1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

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168

DISTILLATION.

makes its appearance in it. On approaching

the nostrils to such whiskey slightly heated,

this volatile matter irritates the pituary mem–

brane and the eyes powerfully. Such whiskey,

intoxicates more powerfully than pure alcohol

of equal strength, and produces even tempo–

rary frenzy, with subsequent sickness and

disordered functions."'\ This oil may be ex–

tracted from diluted alcohol by agitating

it

with an unctious oil, and then distilling the

oil along with water. At the end of three

or four months, this volatile matter disappears

in a great measure, even when the spirits

which contain it are inclosed in well-corked

bottles, obviously from its undergoing a spon–

t aneous decomposition.

When

acetic ether

is added to well purified or

clean spirits, such as the distillers call silent

whiskey, it gives it somewhat the flavor of

brandy. For this purpose also, the spirits

are rectified from bruised prunes, or the lees

of the Cognac distilleries, whereby they ac-