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 ... . 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
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 ... . 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 greaterpart of the water-vapor will be condensedwhile the alcohol, which boils at ° F. passesthrough the coil uncondensed. If therefore the. Fig. 7.—Simple Direct-Heated Still. Water be condensed and collected separately in thismanner, and the alcoholic vapors be conducted intoanother cooler kept at temperature below ° F.,the alcohol will be obtained in a much higher stateof concentration than it would be by a processof simple distillation Supposing, again, that vapors containing but asmall quantity of alcohol are brought into contactwith an alcoholic liquid of lower temperature than 36 DISTILLATION OF ALCOHOL. the vapors themselves, and in very small quantity,the vapor of water will be partly condensed, sothat the remainder will be richer in alcohol thanit was previously. But the water, in condensing,converts into vapor a portion of the spirit con-tained in the liquid interposed, so that the un-condensed vapors passing away are still furtherenriched by this means. Here, then, a
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorksponchamber
