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 ... . ed into the crusher, shown in Fig. 44. Inthis Fig. the steaming vat A is shown mountedabove the crusher. A pipe B with cock b leads tothe steam gerera;;or. The steamed potatoes areshoveled out through the door a, which is usuallyheld closed by means of the clamps or buttonsaa. The crusher consists of a hopper C whose
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 ... . ed into the crusher, shown in Fig. 44. Inthis Fig. the steaming vat A is shown mountedabove the crusher. A pipe B with cock b leads tothe steam gerera;;or. The steamed potatoes areshoveled out through the door a, which is usuallyheld closed by means of the clamps or buttonsaa. The crusher consists of a hopper C whose bottomfits closely against two adjacent smooth facedrolls H I ol iron. These are driven by gears D shafts of these gears have cranks d d wherebyit may be operated. These gears are unequal sothat the rolls shall move at different speeds, andthus one will have a grinding action against theface of the other. A counter weighted scraper ebears against the face of the roll. The crushed potato pulp passes between therolls and into a bin beneath, having adjustablewalls made of boards F, sliding in suitable guides /,from which the pulp may be shoveled into themashing tank or back. The crusher might,however, be arranged to deliver immediately into Li6 DISTILLATION OF ?nltiinnnmliiia-^D Fig. 44.—Potato Steamer and Crusher. ALCOHOL FROM POTATOES. 117 the mashing tank, if the latter is provided withmeans for stirring the delivered pulp. The pulp or paste thus made is now placed in avat, holding about 650 to 850 gals., in which thesaccharification takes place About 2200 lbs. ofthe crushed potatoes and 155 lbs of broken maltare introduced, and immediately afterwards wateris run in at a temperature of about 97° F. to 104° F.,the contents being well stirred with a fork mean-while. The vat is then carefully closed for half anhour, after which boiling water is added until thetemperature reaches 140° F., when the whole isleft for three or four hours. The process of fer-mentati
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorksponchamber
