180 / 230
180
I
HE
COMPLETE
PRACTICAL
DISTILLER.
and
a
suitable
quantity
of
water
having
been
added
to
bring
them
down
to
15°,
the
liquor
became
immediately
opacous;
and
a
quarter
of
an
hour
after
it
was
covered
with
a
quantity
of
oil
:
150
litres
have produced
more
than
30
grammes
of
this
oil.
This
oil
has
the
following
characteristics
:
"
It
is
extremely
limpid
and
colourless
the
moment
it
is
separated
from
the
alcohol,
but
the
light
gives
it,
a
few
moments
after,
a
slight
lemon
colour.
^^
It
is
very
fluid
;
its
flavour
is
penetrating,
and
its
taste
very
acrid
and
disagreeable.
Submitted
to
distilla-
tion,
the
first
portions that
are
volatilized
l^eep
their
aroma
;
but
the
product
soon
acquires
an
empyreumatic
taste,
which,
M.
Aubergier
suspects,
is
caused
by
a small
portion
of
fixed
oil
proper
to
the
kernel
of
the
raisin
;
the
liquor
left
in
the
retort
takes
at
the
same
time
the
colour
of
lemon,
which
increases
during
the
operations,
and
leaves
at
last
a
very
light
coal.''
To
the
above,
M.
Gay-Lussac
adds
the
following
note
:
"It
is
not
necessary,
to
explain
this
fact,
to
resort
to
the
presence
of
a
fixed
oil
in
that
which
is
drawn
from
lees-spirit;
for
the
latter,
although
it
has
a
very
acrid
taste
and
flavour,
is
nevertheless
much
less
volatile
than
essential
oils.''
Then
proceeds
the
subject
thus
:
"
It
combines
with
water
in
the
proportion
of
one
thou-
sandth
part,
and
gives
to
it
the
particular
flavour
and
acridity.
"
When
in
ebullition
it
dissolves
sulphur,
which
is
pre-
cipitated
by
cooling,
and
with
alkalies
it
forms
soap.
'*The
oil
is
so
penetrating
and
so
acrid
that
one
drop
of