. Keep up
¡he fame degree uf fire, liJl upon openiog the litde bole
in Ihe ballon you pereeive Ihat Ihe vapours, which iD'
flaody fill the receiver. have the fuffocatiog Cmell of yo·
latile epirit of fulphur.
Theo uolu¡e lhe bailaD, pour the liquor it cootain!
into a eryflal botde, and flop 'il
cloCe:
mere will be a·
bout eighleeD ouncel of it. LUle on your receiver agaiD.
and conrinue the diflillation wilh a greater degree of fire.
There will come over ao aqueous, acid liquor. 'cmelling
flrong of a fulphureou! fpirit. which is not ioflammable.
It
will be aceompanied wilh uDduladDg vapours; which
bciog condeofed will forro an oil, mon commonly yel·
10IV, one par! of \Vhich will fioal on rhe furface of the.
liquor, aod another will Gnk to the oonom.
Towardl ¡he end of the diflillatioh of this aeid liquor,
and of the yellow oil of which it is ¡he vehicle, ¡hal part
of the mixlure, which is left io me retor! and growo
black, \ViII begin ro rife in frotb. Theo fupprefs your
fire at once': !top the diflillalioo, and change your re·
eeiver ooce more. Wheo lhe ve([els are grown preny
cool, finifh your dilliJlation wilh a lamp·heal kept up for
twdvc or fifleen day', whjch in all that rime wiU raiee
but a verl' lilrle fulphureous fpirir. Then break your
rotOr!, io which you \ViII find a black. folid maes, like a
bitllmen.
lt
wiJl have an acid tafle, ariGog from a re·
mainder of Ihe aeid imperfeélly combined with oil.
This anir.eial bitumenmay be freed from itl rroundaDr
acid, by waOling it in eevera! water!. Theo put il ioto
a glaCs retort, aod dinil it with a flroog revtrberaled
Gre. You will obtaio a reddiOI oillhat will f\Vimon wa·
ler. much Jike the oíl obtained by diflillíog rhe nalural
bilUDleOh