S A L T S.

129

not now to be haftily augmented, as thefe fumescome with fuch vehemence as would fometimesthrow ofF or burft the receiver, if a fmall holewcre not made in the luting, to be ftopped witha wooden peg, or left open at difcretion. Afterthe Salt has all arifen, a thick Oil, of a dark redcolour, comes over: the procefs is now to be difcon-tinued, and the vefTels, when grown cold, unlu-ted.

The Liquor being poured out of the receiver, theSalt which remains adhering to its fides is to bewafhed off with a little water, and added to the reft;unlefs it be required to have the whole of the faltfolid and undifiblved, in which cafe the phlegmfhould be removed as foon as the Salt begins to a-rife, and the receiver tili that time left unluted.

The Oil may be firft feparated from the volatileliquor (formerly called Spiritus Cemu Cervi) by thefunnel, and afterwards, more perfectly, by filtra-tion throngh paper/r/? wetted.

The volatile liquor may be' freed, from the fu-perfluous phlegm, by diftillation in a common re-tort, placed in a fand-furnace, if condufted with avery gentle heat. The Salt will rife firft, and fixitfelf to the upper part of the receiver, from whichit will foon be wafhed down by the fubfequent

K phlegm.