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    Practical Distiller - Monzert PDF

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    coyoteassasin

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    © All Rights Reserved
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    ev BOARD _ peal 663. S008 mond LEONARD MONZERT’S Practical Distiller Leonard Monztt, rofessional Disiler and Rectifier pyri 17 indy eto, I, aL ree ar eh ene What SVR E Bde ged ands London iiaere oe A as sour opt th hk ny beeps Subhas set om av usinses 2aase7eon MONZERT’S PRACTICAL DISTILLER THE ART OF DISTILEING AND RECTIFYING SPIRITUOUS LIQUORS AND ALCOHOL, Dreger rom Coxerguerie hap Oneaariag sae Geeta axp vee ‘Kevuascas roe ‘pie Naneewcrose oF Vivgosn’ "am ‘Founeirue sn Paovorteas oF ‘Aeoounn, ern curs VALUABLE INFORMATION Distizuens, Compouxpers ayp Liquor Deauens TABLES OF PERCENTAGE. SPECIEIC RAVITY, ETC, A Cowreets Dusammrice o7 rue Peeves Areimavos moe TRE ‘Paonoerns or Poms Augonon wv Coxmasoue Diemzztano ax Reowoseazios TUMUSTRATED BY NUSTBROUS DIAGRAMS By LEONARD MONZERT Profenpional Distiller nd Rector ‘ PREFACE, pots to the complicated alcohol rectifying apparatus, ‘with its tall column and powerful condensers, are all clearly explained, ‘Tho distillation of essential oils, the production of favoring extracts, the formation and purification of aleshol, the propor management of Fquors, are all well worthy of cousidoration. Each subject is treated sepurately and in a manner whieh ean not be raia- understood. The author has been specially carefal to avoid the introduction of abstruse problems sed intrieate chemical analysis, as tending to porplex rather than aid the practical operstive. It will bo seen upon porteal that this work has ‘been written by one who, although Jaying no claim to Iiteraxy ability, is thoroughly conversant with the subjects upon whieh it trots, and he smbenits with full confidence the resnlts of his labor to a diseerning und appreciative public, CONTENTS. [PRELREIARY QUSHETATTONS... Maunixe Masiuse. Frmunsrars oF GRA. Pnnaieanios or Mozasexs AORTH: PRUMENTATION ees soe Femunreariox or GRAPE JU RENULATING 2ERMENTATIOS ‘Tun SUF. wD APECRIENANCES.. PRLATHTE DUFEELATION (RUB ROSEN SUlblowsceseses eevee TTRR PARSITE'S BILE. vse {UE ORDINARY COPPER SKILL. +.- 1» SBE 4103 STILL. Dinxerioxs row EeocaixG & Disesniane knmguse 4 Caner, vee ‘Tae Downer, DISTILLATION OF LiQions. CIDER BRANDY Ol AWPLE JACK RANDY FRO NERRIGS AND BREET. oznASD OI RYE WHEEEY. ccomx WHISKEY. BRSERRARRERERAEREREE 6 ‘cosas. Drerinatios oP Lagrons—Condinuet, meme tran cnt Ta (oon an Dieeeestiow 0 AMON Seon ess ustnesuon ov Voustice Olué.-~ evauarioy o VOUsTH OILS Ao WATER Sutue row YOrAHiLS OW derir oll. nensneerns Pisi-arerm oui (WCaERIG Hee) Exar ne Tae Warsnituan Sr : IExsvers aXt) Lig@URe.otene cose Srovaarartas ivtsen DNNTMLE CCRAGOA. TH HOLLANDE, tusxong aso Couracauine. CintostSi0N ay WikHS ASD LEQUOIS... Srncesscn or shconen Be WINN Ke. Zs ro corona so aowure 9 a race Praroaives ro cameron 79908 TAR ForMaviow 0F Auconor “as 0 cestraion oy staal so wae sai sucotn Wiener DISTMATIDN cn onto #4 ATSOLUTH ALCOHOL. wo : Fesk 0: sevens veevanees 8B cosrmin 7 ‘Tur MaSDYsOTCUE UF Yisoan.« “ ase2AK GENERATOR. SI as CONVERLING ALCOHOL 4510 VERO. oe Visusan ny aux quree AETHDD.+ 1 yeawen! Vista : Jol uel VISEAEPOWDRK. ceo To sTusgrmey NEGA AY DISTIIAAHIOS. «..---102 pae Coxusvous ItncrirTeR. i {ys coNsRUCTIN . ‘Ton COLUM AND COLONETEE. IE eager... Joonmmate nue cosTINCOUR RECETFTE {Tne FREXCH CONDKSSER. sone ‘Tn ACLIOY OF TI COLCA, ‘we zrgorveerre. : Facts Amor ALcoEUE. PROPRTTDS OF ATCOOL. ‘rusts YOR SLCOMOT, pinastcal EHHCTS OF ALCOMOE AupooL AB AR ANTISHETIO ALCOMOE 48 4 STDLCTANT AmeLreRaTiON oF Ligon Rt. o00 + SauueR AA IY ALoOMOTAG LIQCORS.. « ChiamteaL Cosmasritos oF ALIOBOL..~ ARIS. oso ee TVDROGHMe sees see senna oxFary, 2138) waren. 143 Proop Sent a0 PERCRNEAGR.. cL Taub oP PPRCESTAGE Ax sPoCTIIC GRATETY... LM Eaton of HERCUNTAGH AT ANY THAMPERATURE 12 DEAOWHS Meayy #vuROMIFTER As TABLE OF SFACTPIC GRAVITY OF BRAT 153 {To RENO SHR SLAASGTM C8 ALOQUOL.---s0 0052-7138 TABLE VOR REDUCISH ALCOMDE, 0. ees 154 ho INCRRASH TP ATRENGTIE OF ALCOHOL. -- TL omtse Haat of SazvRsTED SOLUTIONS. 6545 ese +188 8 CONTESTS ILLUSTRATIVE DIAGRAMS, No. 1, ORDINARE MASH TED... se sees 2 Bergovay Mase Tew. 3 SucriovaL Pass oF Masi ‘Tun, 4. Porzxs Str. 5 ONDOVARY SITLL. 6. Tu Worst... 7. Tax Dovtue 8 Tex Conner 9, Tax Goosr.-.. 10, Arcomor, RviNN : : 11, Suit vow Vorariix: Ons. : 12, Warne Tara Some, 13, Visgcan GrszRaTom... 14 Perse Couexes 4xp COLOMKEDE. 15. Chass ene THE Couvacy. (6. Covmscars Rectirien, wee 17. Crurspens £0n PRENCH CONDERSER 18 Prexo Coxpaxsin..... 19, THe EoRouymTTE «ses. csceseeeeseeee FM THE PRACTICAL DISTILLER. PRELIMINARY OBSERVATIONS ‘The production of spiritions liquors, or what may becalled the art of converting the substanes of plants, sone and fruit into alcoholic epivits, ss remarkably extonsivo as well as rommunerstive iudastry, not only n the United Bates, but in nenely all parts of the Civilized World, Livery comtry produces aleololie spivits of some sor wader varions denominations, such as Brandy, Gin, Bum, Whiskey, Arrac, Polen, ote, all of which ome. their respective intoxicating properties to the amount of alcool which they contain. Brandy (Ean de vie) is the French spirits ; Gin is ‘that of Hollund ; Great Britain produces Whiskey ; India, Arsao, and tho West Indies, Rum ; while in tho United States. Liquors of overy description are produced in sbomdanes. ‘These liquors differ in quality and flavor, according to tho mnture of the material from which they are obtainod, ns well as the manuer of their production, ‘Formentation and distillation ars the twa prineipal vperations by whieb alcoholic sbstanees ure obtained. a SALTER, MALTING. ‘The first operation toward convecting tho substance of yrain into spirits eonsists of malting, This in iuelf isa simple und yot avery tolions process, whieh aust bo dono in a well-veutilatod room Pat a quantity of batluy into a tub; poor oold water over it until tue water tvaches six inches above tho grain, Allow it to remain until it becomes stale ‘and emits @ foul odox, thon craw ib off and replace with fresh water, Tet thisstand ag before until the grain becomes use wot, and ean be easly presed betoson the Draw the water off, and pile the grain up on the vor in separate heaps, about ten inces high Te will be observed that the outside of these hosp so0n becomes dry, while the interior becomes warm + the grainis then taened with great care xo as tomvoid brooking the seed. Whon well mised (the diy with the wot, the warm with the cold) pile it up again as before. “Repoat this operation every aix hours until the gorm has grown as long as tie seed Spread the grain on the floor to tha thicknoss of abot bo inclies; tum it often, inorder thab it may dry very rapidly ‘When dry, remoro the germ from the seed by sifting through & sieve conrse euougl to allow the geria 10 pass Uhxough but nok the seed, When thia Iie boon MASSE. 18 done, dry it again until not a particle of moisture remmains. ‘The result ix Wall }—tho basis of Ale, Beer, Potter, Whiskey, High-winos and Alcohol ‘The ‘malt is ground into coarse meal, or cruslied, two days before Jt is required for use MASIIENG,. Pare malt is sometimes employed in the production of liquors thia however is very seldom the esse, especially for whiskey, although it isau acknowledged fact that puro malt makes the best hiquor, The resual proportions ave, one bushel of malt to from four to seven bushels of unmalted grain ground into coarse meal, and eighteen galious of water to each Imashel of this mixed meal. ‘The water is Leated to 160 degrees Fahrenheit and rn into a-very shallow th Gee Veshi Ce. Pour in the meat slowly walle tinting briskly, and when it is well mixed allow it to stand "two hont; then draw off two-thirds of the water from the moal and yeplace it by the same qanntity that was dean off, this second water being heated to 180° ‘Whon this seeoud water is well mixed with the tain, it is allowed to stand three-quarters of an how, and is ran off separately from the frst Repant this the third time with water heated to 100°, and allow it to stand oue hours then draw this off from the dregs. rvs masauNe, ‘The frst drawing is rnn into cooling pans and as soon as cold enough, is then farmented. ‘The other two are reserved for a second mashing aud take the place of tho sums amount of first water, thus making the subsequent drawing much strouger. ‘This is the systom usually employed ia makiug good whiskey. In making highwines the whole substance is Volied im order to extract evory particle of succhsrine matlor from the meal; in thie ease the first and second drawings ure run into the fermenting tub together, while the third is roserved to assist in the next mash, Distillers differ in the manner of performing this operation, Some use more water than athers ; ono masy prefor boiling, another will insist that the whole substance can as well be extracted by steeping One thing, howovor, can be vouched for:—if quantity is dosired withont regard to quality, boiling is dev edly tite best; but long standing without boiling makes the finest liquor, THE MASE TUR, ‘This is avery broad, shallow tub abont fiteen feet Wide by three foot in height ; in the enter is an np- Fight revolving shait, with two or four blales, each one foot wide, extending from the shaft to within three iuckes of the sides of the tub ; (See Dingeam No. 1) this is worked by steam or horse power. The blades azo perforated with holes, which served to mix the water and moval In small distilleries the shaft is worked by hand, 16 asia, mssHse, ww und in many instances it is dispensed with altogether, the stisring being done with paddles, shaped Like an toar, snl operated by baad {in large distilleries, a more effectual opparatns is ewyloyed. Au upright shat A (Diagrom No.2) is picoted ina beam ab F and works ina socket G in te contre of the tnb's bottom, Four, ad sometimes eight, horizontal arms extend at right angles to the upright A; at the end of each ari is a cog-wheel E ashich works ia slotted gearing which extends around tho entire rim of tho tub. ‘The arms are supplied with short paddles HH, &e., which reach to within ‘tye0 inches of the bottom of the tub. As the upright evolves {he eog-whec] B eiases the padille to revotve in the mash tub as the wheel travels around the rim fof the tis, Only one of the four (or eight) arms are shown in the diagram No. 2 ‘Tho constzuction of the horizontal arma and paddles will be better understood by Diagram No. 8. Ais tho upright B ons of the horizontal arms, serving as an axle, snd firmly soeured to the mpright, € isn tubular collar, fitting on to the aslo B, and hiaviug a cop-wheel B, seouzely fastened on the other senile IE is ono of the paddles, which fit on the eotlar , and are held in place by the screw L Ty this method of eonstraction te eollar C with its paddles, revolves frealy on the ade B, the paddles revolving rapidly as the wheel E travels uround the Tian of the tub, ‘As a precantionary measure it may be well for the MasHING. FEESENTATION Gv GHalS. aT) inexperienced operator to olvsarvs the following pre~ cops in order to insure a successiut result. In hosting the water for musllug the grain, the fonporatnre shonld conform to the reqnirements of the material employed. Pare malt will mix with mack hotter water than unmalted grnin 5 itis not se liable to dod up and form into limps. ‘The proper tewperatare is as follows ‘Vor eqal portions of ground mult snd cumalted eal, heat the water to 160 degrees, Fubrothvt ; ‘Vor ono past minlt, and two of grain, 150 destress ; For one part malt aud five of grain, 145 degroes ; For ono part malt to ten of grain, 140 degrees, ‘The more malt ix used the sooner will the work Alsity. The time required for the liquor to drew ‘and breome clear enough to run into the eooling pans 4s from one to twoand a half hours FERMENTATION OF GRATIN, Fermentation is the thinl, and most ditfienlt opora- tion ia the whole aystarn, This is the great bug bear of the distiller, Ln Bée Noire, as the Froneh say. "The peactien! tanner of conducting this operation will be fist shown ; anit for the benefit of those who would become experts, an exhaustive, solentific vv View will be found on page 1 of this book. Mix together five busicls of ground malt and fiffeen of cor meal, or other grein not matted. Soak 20 PREMENTATION OF GRAIN, the Tot in hot water (See * Masking”) oF boil #t, thon draw the liqnor from the dregs. Ran it into a wide tb, and add to this liquor ous gallon of goo brewer's yoast, as soon as ib lias cooled rlown to 170 degrees, ‘This will start tho fermentation. The oom in which the tub is placed mast he kopt ata temperature, not less than 63 nor more than 85 degrees. TE the tempezatero can be raised or lowered so much the better, us the fermentation can be in- crensed or checked at ploasure, Tn shost tiige bubbles of gas will be seen to rise frou all parts of this liquor. A ring of froth will form, at first around the edge, then gradually inoreas ing aud spreading until it meots in the center, and the whole gurfice becomes covorcd with a white creamy foum. ‘These bubbles rise and break in such uumbers thut they emit a low hissing sound. ‘The white foain eou- tiuiies to increase is thickness, breaking into little pointed heaps of a brownish Ino on tho werface and edges, ‘This stage of fermentation is calded “making yeast.” Tho yeast gradually thickens, and finally forms a tough viseid crust whieh, when fermentation slactcens, Drenks, aud falls to the bottom, Tu most cases this oust he prevented, by skimming il off a8 soon as the fermmutation is complete, which will he indicated by the liquor becoming clear, and the stopping of the hissing noise, ‘This Liguor is thon ran into the still aé onea and the distillate is whiskey. (Seo Distiiuy.") ACERIG. FERMENTATION, a ‘THE FERMENTATION OF MOLASSES FOR RUM. Molasses is emplosed quite extensively in the pro- duction of Now England ram. "Take forty gallons New Orleans or West Indies saslasses | add to it 6vo bundrod and forty gallons of water heated to 100 degroos Fahrenheit, mix it ‘Roxon Flan‘ the mista into tx made to bol thee hundred gallons, rather broader than high. "Ada to this three gallons of fresh Urewer's yeast, ‘Keep the temperature in the room as near as possille ab 7 degrees, | . ‘The fermentation starts rapidly and in course of from 48 to 60 hours, the yeost bubbles will bresk on the surface, the seam will drop to the bottom und the fermentation is complet Tum the liquor into the still, distill according to Aivoctions and the product is ram. ACETIC FERMENTATION. ‘This is the drond of the distiller, the wine maker, ui the Luewer. When this onco seta in, the material is hopelussly lost. Tkcomes with very little warning, anal by aa incxporionesd operator may be very easily and quite likely mistaken for the vinous fermentation. Ls prosenco is detocled in the following mauner 22 TENMENRATTON oF oRAPE smECB, xe. Wien the vinons fermentation is complete, as has already boon deserilied, the erust, or yeast, falls to the bottom, ‘This is the tarning point, If the Liquor is not at ous drawn off from the sediment, another and far more destructive operation takes plave. ‘Whe hissing monotonous noise is heard again, the temperature of the liquor rises, a sligit inwaxd mover ment is observable, floating particles appear on fhe surface atd form partly into ajolly cake ; this beconies thicker by degrees, the liquor beoomos newrly trans parent, the vinous taste disappears, and a sonr taste ‘tokes its place. ‘This is eansed by the aleohol, which ‘was contained iu the liqnor st the end of the vinous fermentation, laving boon converted into vinegar. FERMENTATION OF GRAPE JUICE, BTC. Tn the wine-producing countries, the grspes ara gathered ani pressed until the whole substance forms 4 pulp. ‘Chis palp is pnt into a fermenting inb. The fermentation starts as soon as the grapes ate pressed ; this softens the skins and disselves a por- tion of the coloving and astsingent matter which the skins, stoms and stalls contain. ‘The liquor is drawn off from the sediment fealled in French Le Mace) into clear tub in which it is allowed to forment until complete. ‘The proper tam- perature for fermenting grape juieo is 70 desona Fahrenheit, Tho fermented Iquor is thon distilled FRRMEYEATION oF GRAPE smcr, 140 23 jin the same manner as whiskey and the result is ‘randy, The mark, together with stems and ssliatever 70- mains after pressing, is tien diluted with water, and formented soparately and run through the still into forundy. ‘Theso two mixed together make a better Tiquor than either when left sep: It is worthy. of note thot the grapes which are suitable for wine— making are seldom, if ever, used in the production of brandy | | ‘The formentation of apple juice, pexr juice, berries, te, is produced in the kme manner s8 grape juice, and requires no artificial roa, as it eomtsins its own ferment, which avts spontancously. REQULAGING FERMENTATION. A perfect fermentation is tho most essential part in the production of ail alecholie distillates ; und ia order to ensnte success, the following rules must be observed, and should be committed to memory be- fore proeneding to apply thew Ist The lurger the quantity of mash or extract the ‘more perfect wilk be the ferinentation, 2d. A temnporuture of 65 to 85 degress is absolutely necessary in the fermenting room, Ad. There must be s sulficient quantity of saccbar- ‘ne mattor prosent. ‘Mth, Fermentation of grain-extroot must be started boy some active body in n state of decomposition, such: as yeast, Sth. There must be water enough to completely lato the material. 2 ‘THE STILL AND aPPFURTENANCES, 6th, Good ventilation to carry off the gases which are discharged during the process, ‘When it is found that the operation procosds too slowly, it will requireimmediate attention. ‘The host thing, when it eun be done, is to increase the tem- perature in the apartment, thon heat some wator to a boiling point, All » lot of hottles with this, and im- ‘hein in the mash or extract. If the temperature is at the proper degree, then add more yeast to it, mix it well and corer the tnb. Should ‘the fermentation proceed too rapidly, first reduce the tomperatare ia the room, then skim off the head of the yeast If this doos not suilice, draw ‘off tho whole into a clean tab. Hany deteution should occur, by which fermented Tiquors cannot be submitted to immediatedistillation, the still being, perbaps, undergoing temporary repairs, or forsomoother reason,—a second fermenta sion is likely to ocour which ust be enrcfully guarded against, An such caso nonrly all alkalies, such na lime, pent ash, cholis, Fuller's earth, ete, may be stirred in the liquor. The fames of burning sulphur will check fermentation fora while, but will notstop it altogether. THE STILL AND APPURTENANCES. ‘The general principles of distilling, although the still kas untergone mauy changes within the present coniury, is the sume now as it was during tho time of our great-grand sites, {TRE RELL AND APPCTTENANCES, 25 Evaporation and conilensation are the only means by which tho difforent bodies contained in liquids ean bbe separated. Stills aro more or less eumplicated according to the uses for which they are employed. "The copper sill with the worm is te most popular, ‘put some stills are_made of woud, others of boiler Jron ; and stills ranging from ten to twenty-five gallons capacity, are xometiones made of galvanized fron or toayy tin. ‘These vary in form and shape ax well as in the manaer of operating them Some stills are heated by steam, some by the direct action uf the fire miderneath, others by being submerged in boiling water. "he igor dstilerios nanally employ steam foe heating. ‘This possesses many advuntogos over the ‘other methods. It economiz’s time and fuel, and js safer; it ig also more roliable in maintaining 8 uniform temperature while conducting the oper- ation. It is claimed, however, that, liquors which sre divtillad by the dixoct action of the fire, are superior in quality to those that are produced by stew. French brandios as well as fine Kentucky whiskeys are products of the ordinary copper still, seb in Drick work, and in many instances Leated by a wood fire. Tn order to explain the different methods now in use step by step wntil we reach the pinnacle of the dis- tillers art ; which is the productiva of fine inoderows alcohol, free from taste or sinell 26 {THY STIL, AND APPORTENANORS, PRIMITIVE DISTILLATION. Stills are sometimes constructed in a rather crude ‘manner, those, for instanee that are omployed for distilling liquors for homo use, or for illicit distilling. ‘These primitive stills are operated in all parts of the eountty—Eust, North, South and West. Usually in ont of the way places, in caves, barns, cellars oF gerrets, on barges and canal boats, in the woods, in swamps, and very frequently in some honest farmer's Kitchen, One or two such instances will serve to illustrate the more nole-worthy of the wauy contri vances or “muke-shifts” which sre employod as substitutes for the still. (THR POTREN STILE Tn many ports of Trelind, especially among the peasantry,a much esizemed liqior is produced, called poten, “And although revenue officials are very mumerous, the souree rom which it is obtained is very soldom discovered. ‘This liquor is made from malted grain, Poteen is a low-proof sleoholiestimulant of a highly intoxieating nature, anil ix of Irish origin. Tt has never been successfully imitated. All sorts of contrivances are employed by these Trish peasonts for distilling purposes. ‘While some uso a regular still, others manage to obtain tho wee drop, by means of pots or kettles A large three-legged iron pot, A (Bee Diagram No. 4) intended for boiling potstoes, is utilized. This serves the purpose of thestill proper. A close ating, cone-shaped tin eover B, with » small opeuing ut the ot are a 28 ‘THe SHILL AND APPCRTENASOES, op, is connected with » long tube © of the same swaterial, ‘This tubo sometimes Tenda through a-run- xing brook, the water of which serves to conilense the vapor as ibriscs from the pot Where there are no brooks, the same tin pipe is usod in synare evils D, fitted in a wash tub or barrels, (indicated by the dot- ted lines), which isiilled with water, ‘The fermented liquor ia first putin the pot, the cover fitted om, the seams well closed, the babs which sorves a8 worm adjusted, a turf fire started, and tho operation of dis- tilling proceeds siowly. When oll of the fermented liquor has been distilled, it undergoes a sovond Uistillation, tho result is Poteen, ‘Tihs PARMER'S STILL. ‘The fermers in aaany puris of New England and olsowhere, find it more advuntageons to convert their fruit into spirits than to dispose of thom, which in many localities, it world not be possible to do, owing to the lack of transportation fueiities, ‘The evasion of the Fntemnal Revenue Inw is practised to a jgroat extent, Kitchen utensils, each ae lage ‘wash boilers, pol-ash kettles, as well as those Intended for boilingy maple sap. are brought into reqnisition or galvanized ion pipe, serves for 2 worm, In this rads manner, the fermented juice of apples, pears, posches, grapes, enrrants and other fenits, are converted ingo spirituous Kqnors, such as apple jack, chery brandy, peach brandy, ete. A ety ingenious ambstitute for » still was quite roepatly disroversd in full operation in a steam saw. anill. Tt was constructed in the following manner: THE STILL AND. APPOUTENAKCRS, 29 A-strong ale hogshead was placed in a horiaontal position with its bang upwards, a two-inch iron pipe was serewall into the bung hole : a two-ineli cock in- serted in the head of the cask at the lower edgo ; a hialf-ineh iron pipo passod throngh one of the staves and connected with the steam boiler. ‘The pie from the lung was joined to a coil of pipe of the same dimensions, placeil in a molasses bogsload, whieh stood apright, the npper bead having been removed ; tho cxtreme lower enil of the evil extended through che lower portion of the stave. Live stoom was used for heating the Hiquor. Fermented molasses constituted the charge; tho result was ram. Enough has been said on this subject to convey a general idea of the arte aud artifioes employed by what are known as “mooushiners.” We now tum cour attention to the legitimate still and its auxiliary spplianees, THD ORDINARY COPPER STILL. ‘The ordinary still, anch as is used in reqular dis- filleries, consists of a copper boiling kettle, known as the stil proper, and s spiral copper tbe, graduating, {in sizo, from top to bottom. ‘The kettle (Seo Diageam No, 5) is built very shal- low, with a concave bottom, and eouvex upper snface, called the “Broast.”. "the top is somewhat broader than the bottom, From the center of the Breast (A), pipe comuoction (8) is mado to extond to the npper portion of the tub- ing, called the “worm.” @ is the opeuing on the ‘breast of the still in swhieh tho tubing (B) is inserted. ‘THE OMDINADY STILL. TTR, SUILL AND APPCRTESANCES, a1 ‘The direct connecting tubing If is employed only when no other connections are used, such as. the Doubler, the Colum, or the Condenser known ax the Goose, all of whick will bo explained hereafter. "The still is set im brick work with a fire box undor- neath, aud a flue around the sides; unless it he intrnded toheat by seats, in which ease the still rests ou a fist surface, ‘A Tange cock © is inserted ab the sido on a level ‘with the bottom of the still. ‘This is the discharge cock, and serves tocmpty the still of its contents after havingran off the charge. On the surface of the still (if large one) is man ole D; and near this, the change hole B, which is a two-inch opening covered will: a screw cap, to be removed or adjusted, a8 occasion may rognise. ‘At the side of the still, and at a distance of three- gaurters of the height from the bottom, is a half-inch fry cock F, and serves as an indicator in changing. "This concludes the general outlines or rudimentary Aesoription of the stil, THE Worst, ‘The worm is that portion of the apparatus through Which all distilling operations aro completed, and is of the utmost importance to the distiller; ie being the uly part of the whole system capable of condensing the sleoholie vapors into liquid. No matter how complicated the still works may be, whether consisting of one or more doublers, or column, the worm in every ease forms the terminus. There are offer vouttivanoes which are sometimes 32 ‘TK WORM. WG ‘Tm STILL AND APPORTENANGEA. 83 employed as substitutes ior tho worm, but none 50 reliable. ‘The following is the manner of constructing und adjusting a worm. (See Diagram No. 6). A capper pipe one hundred and fifty feet in lougti and gevluoting in size from four iuches in diameter at one ‘asl, down to one and ahalf inches ab the other, is bent s0.a8 to form from twelve to fifteen cicles or spiral coils, all of which must be uniform in cirenmferenco, outside measurement, and eoparated one from the other about four inches, (See Diagram No. 6). These coils ary livid in position by short piezes of one-inch pipe soldered between them about thres feet apart. Urowy strap iron braves, reaching from fhe npper coil to the bottom one, are then bolted togethor in pairs, one inside and tho other outside of the circles. Usually four pairs of these ure used, ‘The lower ends of these braces rest on the bottom of the worm tub (See IL, Diagram No. 6), whien placed in position, and are scoured to it by bolts rauning rough the bottom of th tub, by this means the svorm is held firm and seeare, Tn placing the worm im the tab, the lower coil should be wight inches abova the bottom of the tub, swith the small end projecting through the stare (See D, Dingram No. 6) into a sqaare eopper box, the bottom of which is supplied with a three-way cock, ‘Tho imensions of thig box are twolve inches by twelve in depth and breadth, aud eigliteen in length. ‘Li the centre of the worm tab and six inches above the bottom isa false bottom ustonding from the eontre to the inner edge of the lower eoil of the wort, This serves to spread the cold water as it enters 34 ‘THE SITE AD APPURTSNANCES. into the lub by means of a two-inch fron pipe (See 1B, Diagram No. 5) at the centre of the bottom, ix inches above the upper surfuce of the worm isa tin (or galvanized iron) pipe P threo invclos in dismeter to carry off the overflow water while running 2. charge, ‘The two-inch iron pipe which ontors at the hottom is cursied along the bottom to the euler eilge whero it asconds upward to the bottom of the reservoir tub, from whence it obtaing its supply of ‘water to cool the worm. ‘At a distance within oonveniont rench is a stop cock, which is used to regulate tho flow of watex, or shut it of when not needed. ‘Tho wator used for this ‘purpose, should bo at a tomperatum of sixty degtoes ‘Farenheit. When this can not bo obtained, adil ioe to it, as aaueh depends on cooling the worm in order to obisin a satisfactory result tO SEP THE STILL. ‘When placed in its proper position, the still mast ‘be Tower than any of its connections, in onier to facilitato the manogement of the oporation, First of all, build the foundation upon which the still is to rest, This should be two feet in height With firo-bor and ash-pit, ‘Viace the still in position. Build up the brick work (Ses M, Diagram No. 5), around the sides, up to the try-cock F, leaving a cironlur Hae around the sides | ‘Set up the tab containing the worm XK, in such a mmanner that the tail of the worm L may be two feet from the floor. IME SUTET, AND ATFORTENARCKS, 35 Connect the centre openingzof the breast of the still ‘with the upper portion of the worm by means of a copper pipo H made tapering from 6 to 4 inches in Aiamoter. ‘The sill is then reudy for use Now for the tribaturies, whioh include the Feed Tab sud tho Reservoir Tub, Tho frst of these is placed iu such a way that its contents cau Ye drawn into tw still by means of « howe. The Reservoir Tah shonid be placed on the floor nbove, or what is still better, on the roof. In most eases the goose and worm tubs ate placed outsile of the building. This lorge tub serves ax a water reservoir It is from this that theworm tub obtains ite supply. When placeal in position, a two-inch iroa pipo is tem dom its sid, near the bottom, and carried to the outside centre of the bottom of the worm tob N, where it scounests with a two-inch cock ‘T, which penetrates the bottom and allows the wator to flaw in when ran ning & change, or shuts off the water flow when not in axe, About four inches below the top ofeach of these thro tubs is a fonr-inch galvanized iron pipe P to earey off tie overtlow of water. Tho water used for cooling tha worm is usnally olbtainod from a welll on tie promises and pumped into the rosersoir, or fom a brook or spring on somo ‘adjacent hill and earried by means of a wooden or tron conduit to the reservoir tub. In a room below the still, ia some eases on the sare Foor), the reesiv- ing tab, the low-wine tub, and the reception-tab for ‘he foits are located, 86 DIRECTIONS PON BRECTING A DIETUALERY, ‘This completes the ordinary distillery, with tho exception of the mash tb, fermenting tubs, etc, a description of which will be found elsewhere. ‘By carefully observing the following directions, any peison possessed of a reasonable amount of intelli- ‘youce and the least particle of ingeuuity, ean in 4 short timo master the art, not only of constructing, but of operating any distillery for no matter what purpose it may be intended. DIRECTIONS FOR ERECTING A DISTILLERY. Directious ior coustructing a still of medicm capacity. For Whiskey, Brandy, Ram, or Gin, “Height of stil from cho floor to shoulder. fect Broadsh of eonvavo bottom 42 inches, Breadth of surface... WB ft “iso of breast from shoulder to contre, 1 toot, Opening in centre. G inches Man hele coesssesnl by 16 inches. Charge hole with serew cap. 24 inches. Length of worm (See Diagram No, 6}. .130 fost Diameter of upper seviion of worm... 4 inches, Diameter of lower section, ......+...1} inches Heighé of worm fub...+6.+. sre 9 fost Breadth of worm tub... feet. Discharge eock: ‘Try cock. tev veve ese $ieh. Breadth: of worm coi), outside measure. 54 inches. seeteeres sed inches, anya A cvtanes, 7 RUNNING A CHARGE, When about to charge a still bo sire that the dis charge cock at the botiom ix seearviy closod, then open the try cel ou the side, remove the cap from over the charge Lole, screw the hose on tie cod at tho sido of the charge tub, lead the other end to and insertit into the change hole ou the breast of the still. Open the cock at the change tai and slow the Viqnor to ren ito the sill until it begins to trickle from the try oock ; thon close it, remove the hose, serew ou the etp, and the still is changed, Start the fire as soon os tho liquor begius to ran into the still and regilate it in such a manner that it aay be drawn if necessary. Keep aelose watch on the spparatus to prevent it from ranaing Lou). Wher the liquor in the still bo- comes heated (0 the tomporatnre at which aleahol boils, if the heat be fon great it will causenot only the vapors to risa but to liqnid itself. ‘The volume arise fing being greater in bulk: thaw tho capacity of the worm to carry it otf, owing to its tapering form, the spparutus becomes choked up or foul, aud in many eaves the bottom of the still is blown ont and the sontenis lost ‘This calamity can bo avoided luy adhering atvietly to the directions as horoin preseribd. AS soon ay the wurfuce of the still baoomes hated, sound the conuceting pipe between it aud the worm With sn irou-wiro rod; if it emits e hollow soand, rt isan indication that all is right ; if om the contrary, 85 ine A cH ane: null sound is produced by sounding, then the still is ranning foul. In this easo no time should be lost in dewring or covering the fire with ashes, elay, or sand. and do- Juging tho surface of the still with cold water until tho spparatua is clear again; then start the fire again and heat vory gradually util the Jiqnor begiusto low from the tail of the worm. The first substance that ines and passes through the worm is a very olfensive gas. This being excessively volatile does not cou~ dense in the worm but escapes into tho air. As soon as this gas appears, the wator sapply must be turned ou to the worm tub, aud regulated go that the liquor may flow at the temperature of sixty degrocs Foliron- heit, ‘Tho first thatcomes over is highly impreguated wither au ane vi ‘This first run is low wite®, and should he received in a soparata tab, As the charge progresses the liquor becomes much sweoter and increases in. prod, snd, wher it is made from grain, it is eulled whiskey. If from grape juieo, brandy. ‘As soon as the swent Liquor is ran off, which will he indieated by the sudden rise in the temperature, and a foll in the degree of proof, ts remainder of the charge mast also be ron into a eeparate tub, ‘When it has been ascertained thatall of the aleoholie substance has been obtained, the still is emptied, and charged again and run off as before, This is repeated until a sufficient quantity of sweet liquor hasbeen ob- tained to compose a charge. Ibis then distilled over and over agzm, until tho desired proof is obtained. ‘ran, DOUBLER, 39 THE DOUBLER, ‘This appendage to the still is imlonded to double the aleoholic strength of tho distilled liquor, and by ‘this means to dispense with asacond or third distilla- tion. ‘The avtion of she Doubler is to check the too rapid evaporation of water, by condonsinggand return ing the condensed portion hack into the still while allowing the vaporised aleoliol to pass by and enter the worm. ‘This is done in the following manuer Build a stout two headed teh, of one and a half ine stayos, and two-inch top and botiom. (See A, Diagram No. 7 Length of staves fou feet Breniith of tub, forty-two inckos at the top by forty- six at the bottom. Cut two fom-inch holes B, ©, in the upper sur- fue; fit a four-inets collav ange to oach. Insert a ono-inch brass cok E in the siflo of the tub oa level with the bottom, and another D eight inehos bore it, Ru a wo-inch pipe F through the vut- tom of the tub anidway between the contre aud the slave. Tet this projoct eight iuehes inside the tub, 60 that the top may be on a lovel with the upper side- cock. The lower end of this pipe is brazed to a collar flange, ty means of which it may be comnected vvith the still Ran four-inch eopper pipe G through one of the collar anges BB; let the Tower end descend to within true inches of the bottom of the tub snd the upper end project twelve inches outward, snd bruzed 40 ray DovELER, mr noun, A to a collar dauge HL so thab it may be connected with the breast of the still. The other fowr-ineh opening © connects by a fowr-inch pipe T with the ‘worm contained in the worm-tub W. ‘The Doubler is placed midway batwoor the still and the worm, its bottom being somewhat higher than the surface of thostill, and the four-inch inlet turned townrds it. In this position the inlet G is con- nected with the eantre of the breast of tho stil, and ‘the outlet T, whieh is the open fonr-inch flange, is joined to the worm, 'The two-inch pipe K called ‘tho return, passes thronggh the breast of the still near the edge and is cartied downwards inside the still to ‘within two inches of the bottom, and the apparaties is ready for use, ‘When about to runa charge, fll the Doublor up to the side cock D with water, When heat is applied to the still aud theliqnor which itcontsins vaporizes, it passes through the connecting pipe G from the still into the Doubler; here it meets a resisting foree, in ‘the shape of five inches of water, through which it rust pass or condense, ‘The first portion condenses and retarns to the still ‘through the two-inch return pipe K. As the wator in the Doublor heeomos hented to the degree at which alcoho! boils, the aleoholie, vapors pass throngh if, and are ax it were filtered, leaving the heavier bodies behind to be returned inte the still jaa liquid form. Le will Huy bo seen that although if may take a Jitile longer to ran a charge, the product must be of a greater alevholic strength. 43 DISTILLATIOS OF EELDRS. DISTILLATION OF LIQUORS. BRANDY. Brandy. This well known stimulant is tho direct product of fermented grape jaies, und is obtained only by distillation. The quality and quantity obtained depend on the nature of tlw grapes employed. ‘The Awerican grapes, a2 u rule, coutain much less snc~ chavino matter than the French, heues the wines are weaker, and produce « loss quantity of brandy ; 100 gallons of oxdiuary grapo jnioe should produce when Aistilled 25 gallons of brandy. ‘Tho method for pre- paring and fermenting the grape juice is givou on page 92. Distill in the sane mamnet as deseribed under tho head of " Ztuning a Charge.” (See page 87.) CIDER BRANDY. This is also known as apple jack, or cider spirits Ibis made by frst grinding the apples into pulp, then expressing the juice. ‘This is fermented, in the samne ‘manner 83 grape juies (See page 22)5 when the fer- mentation is complete it is distilled in a copper still and worm by the same method a3 cmployed for brandy. BRANDY FROM BERRIES AND FRUTTS. ‘Nearly all borrics aro capable of being converted, first into wine, then brandy. Strawberries, rasp. berries, huckleberries, currants, cherries, ete, aro treated in the same mamer aa grapes. DISYAUATION OF BaguORS, a wurekey. Barley, rye, corn, wheat, and oats are employed in the production of whiskey, in various proportions, according to thy asothod of the distiller ; such as Warley aud eorm-mea}, barley and rys-menl, barley and coarsely ground wheat, and in some casex tnalted oats, or malted rye, An excellont whiskey ean bbe made hy mixing 5 bushels of harley-malt racal, 10 bushels of corn-mesl, 10 bushels of ground wheat, 450 gallons of water. Mash and ferment according to directions, given om pages 13 and 19. Ram tho fermented liquor through a still and doubler, oF an ordiuary still and worm. HOLLAND GIN. ‘Tho original Dateh method. Take 40 gallons of nentral spivits at proof, 12 pounds juniper berries. Pat the spirits and berries together into an ordinary copper still, apply the leat very moderately and with great precantion, watil the feints have come over (See Manning a Cher, page 37}, then increase thelieat Tnutil the liquor flaws regularly. Keep the fire uni- form throughout the operation, ‘The sosult will be Holland Gin, WHEAT WHISKEY. Take 60 bushels gronnd malt, 250 bushels eoursely ground wheat, 5,400 gallons water “4 DISTILLATION av Ligvons. Heat tho wator until st indicates 2 temperature of 160 degrees Faltronbeit uti one-half of this water into the mash tab, Sprinkle the men! into this water very slowly while stiuting rapilly to prevent it from elodding. Whon the meal lus been thoroughly mixed with the water allowit to stand until it bocomos quite eleur This will be in about two ours. ‘Then draw off 3,400 gullonsof this Liquor iuto cool- ing paus so that it may cool as rapidly as possible ‘Tevill be found that when this liquor called “ wort” is ru into the cooling puns from the mash tub, it standy at 185 or 140 degrees temperature; this must bbe redueod to 80 degrees, then run into the ferment- ing tub. This cooling, process requites about five hours in winter or eight hours in summer. ‘The specitio gravity of the wort when dawn off into the feementing tub should be 1-050, this will insure a goo’ fermentation, Having drawn off $600 gallons from the mesh tub, replace this with the same amount of water heated to 180 degrees temperature, Mix it thoroughly with the dregs ani after standing uutil clear, rum this off into enother tub. This. second Grawing js no$ fermented ; itis used instead of water Joc mashing the second bate To the first drawing in the Jermonting tul mnt bo added two per cant. of fresh brewer's yeast to start the fermentation. (See Fermentation, page 18.) ‘When complete, this substanes is distilled throngs ‘an ontinary still with deabler. ‘The abow isthe method by whivk tho best quality of wheat whiskey is produced. DISTILLATION OF 1agvouS. 45 RYE WHISKEY. ‘Take 90 bushels malted Rye, 190 bushels Rye not malted, these may he coarsely ground or erushied. 5,200 guilons of water leat the water to 155 degrees temperature, Or, if it is more convenient, heat one-half at atime, When thus heated, allaw one-half, that is to say, twonty-six undred gallons to Tun into the mash ta, Sprinkle the meal into this water very slowly while constantly stiering to prevent the mixture from b- coming lumpy. ‘When well mixed let it stand fifteon sainutes, then stir again for five minatos ; ropeni His Jour times, then allow tho mixture to settle aml when dear draw ‘off 1,750 gallons into the cooling pans. ‘These pans should bo broad and shallow enough to contain the liquor without exceeding the depth of a few inches. Heat the next wator to 180 degrees and ran thirteen hundred gallons on the substance remaining in the rash tub, while oomstautly slitting 2 before, When clear, which will take probably au hour, zu off one thousand gallons of this liqnor into the eooling pans. Beat the balance of tho water up fo 190 degrees ‘and repeat the operation of agitating and stixring Alter standing one hour draw this from the dzexs into another tub to be employed for th next mash- ing. instoad of the same quantity of water. ‘The first and second drawing when cooled down to 20 degrees sro ran into the fermenting tab, and when jermentation is eompleto (See page 19) are distilled, (Seo Running a Charge, page 81.) 46 DIsLILnaTioy oF Ligon Some distillers ferment and distill onty the frst drawing, while others mix the three together and fer- ment, In many instances where the proper facilities for malting are lacking, barley-malt is used instead of malted rye. In this ease the proportions ato ox bishel barley- malt to six bushels rye-meal, and eighteen gallons of ‘water to the bushel of yrain. coRN WHISKY. ‘There 4s in all probability moro corm consumed in ‘the production of whiskey than any other grain, ‘There are a reat mauy methods employed in voavent> jug the substaneo of this grain into spivits A. pereentage of borloy-amalt, bo it large or small, is usually mixed in with eomn-meal. ‘This may vary from one buslel of malisto twelve of enrn meal, np to soven of com to five of malt. ‘The steeping of the gain, in mashing, differs according to the theoretical ideas of the distiller, ‘This accounts for some ‘whiskers being mnch superior to thins, when pro- Anoed from the same substance. ‘The Havor anil quality of whiskey depend prinei- pally on the manner employed toextract the substance ‘of the grain, (what is termed mashing). The longer it is boiled after siaeping, the mors fatty matter, and the more seid will bs exbractad, this fet forms fiesel cil, the acid reverts into poisonous gases. These tare changes which take place during the process of formentation ‘The proper manner of producing go0d cora whiskey is with the following ingredients und proportions DISTILLATION OF TEQvoRs, a ‘Use five bushels cf coarse cotn-meal t» one bushel ground malt, and eighteen gallons of water to tie bushel of mixed. grain. Boil one-half of the water, then roix it with the same quantity of cold wate, ‘Tiiis should bring it w 155 degrees tempuratun. ‘Draw one-half of this into the mash tub. and while stirring, sprinkle the meal into the water until st be- comes well mixed and the substance resembles thin gruol; repent this stirring ab intervale of fiteen minutes for the spacs of wo hours, thea allow itto settle. ‘When cleax, draw of two-thirds into broad shallow pans, iu order that it nay eool repidly. This will yprovent the formation of avetie acid, When evoled down to 80 degrees, ran it into & fermenting tub, sud auld to it two por cent. of fresh Irewer's yeast. ‘When fermentation is xhont to stop, (Sco page 20) ran it into the still, and conduct tho operation accorl- ing to the directions uidor the heat of Rawning @ Cheerge, Hlawing dawn off two-thirds of the liquor from the mash, leat one-half of what remains by tema- perature of 180 degreos, Run this iuto the mash tab ‘with tho firsts mix thoroughly as im the former ease allow it to repose 45 minnies, then yua it off into the cooling paus. Repeat this the thied time with the Dalaues of the water heated to 18)degrees; allow it to stand one hionr, and draw this off into a separate tub. Mix the second and thini drawings together, oud ‘he place of water in the ext 8 DISTILLATION oF zigvons. ore, The method here given is employed in New York, Bafialo, and Cleveland, Ohio. ‘Take 12 pounis barley-malt, 228 pounds ryo-meal, 96 gallons water Heat the water to 162 degrees Fahrenheit Sprinidle the malt‘in this water together with the xy aueal, stirring the anbstance briskly while doing this. Lol this infusion remain for threo honrs; thex Dring the strength of the mash down to LOAT specific gravity, this ixdone by adding cold water. ‘This will Dring the temperature down to 80 degrees Folrenbeit. Bun this liquor off clear from the dregs into a fer- menting tub and add hall-a-gallon of brewer's yeast, ‘This mut be allowed to fermeut for forty-vight hours only. ‘Tue clear liquor is then ram into the still and ‘undergoes the proorss of distillation ; the low wines boing kept separate from the sweet liquor LL will bereatily understood thet forty-eight hours of fermentation have not been sufficient to extract sll of the substance from the grain. A quantity of sxc- chisrine mattor still remains ‘The low wines which have been obtained are mixed ‘with the dogs amd sediment and all run into tho still together and distilled. ‘Whon tho Liquor bas beou secured, the first and secoud distillates are mixed together with fifteen pounds of bruised juniper berries and & double band- full of hops, this sabstance then undergoes another distillation, DISTILLLTION oF Ligtons, 49 ‘the gin produced by this process is fally eqaal to any in the country and far anperior to that made from vain spirits. If found too expensive, this system ean be modified tirsuit the oceasion. If found to bu tuo high favored, reduce the proportion of juniper berties or vieo versa For instruction in the manner of oondusting the dis- tilling operation, sce Fanning « Charge, RUM. ‘Tho solntion from which Rum is distilled consists of the jnico us well as parts of the sugar cane, aud in many Sustances the zvsidue of sugar boiling establish ments, principally in the Wost Indies, Jamaica, Barbadoss, St. Crois, ete, ‘Tho production of rum differs from that of whiskey, inasmuch as no brewer's ‘yeast is employed. When a sufficient quantity of refuse is gathered logother it is pnt into a tub, saturated with water snd well stirred ; it iy then allowed to stand until formentation sets in, which in the finst instance is vory slow ; that is st the commencement of the sogar buiting season. The reason ef this is, that they have no yeast to start the first batch. "Aftor this however there is no inrther trouble, as the yeast gathered from the first serves to excite tHe next batel. ‘When the fermentation ie complete (See page 21) ‘he Hquor is distilled in the same manner as brandy, whiskey, or gin, ‘When inst made, rama has a peceliarly disagreeable 0. DISTILLATION oF Liquors. Ausor which wears off as the liquor rows older, When there is good demand for ram, and the magar crop is bonntifal, ram is made from molasses, o¥ iolasses and sugar, 18 well as fromthe refuse, That which is ronde from the seummings amd other wuste matter alone is called Susar-apivit ARRACK (OR ARRAC). ‘This is a species of Rem produced in tho Fast Indies. ‘The ingrodients used for the parpose are rice and the jaieo of the eocoa or palm tree. ‘The process is vory poenliar especially im obtaining the material ‘The operator provides himself with a namber of earthon pols with small nocks. With these fastened to his girdle or belt, he climbs up tho tall trnk of the cocos tree ; having reached the boughs, he cuts ‘of coriain small buds with a kuife and applies one of tho bottles or pots to the wound and fastens it ‘with a cord, and so on until all of the pots have been disposed of ‘Those pots receive the juice as it flows from the wounded parts of the tree. This operation is usually performed in the evening, as the flow of juice is greater at night than in tho day. Tn the morning the pots are taken down and the juice emptiod into a Inrgo vessel or tuh, where it under- go0s fermentation ; aiter which it is distilled into Jow-proof liquor. A quantity of ground rice is then smaverated and Aermouted in the same manner ; this, when distilled, produces another quality of low-proof alooholic sub- stance, RECTINING, BL ‘These two oro then mised together and aro ro- istilled, the product being Arrae. In other parte of Iadia, the juice and seeds of the tree ave all forimentod with tho rieo aud thom distilied RECTIFYING. ‘This is also known as “Leachity a aystom by which liquors are pre ‘through gronnd charcoal ‘The tub asod for this purposo isealled a Leach-tub. This is bailt of ash wond, the usual size being five feot in height by seven fect in breadth, A perforated false bottom is flted twelve inches above the regular one, ‘This false bottom is made to rest on four ctuss bars; these in tum are supported by staall upright posts. ‘The holes in this false bottom ars one-quarter of au incl in diamoter, and one inch apart, A coarse Linen cloth is stretched over these apertares, and the seam well caked with the saaue material. ‘wenty-five bushels of coarsely ground charcoal is packed over this cloth; this is covered over with louse hagging of any deserfption, and over the bagging some loose boards, and a safliciens quantity of stone to keep thew in position when submerged The liqaor to be rectified is um into this tub, and as i€ filters trough the charooal, the fasel oil is held by the charoval while the alcoholic substance passes through. ‘Ths the liquor becomes purified, 2 nu COTS. ‘Tho rectified Fquer is drawn from this tub by menus of a brass cack placed at the side of the tub cu a level with the bottom, Tn order to facilitate ‘drawing off this Tiqnor,a quarter-inch tube is adjusted to the inner sideof the tub, and estencls from the toy, downward aud throagh the falso bottor, ‘fais allows the air to enter as the liquor is withdrawn, and to escape while tho space between the real oud false Dotto ie boing filled. ‘High wines, a now whiskey, when purified in this manner is known as pure spirits, and used by com- pounders dor adulterating purposes. If re-distilled throngh a column, if is called Brevch high-proot spirits ‘There is also another method by which liquors ate puriflad without the use of charcoal or lesch tabs, known as the chemical process, (See «llostol Refining.) THE COLUMN. ‘The columm forms the pxineipal portion of the alcohol still, Tt acts in the same manner apon yaparised bodies as the doubler, with twelvo times its capacity ; that is to say, wherews the doubler condenses once, the eolama condenses twelve times during one operation, thereby increasing the alcoholie strength of the liquor at euch eondeusstion ‘The oolamn, a5 seen in diagram No. 8, is composed of wiclve sections, each of which is a cylinder, ude ‘of sheet copper, eightoon inches in Luight, and thisty- six in breadth, with a flat bottom ia the centre of whieh is a foursinch hole, ‘TH conn, se 10 8, De 5A ‘run oouva, Two copper pipes pass throngh thisbottom ; ano afonr-inch, A, tavongh the contre ; the other a two- inch, 1B, near the edge, ‘The four-inch pipe projects ‘ightinches upwards, and sets exactly upon the four inch hole and tush with the bottom phite, to whieh itis firmly soldered. The two-inch pipe or“ plangor” is carried up- wards seven inches, and extends sixteon inchos through the bottom of the cylinder, this projecting downwards into the nexbeyliuder bolow, and renchins to within two aches of the bottom of it; this is also firmly soldered into the bottom plate, A copper pan called a ‘cap.’ C, twelve inches acroa the lottom, and sixtoon inlins wide at the rim, is placed inverted Girectly over the fonrinck pipe, and two inches hove it, with the lower edge reaching down to within tbvo inches of the bottom plate This pan is held in position by three legs, soldered first to the sides of the pan, then to the bottom plate A straight one-inch brass cack, D, exteuds outward from the side of the cylinder and on a level with the bottom plate. The upper and lower edges of the cylinder are turned outward, forming flange, by which weans ‘tho sections ean be connected. This completes one seotion of the eolams. The bottom and toy sections differ from the others, inasiouch that the top oue is covered over, a fonr-ineh oxit pipe. B, being fitted in the canter of ifs dome, ana 1 cap-kola, B,mear the edge of the cover, The two-inch pipe, B, of the lowest section, instead of passing through tio botiom, is made to pess THN coucas, 88 throngh the side near the bottom plate, im whieh there is no four-inch apertura; the inlet pipe, G. enters through the side, and opens near the button of this section, ‘The first, or lowest section, is plueed upon a se olding, two feet higher than the breast of the still ‘Phe connecting pipe, i, from thu still enters this at the side, three inches above tho bottom plate and discharges two inches above ths bottom. The two-inch pips, B, from this bottow acction enters the breast of the still, and is carried down in- side the atill to within two inches of the bottom, (See K, Dingeam No, 7 ‘The second section is then placoil on the top of the first, the third ow the second, ani so on to the top one. Ta placing these sections one aver the other the side eoeks, D, roast be in Tins, and fronting the still, ‘These cocks, D, whieh are used in charging the column, ara eouneeted with a ouesinch copper pipe, H, placed in a vortical position, and extending from the upper seetion to one foot below the lowest one. ‘The uppor end of this pipe is closed ; the bottam soldered th «one-inch brass cock. This pipe serves to charge the column, anil slzo to empty it of its Jt will be seen that, when ‘these oveks, D, aro all closed, excepting the nne at tho Dottora, and water is let in to the colume from the cap ole, Eon the upper section, as soon as the water reaches to the liwight of the uppermost plunger B which rises sevon inches, it will overflow and pass ehrough thisplunger, to the nest section, his iscon- 56 THR core tinuod until the overtlow of water reaches the bottom section, when it will flow feoan the bottom planger, B, which has been Ieft open for that purpose. The column is then, what is ealled “ charged,” each section coutaining seven inches of water on its bottom ‘As the sides of the pans, C, whick are placed over the four-inch pipes, A, reach to within two inches of the bottom plutes, it will be ssen that they are sil mexged to the depth of five inches. ‘When the vapors as they escond and pass through the fonr-inch pipe, G, coma in conisot with the Lottom of the lowest inverted pan, they eanuot eseape upwards, bat they spread and are carried down its sides, foreed to pass through the water and escape ontside the pans to the uppar part of the eytinder, and enter the next pan above, oF condense into liguie. ‘The heusy bodies, such as water and oils, wro con- densed;; this inereases tie bull of water, and cxmees it to overllow into the two-inch pipe, Bwhieh curries back 10 the cylinder below it, aud so on to the boliom cylinder, whence it passes to the stil. ‘The alcoholie vapor beiug much more volatile than water, passes through tho water, and ascends uround the oxterior of the pan, concentrating in the upper portion of each eylinder, aud ontoring into the next section above, where it moots a like obstruction, ani ig again purified of ite watery clement, und 50 on to the top section where a pipe fitted to B connects it swith the goose (Seo aingram No.9) in which it is again subjected to a bike treatinent, but in a different manne THE COLUMN. or THE GoosE. That portion of the alcohol apparatus called the goose, is the lust trough which the vapors pass on their way to the worm, and is in itself a powerful condenser. (See Diagram No. 9) It consists of twenty-four joints, A, of fowr-inch copper pipe, each forty-two inches in length, and while i an upright position six inches apart, are joined togother by scans of semi-cireulur elbows, B, at top and bottom, thus forming & continous con duit ; ono end of which ix comnected with the top of the column, aud the other with the worm ‘A two-inch pipe, C, eounects the lower portion of each hend with a pips, D, in such a manner as to carey off any liqaid that may be coudensed at the Jower curves of the goose. ‘This pipe D is closed at tho end nearest to the worm, while the other end passes fo, and enters the upper chamber of the column af tho side, then downward to within one inch of the botiom plate, This condenser oF “ goose,” when complete shonld stand in a tub oF tank in the fonn of two aomte angles, “or conduplicate” 20 thet tho part which eounects with tho column may he nearest to it, while the last section will be nearest the worm. ‘When placed in the gooso-tub, there should be a space of one foot between the inner edge of the tub aud the copper work. Seven-cighths of the goose must be submerged in water when in operation, one-eighth remains above the surface. 08 DISYIELATION oF ALconor Near the upper edgo of the tub is a three-ineh tin pipe to earry off tho surplus water ; this is called the overflow pipe. ‘Tho suyply of water is obtained by means of & two-inch iron pipe which enters the tub in the centre of the bottom. A circular covering is placed directly over this inlet mud about two inches above it, extending from the centse about cighteon inchos ; thin causes the watar to spread as it enters, instead of rising to, or near the susfacs as would be the caso were it wut checked in ite msevut, Some of tho large alcohol distillers uso a double goose in the same tub. ‘Tho vapor enters hoth at the same time by means of a ¥ joint and oxits to the ‘worm in the same manu. DISTILLATION OF ALCOMOL. ‘This branch of the business has given rise to more scioutific research than all othor branches combined, the principal aim being to find a means of producing aloohol in its purity, foe from water or otler elaraeu- tary bodies How tar this tavestigation has boen successful will lo demonstrated as we proceed, ‘The high wines from which alcohel is produced aze subjected to another and far more complete dis- tillation than that by which they were obtained. For this purpose, a complicated apparatas is used. This consists of a still, a column, » condenser (called the goose}, aul the worm, each of which have been previously described. By this system wo now obtain sleohol at 390 do- grees of proof or 95 per cont. pure slvohol. The still TBE coowe, 60, DISTHELATION OF ALcOROL. may beof wood, iron, or copper and heated by steam, A nix-inch eopper pipo eounects the lower chamber of the column to the contre of the surface of the stil. The Column is divided into twelve equal sections, called chambers. ‘These ehambors aro so constructed that as the aleoiolie vapors pass from the still into the lower clamber, the heavy bodies condense and ae returned to the still; the alcoholic portion heing lighter, passes throngh, and ascends to the socond chaniber, oad thns from one chamber to another, each seotion in tuen rejecting the condensed portion and returning it to the chamber next below and finally back into the still. ‘Tho alecholic vapors having reached the upper ass through this and sre conveyed through Pipe to the goose, where they are aguin condensed ; the heavy boilies returning to the eolumn, and the lightest portion of the vaporized substance proceeding on its way until it reaches the worm, wher it in turn is condensed into lignid, and this liquid is aleohol. (Seo Column and Govse, pages 52 and 52.) In couneeting the different portions of the aleoliol apparatus, place the still on the lower floor of the building, the worm tub on the next above, the goose tub ene floor above the worm tub, and the water taal (or reservoir} on the roof ‘These tubs are usually hilt on seaffolding, outside ofthe building, The receiving tubs are placed on the samo floor with the still. The eolumu rans ap through two floors, its uppor section being two fect below the lovel of the bottom of the goose tb, while DISTILLATION OP ALCOHOL. 6 the bottom plate of the column is two feet hove the surface of the ati ‘The liquor which is to be converted into alechal aust first be reduced to 95 proof, what is called 10 per vent, below proof. It is nn established fact that ‘when the column of water predominates over that of spivits, it facilitates the seperation of the two bodies ‘Tho still is charged in the same manner as the whiskey: still (see Bunninga Charge), after which the eolaman is charged, the goose and worm tabs are filled with, ‘water, steam is tnrmedlon to the still, and in the goose tub. ‘The water in the goose tub is heated by means of @ one-inch steam pipe from the steam Voller, ‘When heated to the temperature at which alcohol boils, the steam is shut of, ‘This heating is dono in order to fovilitate the runaing of the charge. ‘Whon the tiquor within the still beenmes heated to the boiling point of alcohol, the vapors ascend, and pass into the lower scetion of the colama, eausing a oud rambling, and crackling noise. This is eansed by the hot vapors passing through the cold water with which every section vf the column is charged. As the noise coases a low rumbling is continned, ‘until the hot vapor passes from the first to the second section when Hie rumbling ig heard again as before. ‘This is repented af every section until having reached the upper chamber the veporised body passes from it into the goose, the rambling noise then ceases and is followed by a low monotonous sound which con tinues ta the ond of the operation, ‘As soon as it is found that tho vapor has senched the last seetion of the zoose, cold water mast be let 62 DISTILIATION OF ALCOHOL into the goose tub from the bottom, vory gradually at frst, and increases! as oceasion may require. ‘Tho water which serves fo evo! the worm, iy also lot in from the bottom as soon us the Liquor commences to low from the tail of the worm Regulating the fow of water in those two tubs to correspond with the pressure of the ascending vapors requires the utmost eaation, It may be said that the whole art of alcohol proiducing is eoncentrated in this. ‘The water in the goose tab must be kept up to the boiling point of alcohol; if houted boyond this ‘point it will cease to aet as & condenser, the watery yapor will pass togather with the aleokol and thus reduce the proof. Lf on the other hand the water ix 400 cold, the aleohalie vapors condense and return to tho column, this action eouls the column and prevents ‘the aleobolie vapors from rising and the whole opera tion is suspended. Wien the liquor commences to flow from the tail of tho worm, it will be seen that the first fifty or seventy-fivo galions will be balow to standard, this must be man inte the iow-wine tub, Supposing the ebvirge tbe ternty- sive earls, As soon as the Liquor indicutes 98 sp. grav. on the stem of the hydrometer, it must he allowed to run into the aleotiol tub, ‘The water in the warm tub is to be kept aba tem= perature of 60 degrees Fabreuheit, Te will be ob- served that whon the proof of the running liquor indicates a fall in alcoholic strength, and a rise of temperature, it shows thot the spirits Lave all been extracted from the still, and what has not been secured is contaiued in aud is passing through the DISTILLATION OF ATCOROL. 68

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