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distilled spirits is the process of the vinous fermentation, whatever be the vegetable material made use of. Upon this subject we have treated cursorily and generally in the article FERMENTATION, to which we may still refer the reader as a kind of preliminary chapter. Under the present head, however, it becomes us to notice this species of fermentation more particularly, and the sketch we shall offer shall be drawn up for the most part from M. Duportal's Observations on M. Chaptal's treatise communicated in the Annales de Chimie, for 1810.

The equilibrium in the composition of vegetable substances is speedily destroyed when their life escapes from them. These substances very soon undergo a change in their appearance, the prin ciples which compose them reacting upon each other; they are arranged in a new order, and in new proportions, whence result products very different from those circumstances which gave rise to their production.

These products vary according to the nature of the substances, and according to the various circumstances which accompany their change. Thus, vegetable substances which are decomposed in some peculiar circumstances undergo a spontaneous alteration which is called fermentation, in which the product is bread, an intoxicating liquor, or vinegar, according to the matter subjected to fermentation ; while recent herbaceous plants, which putrefy, give rise to the formation of mould..

means of water in the fermentation of the farinaceous grains, in making beer; the second is employed in the fermentation of juices which afford the different sorts of wine. The details furnished by the author on the preparation of beer we shall not notice, but proceed to those which relate to the art of making wine.

Vinous Fermentation of the Juice of the Grape.The sugar and the ferment existing isolated in the grape, it becomes necessary to press this fruit to obtain from it the juice called must, in which these two vegetable principles are mixed together. This must speedily ferments at the temperature of 12° of Reaumur (about 60 of Fahrenheit). M.Chaptal says it is necessary to fill the vat all at once, in order to avoid the successive fermentations that take place when the must is put in at various times, as this circumstance renders the wine of a bad quality.

This may be the case indeed in countries to the north, where the grapes being very watery, and but little sweet, cannot support any derangement in the fermentation; but in these southern climates this phænomenon seldom shows itself. It must necessarily require many days to fill a vat which contains 50 muids, and yet, however, the wine is very excellent which is made in this enormously large vessel.

Before the must is put into the vat, this latter ought to be cleaned with the greatest care; then the liquor is to be left to ferment in it. According to M. Chaptal, the vinous fernentation is influenced by a variety of circumstances, into which I am successively to inquire.

These are the facts pointed out by M. Chaptal in his work. Examining first the fermentation of vegetables of a fleshy and juicy texture, when Influence of Temperature on Vinous Fermentacollected into a large heap, he details the condition. Twelve degrees of Reaumur's thermometer tions, the phænomena, and the result of the appears to be the most suitable temperature for process. He afterwards considers the operation the vinous fermentation. Below this degree it in each of the separate parts of which vegetables languishes; above it, it becomes tumultuous. But consist; and confines himself to the three kinds it is not the temperature of the place only, where of fermentation called the pannary, the vinous, the fermentation is going on, which influences it; and the acetous. It will be only necessary for us the abbé Rozier has proved that the temperature to follow him in the second. of the grapes, at the time of the vintage, has a considerable effect upon it, that the fermentation is always slow in proportion to the low temperature of the grapes when they are gathered. This phænomenon was observed last year at Montpellier. The vintage did not commence till the latter end of October, and the weather was cool; the must fermented badly in the vat, and the wine produced from it was not so strong; it appeared more tart than usual when it was tunned. This wine did not part with its bad qualities until it had undergone a new fermentation in the vessel, which continued some months.

VINOUS FERMENTATION.

This operation can only take place when sugar water, and a ferment are mixed together. Sugar is the matter of fermentation; the ferment is the agent of it; the presence of water is a necessary condition, as well as a certain degree of temperature. It is because these three substances exist in a state of union in the saccharine juices, that these are capable of the vinous fermentation.

What are the chemical changes which sub stances subjected to the vinous fermentation undergo? If one considers the composition of these substances, and that of the products of the operation, it will be easy to conceive with M. Thenard, that in it the ferment takes away from the sugar a small quantity of oxygen, whereby it becomes a substance sui generis, whose principles not being able to remain in their present arrangement, react upon each other, combine in a new and different order, producing alcohol dissolved in water, and more carbonic acid gass; the ferment which caused these phænomena is itself altered in part, and precipitated; while the water only serves to bring the molecules into contact, and to retain the alcohol.

The methods in use for subjecting different substances to the vinous fermentation may, according to M. Chaptal, be reduced to two; decoction and expression. The first is practised by

One very singular circumstance, and which has been shown by M. Chaptal, is, the difficulty of restoring the temperature of must, when it is very low, so as to make the fermentation go on in a regular manner. "I diluted," says the author, "some extract of the must of grapes, with water at four degrees above the freezing point. I added some yeast of beer to accelerate the fermentation. The fermentation took place in a short time, when the temperature was elevated to 16 degrees, but it very soon diminished. A like quantity of extract diluted, and heated to the temperature of 16 degrees, for two days before the yeast was added to it, underwent a very regular and complete fermentation."

Influence of Air on the Vinous Fermentation.In order that fermentation may take place, and go through its stages in a steady and regular

manner, it is necessary that there be a free communication between the fermenting mass and the air. Should we not conclude from this fact, that the air enters as a principle into the product of this operation, or as an element of decomposition? The experiments of M. Chaptal contradict this conclusion, for he has never seen the air absorbed in the vinous fermentation. Its influence is confined to the facilitating the disengagement of the carbonic acid gass produced, the presence of which would check and even stop the fermentation. The free contact of air, although so useful in this respect, has, however, one disadvantage, that it orcaxious a considerable loss of aroma and alcohol. Thus it is well known that wine fertented in vessels nearly close, is often the most Eaerous and of the most agreeable flavour. It is to secure these advantages without totally interrupting the communication with the air, that M. Chaptal advises to cover the vat with boards upon which is suspended a covering of old linen cloths; an excellent method, and easily put in practice, as the cost of it is so trifling.

The loss of alcohol in the vinous fermentation is proved by the experiments of Dom Gentil, and be the happy application of them by M. Chaptal, in his manufactory of vinegar. It is also proved, probably, by the two following facts. Some white grapes found whole, by M. Coste, at the top of the rat in the time of tunning, tasted precisely like grapes preserved in brandy. M. Duportal also saw some grapes, under similar circumstances, entirely coated with small crystals of acidulated tartrite of potass. Do not these two phænomena show that the grapes had absorbed a portion of the alcobol which escaped during fermentation, and were thereby deprived of a certain quantity of their water of vegetation?

Influence by the Bulk of the fermenting Mass prodreed upon the Vinous Fermentation. It is an incontestable fact, that the activity of the vinous fermentation is in proportion to the bulk of the fass, M. Chaptal has seen must contained in a cask, not finish its fermentation until the eleventh day, while a large tub, which contained twelve times the quantity, has completely fermented in four days; the heat of the liquor in the cask never exceeded seventeen degrees, while that in the large tub reached twenty-five. It will readily be conceived that the wine in the cask could not be so good as that in the large vessel, that the combination of the principles of the must could not be to perfect. However, a very large tub has one disadvantage: as the heat produced is so much greater, there is a greater volatilization of the alcohol and aroma, upon which the goodness of the wine so much depends.

Influence of the constituent Principles of Must pon the Vinous Fermentation-Water, sugar, and the ferment,are the principles in must which produce the most considerable effect upon the vinous fermentation. Too large or too small a proportion of either of these principles equally impedes the operation. When the must contaius too smala quantity of water, it undergoes but an incomplete fermentation, because the first portions of alcohol produced being too concentrated, preserve the sugar yet undecomposed from the action of the ferment. Whence results a very sweet and syrupy wine, like those of Spain. This inconvenience is to be remedied by the addition of water, which immediately restores the Tinous fermentation. When the must is too watery, fermentation will scarcely take place, VOL. XL

because the fermentable materials are too much diluted. in this case the wine produced is weak and almost colourless. The best mode of remedying this defect is to add some must evaporated to the 18th or 20th degree of Beaumé's bydrometer. M. Chaptal rightly observes, that care must be taken net to evaporate the must to the consistence of an extract; for then the leaven would be coagulated, and it would by this management be deprived of its property of produc- › ing fermentation. The evaporated must is to be added to the liquor in the tub until the whole liquor attains the ordinary consistence, which is between the eighth and fifteenth degrees of the same instruineut.

Experience has proved the utility of this method: it has however this disadvantage, that the precipitation of tartar is more rapid, and by a natural consequence the colour of the wine is changed;-this at least is what takes place in Languedoc. This effect may, we think, be attributed to the précipitation of the tartar, which cannot remain dissolved in the additional portion of must, the first formed crystals of which attract others from the whole liquid by a molecular affi-1 nity. This precipitation being admitted, it is easy to conceive that the tartar, in falling down, carries with it the colouring matter upon which it acts as a mordant. Sugar being by itself one of the most effectual preservatives of substances, its excess in the must cannot but render the fermentation slow and incomplete: hence results a wine, in which is found a great deal of sugar undecomposed. In this case it is necessary to add some yeast to the must, so as to reestablish the proper proportion between the sugar and the ferment. The addition of tartar in a small quantity, as half a pound to 100 pounds of must, expediting the solution of it by boiling, is advised by M. Chaptal, who considers tartar as favouring the fermentation, and, rendering the decomposition of the sugar more complete.

A deficiency of sugar presents a quick and regular fermentation, and only a meagre acescent wine is produced. This is to be remedied by adding wine already made, or honey, or, what is still better, molasses, brown sugar or white sugar, in the proportion of from five to ten parts to 100 of must,if this method were allowable with us, otherwise than in theory.

This addition is particularly necessary when the fermenting principle is in excess in the must, as happens in cold countries and moist soils, where they make only weak sour wine, very susceptible of decomposition on account of the superabundance of the fermentable principle. On the contrary, this principle is sometimes prejudicial by its deficiency in the juice of some extremely sweet grapes. It is then proper to employ the methods proposed above, when there is an excess of sugar.

Progress of the Vinous Fermentation. After having treated of the various causes which influence the vinous fermentation, M. Chaptal shortly traces the progress of this operation. He speaks of the intestine motion which gives rise to the formation of the crust called chapeau de la vendage; he makes mention of the heat and the disengagement of carbonic acid gass, which are constantly observable, and he points out the results of the operation. I shall say a word or two on the most remarkable of these.

Disengagement of Carbonic Acid Gass.-The production of carbonic acid gass during the vinous

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fermentation, is caused by the reaction of the elements of the sugar already altered by the ferment, and in which there is a subtraction of carbon and oxygen. The gass first produced is dissolved in the fluid; but as the formation of it goes on, an effervescence takes place from the disengagement of the gass, which soon spreads into the atmosphere, and mephitizes it, if the precautions pointed out by M. Chaptal are not employed.

If while the wine is yet fermenting it is inclosed in well stopped bottles, the carbonic acid gass is dissolved in the wine until this is saturated; then the fermentation is stopped by the pressure of the gass, which remains free in the empty space of the bottle, and the wine thus managed becomes very brisk and sparkling. This is the method practised in Champagne, where they pour off the wine several times, to separate the sediment which is thrown down. In Languedoc, they render the very sweet white wines sparkling, by putting some grains of corn into the bottles. These grains, doubtless, supply a ferment, which exciting a fresh fermentation, occasions a disengage ment of carbonic acid gass.

But, as M. Chaptal remarks, it is not to the presence of carbonic acid gass only that sparkling wines owe their excellent qualities; they are also indebted for them to the aroma and a portion of alcohol, which the disengaged carbonic acid gass holds in solution. The ingenious idea of making vinegar with the gass taken from the top of fermenting vessels, proves this solution of alcohol; it is confirmed besides by M. Humboldt. Moreover, the impression which the substance in question makes upon our organs, leaves no room to doubt that it contains more than carbonic acid gass; it therefore never happens that we can exactly imitate it by a simple condensation of this gasseous body.

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Formation of Alcohol.-In proportion as the sugar of the must, when acted on by the ferment, loses its carbon and oxygen, to form carbonic acid gass, it loses also some of its hydrogen, which combining anew with oxygen, separated from the sugar, forms water. These continual subtractions change the sugar into a particular product called alcohol; a word, M. Chaptal thinks, employed in a sense far too general. The quantity of alcohol produced is always in proportion to the quantity of sugar decomposed. A set of phænomena take place during its decomposition, which we shall not now notice. The result is an intoxicating liquor called wine, in which are found alcohol, water, mucilage, tartar, a colouring matter, &c. M. Chaptal says, the source of the colouring matter is in the pellicle of the grape, and that there is an analogy between it and resin: he observes, that it is only dissolved in the must during fermentation, in proportion as the alcohol is developed. It is an incontestable fart, that the colour of wine is always in proportion to the quantity of alcohol produced. But we do not know that we are to attribute the colouring of the wine solely to the solvent power of the alcohol. Our author notices a colour almost as black as ink, in the very weak wines of the banks of the Cher and the Loire; and it is not uncommon at Montpellier to eat very ripe grapes, whose juice is of a very red colour. In the year 1809 the must here was remarkably high-coloured at the time the grapes were pressed, and yet the wine made from it was of a paler colour, and not so strong as usual. Are not these positive facts

conclusive against the colour of wine solely depending upon the alcohol acting on the pellicle of the grape?

DISTILLATION.

In the preceding chapter we have confined ourselves principally to the vinous fermentation produced from the juice of the grape. The process, however, is common to the saccharine matter of all other plants, or at least the differences are so small, that it is hardly worth while to detail them in a popular treatise. Under the article RUM we have touched upon the method employed in the case of melasses, and shall only further observe that, if barley or other grain be used, it is ground to a coarse powder, mashed, and the infusion fermented with yeast in large tuns in which state it becomes a strong ale, and only differs from the malt liquors used for drinking in containing no hops or other bitter. The fermented liquor thus produced is called wash. In Scotland, the barley, when malted, is dried with peat, the smoke of which gives that peculiar flavour which is found in whisky, the spirit distilled from it.

The fermented liquor being thus obtained is introduced into the alembic, and the genuine process of distillation proceeds in the usual manner as described under that article. The alembic is commonly filled to about five-sixths of its capacity: when the wine boils the capital is put on, and all the joinings luted with a mixture of clay and ashes. Occasionally, various additions are made to the wash or wine, with a view either of increasing (as is supposed) the yield of spirit, or of correcting and keeping down the essential oil derived from the malt, which is apt to give it a nauseous flavour; or of regulating the boiling within the still, and preventing it from boiling over or running foul; or of neutralizing the acid generated during the fermentation, which remarkably lessens the product of spirit. For all these purposes soap is accounted the best addition, and large quantities of it are employed for this purpose in distilleries. Others, however, use alkalies alone.

During the distillation, whether of wine or of wash, the first spirit that comes over is oily and turbid, and often of a nauseous flavour, owing to the oil of the material employed which accompanies it in all those changes. The spirit (afterwards runs clear, and continues so to the last, but constantly decreasing in strength, becoming more watery, and bence of less specific gravity.

Brandy. In distilling grape-juice or wine for brandy, the first part that comes over is separated from what follows, and is fit for immediate use. The second part is called seconda, or petite eau, and is redistilled in the next process. The precise time at which this portion is begun to be collected is arbitrary, and differs in different countries. In some it is determined by the proportion of spirit already obtained to that of the wine put into the alembic; in other places by a certain specific gravity; in Spain and Portugal, the proof is established by the sinking of oil-olive in the spirit, for the less the specific gravity of the spirit the greater its strength;-and this is the method pursued for the same purpose in determining the strength of rum in the West Indies. The shape of the alembic or copper-boiler as used in France is cylindrical, about thirty French inches in height, and twenty-four in diameter, flattened at the bottom to present a greater surface to the fuel, and drawn out into a neck at the top about

two inches high, and only nine or ten in diameter. It holds about 320 quarts. The capital, which fits on the neck of the alembic, has the form nearly of a very flattened cone, with the apex downwards, and truncated when it joins the alembic. It is joined to the boiler, and communicates by a beak or tube, in the usual manner, to the pewter serpentine, the diameter of which is about an inch and a half at its widest end. The alembic is filled with the wine to about five-sixths of its capacity: and it takes about nine or ten bours to run off this quantity.

Brandy is naturally clear and colourless as water, for the colour which it has in commerce is given partly by the casks in which it is kept, but chiefly by certain additions to the spirit, as sanders-wood, burnt sugar, &c. and which do not appear either to improve or injure its quality. The strength of the spirit is judged of by various means, which we shall notice presently, and shall bere only observe, that its quality in this respect is a good deal judged of by the appearance of bubbles on the surface when brandy is shaken in a phial, by their size and degree of permanence: this last, however, is not to be depended upon, as it is capable of being imitated by certain well-known additions. The strength of the spirit depends necessarily on the strength of the wine, and this again upon the quantity of saccharine mucilage in the grapejuice, or basis of fermentation, which varies very much according to the soil, climate, and season, the kind of fruit and time of gathering. In general, this mucilage is most abundant in the warmest climates and seasons, and Is much increased by lateness in gathering the crop. Such wines require a long and complete fermentation, and then they are rich, full-bodied, and spirituous. The very strongest wines yield about a third of their weight of proof-brandy; and the weakest, though well-fermented and perfeet liquors, about a fifteenth. Chaptal estimates the average product from the wines of the south of France and Spain to be about a fourth. The lowest kind of brandy is obtained from the mare of grapes, or the residue of the fruit after the juice has been made to flow out by the action of the press: which often retains enough of the grape-juice to be brought into fermentation. and Casequently, to yield a spirit when distilled, Thirty-two cubic feet of mare are reckoned in Switzerland to give about ten gallons of spirit, which, however, is rectified before it becomes very palatable. The flavour of the brandy depends upon several principles contained in the spirit, which rise with it on distillation; besides which, there are several foreign additions made to it by the manufacturer to suit his own pur

pose.

Cern-Spirits. In the manufacture of corn-spir's it is not necessary to malt grain, in order to make it ferment sufficiently to yield a good spirit, and not only barley, but any other grain, will answer the same purpose. In our country, a mixture of barley and malt is usually preferred; in Holland the very finest genera is made from wbeat and malt, but more commonly from malt

and rye, which latter yields more spirit than wheat; and a very great degree of care and attention should be employed in conducting the entire process. The usual method of making geneva is perhaps the following. A quantity of rye-four coarsely ground, is mixed with a third a fourth part of malt, aad put into the fer

menting tub with cold water, stirring it well with the hands to prevent the meal from clotting. Sufficient water is then added of a blood warmth, after which the ferment is mixed with the whole, which is composed of the yeast of former operations, dried and kept for a certain time. If the weather is favourable, and the heat well regulated, the fermentation begins in six hours and terminates on the third day, when the liquor becomes transparent, and assumes a hot pungent taste. The distillation is then proceeded upon immediately, as we have already described, before the liquor turns sour, which is avoided as much as possible. The distilling process is conducted very slowly, that the spirit may be as little as possible impregnated with the oil of the grain, to which much of the unpleasant flavour of the ordinary spirits is justly attributed. The first spirit is then rectified by a second distillation over juniper-berries, or in double geneva, by a third process. In some of the ordinary sorts, however, the juniper-berries are mixed with the fermenting materials, and one distillation suffices. And in the common geneva, or gin, as it is vulgarly called in our own country, the fine juniper flavour is coarsely imitated by turpentine.

Rum.-The manufacture of RUM, we have already noticed under that article, and it is only necessary to refer the reader to it.

The peculiar flavour of all distilled spirits is often destroyed or injured by a burnt taste, or what is called an empyreuma. This is less common to the first than to the second distillation; it possibly proceeds from an extrication of malic acid, and is usually in proportion to the violence of the heat made use of. The addition of chalk, alkali, or lime-water, keeps it down, but diminishes the proportion of the spirit. In some countries, however, this taste is admired, and has become fashionable.

Spirit of Wine, or Alkohol.-Any of the preceding spirits re-distilled, are said to be rectified, and by such re-distillation or rectification, are converted into spirits of wine, which, when in its purest state, or totally free from water, is denominated alkohol. The value of spirit of wine, therefore, depends upon its purity or strength: and one test of this, but an erroneous one, as we have already stated, consists in the size and per◄ manency of its bubbles, when shaken in a phial. Another test is that of kindling it in a cylindrical silver cup, and noticing the quantity that has burnt before the flame dies away of its own accord. A third test is that of determining whether it will swim in olive oil; and a fourth by mixing with it a quantity of dried carbonat of potash, and observing the quantity of water which the alkali will attract and separate: but the only accurate method is that of ascertaining its specific gravity, which, when pure, according to Sir Charles Blagden's experiments, ought to be .825 at 60° of Farenheit. See HYDROMETER.

SPIRITUS. Spirit. In pharmacy, commonly implies the virtues of simples or other pharmaceutic materials, communicated to æthers or alkohols diluted with water, and usually, though not always, by the medium of

distillation.

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asthenia, nervous affections, disuria, and calculous affections.

SPIRITUS ETHERIS VITRIOLICI. Spiritus vitrioli dulcis. Ether sulphuricus. A diaphoretic, antispasmodic, and tonic preparation mostly exhibited in nervous debility, and weakness of the primæ viæ.

S. ETHERIS VITRIOLICI AROMATICUS. An excellent stimulating and stomachic compound, which is administered in debility of the stomach and nervous affections.

S. ETHERIS VITRIOLICI COMPOSITUS. A stimulating anodyne, supposed to be the celebrated liquor mineralis anodynus of Hoffman. It is exhibited in fevers, nervous affections, hysteria, &c.; and in most cases of fever where medicines are rejected by the stomach this is of infinite service.

S. AMMONIE. Spiritus salis ammoniaci dulcis. A stimulating antispasmodic exhibited in cases of asphyxia, asthenia, and in nervous diseases.

S. AMMONIÆ COMPOSITUS. S. A. aromaticus. Sal volatile liquidus. A stimulating antispasmodic and sudorific in very general use to smell at in faintings and lowness of spirits. It is exhibited internally in nervous affections,, hysteria, and weakness of the stomach.

S. AMMONIA FETIDUS. Spiritus volatilis foetidus. A stimulating antispasmodic, often exhibited to children against convulsions, and to gouty and asthmatic persons.

S. AMMONIA SUCCINATUS. Eau de luce. Spiritus salis ammoniacæ succinatus. Liquor cornu cervi succinatus. This preparation is nothing more than a compound succinate of ammoniac, and therefore termed succinus ammoniaca in the new chemical nomenclature. It is much esteemed as a stimulant and nervine medicine, and is employed internally and externally against spasms, hysteria, syncope, vertigo, and the stings of insects.

S, ANISI. S. ANISI COMPOSITUS. A stimulating carminative and stomachic calculated to relieve flatulency, borborygmus, colic, and spasmodic affections of the bowels.

S. CAMPHORÆ. A stimulating medicine only used as an external application against chilblains, rheumatism, palsy, numbness, and gangrene.

S. CARUI. This possesses the virtues of the carraway, and is mostly given as a dram, or in conjunction with other carminatives.

S. CINNAMOMI. Spirit of cinnamon is mostly used in conjunction with other carminatives to give a pleasant flavour; it may be exhibited alone as a carminative and stimulant. S. CORNU CERVI. Liquid carbonate of ammoniac See LIQUOR VOLATILIS CORNU

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and useful antispasmodic and stimulant, in very general use against nervous diseases, lowness of spirits, and weakness of the stomach, taken on a lump of sugar.

SPIRITUS LUMBRICORUM. The spirit obtained by the distillation of the earthworm is similar to hartshorn.

S. MENTHE PIPERITE. This possesses all the properties of the peppermint with the stimulating virtues of the spirit.

S. MENTHE VIRIDIS. This is most commonly added to carminative or antispasmodic draughts, and seldom exhibited alone.

S. MILLEPEDARUM. A fluid volatile alkali, whose virtues are similar to hartshorn. S. MINDERERI. See AQUA AMMONI ACETATA.

S. MYRISTICÆ. A stimulating and agreeable spirit possessing the virtues of the nutmeg. S. NITRI DULCIS. See SPIRITUS ATHERIS NITROSI.

S. NITRI DUPLEX. The nitrous acid. See ACIDUM NITROSUM.

S. NITRI FUMANS. See ACIDUM NITROSUM.

S. NITRI GLAUBERL. See ACIDUM NITROSUM.

S. NITRI SIMPLEX. The dilute nitrous acid. See ACIDUM NITROSUM DILUTUM.

S. NITRI VULGARIS. This is now called acidum nitrosum dilutum. See ACIDUM NI

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S. SALIS AMMONIACI SIMPLEX. See AQUA AMMONIÆ.

S. SALIS GLAUBERI. See ACIDUM MURIATICUM.

S. SALIS MARINI. See ACIDUM MURIATICUM.

S. VINOSUS RECTIFICATUS. Rectified spirit of wine is in general use to dissolve resinous and other medicines. It is seldom exhibited internally, though it exists in the di luted state in all vinous and spirituons liquors.

S. VINOSUS TENUIOR. Proof spirit, which is half the strength of rectified, is much employed for preparing tinctures of genuine resinous juices, barks, roots, &c.

S. VITRIOLI. See ACIDUM VITRIOLICUM

DILUTUM.

S. VITRIOLI DULCIS. See SPIRITU & ETHERIS VITRIOLICI.

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