Elements of the Theory and Practice of Chymistry, 5th ed.

by Pierre Joseph Macquer

PROCESS III.

Spirit of Wine combined with the Acid of Sea-salt. Dulcified Spirit of Salt.

Mix together, little by little, in a glass retort, two parts of Spirit of Wine with one part of Spirit of Salt. Set this mixture to digest for a month in a gentle heat, and distil it, till nothing remain in the retort but a thick matter.

OBSERVATIONS.

The Acid of Sea-salt is much less disposed to unite with inflammable matters than the other two mineral Acids; and therefore, though it be ever so highly concentrated, when mixed with Spirit of Wine, it never produces an effervescence comparable to that which is produced by the Spirit of Nitre. Neither the proportion nor strength of the Spirit of Salt, requisite to prepare the Sweet Spirit of Salt, are unanimously agreed upon by Authors. Some direct equal parts of the two liquors; while others prescribe from two to four or five parts of Spirit of Wine to one part of Spirit of Salt. Some use only common Spirit of Salt; others require the Smoking Spirit, distilled by means of Spirit of Vitriol. Lastly, some order the mixture to be distilled, after some days digestion; and others content themselves with barely digesting it. The whole depends on the degree of strength which the Sweet Spirit of Salt is intended to have. This composition, as well as the Sweet Spirit of Nitre, is esteemed in medicine to be very aperitive and diuretic.

When the mixture of Spirit of Salt and Spirit of Wine is distilled, there comes over but one liquor, which appears homogeneous. This is the Sweet Spirit of Salt. The nature of the Marine Acid is not changed in this combination: the Acid is only weakened and rendered more mild; but in other respects it retains its characteristic properties.

Some authors pretend, that an Oil is obtained by distilling the mixture for the Sweet Spirit of Salt; but others expressly deny the fact. This variety may be occasioned by the quality of the Spirit of Wine employed. It would not be surprising if a Spirit of Wine, which contains much Oil that is unnecessary to its nature, and, as it were, adventitious to it, should yield an Oil when distilled with Spirit of Salt.

The thick residue, found in the retort after distillation, contains the most ponderous part of the Acid, united with part of the Spirit of Wine. If the distillation be continued to dryness, there remains in the retort a black charred matter, much like that which is left by the combinations of Spirit of Wine with the other Acids.

A sweet Spirit of Salt may also be prepared by digesting Spirit of Wine with, or distilling it from, metallic compositions replete with the Marine Acid adhering but slightly to them; such as Corrosive Sublimate, and Butter of Antimony. Part of this Acid, which is very highly concentrated, quits the metallic substance with which it is but superficially combined, in order to unite with the Spirit of Wine. If Butter of Antimony be used for this purpose, Mr. Pott, the author of these experiments, observes, that a Mercurius Vitæ precipitates; which is nothing else, as we observed in its place, but the reguline part of the Butter of Antimony deserted by its Acid.