1868 The complete Practical Distiller

THE COMPLETE PRACTICAL DISTILLER.

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16 ounces are distilled, when the retort is to be

boil till

removed. To the distilled liquor add 2 drachms of the stronger common caustic, and distil again, from a very high retort, with a very gentle fire, the recipient being placed, as be- fore, in a refrigeratory. Continue the distillation till 10 ounces are drawn off. To the acid residuum, after the distillation, if you pour 16 ounces of rectified spirit of wine, and repeat the distil- lation, more etherial liquor may be obtained, and this process may be repeated several times. The preparation of this singular fluid has long been confined to a few hands; for, though several processes have been published for obtaining it, the success of most of them is precarious, and some of them are accompanied with danger to the operator. Where the dulcified spirit only is the object, the me- thod as before directed for it succeeds to perfection; but when it is made with a view to the other, a variation is necessary, for only a small quantity of ether can be separated from the spirit so prepared. There, the distil- is performed with an equable and gentle heat; here, the fire should be hastily raised, so as to make the liquor boil, for on this circumstance the produce of ether principally depends. Ether is the lightest, most volatile, and inflammable of all known liquids. It is lighter than the most highly rectified spirit of wine, in proportion of about 7 to 8. A drop let fall on the hand evaporates almost in an instant, scarcely render- ing the part moist. It does not mix but in small quantity with water, spi- lation