1868 The complete Practical Distiller

THE COMPLETE PRACTICAL DISTILLER.

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object to extract brandy only at Holland proof, or 18^, the still and two eggs are sufficient. The cock which transfers the vapours of the second egg to the third is then closed, and that which communi- cates the vapours of the second egg to the highest worm, or the first worm, is then opened. The products of the still are taken till it is perceived that the liquor is dimi- nished in strength. The first hogshead is then removed, and replaced with another, to receive what are called repasses, or feints, in order to redistil them ; and continue the operation till the still no longer yields any spirit. To know the precise moment whc^ the distillation should be stopped, they open the first small cock on the side, which conducts to the little worm placed upon the stove, and close that which conveys the vapours from the still into the first egg. The vapours being condensed in the small worm, the liquor is received in a small glass ; being thrown upon the head of the still, a piece of paper may be lighted by this hot liquor, which, if it does not burn, it is thought proper that the distillation should be stopped. French distillers use the same process, in order to judge of the strength of the vapours disengaged from the eggs employed. When these, which proceed from the still, no longer contain any alcohol, the fire is extin- guished, and they let out the residuum, which is become useless ; and afterward do the same with respect to the eggs. But if, on the contrary, alcohol is still found, it is passed from tl:e egg into the cucurbit, which is charged as at first; and they finish at a convenient time by adding the feints, or some wine, if it should be necessary. The