1868 The complete Practical Distiller

89

RECTIFICATION.

it by distillation, and which in a pure state possesses these qualities in a much higher degree. It constitutes, in the state of dilution in which it is obtained by distillation, vinous spirit, or, as obtained from the different fermented liquors from which it derives peculiarities of taste and flavour, the spirituous liquors of commerce. These, by certain processes, afford this principle pure, and the same from all of them ; in this pure state it is called spirits of wine, or alcohol.

. RECTIFICATION.

To obtain a pure, clean, flavourless spirit, no attempts KmVC been wanting on the part of the most diligent recti- It has long since been observed that rectification is am operation performed in various ways, some of which scarcely deserve the name; because, instead of freeing the spirit from its gross essential oil and phlegm, they alter the natural flavor of that which comes over in the In order to do this, care should be taken in the first distillation that the spirit, especially from malt or grain, should be drawn by a gently fire, by which means a great part of the essential oil will be kept from mixing with the spirit ; for experi- ence dail/ provos that it is much easier to keep asunder than to ba^urat^ subjects once mixed. In order to rec- tify low i^incs, they should be put into a tall body or alembic, ai 4 g^rtly distilled in hahica marice ; by this 8* £iio-s. process. The principal business is to separate the spirit from the essential oil of the malt, &c.