ALCOHOL. 
whisky, consist almost entirely of three ingredients, 
water, alcobol or spirit of wine, to which they owe their 
strength, and a small quantity of a peculiar oil, to 
which they owe their flavour. 
When these spiritous liquors are distilled in a water 
bath, the first part that comes over is a fine light trans 
parent liquid, known in commerce by the name of rec 
tified spirits, and commonly sold under the denomina 
tion of alcohol or spirit of wine. It is not, however, 
as strong as possible, still containing a considerable por 
tion of water. This water may be separated, and the 
alcohol obtained as pure as possible, by the following 
process : Saturate the spirit with a quantity of carbo 
nat of potass, which has just immediately before been 
exposed for about half an hour in a crucible to a red 
heat, in order to deprive it of moisture. Carbonat of 
potass in this state has a strong attraction for water; it 
accordingly combines with the water of the spirit; and 
the solution of carbonat of potass thus formed sinks to 
the bottom of the vessel, and the alcohol, which is 
lighter, swims over it, and may easily be decanted off ; 
or, what is perhaps better, the solution of potass may 
be drawn off from below it by means of a stop-cock 
placed at the bottom of the vessel. The alcohol, thus 
obtained, contains a little pure potass dissolved, which 
may be separated by distilling it in a water bath with 
a very small heat. The alcohol passes over, and leaves 
the potass behind. It is proper not to distil to dry 
ness. This process is first mentioned by Lully. 
Alcohol is said to have been discovered, or at least 
first accurately described, by Arnold de Villa Nova, 
who was born about the end of the thirteenth century. 
This chemist, who was professor of medicine at Mont¬ 
185 
Chap. V. 
Prepara 
tion.