1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

DISTILLATION. 161 If the wort be examined every half hour of the inashing period, it will be found to become progressively sweeter to the taste, thinner in appearapce, but denser in reality. The wort must be drawn off fron1 the grains whenever it has attained its maximum density, which seldom exceeds 150 pounds per barrel; • 3G0+150 1 4 42 A that is 360 = · 2, or per cent. s the corn of the distiller of. raw grain has not the s&me porosity as the brewer's, the wort cannot be drawn off from the bottom of the tun, but through a series of holes, at the level of the liquor, bored in a pipe stuck in at the corner of the vessel. About one-third only of the water of infusion can thus be drawn off from the pasty mass. Ivlore water is therefore poured on at the temperature of 190°, well inixed by agitation for half an hour, then quietly infused for an hour and a half, and finally drawn off as before. Fully 400 gallons of water are used upon this occasion, and nearly as inuch liquor may be drawn off. Lastly, to extract fro1n the 14*