FU′SEL-OIL

Syn. Fousel oil , Potato-oil , Oil of potato spirit , Grain oil , Grain-spirit oil , Marc-brandy oil , Crude hydrated oxide of amyl . Source. An offensive, strong-smelling oil, produced along with alcohol during the fermentation of grain, potatoes, ., on the large scale, and which gives the peculiar and disagreeable flavour and odour to raw whiskey. It is found chiefly in the last portion of the spirit which pa es over, called the ‘faints,’ to which it imparts its characteristic odour and flavour. By rectifying the faints at a very gentle heat, most of the alcohol and water first pa over together with only a little fusel oil, whilst the latter forms the residuum in the still. Various names (as above ) are given to the crude oil thus obtained, according to its source. In each case it e entially consists of hydrated oxide of amyl, but trifling and variable quantities of other organic compounds are mixed with it, which slightly modify its character, more particularly its odour and flavour. The oil of potato spirit is the purest form of crude fusel oil. Obs. The exertions of the distiller are directed, as much as po ible, to le en the formation of fusel oil during the fermentation of his ‘worts,’ and to eliminate, during the distillation and rectification of his liquors, the greatest po ible proportion of that with which they may be contaminated. Prop., . Fusel oil is a nearly colourle volatile liquid, with a rather high boiling point, a durable, penetrating, offensive smell, and an acrid, burning taste; when swallowed, it occasions nausea, giddine , headache, .; in slightly larger quantities, vomiting, delirium, oppre ive respiration, and le ened sensibility to pain; its vapour also produces these effects. In quantity, it is a narcotic poison. The greater intoxicating power of whiskey, more especially that from raw grain, than other spirit, is due to the larger quantity of fusel oil which it contains. This appears to be well known to the lower cla of whiskey drinkers in these countries, and to the consumers of corn brandy in some of the northern parts of Europe. The last are said to frequently demand to be served with “a gla of good fusel.” In England fusel oil is chiefly used for lamps and varnishes. Purific. The AMYLIC ALCOHOL ( ALCOHOL AMYLICUM ) of the Dublin College is thus prepared. Introduce the ordinary fusel oil of the distilleries into a small still or retort, connected with a condenser, and apply heat; as soon as the oil begins to flow over, unmixed with water, the receiver should be changed, and the distillation resumed, and carried nearly to dryne ; the product in the second receiver, and the oily matter which separates from the water in the first receiver, are to be reserved for use. It is employed in the preparation of VALERIAN ATE OF SODA . See Amyl .