Then unlute your receiver, and put another in its place. Continue the distillation, increasing your fire by degrees. The Oil that comes over will grow thicker and thicker, its fluidity will decrease, and it will acquire a dark-brown colour, which at last will become blackish. The Oil will then be very thick. Push the operation till nothing more will come off, though the retort be red-hot. During the whole time this distillation lasts, there rises a good deal of water, in company with the Oil. Keep the second thick Oil by itself.
Mix the Oil that came over first, in this operation, with an equal part of fresh lime flaked in the air. Put the mixture into an earthen or glass retort, of a size so proportioned to the quantity, that a third part thereof may remain empty. Distil as before. The same phenomena will appear: a clear Oil will first come over, and be succeeded by one a little thicker. Then shift your receiver, and distil off all the rest of the Oil with an increased fire. The first Oil obtained by this second distillation will be clearer and thinner than that of the first distillation; and the second Oil will not be so thick, nor of so deep a colour as before.
Distil over again, in the same manner, the thin Oil of this second distillation, and go on thus repeatedly distilling, till the first clear oil come over with a degree of heat not exceeding that of boiling water. Then, instead of mixing your Oil with lime, put it with some water into a glass retort, or into a body with its head fitted on, and distil it, keeping the water just in a simmer. Your Oil will be more and more attenuated, and, after being thus distilled twice or thrice with water, will be so limpid, so thin, and so clear, that you will scarce be able to distinguish it from water itself.
OBSERVATIONS.
Fat Oils, which are naturally mild, unctuous, inodorous, or have at most a scarce perceptible smell, resembling that of the fruit or kernel from which they were extracted, change their natures totally when exposed to the action of fire. If they be but heated so as to boil, they become acrid, lose much of their unctuosity, and acquire a very pungent odour. From several analogies, and by several experiments, recited in a Memoir on Oils which I read to the Academy, I shewed that these alterations of Fat Oils are produced by the fire's extricating an Acid in them, which before lay concealed and inactive. What I advanced on this subject may be seen in the Memoirs of the Academy for 1745, and in my Elements of the Theory of Chymistry. I shall take occasion to add something more, in my Observations on the following process, by which these Oils are combined with Acids. In this place I shall only examine what passes in the repeated distillations they are here made to undergo.
Fat Oils do not rise in distillation without a degree of heat greater than that of boiling water; and therefore they must be distilled in a sand-bath, or with a naked fire. We prefer the latter method, for reasons elsewhere assigned, and chiefly because the operator is more master of his fire; it being absolutely necessary, in this operation, that he have it in his power to suppress it in an instant, when he finds it too strong: for, in such a case, it will impetuously raise the thin Oil mixed with the thick; nay, the whole will be burnt, as it were, to a coal, if a degree of fire ever so little too strong be kept up but for a few moments. When this accident happens, it is always predicted by a great quantity of white vapours ascending with impetuosity out of the retort, and by drops of Oil following each other very fast, that are scarce limpid at first, and soon become of a dark colour. All this may be prevented by distilling very slowly, and with great patience.
Fat Oils may be distilled and attenuated without any additament: but then the operation, which is tedious and troublesome enough, even when lime is used, as appears from our description of the process, would be much more so if the Oil were distilled alone, without the addition of any thing to divide it, spread it, and enlarge its surface.
Lime is one of the best additaments that can be employed on this occasion; not only because it procures the advantages just mentioned, but also by reason that, being an absorbent of fat matters, it unites with the grosser parts of the Oil, retains them, and so allows the thinnest and lightest parts to be readily separated from the rest. By this means it greatly expedites the operation: and, the more of it is added, with respect to the oil, the sooner is a considerable quantity of thin limpid Oil obtained: and this is the reason of our directing a double quantity of lime to be mixed with the Oil in the first distillation.
Lime slaked in the air is employed preferably to quick-lime; because it is naturally divided into a very fine powder, and capable of mixing perfectly with all sorts of matters.