1868 The complete Practical Distiller

CONTINUOUS DISTILLATION.

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4, cock which takes the wine of the envelope of the common head on the evaporator of the second column. 5, cock to discharge the envelope of the common head. 6, cock to discharge the worm-tub. 7, cock to discharge the still.

8, cock to bring the water. 9, cock to aliment the tub R.

MODE OF WORKINa THE APPARATUS.

The still is filled with water, which is

brought to

When the distilled water runs out of the

ebullition.

worm the operation should commence. Cock No. 1 is about half opened, so as only to give passage to half of the wine it is capable of furnishing. The interior a of the head is filled with water by cock No. 8. The wine runs through the funnel j into the middle of the envelope H, which is filled as high as the tube K ; it enters then through ihis tube into the lower part of the envelope, and, when the latter is full, the wine runs from this part through the tube L on the evaporator. The wine runs on the evaporator of the first column on which it is dis- tilled; and the spent-wash runs out at the bottom of the column. The spirituous vapours rise into the head D, and proceed through M into the upper part of the second column; they then rise into the pipes of the head, in which they may be more or less condensed ; the spirituou? vapors alone can traverse it, and the phlegms return back into the first column and are again distilled before coming into the still. In this operation the wine is dis- tilled on the evaporator of the first column, the phlegms on the evaporator of the second, and the spent-wash falls