All oil is the produce of the vegetable or animal kingdom, no proper mineral substance containing any of it. By distillation oil is in part decomposed, and by this means the thicker kinds of oil are rendered thinner and more volatile, the acid, to which their consistence is chiefly owing, being lost in the process. By repeated distillation it is supposed that all oils may be brought almost to the state of aether, and even of ardent spirit. Acids act powerfully upon oils, but very differently, according to the nature of each. Alkalies also combine with oils, and the less thin and volatile they are, the more easily are they soluble in alkalies. The union of alkali and oil makes _soap_. All oil dissolves sulphur, and with it makes what is called a _balsam_. Oils also dissolve metallic substances, but most sensibly copper and lead. United with the calx of lead, it is used in painting. Oil not readily mixing with water, it will diffuse itself over its surface, and, notwithstanding its tenacity, it will do this very rapidly, and to a great extent; and then it has the extraordinary effect of preventing the action of the wind upon the water, so as to prevent the forming of waves. If a quantity of oil and water be put into a glass vessel and swung, the surface of the water below the oil will be seen to change with respect to the vessel, but not that of the oil. If spirit of wine be put upon them, that will be at rest, and both the lower fluids in motion. Vegetable oil is of two kinds, the _soft_, or _mild_, which has little or no taste or smell, and the _essential_ oil, which is thin, and retains the smell and taste of the plant from which it was extracted. Mild or sweet oil is expressed from the grains or kernels of vegetables, and requires a considerable degree of heat to convert it into vapour, in which state alone it is capable of being inflamed. _Essential oil_ is volatile in the heat of boiling water, and is generally obtained by means of distillation from the most odoriferous sorts of plants; but is sometimes found in their vesicles, as in the rind of an orange. The strong taste of this kind of oil arises from the disengaged acid which abounds in it; and by this means it is soluble in spirit of wine, which sweet oil is not; but it loses much of this property by repeated distillations. By long exposure to the air it loses its more volatile parts, and thereby approaches to the nature of a resin. This volatile odoriferous principle has been called the _spiritus rector_ of the plant.