1868 The complete Practical Distiller

THE COMPLETE PRACTICAL DISTILLER.

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Seine, wliere tlie molasses submitted to distillation, they work nearly in the way which has just been spoken of, and that with the only view of improving the quality of the produce. The spirit which runs at a strength above 23° or 24° is separated from that which runs at an inferior degree; and these two productions, separately conducted, form two different qualities, proceeding from the same run, of which that which is obtained at the highest standard; and lowered down with water, is the now easy to account for that variation in quality which belongs entirely to the influence of rectification. In fact, beet-root molasses contains an essential oil which is disagreeable, or which, by its nature, favours the formation of empyreumatic oil in the act of distilla- these causes of defect in quality, it is known, are more or less removed according as the alcohol is more or less cleared from the water with which it is mixed in the wine. The various substances which might be the object of special distillations are so numerous, and the proportions of alcohol they might render are submitted to such ex ceptions and such modifications, that it would be difiicult to give an exact and complete index of them. The residue or spent-wash of fluid matter is not applied perhaps to any use. The only substances which it might retain, besides some calcareous salts of little importance, are undecomposed sugar, a gummy substance, and more or less extractive matter. When speaking of fermenta- tion, the process was indicated that is to be followed to is best. It is tion ; an acid is thus formed in the fermentation, and