1868 The complete Practical Distiller

THE COMPLETE PRACTICAL DISTILLER.

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into the still, which is the most distant from the evacu- ating funnel x, where it remains long enough to be en- tirely deprived of its alcohol. The various strengths are obtained by the degree of cold given to the head by means of the water introduced by cock No. 8. In the apparatus as previously described, the wine is in immediate contact with the steam in the column, but in this last the contact is effected through the medium of the coppers of the evaporator. APPARATUS USED PRINCIPALLY IN AMERI- CAN AND ENGLISH DISTILLERIES. As regards the vessels mostly used in this country and England, when the condensed vapours are obtained in the liquid form, the shape and situation of them are very The neck of the vessel should then turn by a sharp curve on an elbow, so that the substance, after condensation in the liquid form, may, by its gravity, descend as quickly as possible. The height of the elbow above the point where the heat is applied should be only suflScient to guard against the mass below getting over the neck by boiling. When the neck of the lower vessel is liable to be long, it should be defended either by being polished or clothed, to prevent the escape of heat, in order to allow the vapour to be carried over into the descending part before it condenses. The vessel from which the vapour rises, when of a different. The vapour should be kept completely in its elastic form, to a certain height.