1868 The complete Practical Distiller

25

DISTILLATION.

eggs are then charged with the wine found in the first worm, which has already been heated in the first distilla- tion : this is a great saving of fuel, and hastens the opera- In small distilleries, where only three eggs are used, when they would charge the eggs or the alembic with brandy or feints, they may distil three-six, by charging one or two eggs, or the alembic, with brandy or with the feints. They use a large tube, which being fixed between the still and the first egg, communicates with another, used to charge the alembic with wine ; a funnel is introduced into the orifice of this tube, and by this means, and by closing the communication with all the rest, the liquor is conveyed into the vessel intended, and the cocks are also closed. The large tube here alluded to is the corne d^ahondance, or horn of plenty. Another point is very essential to be attended to. It has been said that the tun filled with wine, in which the first worm is placed, was hermetically closed; but notwith- standing this, it receives the alcoholic vapours while very warm, and the wine is heated by them, and consequently, as well as the eggs, disengaged from the vapours. To retain them the tun is completely covered ; but in order that they may not force the cover, and thus cause the loss of the goods, the cover is made in the shape of a dome, surmounted by a small tube, which either conducts them into the worm, into the eggs, or into the still. Observing these precautions, no loss can attend the pro- cess of distillation. With the aid of the pump the wine is conveyed from the tampot into the tun, and is dis- charged at the bottom of this vessel. The cold wine, heavier than warm always occupies the 3 tion.