A practical handbook on the distillation of alcohol from farm products, including the processes of malting : mashing and mascerating : fermenting and distilling alcohol from grain, beets, potatoes, molasses, etc., with chapters of alcoholometry and the denaturing of alcohol ... . cooled andcondensed. This is done by leading it into tubessuTTOimded by cold water or the cold mash. The very simplest form of still is shown in , and consists of two essential parts, the still, orboiler A, made of tinned copper, the condenser Cwhich may be made of metal or wood and theworm B made of a coil of ti
A practical handbook on the distillation of alcohol from farm products, including the processes of malting : mashing and mascerating : fermenting and distilling alcohol from grain, beets, potatoes, molasses, etc., with chapters of alcoholometry and the denaturing of alcohol ... . cooled andcondensed. This is done by leading it into tubessuTTOimded by cold water or the cold mash. The very simplest form of still is shown in , and consists of two essential parts, the still, orboiler A, made of tinned copper, the condenser Cwhich may be made of metal or wood and theworm B made of a coil of tinned copper pipe. The Uquor is boiled in A and the vapors passoff into the worm B, which is surrounded by thecold water of the condenser, the distillate beingdrawn off at /. The heated vapors passing through the wormB will soon heat up the water in C thereby retarding 33 34 DISTILLATION OF ALCOHOL. perfect condensation. To prevent this, a cold watersupply pipe may be connected to the bottom ofC making a connection at the top of C for an overflow of the warmed up water. By this meansthe lowest part of the worm will be kept sufficientlycool to make a rapid condensation of the vapors. The boiler A can be made in two parts; theupper part fitting into the lower part snugly at. Fig, C—a Simple Still. d. The pipe from the upper part fitting the wormsnugly at e. This will enable the operator tothoroughly cleanse the boiler before puttingin a new lot of liquor. The joints at e and dshould be luted with dough formed by mi.^ngthe flour with a small portion of salt and moist-ening with water. This is thoroughly packed atthe junctions of the parts to prevent the escapeof steam or vapor DISTILLING APPARATUS. 35 Fig. 7 shows such a Still as manufactured bythe Geo. L. Squier Mfg. Co., Buffalo, N. Y. In an apparatus of this kind, the vapors of alco-hol and water are condensed together. But ifinstead of filling the condenser C with cold water,it is kept at a temperature of 176° F. the greater
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorksponchamber
