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 ... . vat. When the first vat is emptyit is immediately refilled with boiling water andfresh beets; the juice from this operation is runinto the second vat, when the contents of thatone are run into the third. To continue the opera-tion, the beets are completely exhausted by beingmacerated for an hour with a third charge of
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 ... . vat. When the first vat is emptyit is immediately refilled with boiling water andfresh beets; the juice from this operation is runinto the second vat, when the contents of thatone are run into the third. To continue the opera-tion, the beets are completely exhausted by beingmacerated for an hour with a third charge of boil-ing water (acidulated as in the former case). Theexhausted pulp is removed to make room for freshslices; and the first vat is then charged with juicewhich has already passed through the second andthird vats. After macerating the fresh beets forone hour, the charge is ready for ordinary weather, the juice should now be at 158 •?i ;i?^^H DISTILLATION OF ALCOHOL. the right heat for this process, viz., about *or ° F., but in very cold weather it may requiresome re-heating. In Fig. 50 is shown a series of vats for the ex-traction of the sugar from beets such as is termeda diffusion battery. The vessels, 1, 2, 3 and 4 are of wood or sheet. FiF. 50.—Diffusion Battery. iron. Each vessel has a bottom sieve and a topsieve between which the beet slices are to beplaced. From the bottom of each vessel belowthe sieve a pipe D runs to the top of the vesselnext in order. From th6 bottom of the last vessel4 of the series a pipe C runs back to the top ofthe one first used. Pipes A and B are connectedto each vessel for the admission of water and spent ALCOHOL FROM BEETS. 159 wash respectively. A discharge pipe E leads fromeach vessel to a collecting vat 5. Maceration and diffusion is accomplished asfollows: The sliced beets are placed between thesieves in vessel 1 and water or spent wash at atemperature of 185° F. is let in and the beets al-lowed to macer
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorksponchamber
