io8

DlSTlLLED OlLS.

OLEUM VINI.

OlL OF WlNE.

Take Alkohol,

Vitriolic Acid, of each one pint.

Mix them by degrees, and diftill . takingcare that no black foam paffes into the recei-ver. Separate the oily part of the diftilled li-quor from the volatile vitriolic acid. < To theoily part add as much water of füre kali as isfufficient to takeaway the fulphureous fmell :then diftill the atber with a gentle heat. TheOil of Winereraains in the retort,. fwimmingon the watery liquor, from which it is to befeparated.

R

M

R K.

Some caution is requifite in mixing the two li-quors, that the confequent heat and ebullition, whichwould diffipate a part of the mixture, hazard thebreaking of the veffel and the hurt of the Opera-tor, may be avoided. The fecureft way is to addthe vitriolic acid to the fpirit of wine by a little at