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 ... . gement is shown in Fig. 9, in which/I is a stillto contain the liquor placed over a suitable vapors were conducted by a tube into the egg-shaped vessel B, the tube reaching nearly to thebottom; they then passed out by another tube intoa second egg C; then, in some cases, into a third,not shown in the figure
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 ... . gement is shown in Fig. 9, in which/I is a stillto contain the liquor placed over a suitable vapors were conducted by a tube into the egg-shaped vessel B, the tube reaching nearly to thebottom; they then passed out by another tube intoa second egg C; then, in some cases, into a third,not shown in the figure, and finally into the wormD, and through a cock at G into the liquor condensed in the first egg is strongerthan that in the still, while that found in the secondand third is stronger than either. The spiritwhich is condensed at the bottom of the worm is DISTILLING APPARATUS. 39 of a very high degree of strength. At the bottomof each of the eggs, there is a tube connected withthe still, by which the concentrated liquors may berun back into A for redistillation after the refuseliquor from the first distill has been run off. In the tube is a stop-cock a, by regulatingwhich, enough liquor could be kept in the eggsto cover the lower ends of the entrance pipes, so. Fig. 9.—Adams Still. that the alcoholic vapors were not only deprivedof water by the cooling which they underwent inpassing through the eggs, but were also mixedwith fresh spirit obtained from the vaporizationof the liquid remaining in the bottom of the eggs,in the manner already described. Adams arrangement fulfilled, therefore, the twoconditions necessary for the production of strongspirit inexpensively; but unfortunately it had also DISTILLATION OF ALCOHOL. serious defects. The temperature of the egg couldnot be maintained at a constant standard, and thebubbling of the vapors through the hquor insidecreated too high a pressure. It was, however, asotu-ce of great profit to its inventor for a longperiod, a
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorksponchamber
