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 ... . 3. a -I ? MODERN DISTILLING APPARATUS. 73 whereby an alcoholometer may be inserted intotube c for the purpose of testing the strength ofthe Hquor. The taps F are for the purpose ofcollecting the first mnnings, the pure alcohol andthe last runnings or feints. These principles are also embodied in the ap-. Fig. 29—Detai
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 ... . 3. a -I ? MODERN DISTILLING APPARATUS. 73 whereby an alcoholometer may be inserted intotube c for the purpose of testing the strength ofthe Hquor. The taps F are for the purpose ofcollecting the first mnnings, the pure alcohol andthe last runnings or feints. These principles are also embodied in the ap-. Fig. 29—Detail of Chamber, Continuous Still. paratus designed by the Vulcan Copper WorksCo., of Cincinnati, and illustrated in Fig. apparatus comprises the still, a wash heaterand a condenser. The still is composed of a seriesof chambers from 12 to 24, the internal construc-tion of which is shown in Fig. 29. Each chamber I-fltJv^* 74 DISTILLATION OF ALCOHOL. consists of a peculiarly perforated plate A, a droppipe B, a seal C, into which the drop pipe fromthe plate above projects, and a central standard now to Fig. 28, at the bottom of thecolumn is a manifold E, with pipes F and C wherebyeither exhaust or live steam may be admitted. Hdesignates the discharge or slop valve, controlledby a float I whereby a constant level of slop orspent wash is kept in the bottom chamber. To the right of the column is seen the sloptester / and hydrometer L, whereby the spentwash may be tested to see if the spirit is beingproperly extracted. The steam pressure is in-dicated by means
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorksponchamber
