* ' 
 
 THE \f-e.C< eL*-1 
 
 COMPLETE 
 
 PRACTICAL DISTILLER: 
 
 COMPRISING 
 
 THE MOST PERFECT AND EXACT THEORETICAL AND 
 PRACTICAL DESCRIPTION 
 
 OF TEE 
 
 ART OF DISTILLATION AND RECTIFICATION; 
 
 INCLUDING ALL OF 
 
 THE MOST RECENT IMPROVEMENTS IN DISTILLING APPARATUS; 
 
 INSTRUCTIONS FOR PREPARING SPIRITS FROM THE 
 
 NUMEROUS VEGETABLES, FRUITS, ETC. 
 
 DIRECTIONS FOR THE DISTILLATION AND PREPARATION OF 
 
 ALL KINDS OF BRANDIES AND OTHER SPIRITS, SPIRITUOUS AND 
 OTHER COMPOUNDS, ETC., ETC. 
 
 BY 
 
 M. LA FAYETTK BYRN, M.D., 
 
 GRADUATE OF THE UNIVERSITY OF THE CITY OF NEW YORK. 
 
 EIGHTH EDITION. 
 TO WHICH ARE ADDED, 
 
 PRACTICAL DIBEgjP^Uif'L JLLijj.IX I S T I L L I N G. 
 
 FROM THE FRENO 
 
 OH 1 THE 
 
 [UNIVEHSIT7J 
 
 IILADELPHIA : 
 HENRY CAREY BAIRD & CO., 
 
 INDUSTRIAL PUBLISHERS, 
 
 810 WALNUT STREET. 
 
 1880. 
 
Entered according to Act of Congress, in the year 1870, by 
 HENRY CAREY BAIRD, 
 
 In the Clerk's Office of the District Court for the Eastern District of 
 Pennsylvania. 
 
 COLLINS, PRIHTBR. 
 
PREFACE TO THE EIGHTH EDITION. 
 
 IN presenting to the public a new and improved 
 edition of THE COMPLETE PRACTICAL DISTILLER, 
 the publisher desires to express an acknowledg- 
 ment of -his appreciation of the success with which 
 the book has met in the past, and of its growing 
 popularity at the present time. 
 
 He has added to it M. Flinz's PRACTICAL DIREC- 
 TIONS FOR DISTILLING, which has recently appeared 
 in Paris as a separate and distinct publication. 
 This, he confidently believes, will be found direct 
 and practical, and will add greatly to the value 
 and usefulness of a book which has already re- 
 ceived so many and such substantial evidences of 
 
 favor. 
 
 H. C. B. 
 
 PHILADELPHIA, March 15, 1870. 
 (3) 
 
PKEFACE. 
 
 FOR a long time the public have been in want of 
 a work on the art of Distillation and Rectification, 
 couched in such language that every one could 
 appreciate it ; and of such size and value that the 
 price, and the time required to read it, would prove 
 the least objectionable. From the best information 
 I can gain, no work has appeared on this subject 
 for many j^ears. Owing to this fact, most of the 
 improvements which have been made in the art 
 have proved of little use to the larger class ; and 
 thus things have almost remained stationary with 
 regard to this very important matter, particularly 
 in this country ; which is, indeed, greatly to be 
 lamented, as we are in possession of every thing, 
 in the way of fruits, vegetables, etc., which have 
 hitherto been used in distillation. 
 
 I trust that in the following pages the reader will 
 find every thing that the present state of science 
 calls for, and that the suggestions may prove of 
 great practical advantage ; which I think they will 
 do, as every thing is given in the shortest and 
 plainest manner. It is almost needless to say that 
 I have consulted every authority that I could find, 
 for the purpose of making this a complete work ; 
 they are, however, too numerous to mention here, 
 and would be, moreover, of no benefit to the reader. 
 With these few prefatory remarks, the book is sub- 
 mitted to the public. 
 
 (4j M. LA FAYETTE BYRN, M. D. 
 
CONTENTS 
 
 PAOE 
 
 DESCRIPTION of a Distillery 9 
 
 Some Directions to the Distiller 11 
 
 Of Distillation, and the Apparatuses made use of. ... 17 
 
 Continuous Distillation 26 
 
 Mode of Working the Apparatus 32, 39, 43 
 
 Apparatus used principally in American and English 
 
 Distilleries 44 
 
 Instrument to prevent Inequality of Heat in Distilla- 
 tion 59 
 
 Of the Process of Malting, etc 63 
 
 French Method 79 
 
 English Method 81 
 
 Fermentation 84 
 
 Kectilication 89 
 
 Common Process of Malt Distilling 91 
 
 French Process of Distilling and Preparing Brandy.. 93 
 Method of Preventing the Deterioration of Brandies. 95 
 
 Malt Whisky 96 
 
 Process for Making Dutch Geneva 98 
 
 Process for Brewing Hollands Gin 101 
 
 Process for Kectification into Hollands Gin. . . 103 
 
 Distillation of Common Gin 106 
 
 Spirit of Potatoes 106 
 
 Apparatus made use of in the Distillation of Potato 
 
 Spirit 107 
 
 Reduction of the Potatoes 112 
 
 (5) 
 
CONTENTS. 
 
 ^ PAGE 
 
 Mashing- of Potatoes 114 
 
 Rasping Potatoes 116 
 
 Separation of the Fecula 116 
 
 Draining 1 18 
 
 Arrack, or Spirits of Rice. . a 124 
 
 Spirits of Beet-Roots 127 
 
 The Beet Rasp 128 
 
 Kirsch-Wasser, or Spirits of Cherries 133 
 
 Of some of the Products of this Country which afford 
 
 Spirits by Distillation 135 
 
 Cider Spirits, or Apple Brandy 135 
 
 Peach Brandy 136 
 
 Of the Preparation and Distillation of Rum 137 
 
 Process made use of in Great Britain and Ireland for 
 
 Fermenting and Distilling Molasses 140 
 
 Raisin Spirits 143 
 
 Flavoring and Coloring of Spirits 143 
 
 Process for Making Rum Shrub 144 
 
 Process for Making Brandy Shrub 145 
 
 Elder Juice 145 
 
 Method of Making Cherry Brandy 146 
 
 Eau de Luce 147 
 
 Irish Usquebaugh 148 
 
 Process of Making Nectar 149 
 
 Imperial Ratafia ' 149 
 
 Method of Making Lovage Cordial 150 
 
 Process of Making Citron Cordial 150 
 
 Cinnamon Cordial , 151 
 
 French Noyau 151 
 
 Peppermint Cordial 152 
 
 Process of Making Aniseed Cordial 152 
 
 Method of Making Caraway Cordial , 153 
 
 French Vinegar 153 
 
 Method of Making English Vinegar 154 
 
CONTENTS. 7 
 
 PAGE 
 
 Some General Directions for the Distillation of Simple 
 
 Waters, etc . , 155 
 
 Of the Stills used for Simple Waters 156 
 
 Cinnamon Water 158 
 
 Peppermint Water 158 
 
 Damask-Kose Water .' . 158 
 
 Orange-Flower Water 158 
 
 Orange Wine 159 
 
 Simple Lavender Water 159 
 
 Compound Lavender Water 1 60 
 
 Hungary Water 160 
 
 Some General Directions for the Distillation of Spirit- 
 uous Waters 161 
 
 Jessamine Water 162 
 
 Eau de Beaute" 162 
 
 Some Remarks on the Uses of Feints, and their Gen- 
 eral Character 163 
 
 Rules for Determining the Relative Value and Strength 
 
 of Spirits 164 
 
 Observations on Distillations of a Special Character, 
 
 and on the Selection of Apparatus most useful. 165 
 Remarks on an Instrument intended for Testing Wines. 184 
 Some General Directions for the Preparation of various 
 
 Cordials, Compounds, etc 187 
 
 On some of the Plans resorted to for the purpose of 
 
 Adulterating Brandy 188 
 
 Process for Making Lime Water 191 
 
 Process of Making Sulphuric Ether 191 
 
 Instructions for Making Infusions, Spirituous Tinc- 
 tures, etc 1 94= 
 
 Tonic arid Alterative Cordial 195 
 
 A romatic Bitters 196 
 
 Process for Making a Diuretic and Stomachic Com- 
 pound 196 
 
 Process for Making Tincture of Musk. . . 197 
 
8 CONTENTS. 
 
 APPENDIX. 
 
 PRACTICAL DIRECTIONS FOB DISTILLING. FROM THE 
 FRENCH OF TH. FLINZ, BREWER AND DISTILLER. 
 
 PART FIRST. 
 
 PRELIMINARY OBSERVATIONS. 
 
 PAGE 
 
 I. Maceration 200 
 
 II. Fermentation 202 
 
 III. Distillation 204 
 
 IV. Rectification 205 
 
 PART SECOND. 
 
 SPECIAL OBSERVATIONS. 
 
 I. Buildings 207 
 
 II. Utensils 208 
 
 III. Maceration 208 
 
 IY. Fermentation, Distillation, Rectification 209 
 
 Y. Yeast 210 
 
 YI. Malt 211 
 
 VII. Preservation of Spirituous Liquors 213 
 
 VIII. Raw Materials 214 
 
 Index 215 
 
- 
 
 SIT 7] 
 
 THE 
 
 COMPLETE 
 
 PRACTICAL DISTILLER. 
 
 'DESCRIPTION OF A DISTILLERY. 
 
 WHEN the establishment of a distillery on a grand 
 scale is undertaken, it is incumbent on those concerned 
 to make every preparation necessary to facilitate their 
 labours, insure the preservation of their materials, pre- 
 serve their products, and employ as few hands as possible. 
 The space destined for a distillery should of course be 
 large. It should contain a plentiful spring, excellent 
 vaults, store-houses, &c. A situation near a stream of 
 water is, of all others, the most preferable, if in the coun- 
 try; but by whatever means water may be obtained, it 
 will be necessary to be secured against the possibility of a 
 failure at any time. 
 
 The cellar should be considered as the magazine in 
 which all the wine, previous to its distillation, should be 
 deposited; and ought to occupy the same space under 
 ground as the distillery above it. It has been observed 
 that the best and most perfect cellar is that where the ' 
 thermometer is always between 55 and 65 of heat by 
 
 9 
 
JO THE COMPLETE PRACTICAL DISTILLER 
 
 the scale of Fahrenheit. The further the temperature of 
 this part deviates from this standard, the worse it is. If 
 a cellar has not a sufficient depth, it is necessary to dig it 
 deeper; if too much exposed to the air, surround it with 
 walls ; increase the doors, and diminish the air-holes ; stop 
 up those that are not well placed, and open fresh ones that 
 will introduce a new current of air. 
 
 A cellar ought to be at least about sixteen feet in depth, 
 the roof twelve or fourteen feet high, and the whole bottom 
 covered with some four feet of earth. The entrance should 
 always be within two doors, one of which should be at the 
 top of the stairs, and the other at the bottom ; and this is 
 equal to a gallery. If the entrance should look toward 
 the south, it is necessary to change it, and carry it to the 
 north. Cellars whose entrances are toward the south or 
 the west are not as they should be : every one must see the 
 reason of this. In proportion as the heat of the atmo- 
 sphere after winter increases eight or ten degrees, a cer- 
 tain number of the air-holes must be closed, because the 
 air of a cellar always endeavours to put itself in equili- 
 brium with that of the atmosphere. On the contrary, 
 during the summer it is proper to admit the external air 
 to a certain point, to diminish the heat of the cellar. 
 Here, however, some restriction is necessary : if the ex- 
 ternal air is of 55, then the air-holes must be closed. 
 Prudent conduct with respect to the air-holes will pre- 
 serve the wine, and prevent its being impaired while in 
 the casks. 
 
 A good cellar for wine, spirits, or beer should be at a 
 proper distance from the passage of carts, carriages, and 
 all manner of vehicles ; and also from shops or forges of 
 
SOME DIRECTIONS TO THE DISTILLER. 11 
 
 workmen who are continually in the use of the hammer 
 and anvil. Their blows affect the vessels, as well as the 
 fluids they contain; they also facilitate the disengage- 
 ment of the carbonic acid gas, the first connection of 
 bodies ; the lees combine with the wine, insensible fer- 
 mentation is augmented, and the liquor more promptly 
 decomposed. 
 
 A cellar cannot be too dry ; humidity undermines the 
 tuns, moulds and rots the hoops till they burst, and the 
 wine is lost. Besides this, humidity penetrates the casks 
 insensibly, and at length communicates a mouldy taste to 
 the liquor. Experience has proved in France that wine 
 preserved in vast tuns, built into the stone walls of good 
 cellars, increases in spirit every year. These tuns are 
 not subject to running, like the common casks; and also 
 contribute very much in point of economy, and in the end 
 are less expensive than wood. For one apparatus, the 
 space appropriated to a distillery, properly speaking, 
 should not be less than from forty to fifty feet by fifteen 
 or twenty ; but this is only to be understood of distilleries 
 of wine or spirits. A large yard or court is also necessary 
 to a distillery. 
 
 SOME DIRECTIONS TO THE DISTILLER. 
 
 THE average gravity of worts brewed from a mixture 
 of malt and barley is, in all, from 100 to 120 pounds of 
 saccharine matter per barrel. But part of this gravity is 
 made up from a mixture called fo>, which is a powerful 
 and strong saccharine, made from barley and malt flour, 
 
12 THE COMPLETE PRACTICAL DISTILLER. 
 
 and added to the brewing of the common worts. This 
 mixture, although so high in gravity, is yet generally 
 well fermented, being cut down so low as from 6 to 2 
 pounds on Dicas's instrument, (given further on.) This 
 attenuation is accomplished generally in the space of from 
 10 to 20 days at most. When perfectly fine, it is put 
 into the wash-still, and distilled into low wines. These 
 are afterward put into the low wine still, and made into 
 spirits and feints. The mere working of these stills is a 
 simple mechanical process, to perform which, from their 
 great size, there is plenty of time. 
 
 The average charge of a wash-still is from 10,000 to 
 20,000 gallons of wash at once, and the charge of the low 
 wine still is the produce of the wash from the wash-still. 
 From this it will be seen that the particular still requisite 
 in conducting a distillery to advantage, relates to the brew- 
 ing of strong worts, and to the proper fermenting of them, 
 a sort of knowledge which has absolutely become a science 
 in the hands of those who possess it. 
 
 When the still is charged with goods for distilling, and 
 luted, then make the fire under it, which should be of 
 coals, if they can be obtained, because their heat is most 
 durable, and wood fires are subject to both extremes, of 
 too much and too little heat, which are prejudicial and 
 hazardous. Let the fire be pretty moderate at first ; then 
 increased by degrees, and now and then stirred up with 
 the poker; and by laying the hand upon the body of the 
 still, as the fire gains strength in the stove or furnace 
 under the still, you will by moderate degrees carry it up 
 to the still-head. When this becomes warm or hot, a 
 damp is to be prepared to check or lessen the violence of 
 
SOME DIRECTIONS TO THE DISTILLER. 13 
 
 the fire. Special care must be taken that no manner of 
 grease, tallow, soap, or any other such like unctuous mat- 
 ter, get or fall into the tubs, rundlets, or cans, because 
 they quite take off all manner of proof of the goods; and 
 although the strength be very high, yet they will appa- 
 rently fall as flat as water, and then their strength can 
 only be ascertained by the hydrometer. Lighted candles, 
 torches, paper, or other combustible matters, should never 
 be brought near the still or any vessel where the goods 
 are contained, which are subject to take fire upon very 
 slight occasions. 
 
 But should an accident take place, get immediately a 
 woollen blanket or rug, drenched in water, and cast upon 
 the flame, which will extinguish it by excluding the air. 
 Some persons, after the still is charged, make a lu-ting or 
 paste, made half of Spanish whiting and the other of rye- 
 meal, bean-meal, or wheat-flour, well mixed together, and 
 made with water of the consistence of an ordinary paste 
 for baking } and having put on the still-head, work and 
 make it pliable, and spread it upon the junctures of the 
 body and head of the still, to keep in the goods from 
 boiling over. Reserve a piece of the paste, lest the lut- 
 ing should crack or break out, which is very dangerous. 
 It is a custom among some gentlemen of the trade to put 
 one-third or one-fourth part of proof molasses-brandy pro- 
 portionally to what rum they dispose of, which cannot be 
 distinguished but by an extraordinary palate, and does 
 not at all lessen the body or proof of the goods, but 
 makes them something cheaper. To recover or amend 
 any common waters, or genevas, will take such a quantity 
 of proof or double goods of the same kind or denomma- 
 
 2 
 
14 THE COMPLETE PRACTICAL DISTILLER. 
 
 fcion to the other as the price will bear, or will answer 
 the intentions, by such composition or mixture. 
 
 If by putting proof and weak goods together, the co- 
 lour or face of the goods be spoiled, which before their 
 being mixed together were fine, as it frequently happens, 
 they must be cleaned or fined, as when newly distilled. 
 Some persons throw in about a pound of alabaster pow- 
 der into their mixed goods, to stop up the porous parts 
 of the flannel sleeve, which fines them immediately. 
 
 To recover any goods to a better body or strength, 
 when too low or weak, or fine cordial waters, a proper 
 quantity must be put, by little and little at a time, of 
 spirits of wine to the goods, mixing or stirring them well 
 together. They may be perfectly restored to the desired 
 proof with little or no loss, because the spirits of wine 
 stand at about the same price with the cordials, and cost 
 less than some of the brandies. If, by chance or acci- 
 dent, any goods happen to be spoiled in their complexion, 
 especially genevas, which may be turned as black as ink 
 even by an iron nail dropping into the cask, they must 
 be distilled over again, by putting in half the quantity 
 of the ingredients as usual ; and they will come perfectly 
 fine as rock-water from the still, and must be dulcified ac- 
 cording, just as they were at their first being made. But 
 the goods, notwithstanding the misfortune they met with, 
 will be much better than they were before ; for by every 
 distillation they are weakened near 1 in 20, though im- 
 proved in goodness, as before observed. 
 
 Distillers, when drawing off and making up their dis- 
 tilled goods, should be often trying them in a glass or 
 phial; and when the bead or proof immediately falls 
 
SOME DIRECTIONS TO THE DISTILLER. 15 
 
 down, and does not continue a pretty space upon the 
 surface, then they should take away the can of goods, 
 and substitute another vessel to receive the feints, which, 
 if suffered to run among the rest, would cause a disagree- 
 able relish, and be longer in fining down ; whereas, the 
 feints being kept separate, the goods will be clean and 
 well tasted when made up with liquor to their due quan- 
 tity. When the still is first charged, some persons add 
 about 6 ounces of bay-salt to every 10 gallons of spirits, 
 and so proportionably, whereby the goods will cleanse 
 themselves, and separate from their phlegmatic parts. 
 Some are also in the habit of using a handful of grains of 
 paradise, to make the goods feel hot upon the palate, as if 
 they bore a better body ; yet this should never be done, as 
 it conduces nothing toward the advancement of the proof. 
 
 After all the goods have come off, if designed for dou- 
 ble goods, they must be made up to their first quality 
 with liquor. For instance, if a still is charged with 3 
 gallons of proof spirits, they will yield in distillation 
 about 2 gallons without feints ; which deficiency of 1 
 gallon must be made up with liquor (and sugar used in 
 dulcifying) to their determined quantity. To single or 
 common goods must be added, over and above the pre- 
 scribed quantity in compounding double goods, one and a 
 half part more of liquor, (viz. one gallon and a half,) to 
 dilute it for single or common goods. 
 
 When goods are to be dulcified, you must never put 
 your dissolved sugar among your new distillation till the 
 dulcifying matter becomes perfectly cold; for if mixed 
 hot with the goods, it would cause some of the spirits to 
 exhale, and render the whole more foul and phlegmatic 
 
16 THE COMPLETE PRACTICAL DISTILLER. 
 
 than otherwise. To fine any goods speedily for immediate 
 use or sale, (especially white or pale goods,) add about 2 
 drachms of crude alum, finely powdered, to 3 gallons of 
 goods ; rummage them well, and the residue will imme- 
 diately become clear and transparent It must also be 
 observed, that what is called the Hippocrates bag, or flan- 
 nel sleeve, is very necessary for a distiller or brandy-mer* 
 chant, as by the use of this all bottoms of casks, though 
 ever so thick and feculent, by putting into this bag to fil- 
 ter, become presently clear the porous parts of said bag 
 being soon filled with grosser matter, and the thin or 
 liquid element runs clear from the bag, and is as good as 
 any of the rest. Also, any foul goods or liquor may be 
 presently made clear and fine, by putting some alabaster, 
 powdered, into the liquor, or sprinkling the same on the 
 bag to stop its pores, by which they presently become or 
 run clear, leaving nothing but the sediment or gross mat- 
 ter in the bag ; nor does the liquor contract the least ill 
 flavour from the alabaster powder. 
 
 The said bag is made of a yard of flannel, not over fine 
 or close wrought, laid sloping, so as to have the bottom 
 of it very narrow, well sewed up the side, and the upper 
 part of the bag folded about a broad wooden hoop, and 
 well fastened to it ; then boring the hoop in three or four 
 places, it may be suspended by a cord. But the bottoms 
 of fine goods, which are much more valuable, must be fil- 
 tered or put through blotting-paper, folded in four parts, 
 one part or leaf to be opened funnel-wise, and made capa- 
 ble to receive what it will hold of the bottoms ; this being 
 put into the upper part of a large tin funnel, will filter off 
 all the goods from the sediment. 
 
DISTILLATION 17 
 
 OF DISTILLATION, AND THE APPARATUSES 
 MADE USE OF. 
 
 THE apparatus for distilling, upon which many im- 
 provements in France are founded, is that of M. Adam. 
 En a furnace, situated in one corner of the distillery, is 
 placed a still built into the masonry. The head is in the 
 form of a dome, solidly fixed with the cucurbit. From 
 the centre of this dome a tube ascends, as thick as a man's 
 arm ; and this runs into the first vessel, placed on one side 
 of the stili, which is fixed upon strong joists. 
 
 From this vessel issues a second tube, similar to the 
 first, but in the form of an arch, which enters into an- 
 other vessel, also resembling the first, which communi- 
 cates with a third in the same manner. In this apparatus, 
 thus simplified, there are several points to be considered : 
 In the first place, all the vessels fixed upon the joists are 
 made in the form of an egg, and have their two ends 
 placed vertically. Secondly, that the entering tubes, viz. 
 those which proceed from the still to the first egg, and 
 from the first to the second, &c. have their extremities 
 in the bottom of each egg, and there form something like 
 the head of a garden or watering pot, pierced with several 
 holes, Thirdly, the last of these eggs, when there are 
 but three, and sometimes the two last, when there are 
 four, are furnished with a cooler in their upper part ; and 
 this is always filled with water while the distillation is 
 going on. These vessels, with their refrigerators, are 
 called condensers. 
 
 Every distiller does not use condensers; the major itj 
 2* 
 
18 THE COMPLETE PRACTICAL DISTILLER. 
 
 look upon them as useless when they only wish to obtain 
 three-six. However, they have all the rest of the appa- 
 ratus complete ; and as these eggs communicate one with 
 another, and each separately with the first worm, they 
 may be used as condensers at pleasure ; it is only neces- 
 sary to turn or stop one of the cocks. 
 
 At the extremities of these eggs a large tub is placed, 
 the interior of which contains a large worm constructed 
 of tin, which plunges into the wine instead of water, and 
 is hermetically sealed. This first worm communicates 
 with a second longer than itself, and enters a large tub 
 placed under the first, which is entirely full of water. 
 
 On one side, and under this lower tub, a large space is 
 dug in the earth and built round with stone, which the 
 French distillers call a tampot ; this serves as a magazine 
 for their wine previous to distillation, which may be 
 pumped into the upper tub. All the eggs, as well as the 
 still, communicate with the upper tub through tubes 
 placed between the lower part of the eggs and the still ; 
 there are, besides, lateral tubes which run from the uppei 
 part of the eggs to the orifice of the worm in the uppei 
 tub. There are other tubes proceeding from the uppei 
 part of each of the vessels, even from the still, which en- 
 ter a small worm immersed in a little tub upon the fur- 
 nace, by the side of the still. The mechanism of the 
 distillation is no less curious than the apparatus. 
 
 Explanation of the Egg-Plate. A is the furnace on 
 which the still B is built ; of this the dome or head only 
 is to be seen ; the punctuated lines indicate the form 
 masked by the building, c is the tube, furnished with a 
 cock on the outside of the furnace, communicating witb 
 
DISTILLATION. 
 
 Fig.l 
 
 the bottom of the still, for the purpose of discharging the 
 alembic and the eggs. The small tube D, also provided 
 with a cock, serves to point out when the still is full 
 within two-thirds of its height. The little tube E also 
 proceeds from the head of the still, with its cock, which 
 communicates with the long tube x X X x, which runs 
 from the last egg that is to say, from that at the great- 
 est distance from the still and communicates with the 
 little worm which is plunged in the little tub F, placed 
 under the furnace to prove the vapours contained in each 
 of the distillatory vases. This little worm has the cock Q 
 at its lower orifice. H, H, H are a series of distillatory ves- 
 sels or condensers, in the shape of eggs, solidly fixed upon 
 the timber-work p Q, and in succession with each other on 
 the side of the still. 
 
 This plate represents only three eggs, though the num- 
 ber may be augmented at pleasure. It was the opinion 
 of M. Adam that the greater the number of eggs, the bet- 
 ter the rectification would be carried on. The still com- 
 municates with the first egg by the tube i, whhh rises 
 
20 THE COMPLETE PRACTICAL DISTILLER. 
 
 from the centre of the head or dome, and descends to the 
 bottom of the egg, where it enlarges into the form of the 
 rose of a garden watering-pot, pierced with a number of 
 holes. It must be understood that this tube is soldered to 
 the egg at its entrance, to prevent any other issue of the 
 vapours but by the way ic f ended. 
 
 The first egg communicates with the second, this with 
 tho third, and so on to the last, by means of the tube M, 
 which is soldered to the first egg at the point K, and pro- 
 ceeds to the bottom of the following, where it enlarges in 
 the form of a watering-pot, as in the first. The last egg 
 is furnished with the cooler N, by means of which the su 
 perior part of the egg, where the vapours are collected, is 
 encircled with water to commence the refrigeration. This 
 cooler is supplied with a cock o, to let out the water when 
 it gets too warm. Every condenser is furnished with a 
 cock like this, or otherwise their upper parts are plunged 
 into the common tub full of water. 
 
 This tub or bag, often made of copper, has the form of 
 a parallelepiped. The tube R communicates from the 
 second egg with the worm, which is generally used with 
 two eggs, sufficient to obtain brandy at 18, when they 
 close the cock M, which communicates with the second 
 and third egg, and they open the cock R to establish the 
 communication with the worm. The pipe s communi- 
 cates between the third egg and the worm. When three 
 eggs are used, they operate as just indicated; they open 
 the cocks M and s, and stop the cock R. The same pro- 
 ceeding is observed when the greatest number of eggs are 
 employed. 
 
 Each rf these has a tube that communicates with the 
 
DISTILLATION. 21 
 
 worm, and all these are soldered to the spherical T, in 
 which the vapours from each egg are deposited, to be 
 conveyed from thence into the worm in the tub u. u is 
 a tub, hermetically closed, which contains the principal 
 worm ; this is full of wine, heated by the passage of the 
 hot vapours from the last. It is also surmounted with 
 the dome a, from which proceeds the pipe ft, that serves 
 to contain the alcoholic vapours that escape from the tube 
 last mentioned, from the vessel T, or from any of the 
 eggs or still, to convey them thence into the worm, j is 
 a large tub under the first, and which encloses the second 
 worm, but is much longer than the other. 
 
 It is full of water, always kept cold ; but disgorges itself 
 through the pipe c on the outside of the vessel, against 
 which it is supported by the three iron bars d, d, d. It 
 has not been thought necessary to represent the stone 
 cavity used as a storehouse for the wines designed for dis- 
 tillation, which wines may be raised into the tub u by 
 means of a pump managed by one man ; the conducting 
 pipe of this, marked fff> discharges itself near the bot- 
 tom of the tub u. 
 
 g (j g is the pipe of communication belonging to the 
 still and the eggs; 7i, *', k are cocks to establish or inter- 
 cept the communication of the eggs with the conducting 
 pipe g; I, I, m, n are cocks for continuing or interrupting 
 the communication between each egg and the still, to dis- 
 charge it, or with the condensing vessel, for the purpose 
 of filling it ; o o is the pipe through which the brandy 
 or the feints are conveyed by means of the tunjp, when 
 they wish to charge the still or the eggs. It is soldered 
 to the pipe g, into which it discharges itself, and is con 
 
22 THE COMPLETE PRACTICAL DISTILLER. 
 
 solidated with the rest of the apparatus by two iron bars, 
 one of which is nailed to the timber-work p Q, while the 
 other is attached to the first egg. This pipe is called 
 come d'abondance, or horn of plenty. All the apparatus 
 of the French distillers that have been encouraged by pa- 
 tents have been constructed according to the principles of 
 this now described, or those analogous to them. 
 
 In the working of the still just described, they first 
 close the lower cocks that communicate with the grand 
 tube connected with the egg. They open those of the 
 conducting tube; then the wine contained in the tun 
 escapes and settles in the still. During this time a 
 labourer pumps, to replace the wine in the tun that 
 has escaped by the pipe. They know that the still is 
 sufficiently charged when the wine flows through the 
 little cock adapted to it. The globules are compelled 
 to traverse the liquid to ascend to the upper part of the 
 egg ; but it is necessary to observe that the vapours that 
 issue from the still are not purely alcoholic, but mixed 
 with many watery particles. 
 
 In visiting the vacant part of the egg, the watery part 
 mixes with the wine, with which it has much affinity, 
 while the spurious parts, accumulating in the upper part 
 of the first egg, pass from that into the second and third, 
 and after having traversed them all, settle in the upper 
 worm, where they condense, and finish the cooling in the 
 second worm. 
 
 The liquor comes out cold from the lower orifice of the 
 second worm, and is received into the vessel destined to 
 that purpose. The vapours are passed through all the 
 condensers, or only a part of them, accordingly as the 
 
DISTILLATION. 23 
 
 operator wishes to have the alcohol more or less pure. In 
 order that the alcohol should not evaporate in passing 
 from the worm into the hogshead, &c., and that the 
 stream of the liquor may be seen at the same time, a pipe 
 is attached to the extremity of the worm, communicating 
 with the bunghole of the hogshead. 
 
 The terminating part of this pipe is formed of glass, 
 through which the liquid may be distinctly seen. This 
 instrument is called the lantern. The alcoholic vapour 
 that passes into the first egg in a state of ebullition, and 
 deposits a part of its caloric there, contributes to the 
 ebullition of the wine in this vessel, and disposes the 
 liquor to distillation ; still the wine is not carried to that 
 degree of heat necessary for this operation till a consider- 
 able time after the distillation has commenced from the 
 still. It is then less pure than when it was first put in \ 
 it is charged with watery vapours that have not been 
 able to combine with it. 
 
 Two different products are then brought up to the su- 
 perior part of the first egg ; that is to say, the brandy 
 that came out of the still, but disengaged from its watery 
 parts, and the brandy produced from the liquor of the 
 first egg. This being charged with more water than the 
 first, weakens the first liquor; and nothing is obtained 
 from this mixture beyond a brandy of 14 or 16. In 
 the passage of the liquor into the second egg, the same 
 phenomenon takes place ; but here the aqueous vapours 
 mingle with the wine, and the alcoholic vapours rise from 
 the second egg with a less quantity of water than those 
 of the first, and the brandy flows at 18. When it is the 
 
24 THE COMPLETE PRACTICAL DISTILLER. 
 
 object to extract brandy only at Holland proof, or 18, 
 the still and two eggs are sufficient. 
 
 The cock which transfers the vapours of the second 
 egg to the third is then closed, and that which communi- 
 cates the vapours of the second egg to the highest worm, 
 or the first worm, is then opened. The products of the 
 still are taken till it is perceived that the liquor is dimi- 
 nished in strength. 
 
 The first hogshead is then removed, and replaced with 
 another, to receive what are called repasses, or feints, in 
 order to redistil them ; and continue the operation till the 
 still no longer yields any spirit. To know the precise 
 moment whe 1 ^ the distillation should be stopped, they 
 open the first small cock on the side, which conducts to 
 the little worm placed upon the stove, and close that 
 which conveys the vapours from the still into the first 
 egg. The vapours being condensed in the small worm, 
 the liquor is received in a small glass ; being thrown 
 upon the head of the still, a piece of paper may be lighted 
 by this hot liquor, which, if it does not burn, it is thought 
 proper that the distillation should be stopped. 
 
 French distillers use the same process, in order to 
 judge of the strength of the vapours disengaged from the 
 eggs employed. When these, which proceed from the 
 still, no longer contain any alcohol, the fire is extin- 
 guished, and they let out the residuum, which is become 
 useless ; and afterward do the same with respect to the 
 eggs. But if, on the contrary, alcohol is still found, it 
 is passed from the egg into the cucurbit, which is charged 
 as at first; and they finish at a convenient time by adding 
 the feints, or some wine, if it should be necessary. The 
 
DISTILLATION. 25 
 
 eggs are then charged with the wine found in the first 
 worm, which has already been heated in the first distilla- 
 tion : this is a great saving of fuel, and hastens the opera- 
 tion. In small distilleries, where only three eggs are 
 used, when they would charge the eggs or the alembic 
 with brandy or feints, they may distil three-six, by 
 charging one or two eggs, or the alembic, with brandy or 
 with the feints. They use a large tube, which being 
 fixed between the still and the first egg, communicates 
 with another, used to charge the alembic with wine ; a 
 funnel is introduced into the orifice of this tube, and by 
 this means, and by closing the communication with all 
 the rest, the liquor is conveyed into the vessel intended, 
 and the cocks are also closed. The large tube here 
 alluded to is the eorne d'abondance, or horn of plenty. 
 Another point is very essential to be attended to. It has 
 been said that the tun filled with wine, in which the first 
 worm is placed, was hermetically closed ; but notwith- 
 standing this, it receives the alcoholic vapours while very 
 warm, and the wine is heated by them, and consequently, 
 as well as the eggs, disengaged from the vapours. 
 
 To retain them the tun is completely covered ; but in 
 order that they may not force the cover, and thus cause 
 the loss of the goods, the cover is made in the shape of a 
 dome, surmounted by a small tube, which either conducts 
 them into the worm, into the eggs, or into the still. 
 
 Observing these precautions, no loss can attend the pro- 
 cess of distillation. With the aid of the pump the wine 
 is conveyed from the tampot into the tun, and is dis- 
 charged at the bottom of this vessel. 
 
 The cold wine, heavier than warm always occupies the 
 
 3 
 
26 THE COMPLETE PRACTICAL DISTILLER. 
 
 lowest place, and expels the warm liquor which server* 
 to charge the still or the egg. This construction has 
 another advantage, as the alcoholic vapours that escape 
 the tun can find no other issue but through the tube, 
 which carries them into the egg. 
 
 The whole knowledge of distilling apparatus consists 
 in the perfect understanding of the application of heat, of 
 vaporization, and of condensation. For the purpose of 
 acquainting the distiller more perfectly with his calling, 
 all the various apparatuses and improved processes will 
 be given, as far as thought strictly practical and useful. 
 
 It now remains to give a description of the different 
 systems on which the most remarkable apparatuses of dis- 
 tillation have been constructed. These systems may be 
 reduced to four principal and distinctive : 1. Distillation 
 by the simple apparatus. 2. Distillation by the wine- 
 warming condensing apparatus. 3. Distillation by steam 
 and by rectifiers. 4. Continuous distillation. The three 
 first will be described elsewhere in this work ; the fourth 
 will now be considered, constituting what is termed 
 
 CONTINUOUS DISTILLATION. 
 
 The continuous apparatus, which is here to be de- 
 scribed, fig. 2, has undergone many improvements, and 
 is now presented in its most perfect state. 
 
 This apparatus is composed 
 
 1st. Of one still, and sometimes of two. 
 
 2d. Of a distilling column. 
 
 3d. Of a rectifier. 
 
 4th. Of a wine-warming condenser. 
 
CONTINUOUS DISTILLATION. 
 
 27 
 
 OP THK ^^ 
 
 i L 
 
 13 
 
 ft 
 
 Fig. 2. 
 
 6th. Of a refrigerator, or cooler. 
 
 6th. Of a reservoir. 
 
 7th. Of a regulator, furnished with a cock, which ig 
 opened and closed by a float. Each of these parts is tc 
 be examined, and first will be considered, (fig. 2.) 
 
 I. The Still. The figure shows but one still, A. 
 although two might be used, and would be more advan- 
 tageous. 
 
 II. The Distilling Column. In the distilling column 
 the distillation of the wine is effected. This column, B, C, 
 contains an ingenious mechanism, in which the wine is 
 
^8 THE COMPLETE PRACTICAL DISTILLER. 
 
 almost placed in immediate contact with the steam pro- 
 duced by the still. To this effect the steam meets with 
 obstacles in falling, and presents itself multiplied obsta- 
 cles to the ascension of the steam, which this body cannot 
 conquer without passing through the wine; by these 
 means the latter is divided, and so perfect a contact is 
 established, that, in a very short time, the analysis is com- 
 pleted. In fact, the wine arrives almost boiling in the 
 column, through the conduit D E ; without having lost 
 any part of its alcohol; and the more it descends toward 
 the still A, the more it is deprived of it, until it falls in 
 the still in a state of spent-wash. The contrary takes 
 place with the vapours supplied the still A ; on leaving it 
 they are quite watery, and they arrive at the point c of 
 the column in a very rich state, although this richness is 
 always proportionate to that of the wine operated upon. 
 The little tube c d is a level necessary for the purpose 
 of observing and conducting the work. It will thus be 
 seen that this column of distillation, little elevated as it 
 is, fills the same functions as a multiplicity of stills. 
 
 It offers better results and greater effects, with much 
 less copper, and presents the advantage attached to the 
 system of continuity. 
 
 III. The Rectifier. This is that part of the apparatus 
 which is marked c G ; it surmounts the column, of which 
 it is only a continuation, and contains the same mechan- 
 ism. The spirituous vapours, such as they are, supplied by 
 the column, pass through the rectifier, by the conduit H, 
 into the wine-warming condenser, which will be imme- 
 diately spoken of. There they are rendered richer in alco- 
 
CONTINUOUS DISTILLATION. 29 
 
 hol. when the spirit is required to be of great strength. 
 This rectification is effected in the following way : 
 
 The vapours condensed by the condenser Q I pass 
 through the tube hj into the refrigerator, when they are 
 sufficiently rich ; but, if this is not the case, they may, 
 by means of the retrograding pipes g i and g /, be brought 
 back, whole or only in part, to the rectifier ; there they 
 meet with obstacles in their fall similar to those opposed 
 to the falling of wine in the column. 
 
 These low wines undergo thus an analysis similar to 
 that which the wine undergoes in the column ; that is to 
 Bay, that these low wines arrive in the rectifiers much 
 richer t in alcohol than the wine that is worked, and that 
 they leave this part of the apparatus in a state of rich- 
 ness about equal to that of the vinous vapours. Thus it is 
 evident that these low wines have been deprived of their 
 alcohol in favour of the spirituous vapours by which they 
 have been analyzed. It is thus that, by means of th'e 
 rectifier and of the retrograding pipes, the strength of the 
 spirits may be regulated. It has already been seen with 
 what art and ingenuity this apparatus has been con- 
 structed, and how successfully it fulfils the principles 
 that have been established on the art of distillation. 
 
 In fact, those vapours that are the most watery are always 
 in contact with the weakest part of the wine ; and reci- 
 procally, those that are charged with the greatest quantity 
 of alcohol, when they are to be rendered richer, are always 
 in contact with the richest liquid. Thus every thing con- 
 curs to deprive the wine of its alcohol without ever ren- 
 dering it richer itself, and to dephlegm the vapours without 
 ever mixing them with liquids poorer in alcohol than 
 3* 
 
3U THE COMPLETE PRACTICAL DISTILLER. 
 
 themselves. This advantage should be well observed, 
 for it belongs entirely to the system of continuous distil- 
 lation. The glass tube ef, the same as c d, serves to 
 indicate the movement of the liquid in the column. 
 
 IV. The Wine-warming Condenser. This apparatus, 
 shown in Q I, like the preceding, has two distinctions : 
 First, to condense the vapours with which it is supplied, for 
 the purpose of transmitting them either to the receiver or 
 to the worm. Secondly, to appropriate to the wine in- 
 tended for distillation the heat which the vapours lose by 
 being condensed. It is evident that these functions are 
 closely connected. This condenser is a copper cylinder, 
 into which the wine arrives gradually through K L, to leave 
 it through D E. It contains a vertical worm, the pipes 01 
 which all communicate, by their inferior parts, with the 
 pipes hj and g j, through the tubes 1, 2, 8, 4, 5, 6, 7, 8, 
 9, 10, 11, 12, 13, 14 ; and the vapours arrive in this worm 
 through H, on leaving the rectifier G C, which they leave 
 entirely condensed, through the fourteen tubes, or through 
 / m ; hence they proceed either to the rectifier or to the 
 cooler. In the execution of this wine-warming condenser 
 conditions are to be fulfilled which are not easily sur- 
 mounted ; but by proper care and attention no fear need 
 be apprehended to such a state of perfection has the 
 apparatus been brought. 
 
 The following are the difficulties which present them- 
 selves : 
 
 On one side it is necessary, in this system of distilla- 
 tion, that the common temperature of the condensei 
 should not exceed that of ebullition, because, if this wero 
 the case, the wine, which is much poorer in alcohol than 
 
CONTINUOUS DISTILLATION. 31 
 
 the vapours it has to condense, could not fill this object, 
 in virtue of the rules laid down on the capacity of alco- 
 hol, of water, and of their vapours, for heat. 
 
 On the other side, the wine, arriving through B c in 
 the distilling column, should nearly be at the boiling 
 point; for, without this condition, instead of being ana- 
 lyzed by the alcoholic vapours, it would condense part of 
 them to acquire its maximum of heat ; and this would be 
 a real defect, occasioning a loss of time and heat ; be- 
 sides, the space through which it passes in the column, 
 being calculated to operate on its analysis, admitting it 
 enters immediately in distillation, would, in the former 
 case, not be large enough to deprive it of all its alcohol ; 
 and a large proportion of the latter would accompany it 
 into the boiler. Now this is what has been done to con- 
 ciliate these two dissenting conditions : The condenser 
 has been divided into two equal parts, Q and I, by means 
 of a diaphragm, n o, which, having an opening toward 
 the bottom of the condenser, allows the wine to arrive 
 gradually through K L, and to pass continually from I to B. 
 
 The pipes of the condensing-worm which are immersed 
 in the wine of Q contain the most watery vapours ; these, 
 of course, abandon more heat by condensation. The wine 
 contained in Q is warmer than that of any other part of 
 the condenser ; and, what is more, the wine which leaves 
 it through D is always the warmest, in virtue of the laws 
 of specific gravity. A stopcock r is fixed to the con- 
 denser, for the purpose of discharging the wine when the 
 apparatus requires to be cleansed. 
 
 V. The Refrigerator, or Cooler. The cooler P is a ver- 
 tical cylinder, in copper, into which the wine is received 
 
32 THE COMJLETE PRACTICAL DISTILLER. 
 
 through the conduit x R, from whence it passes into the 
 condenser, through K L, which is fixed on the upper 
 part of it. It contains a worm, into which the vapours 
 are condensed, and leave through v in the liquid state. 
 A cock w is used to discharge the worm when the 
 working period is at an end. 
 
 VI. The Reservoir. The reservoir contains the wine 
 intended for distillation ; a cock p is fixed to it ; the 
 degree of aperture of the latter is regulated by the 
 quantity of wine with which the apparatus is to be sup- 
 plied in a given time. But as this quantity may often 
 vary, according to the unequal pressures caused by the 
 unequal heights of the liquid contained in the reservoir, 
 the height and pressure are consequently regulated by 
 means of the following regulator. 
 
 VII. The Regulator. u, is a small vessel into which 
 the wine is introduced, either by means .of a pump, or 
 runs into it naturally if it can be so contrived. Its infe- 
 rior part is provided with a cock, which opens or shuts 
 according as the liquid sinks or rises in the reservoir. 
 This result is obtained by means of a float q. 
 
 MODE OF WORKING THIS APPARATUS. 
 
 It is filled through u, which is the highest part of the 
 apparatus. Thus the wine comes into the still, and fills 
 it to the height required, which is indicated by the glass 
 level; then the distilling column is charged with that 
 portion of the w ne which is to oppose the passage of the 
 Bteam. At this period the condenser and refrigerator 
 are full'; the introduction of the wine is suspended for a 
 
CONTINUOUS DISTILLATION. 33 
 
 time, and is again continued by opening tie cock p, to 
 supply the apparatils with a continuous stream of wine ; 
 this is only done when the wine in the still has been 
 entirely deprived of its alcohol, and when the wine which 
 is in the condenser is sufficiently hot to be introduced 
 into the column. 
 
 Then begins in reality the continuity, and all the pre- 
 vious work is only preparatory, although distillation has 
 already begun. There are two very distinct parts in this 
 apparatus ; one is that in which the steam, mixed with 
 the boiling wine, or with the low wines also boiling, un- 
 dergoes, by means of this mixture, a change which is the 
 most conformable to the object of distillation ; the other 
 is that in which the vapours are only in contact with the 
 wine through the intermediacy of the worms in which 
 they are condensed, and their heat is abandoned in favour 
 of the wine intended for distillation. The first is evi- 
 dently composed of the distilling column and of the rec- 
 tifier; the condenser and the refrigerator constitute the 
 second. To account for the effect of the first part, the 
 rules laid down on the various capacities of water, of alco- 
 hol, and of their vapours for heat, must be borne in mind. 
 Water when arrived at 212 cannot take any more heat 
 without being transformed into steam ; it occupies then 
 a volume one thousand seven hundred times greater, and 
 although the steam possesses the same temperature as the 
 water by which it has been produced, that is to say, that 
 it does not cause the thermometer to rise above 212, yet 
 it contains eight times more heat than water ; for about 
 two pounds of steam mixed with fourteen of cold water 
 gives sixteen pounds at 212. When pure, alcohol- - 
 
34 THE COMPLETE PRACTICAL DISTILLER. 
 
 that is, when weighing 152 passes into vapour at 172 C 
 temperature. 
 
 Its vapour possesses the same temperature, and contains 
 much less heat than the vapour of water ; for two pounds 
 of alcoholic vapour, mixed with about six of cold water, 
 will only give a mixture of alcohol and water of 172 C 
 heat. Yapour of water, which can only remain vapour at 
 212? of temperature, will be condensed at a temperature 
 at which alcohol will keep its vaporous state : in water, 
 for instance, of 172 temperature, the vapour of water 
 will be condensed, when, at the same time, that of alco- 
 hol will pass through it without undergoing the least 
 condensation. 
 
 If, instead of passing through water at 172, this vapour 
 passed through boiling wine, the water will be condensed 
 in favour of the alcohol of the wine, which will be vapor- 
 ized in relative proportions, and this in virtue of the 
 well-recognised fact that when wine, composed of a mix- 
 ture of alcohol and of water, is in a state of ebullition, 
 alcohol only takes the temperature of 172, which is, of 
 course, colder than that of water. What happens in this 
 case ? The vapour of the water, in traversing the mixture, 
 is condensed, because it meets with alcohol which has 
 only 172 ; and as the latter cannot take any more heat 
 without passing into vapour, it is vaporized by means of 
 the heat which the steam of water has abandoned in 
 being condensed 
 
 Supposing the vapour which passes through wine in a 
 state of ebullition to be itself a mixture of vapours, of 
 water, and of alcohol, it is easily foreseen what will hap- 
 pen, the portion of alcoholic vapour will pass without 
 
CONTINUOUS DISTILLATION. 35 
 
 losing any thing in the wine, while the portion of watery 
 vapour will be condensed, and produce a relative quantity 
 of alcoholic vapours. Such are the phenomena which 
 take place in the systems in which one still is distilled 
 by the other. Such are, also, the phenomena which are 
 observed in the distilling column and in the rectifier of 
 the apparatus now under consideration. The nearer the 
 vapours are to the summit of the column the richer the 
 wine they meet, and the more they are charged with 
 alcohol. 
 
 As, in this case, the wine operated upon, and such as 
 it is supplied by the condenser, is the richest, and as 
 these vapours are greatly charged with alcohol when they 
 leave the column to enter the condenser, it must be con- 
 ceived that this column has an immense advantage of 
 other stills; and that it serves only and continuously to 
 enrich the vapours, without ever enriching the wine; while 
 in other apparatus it is always necessary to render the 
 wine rich before richer vapours can be obtained. The 
 same phenomenon takes place in the rectifier. The low 
 wines, which run back into it, present to the vapour a 
 liquid much richer in alcohol than that which it has met 
 in the column ; but these low wines only appropriate to 
 themselves the water of these vapours, to which they aban- 
 don a portion of their alcohol. The spirituous vapours, 
 on leaving the rectifier, enter, through H, into the worm 
 of the wine-warming condenser : even in this part of the 
 apparatus they may be more dephlegmed, and from these 
 they pass into the worm. In this apparatus every thing 
 is combined in such a manner as to cause all the vapours 
 that are produced to be condensed in the wine-warming 
 
36 THE COMPLETE PRACTICAL DISTILLER. 
 
 condenser ; there they take the liquid state, but as they 
 are in contact with wine which they have already rendered 
 very warm, they cannot be cooled there. They are 
 suitably cooled in the refrigerator, where they are brought 
 into contact with cold wine. 
 
 The advantages offered by the apparatus now under 
 consideration are 
 
 First, to be able, within a given time, according to the 
 size of the boiler, to distil a much greater quantity of 
 wine than can be done by any other apparatus, depriving 
 the same of all the spirit it contains. 
 
 Secondly, to be managed easily and without much la- 
 bour, as there is no necessity for repeatedly charging the 
 still; for two men may at once direct two or three of 
 these machines without fatigue, having no other charge 
 than that of watching and supplying the fire with fuel, 
 which, considering the small quantity made use of, is not 
 very laborious. 
 
 Thirdly, the whole apparatus can be had at a very 
 moderate rate, compared with many others, and it pro- 
 duces more spirit than any of them. 
 
 Fourthly, it occasions a great saving in fuel. 
 
 Fifthly, being simple in its mode of construction, no; 
 much room is required } it is not liable to obstructions j 
 and is easily repaired, supposing it, which is not the case, 
 capable of derangement. 
 
 Sixthly, to furnish at will spirits of a superior quality. 
 
 Seventhly, not the least quantity of water is wanted 
 for the condensation of the vapours or to cool the spirits, 
 the matter intended for distillation being always sufficient 
 vO absorb tte heat of the whole of the vapours produced 
 
CONTINUOUS DISTILLATION. 
 
 37 
 
 Fig. 3. 
 
 The annexed cut (fig. 3) is an improvement on this 
 apparatus ; the alterations, &c. which, it is said, render 
 it more adapted to the distillation of wash, are fully ex- 
 plained in the following description of it. 
 
 A, boiler producing the steam which is to effect the dis- 
 tillation. B, distilling column, divided into ten pieces, 
 each of which has from one to three screwing stoppers 
 4 
 
38 THE COMPLETE PRACTICAL DJ*:HLLER. 
 
 2/y &) 2/> by which means the inside may be seen, and the 
 hand introduced in every part of the interior, c, rectifier, 
 placed on the top of the column, in which the low wines, 
 returning from the condenser at the distiller's leisure, are 
 rectified by the steam of water ascending from the column ; 
 the residue of the rectifier leaves the tube q q, and runs 
 into the boiler A. 
 
 D, wash-warming condenser; the conduits of which, in- 
 tended to receive the steam, are of a peculiar form, pre- 
 senting a large condensing surface. The matter to be 
 distilled is constantly introduced into it by means of a 
 pump /, through a funnel h h ; the vapours arise from 
 the column, are condensed, and heat this matter to 80. 
 The products of condensation are divided by the stop- 
 cocks 7 and 8, which may be opened to send back inte 
 the rectifier those that do not possess the requisite 
 strength, u u serves to stir the matter in the condenser, 
 to prevent the heavy part from settling at the bottom. 
 
 E is a common refrigerator immersed in water. 
 
 F is a probe, into which the produce of distillation is 
 received. In the middle branch </, covered with a glassi 
 beli, an hydrometer and thermometer are placed; ef is 
 a branch formed by a glass tube ; the products of distil- 
 lation are seen running through the small tube e ; they 
 run through f into the vessels intended to receive them. 
 
 G is a vessel into which the spent-wash falls ; it comes 
 in through &, and runs out through m. This vessel fills 
 the functions of an hydraulic safety-valve. 
 
 H is a vessel with a plunging-tub; in case (which is not 
 at all likely to happen) the matter in distillation should 
 ascend into the column, it could not proceed to the con- 
 
CONTINUOUS DISTILLATION 39 
 
 denser, for it would be stopped in the ball r, and through 
 the tube s run out by t y while the vapours should take 
 their direction to the condenser. I is a mechanism formed 
 by a banded axis and two wheels with teeth ; it is moved 
 by one man, who causes the pump k to play, and turns 
 the shaft u u, to the bottom of which two wings are fixed, 
 for the purpose of continually agitating and preventing 
 the matter from settling at the bottom of the condenser. 
 K is a pump, which brings the matter from the jack back 
 into the funnel h h of the condenser. 
 
 MODE OF WORKING THIS APPARATUS. 
 
 The still A is filled with water, (the first time the co- 
 lumn and condenser are filled also with water ;) the water 
 in the still is brought to ebullition ; the steam passes 
 through a a a into the inferior part of the column, ascends 
 from case to case, passes through the rectifier into the 
 condenser, where it abandons its caloric in favour of the 
 water contained in the latter. When this condensed 
 water arrives at the probe F, the pump K works without 
 interruption. 
 
 The matter proceeding out of the pump having sent the 
 water out with which the condenser has been filled, ar- 
 rives in the column through p p, where it is met by the 
 steam, which causes it to boil ; it descends from case to 
 case in a constant. state of ebullition, and, arrived into the 
 last case, it runs into G, and leaves through m. By open- 
 ing cocks 7 and 8 of the condenser, the lowest products 
 of distillation are sent back into the rectifier; there they 
 are dephlegmed, and return at a very high strength, which 
 does not vary during the whole time of distillation. As 
 
40 THE COMPLETE PRACTICAL DISTILLER. 
 
 the water which passes in the state of steam out of the 
 atill A is to be replaced, and as it is indispensable that 
 this water should be very hot, it is drawn from the worm- 
 tub E through o o o ; before it enters the still it passes 
 through G, where the matter is boiling hot. Cock No. 4 
 regulates the quantity of water which is to be introduced. 
 
 When all the matter has been pumped out, the process 
 is continued for about a quarter of an hour, for the pur- 
 pose of exhausting the matter left in the column. The fire 
 is then drawn off; cock No. 1, fixed on the tube a a a, is 
 opened, as also cock No. 3, which is fixed to the tube K 
 on the lower part of the column. The next day the ope- 
 rations are recommenced in the same way. The column 
 and the condensers are left filled with matter. 
 
 There is another system of continuous distillation which 
 will here be described ; it possesses the advantage that it 
 can be applied (the distilling column) to the neck of the 
 Btill. See fig. 4, on the opposite page. 
 
 Description of the Apparatus. A, double still, having 
 a copper partition in the middle, which divides it from 
 top to bottom ; there is a hole at the lower part of the 
 partition, so as to establish a communication between the 
 two stills. 
 
 B, first distilling column. 
 
 c, second distilling column. 
 
 Each of these columns contain an evaporator in the 
 form of a double vice of Archimedes. 
 
 D is a common capital or head belonging to the first 
 column. 
 
 E, | capital or condenser, for the purpose of making 
 strong spirits. 
 
CONTINUOUS DISTILLATION. 
 
 $ T 
 
 41 
 
 Fig. 4. 
 
 F, column of the head, containing an evaporator, con- 
 structed in the form of Archimedes's vice. 
 
 G, space left in the middle of the head to receive tn*? 
 water necessary for the condensation of the low wines. 
 
 H 7 envelope of the column which receives the cold wine 
 through the funnel J. 
 
 I, tube, having a regulating cock; it takes the wine 
 from the tub R into the funnel J. 
 
 j, funnel which takes the wine in the envelope H by 
 means of a double-branched tube. 
 
 K, tube which takes the wine from the envelope of the 
 head into the lower part of the common head. 
 
 L, tube which introduces the wine of the envelope of 
 the common head on the evaporator of the first column. 
 
42 THE COMPLETE PRACTICAL DISTILLER 
 
 M, tube which takes the spirituous vapours of the first 
 solumn into the upper part of the second, which sends it 
 into the pipes contained in the head. 
 
 N, tube which takes the wine of the envelope of the 
 first column on the evaporator of the second ; this tube is 
 only used where spirits of a low strength are to be made, 
 
 o, tube by which the spirituous vapours are taken from 
 the head into the worm. 
 
 P, worm. 
 
 Q, worm-tub. 
 
 R, supplying the apparatus with the wine ; it is to be 
 alimented by a larger tub. 
 
 s, funnel, followed by a tube which takes the cold 
 water into the middle of the column of the head. 
 
 T, tube which takes the water into the funnel s. 
 
 u, air- tube. 
 
 V receives the spent-wash at the bottom of the first 
 column, from which it proceeds into the second still 
 through a pipe. 
 
 x, funnel communicating with the outside of the still 
 by means of a tube ; it is used for the purpose of evacu- 
 ating the spent-wash, which, when it is above the level 
 of the funnel, runs out of the still. 
 
 Y, man-hole. 
 
 z, doors of the furnace and ash-hole. 
 
 W, tube which aliments the tub R. 
 
 No. 1 ; regulating cock, supplying the apparatus with 
 wine. 
 
 2, cock to discharge the envelope of the head. 
 
 3, cock to discharge the middle of the column of the 
 head. 
 
CONTINUOUS DISTILLATION. 43 
 
 4, cock which takes the wine of the envelope of the 
 common head on the evaporator of the second column. 
 
 5, cock to discharge the envelope of the common head* 
 
 6, cock to discharge the worm-tub. 
 
 7, cock to discharge the still. 
 
 8, cock to bring the water. 
 
 9, cock to aliment the tub R. 
 
 MODE OF WORKING THE APPARATUS. 
 The still is filled with water, which is brought to 
 ebullition. When the distilled water runs out of the 
 worm the operation should commence. Cock No. 1 is 
 about half opened, so as only to give passage to half of the 
 wine it is capable of furnishing. The interior a of the 
 head is filled with water by cock No. 8. The wine 
 runs through the funnel J into the middle of the envelope 
 H, which is filled as high as the tube K; it enters then 
 through this tube into the lower part of the envelope, 
 and, when the latter is full, the wine runs from this part 
 through the tube L on the evaporator. The wine runs 
 on the evaporator of the first column on which it is dis- 
 tilled; and the spent-wash runs out at the bottom of the 
 column. The spirituous vapours rise into the head D, and 
 proceed through M into the upper part of the second 
 column; they then rise into the pipes of the head, in 
 which they may be more or less condensed ; the spirituous 
 vapors alone can traverse it, and the phlegms return 
 back into the first column and are again distilled before 
 coming into the still. In this operation the wine is dis- 
 tilled on the evaporator of the first column, the phlegms 
 on the evaporator of the second, and the spent-wash falls 
 
44 THE COMPLETE PRACTICAL DISTILLER. 
 
 into the still, which is the most distant from the evacu- 
 ating funnel x, where it remains long enough to be en 
 tirely deprived of its alcohol. 
 
 The various strengths are obtained by the degree of 
 cold given to the head by means of the water introduced 
 by cock No. 8. In the apparatus as previously described, 
 the wine is in immediate contact with the steam in the 
 column, but in this last the contact is effected through 
 the medium of the coppers of the evaporator. 
 
 APPARATUS USED PRINCIPALLY IN AMERI- 
 CAN AND ENGLISH DISTILLERIES. 
 
 As regards the vessels mostly used in this country and 
 England, when the condensed vapours are obtained in 
 the liquid form, the shape and situation of them are very 
 different. The vapour should be kept completely in its 
 elastic form, to a certain height. The neck of the vessel 
 should then turn by a sharp curve on an elbow, so that 
 the substance, after condensation in the liquid form, may. 
 by its gravity, descend as quickly as possible. The 
 height of the elbow above the point where the heat is 
 applied should be only sufficient to guard against the 
 mass below getting over the neck by boiling. When the 
 neck of the lower vessel is liable to be long, it should be 
 defended either by being polished or clothed, to prevent 
 the escape of heat, in order to allow the vapour to be 
 carried over into the descending part before it condenses. 
 
 The vessel from which the vapour rises, when of a 
 
CONTINUOUS DISTILLATION. 45 
 
 large size, and used for distilling simple fluids, is called a 
 still. Those for experiments in a small way, and also for 
 distilling acids, ammonia, ether, &c., are called retorts; 
 the vessel that receives the distilled matter being called 
 a receiver. 
 
 When the worm- tub is employed, the still requires 
 such a shape that the greatest possible surface may be, 
 exposed to the fire. Its shape is then that of a frustum 
 of a cone. The neck should be of such width as to con- 
 vey the vapour away as fast as formed. The height of 
 the neck is regulated by the nature of the substance 
 operated upon : if it is mucilaginous, the neck should be 
 longer, to prevent its boiling over ; and the exterior of 
 the lower part should be polished to prevent the escape 
 of heat; the descending part painted black, and its end 
 inserted into the end of the worm. The worm-tub is a 
 wooden vessel, about six or eight times the capacity of 
 the still ; the length to the diameter should be about ten 
 to seven. The worm consists of a spiral tube, which 
 enters on one side of the tub at the top ; it then passes 
 spirally, in six or eight convolutions, to the bottom, where 
 it comes out of the side in order to discharge the liquid 
 arising from the vapour condensed within it by the agency 
 of the cold water with which the tub is filled. 
 
 The water is constantly changing, by the warm water 
 running away from the top, while a supply of fresh water 
 comes in at the bottom. The section of the tube being a 
 circle, its capacity should not be less than one-fifth of 
 that of the still ; the diameter of the ends of the tube 
 being about three to one. The object is not merely to 
 effect a condensation, but to cool the liquid : the 
 
46 TH4 COMPLETE PRACTICAL DISTILLER. 
 
 of performing this will not always depend upon the rela- 
 tive size of the vessel, but must be governed by the 
 quantity of vapour supplied in a given time, and the 
 supply of cold water. The vessel that encloses the sub- 
 stances to be distilled is called an alembic. 
 
 It is very dangerous to use one that is not tinned, as 
 the liquor would assume a deadly quality. An alembic 
 is composed of two or three parts, according to which the 
 distillation is carried on by fire or by the Balneum Marias : 
 in the first, the bottom of the alembic is in close contact 
 with the fire; but in the latter, its lower part is placed 
 in another vessel larger than itself, which, being filled 
 with water, acts as a medium between that and the fire. 
 The alembic, properly speaking, is composed of two parts, 
 the cucurbit and the head; but though the form of the 
 latter may vary according to the systems of operations 
 adopted, its use is always the same, namely, to contain 
 the matter intended for distillation. When the cucurbit 
 is large and spacious, as it must be in great distilleries, 
 then it is necessary to fix it in the masonry of the copper. 
 
 In this case it is difficult to clear it of the phlegm, or 
 the residue of the distillation, even with the aid of a 
 siphon, according to the practice of the ancients. How- 
 ever, this is now best remedied by a cock on one side of 
 the vessel, near the bottom, that must be set running 
 when the alembic is discharged, or when it is necessary to 
 clean it. The size of the cucurbit varies \n different 
 countries. Many distillers, to augment their products, or 
 to ameliorate the quality of the liquor, add a cooler to 
 the head of the still. However, the observations continu- 
 ally made in large distilleries have sufficiently proved 
 
CONTINUOUS DISTILLATION. ll 
 
 that coolers, if not pernicious in the distillation of 
 brandies, were useless. Consequently the use of them 
 was dropped, as was also the pipe or tube called the 
 blackamoor's head. But whether the still-head be 
 conical or otherwise, its uses are always the same, viz. 
 to receive the vapours caused by the ebullition of 
 the liquid, and to transmit them through the dif- 
 ferent tubes that surround the still-head and form 
 a part of it. These tubes present the figure of a trun- 
 cated cone, the smallest diameter of which is the most 
 distant from the head. Every vessel composed of copper 
 in a distillery should be well tinned, and continually 
 examined ; otherwise a deterioration will occur. The acid 
 of wine as well as that of ardent spirits, corroding the 
 copper, will form verdigris, which will be mixed and dis- 
 tilled with the liquor. 
 
 In describing the stills of this country and Great 
 Britain, it is necessary to observe that all distillatory 
 vessels are either alembics or retorts. The former consists 
 of an inferior vessel, called the cucurbit, designed to contain 
 the matter to be examined, and having the upper part 
 fixed to it called the capital, or head. In this last the 
 vapours are condensed by the contact of the surrounding 
 air; or, in other cases, by the assistance of cold water 
 enclosing the head, in a vessel called the refrigeratory, 
 or cooler. From the lower part of the capital, or still- 
 head, a tube proceeds, called the nose, nozel, beak, or 
 spout, through which the vapours, after condensation, are 
 made to flow into a vessel called the receiver, which has 
 usually been spherical. 
 
 .Receivers have had several names, according to their 
 
48 
 
 THE COMPLETE PRACTICAL DISTILLER. 
 
 figure, being called matrasses, balloons, &c. There have 
 been various modes of applying heat in distillation, de- 
 pending upon the nature of the apparatus employed as 
 well as upon the substance to be distilled. The common 
 still being formed of metal, is immediately exposed to the 
 naked fire, since from its tenacity, and its property of 
 conducting heat with facility, it is not liable to crack, 
 which is not the case with glass or earthenware. The 
 still is heated in various ways, the most common of which 
 has been by the sand-bath, a vessel of iron filled witfr 
 fine dry sand. 
 
 The annexed figure (5) is a specimen of a still which 
 has stood the test for a number of years, and is one worthy 
 of the attention of the reader. 
 
CONTINUOUS DISTILLATION. 49 
 
 The still here represented is made of metal, as usual, 
 but having one internal division a a] this forms the still 
 into two compartments; these are both charged with 
 wash, or other liquid intended for distillation. The still 
 being heated by the furnace below, the vapour from the 
 lower compartment will be driven through the tube 6, 
 and descend by the bent pipes c c into the wash of the 
 upper compartment, or from the tube 6, without the bent 
 pipe ; the vapour may be dispersed above the surface of 
 the liquor within the still, by the intervention of a plate 
 placed over the tube 6, by a pipe d f up to the vessel of 
 water, and descend again by the pipe e into the upper 
 compartment of the still ; by which means a partial con- 
 densation will have been effected of the grosser vapours 
 which have arisen from the lower compartments, and the 
 higher or uncondensed vapour will pass off through the 
 perpendicular pipe / to the condensing apparatus. A 
 small pipe #, with a stopcock, is inserted into the tube &, 
 and carried through the vessel of water, by which a small 
 quantity of the vapour from the lower part of the still 
 may be admitted into the glass vessel h, for the purpose 
 of ascertaining the quality of the vapour. 
 
 When the spirit is out of the lower compartment of 
 the still, and the upper compartment reduced to the 
 gravity intended, the spent liquor below is to be drawn 
 off through the cock i\ after which the valve k may be 
 opened, to admit the liquor from the upper to the lower 
 part of the still; and the succeeding charge is drawn 
 from the cistern Z, through the pipe m, to the upper part 
 of the still. The condensing apparatus consists of two 
 cisterns, placed one within the other; the inner one I 
 5 
 
f>0 THE COMPLETE PRACTICAL DISTILLER. 
 
 should be made of copper, and is filled with wash or other 
 liquid intended for subsequent distillation, by means of 
 the pipe and funnel. 
 
 This vessel should at least contain two charges for the 
 upper compartment of the still. The outer vessel n n 
 may be made of wood, and must be charged with water 
 circumscribing the inner vessel. When the vessel is at- 
 tached to other stills, the outer vessel n n may be dis- 
 pensed with, and the pipe o o attached, which must com- 
 municate with another condenser. The vapour passing 
 from the still through the pipe/, as above described, pro- 
 ceeds to the spiral condensing pipe p } which passes several 
 times round the vessel /, and the vapour being cooled and 
 condensed in its progress, finally collects in the form of 
 spirits, and is drawn off through the pipe o] q is a pipe 
 inserted into the head of the vessel /, with a light valve 
 opening upward, for admitting any vapour into the con- 
 denser p, which might arise from l\ but this at the same 
 time prevents the passage of any vapour from the still 
 through the pipe f. A waste-pipe r is attached to the 
 cistern n, to carry off the surplus water. The parts of 
 this apparatus claimed as an improvement by a gentle- 
 man in London are a vessel to contain wash or other 
 liquid in the progress of distilling, surrounded by a cavity 
 for condensing the water from the still. The apparatus 
 shown at h and s are glass vessels containing a number 
 of graduated bubbles of known gravity, which being put 
 into a glass vessel, into which a portion of the spirit passes 
 from the still according to the number of bubbles afloat, 
 denote the levity of the spirit by their colour or shape. 
 
 With the assistance of a thermometer, the strength is 
 
CONTINUOUS DISTILLATION. 
 
 51 
 
 ascertained. Here it is not necessary to describe the well- 
 known graduated bubble. Another improvement made 
 on this is to cause the liquid operated upon in the pro- 
 cess of distillation to flow gradually over the heated sur- 
 face of the boiler while it continues to give out its spi- 
 rituous evaporation. The quantity of liquid allowed to 
 be acted upon, or to pass through the still in a given 
 time, and also its velocity, is regulated by the circuitous 
 route in which it proceeds ; and by that means the com- 
 plete operation of the fire upon the whole fluid is insured, 
 without impeding or clogging the spirituous evaporation 
 by aqueous or empyreumatic vapours. 
 
 By this construction of a still, a continued and unin- 
 terrupted distillation, boiling, or evaporation is carried 
 on as long as the supply of liquid is furnished and the fire 
 kept up. 
 
 In fig. 6 is a view, in profile, of the section of a still or 
 boiler made on the improved principle, of copper or any 
 other suitable material; and fig. 7, on the following page, 
 is a plan of the same. 
 
THE COMPLETE PRACTICAL DISTILLER. 
 
 Fig. 7. 
 
 The bottom of this boiler is divided by concentric par- 
 titions, which stand up (as shown in fig. 6) sufficiently 
 high to prevent the liquor from boiling over. These par- 
 titions have openings from one another at opposite sides, 
 so as to make the course a sort of labyrinth, a is a re- 
 servoir of liquor prepared for the operation ; b is a pipe 
 or tube descending from the reservoir, conducting the 
 liquor to that part of the boiler marked c, which is the 
 commencement of the race. From hence the liquor flows 
 through the channels, as shown by the arrows, progres- 
 sively traversing the whole surface of the bottom ; so 
 that the full effect of the fire is exerted upon small por- 
 tions of the liquid, which causes the evaporation to pro- 
 ceed with great rapidity. 
 
 The residue of the liquor then passes off by the dis- 
 charge-pipe d, contrived to slide, for the purpose of regu- 
 lating the quantity and depth of the fluid intended for the 
 still - y and this pipe should be in such proportion to th 
 
CONTINUOUS DISTILLATION. 58 
 
 admission-pipe as to cause the perfect distillation of the 
 liquor in its passage to the regulating tube. 
 
 The spirit which rises in the head of this" improved 
 still will be found much stronger and purer than that ob- 
 tained from stills of the ordinary construction, where the 
 spirituous vapour is much mixed with aqueous matter 
 and other impurities. The channels may be extended to 
 any length required, over a bottom of any dimensions, by 
 contracting their breadth. Stills upon this principle may 
 be made of all sizes and shapes, round, square, or other- 
 wise } and the partitions may be placed in concentric or 
 eccentric, circles, with openings on their sides at such dis- 
 tances as shall cause the liquor to flow over the most ex- 
 tended surface of bottom; or the still may be square, 
 with angular partitions ranged as a labyrinth, or in any 
 other manner, so as to cause the run of the liquor to be 
 greatly extended over the surface of the boiler. 
 
 The bottom of these stills may be either flat, concave, 
 convex, conical, or of any other form ; and the entrance 
 of the liquor into the still, and also its discharging aper- 
 ture, may be at the side, in the middle, or elsewhere, as 
 circumstances may dictate. Boilers or evaporators may 
 be made on this plan, either with or without heads, and 
 their capacity of working may in all cases be increased 
 by placing layers of pipes, connected thereto, within the 
 flues, between the still and chimney \ which pipes may 
 be bent or coiled in a serpentine direction or in any other 
 position, and the liquor to be operated upon made to pass 
 through them previous to its entering the still : thus the 
 operation may be advanced to any required state of for- 
 wardness. Stills of the above description, particularly if 
 
 5* 
 
54 THE COMPLETE PRACTICAL DISTILLER. 
 
 made square, may be divided internally into several, each 
 having its. separate head and condenser; by which ar- 
 rangement the spirit condensed from the first may fall 
 into the second, to be again operated upon, and so on to a 
 third, whereby a rectification may be carried on to any 
 degree at one operation and by one fire. In the still 
 shown at fig. 6 a set of chains are seen suspended from 
 the bar e e, supported by a central shaft, that may be put 
 in motion by a toothed wheel and pinion, actuated by a 
 crank or winch. 
 
 These chains hang in loops, and fall into the spaces 
 between the partitions, to sweep the bottom of the still 
 as the shaft revolves ; and thus they prevent the material 
 acted upon from burning, when of a thick, glutinous na- 
 ture, as turpentine, syrups, &c. Ledges may be placed 
 between each circle, on the principle more particularly 
 explained at fig. 8, which is square, oblong, or round, its 
 bottom intersected with portable ledges, fastened at the 
 ends and bottom, if square or oblong, and only to the 
 bottom, if round ; except that under each alternate ledge 
 a space is left, of any width required, between it and the 
 bottom, so that the liquid, in entering at the end or cen- 
 tre, passes over the one and under the other ledge, until 
 it arrives at the point of discharge. 
 
 Thus the whole mass, whatever depth it may be in the 
 still, is submitted to the full effect of the fire in a layer 
 of the thickness of the space between the ledge and the 
 bottom. 
 
 Fig. 9 differs essentially from all the others in this, that 
 the bottom is doubled up and down in plaits, and repre- 
 sents a surface commensurate with the length, depth, and 
 
CONTINUOUS DISTILLATION. 
 
 Fig. 8. 
 
 55 
 
 Fig. 9. 
 
 number of the plaits, between each of which (as in fig. 8) a 
 ledge is run from side to side of the still, and fastened to 
 both, leaving a passage the whole length underneath, be- 
 tween its lower edge and the bottom of the groove formed 
 by the plait, by which the liquid in its whole course is re- 
 duced to a stratum of any thickness required along a surface 
 of immense extent, occupying comparatively but a small 
 space, and exposed to all the heat of the fire. In the fore- 
 going descriptions the stills have been considered as in im- 
 mediate contact with the fire ; but it is proposed to work 
 them by steam, which may be applied either externally or 
 internally, or both, as shown in fig. 10. In this figure, a 
 represents a steam-boiler, furnished with safety-valves, 
 and supplied with water in the usual way : this boiler is 
 surmounted by three stills upon the foregoing principles. 
 The bottoms are perforated at certain distances through- 
 out their whole extent, and into each of these perforations 
 a tube is inserted, branching into ramifications of smallei 
 
56 
 
 THE COMPLETE PRACTICAL DISTILLER. 
 
 dz: 
 
 Fig. 10. 
 
 tubes the extremities of which are bent down into the 
 liquid flowing through the still. 
 
 The steam from the boiler passes up the tube It b into 
 the hollow vessels c, c, and thence through the tubes d, d, d 
 into the smaller curved pipes e y e, e; at the extremities of 
 which it pervades the liquid in its progress. If it should 
 be deemed more advantageous to transmit the caloric from 
 the steam through the metal, without allowing the steam 
 to pass into the liquid, it may be done by closing the ex- 
 tremities of the curved pipes e, e, e, and placing them in a 
 horizontal position, with a small inclination, in order to 
 allow the condensed steam to pass into the boiler. 
 
 Here the spirit arising in one still might pass into an- 
 other, and be again operated upon; and distillings of 
 every degree and of various substances may be carried on 
 in one continued operation at the same time and by one 
 nacderate fire, which, upon this principle, will suffice for 
 
CONTINUOUS DISTILLATION. 
 
 57 
 
 the largest establishment known. Another improvement, 
 advantageous to the art of distillation, is an apparatus for 
 preventing the loss of alcohol or spirit during the vinous 
 fermentation. (See fig. 11.) 
 
 Fig. 11. 
 
 This apparatus consists of a vessel or head, constructed 
 so as to be capable of attachment to and communication 
 with the back or vat in which the process of fermentation 
 is carrying on, in the production of wine, brandy, beer, 
 &c. The back or vat is to be closed on all sides, air-tight, 
 except an opening in the top, which communicates with 
 the head above mentioned. This head is to be surrounded 
 by a vessel of cold water, in order that the alcoholic va- 
 pours evolved during the process may, on rising up into 
 
58 THE COMPLETE PRACTICAL DISTILLER. 
 
 the head, become condensed, and then trickle down the 
 inside of the vessel and descend into the vat. 
 
 By the application of this apparatus a certain propor- 
 tion of the alcohol, which has been hitherto suffered tc 
 escape with the non-condensable gases in the form of 
 steam, will be condensed and returned into the liquor ; 
 while the non-condensable parts will be carried off 
 through a pipe. 
 
 The cut (fig. 11) represents this improved apparatus, 
 the vat and the cold-water reservoir being shown in 
 section, a is the vat containing the fermenting liquor, 
 in the top of which is an aperture communicating with 
 the interior of the conical-formed vessel b } the lower part 
 of this vessel is made cylindrical, and passes through a 
 circular plate, on which the supporters rest, c is the re- 
 servoir of cold water surrounding the conical vessel, which 
 may be supplied by a stream of running water, c? is a 
 worm or pipe communicating with the interior of the ves- 
 sel b, and, passing off through the side of the reservoir, 
 descends into another vessel of water, e. f is a small pipe 
 which proceeds from the lower part of the vessel 6, and 
 descends through the fermenting liquor nearly to the bot- 
 tom of the vat. The gas and alcohol rising from the 
 liquor in the vat into the conical head b, and coming in 
 contact with the cold sides of the vessel, produces a con- 
 densation of the alcohol, which runs down the side of the 
 cone into the circular channel g at its base, from whence 
 the alcohol passes by the pipe f into the vat below ; while 
 the non-condensable gases pass out through the worm-pipe 
 d, and finally escape by bubbling up through the water 
 into the vessel e. 
 
PREVENTION OF INEQUALITY OF HEAT. 59 
 
 If any portion of the alcohol should pass up the worm- 
 pipe, it will become condensed in its progress, and by the 
 position of the worm will be enabled to run back again, 
 and pass into the vat. A small cock h is placed at tha 
 bottom of the cone, for trying the strength of the con- 
 densed alcohol. This apparatus may be removed froi* 
 its present situation to another fermenting vat by Jraw- 
 ing off the water and disengaging the head b from its 
 place. The plate is furnished with circular wedges rouu6 
 the circumference, as seen at i, i, made to act beneath 
 hooks; the apparatus, being turned round by the handler 
 in a horizontal direction, becomes fixed in its place, hav- 
 ing between the plate and the head a ring of thick leather, 
 to prevent the gas from escaping. The sole object ana 
 novelty proposed in this improvement is to prevent the 
 loss of alcohol in the usual process of fermenting liquors 
 in open vats, and to return the condensed alcohol into the 
 liquor again. 
 
 INSTEUMENT TO PREVENT INEQUALITY OF 
 HEAT IN DISTILLATION. 
 
 DISTILLATION consists principally of two operations, 
 viz. the conversion of the matter into vapours by heat, 
 and the condensation of the same vapours by its opposite. 
 Therefore, that this twofold operation should be effected 
 with promptitude, and at the least expense for combus- 
 tibles, it is necessary that a perfect equilibrium should be 
 established between the heat in evaporation and the con- 
 densing cold in resisting the latter, by means of a given 
 
60 THE COMPLETE PRACTICAL DISTILLER. 
 
 quantity of water of fixed temperature passing through 
 the cooler in a given time. It is necessary that the tire 
 should be regulated in such a manner that the quantity 
 of vapour produced should be neither greater nor less than 
 that which at the same time may be condensed by the 
 application of cold. 
 
 The failure of attention to this circumstance (particu- 
 larly in the distillation of spirituous liquors) may pro- 
 duce the following inconveniences : First, if the fire is 
 too violent, a great quantity of the condensed vapours 
 will pass from the worm into the external air, and occa- 
 sion the loss of the matter distilled, and also of the fuel. 
 Secondly, if the fire or heat is diminished too soon, the 
 condensation will produce a vacuum in the worm and in 
 the alembic, which, not being proportionably filled by the 
 fresh vapour, will admit the entrance of the external air, 
 and impede both operations ; and, lastly, will carry with 
 it a part of the vapours, and occasion loss of time, and 
 also of the matter distilled. To remedy these defects, and 
 at the same time provide simple and effectual means for 
 indicating the exact state of the heat every instant, an 
 instrument has been invented which may be adapted to 
 any distillery or apparatus, and is, in reality, nothing 
 more than an application of known and practical princi- 
 ples. This ingenious machine possesses another singular 
 advantage ; namely, that in intercepting the communica- 
 tion of the atmospheric air, the products of the distillation 
 are more abundant and perfect; for, in proportion as the 
 vapours condense, a vacuum is formed in that part of the 
 apparatus into which the vapours are drawn, in the same 
 manner as by the pump : tney are also less compressed 
 
PREVENTION OF INEQUALITY OF HEAT. 
 
 61 
 
 in every part of the apparatus which they may fill ; the 
 condensation is more rapid, and the products, upon the 
 whole, greatly superior. 
 
 To render this instrument still more useful, its lower 
 part should be completely immersed in a vessel filled with 
 cold water up to the ball ; the liquor, though ever so 
 little impregnated in traversing this cold fluid, will com- 
 plete the deposition of its caloric. 
 
 This precaution will also prevent the losses that fre- 
 quently result from the negligence of the workman. 
 
 Fig. 12. 
 
 Explanation of the Cut. A B c D ; a tube of copper or 
 
 glass, in several pieces, bent over, with a ball H eight 
 
 inches in diameter. The upper end of the tube A may 
 
 be attached to the worm by means of a vice. The length 
 
 6 
 
62 THE COMPLETE PRACTICAL DISTILLER. 
 
 of B c, c D is four feet, and the capacity of the ba.l H is 
 something more than that of the tube BCD. The distil- 
 lation having commenced, the vapours condensed will pass 
 through A and the ball H into the tube BCD. But it 
 will only be when the two arms are filled that the liquor 
 will go out through D to enter the vessel intended to re- 
 ceive it. These two arms will then remain filled during 
 the whole process of the distillation ; and in this consists 
 the remedy of the inconveniences the instrument is in- 
 tended to remove. 
 
 It is easy to see, that if the fire becomes too brisk, the 
 uncondensed vapour will not be able to discharge itself, 
 by opening a passage to the external air, before having 
 driven out all the liquor contained in the tube B c, and 
 overcome the pressure of a column the height of which 
 is equal to c D. In the second place, the external air 
 cannot enter to occupy the void occasioned by the slow- 
 ness of the fire, but only by expelling that from D c, and 
 surmounting a pressure of the same height. Still, this 
 column being four feet in height, allows a sufficient lati- 
 tude and time for the workmen to regulate the fires. If 
 the tube BCD was of glass, it would only be necessary to 
 observe the level of the liquor in the two arms. 
 
 Its being lowered in B c would indicate the necessity 
 of diminishing the fire ; and in c D it would be necessary 
 to increase it. But as the operation in the tubes of this 
 length is rather precarious, it would be best to attach to 
 E a little glass regulator E F E, of which the two arms E, r ; 
 each being three inches long, contains mercury ; this, in 
 rising alternately in one or the other, would be an exact 
 indication of the degree of the heat, and also of the vapours. 
 
PROCESS OF MALTING. 63 
 
 This regulator might be enclosed, so as to prevent ac- 
 cidents. Between this and the worm is the stopcock G, 
 which, in the beginning of the operation, communicates 
 with the external air in the same manner as the cock of an 
 air-pump ; but after the fire has been forcibly driven, the 
 vapours may be seen issuing out of i; then turning this 
 cock, the communication between the worm and the ex- 
 ternal air is closed, and the other between the same worm 
 and the regulator must be opened, and the actions of both 
 will commence. The ball H prevents the liquor driven 
 by the external air from rising in E F E and in the alem- 
 bic. It is scarcely necessary to add, that the head, what- 
 ever its form may be, should be well luted, in order to 
 prevent the entrance of the external air. 
 
 OF THE PROCESS OF MALTING, &c. 
 
 FOR a long time, corn has supplied the trade with a 
 kind of spirits, commonly called " spirits of corn." 
 Among the various kinds of corn used for the purpose of 
 distillation, rye ranks the highest. Oats, Indian corn, 
 and wheat are also used with success; barley is almost 
 always mixed, in a proportion which varies, with those 
 vegetables. 
 
 The best, and we may say the only, way of ascertain' 
 ing the venal worth of corn is that of its specific gravity ; 
 o that, all things being equal, that which under an equal 
 measure weighs the most must be preferred for distilla- 
 tion, as well as for every other use } and the price varies, 
 particularly, according to this quality. Its other quali- 
 
64 THE COMPLETE PRACTICAL DISTILLER. 
 
 ties are by no means a matter of indifference ; such as their 
 perfect conservation, because those that are heated render 
 much less spirit, their fermentation not being so good. 
 As to the defects inherent to corn which agricultural 
 chances have occasioned to germinate before the harvest, 
 these are recognised by the appearance and weight of the 
 corn } it w"eighs much less than that which has not un- 
 dergone this change. Wheat is not much used for dis- 
 tillation, because, destined more particularly for human 
 food, its value is generally greater than that of other 
 corn, and because its produce in spirit is not proportionate 
 to that value. 
 
 Oats, for a like reason, are seldom used for distillation, 
 and they are useful as food for horses. Rye is the most 
 convenient, because its produce in spirit is considerable, 
 and also because it leaves a proper margin for the distiller. 
 Besides, being little fit for baking, it would find compa- 
 ratively little use without distillation. 
 
 There are many methods for predisposing corn to fer- 
 mentation, but there exists three operations common to 
 all ; these three operations are practised in all distilleries. 
 The first is that of grinding ; the second is that known 
 under the name of steeping ; and the third that of mash- 
 ing. They are of such importance in the distiller's art, 
 that it will not be considered out of place to describe 
 them separately, and to indicate at the same time their 
 object and utility. 
 
 Every species of corn destined for distillation should 
 not be ground into fine flour, but only broken. This is a 
 practice of which experience has proved the utility ; not 
 that a greater division of the vegetable would be an ob- 
 
PROCESS OF MALTING. 65 
 
 stacle to fermentation, when the following preparations 
 are made use of ; but these preparations would then be of 
 a more difficult workmanship, and the expenses of grind- 
 ing wtmld be much heavier. These inconveniences may 
 be avoided by only reducing corn into coarse flour. This 
 result is obtained by having the mill-stones at a proper 
 distance one from the other. It is customary in distil- 
 leries to use the corn as needed. This, in fact, keeps bet- 
 ter in its natural state ; it is less liable to be heated ; and 
 by these means requires less precaution to be taken for 
 its preservation. Distillers are advised to follow this 
 method, if they wish not to be exposed to great decrease 
 in spirits : corn heated, either in nature or when reduced 
 to flour, loses its fermentable properties. For the most 
 perfect intelligence of this operation, let it be supposed 
 that the quantity of matter to be fermented is equal to 
 200 pounds. The corn, being selected and ground into 
 coarse flour, is deposited in a tub capable of holding two- 
 thirds more than this amount, and filled so as to keep a 
 vacuum necessary for the scum produced by the fermenta- 
 tion. . 
 
 Then proceed to steeping. It is effected by pouring on 
 the flour 200 pounds of water, at 120 or 180, accord- 
 ing to the season of the year; the water should be hot- 
 ter in winter than in summer. The best mode of working 
 is to pour on the flour a mixture of hot and cold water, 
 such as to form, after ten minutes' brewing, a mixture at 
 95 or 100, which will be easily obtained in all seasons; 
 to effect this the use of a thermometer should not be neg- 
 lected, as it is an infallible guide to conduct this opera- 
 tion regularly 
 
 6* 
 
66 THE COMPLETE PRACTICAL DISTILLER, 
 
 In this state, when there are no lumps that have es- 
 caped the penetration of the water, and when the mixture 
 has been agitated for ten minutes, the tub is left to sub- 
 side for half an hour; one-quarter of an hour is even 
 sufficient. 
 
 The object of this operation is, as its name indicates, to 
 steep and soften the grain, by making it absorb water; 
 and the temperature of 120 or 130 contributes to ren- 
 der water more penetrating consequently, it has been 
 recognised the most proper for steeping. If the tem- 
 perature was lower, its effect would be much slower, and 
 after a quarter or half an hour's rest the corn might hap- 
 pen not to be sufficiently steeped. If it was higher, on 
 the contrary, the corn would be apt to be baked, and the 
 operation might fail ; such would be the effect of a tem- 
 perature of 180. 
 
 At. this heat the fecula enveloped with gluten is baked 
 to the surface of each fragment of corn, and forms a solid 
 envelope, which presents an obstable to the easy penetra- 
 tion of the water into the interior parts of each of the 
 fragments; and this penetration should indispensably 
 take place before the commencement of the following 
 operation : a real harm results from not proceeding in 
 such a way as to effect it. It is likewise essential, in the 
 beginning of this operation, not to pour at once into the 
 tub all the water necessary, and the operation will always 
 be well conducted when the water arrives gradually, dur- 
 ing which time the flour should be well stirred. These 
 rules, which have just been established for steeping, are 
 general, and admit of no exceptions, whatever be the na- 
 f ure and state of the grain made use of. 
 
PROCESS OF MALTING. 6/ 
 
 The steeping of the flour being finished, the next ope- 
 ration is that of mashing. This consists in well brewing 
 the grain which has been steeped, while a quantity of 
 boiling water arrives gradually into the tub, till the mix- 
 ture has acquired 175 or 180; the agitation should 
 last five minutes, at least. At this period the tub is co- 
 vered, and left to subside for a space of time varying 
 from two to four hours. A principle may be laid down, 
 that the longer the mixture is left to itself, the more 
 complete will the operation be ; that is to say, that four 
 hours' standing is always better than two. 
 
 Nevertheless, it would sometimes be more injurious 
 than beneficial to extend this space of time ; such would, 
 for instance, be the case if the mixture descended below 
 120. This process will always be well executed if con- 
 ducted in such a manner as not to allow the temperature 
 of the mass, during a mashing of three or four hours, to 
 sink below 120 or 125. To this effect the tub should 
 be carefully covered after the brewing is over. But it 
 may easily be perceived that, whatever precautions be 
 taken to avoid the loss of heat, it will always be consider- 
 able in the space of a few hours, even if there was none 
 sustained but that occasioned by the side of the tub. The 
 smaller the mass operated upon, the greater this loss will 
 be, and vice versa. It will always be greater in winter 
 than in the summer ; so that the talent of the distiller 
 for mashing consists in knowing how to use the thermo- 
 meter ; for instance, he will give a little more heat to a 
 small tub than to a large one say, 145 to a tub of me- 
 dium size, and 140 to tubs of great dimensions. He 
 will also increase the heat a little in the winter, and 
 
65 THE COMPLETE PRACTICAL DISTILLER. 
 
 lessen it in the summer ; and in all cases the lob must be 
 put to fermentation as soon as its temperature is fallen to 
 110. Should he wait longer, he is exposed to have the 
 whole mass spoiled by the acetous fermentation, which is 
 easily developed at that temperature. During the sub- 
 siding of the maceration a phenomenon takes place which 
 has for its object to saccharify the fecula of grain, and to 
 predispose it thus to fermentation, which it could not un- 
 dergo without it. 
 
 In fact, if corn, taken in a raw state, was simply di- 
 luted with water at 100, to form a mixture bearingJ3L2 
 of heat, the most proper temperature for fermentation, the 
 latter would never be developed ; or, at least, it would 
 only declare itself after many days, and that with very 
 little intensity. It is not the case when the mashing has 
 been well conducted ; and the more favourable the con- 
 ditions under which it has been executed, the better the 
 fermentation will proceed. Mashing may then be con- 
 sidered a real saccharificution ; and if we remark the ana- 
 logy between the saccharification and an experiment by 
 which starch has been converted into sugar, by means of 
 water, gluten, and a temperature of 145 kept up for 
 twelve hours, the saccharification of the fecula of corn 
 during the mashing will easily be conceived. 
 
 In fact, all grain contains gluten, with which the starch 
 is in immediate contact. Water is added during the ope- 
 ration, and the mixture is exposed to a temperature of 
 145. This is the most proper temperature for mash- 
 ing; by this heat starch is converted into sugar in the 
 shortest space of time. Not that this effect could not be 
 obtained at a lower temperature, 100, for instance, 
 
PROCESS OP MALTING. 69 
 
 but then the mass would be in danger of turning acid, 
 and if this temperature was to be maintained for some 
 hours, the evil resulting from it would be irreparable. 
 
 If the temperature exceeded 145, there would be no 
 inconvenience to bring it to 155, and even to 165; but 
 at 180 the danger begins to show itself. Above 180 
 there is great danger of doing harm to the fermentation ; 
 and if the heat approached 200, there would be no fer- 
 mentation produced at all. It appears that the gluten, 
 which in this operation is the vehicle of saccharification, 
 only posseses that property when it has not been exposed 
 to too high a temperature; heat seconds its action very 
 much, and renders it more intense, but the maximum of 
 this heat is from 145 to 165. The proportion of water 
 acts also a remarkable part in the maceration, and the 
 greater the bulk made use of, the more prompt and com- 
 plete the saccharification will be, all other necessary con- 
 ditions being fulfilled; for instance, generally, to work 
 400 pounds of flour, about 12 gallons of water are used 
 in steeping, and 30 are added in mashing ; this will be 
 complete in four hours. 
 
 But if the dose of water was doubled, this mashing 
 might be as complete as the former in the course of from 
 two to two hours and a half; such is the influence of 
 water on the saccharification of starch. 
 
 These phenomena will hereafter be demonstrated by 
 other examples ; when speaking of the maceration of po- 
 tatoes, this will be particularly considered. When the 
 mashing is over that is, after two or four hours, accord- 
 ing to the quantity of water made use of, a temperature 
 bordering upon 145 having been maintained then the 
 
70 THE COMPLETE PRACTICAL DISTILLER. 
 
 liquid is put to fermentation. This is done by adding to 
 it a new quantity of water, so as to have the mixture well 
 diluted. 
 
 Previously, the operations common to the various me- 
 thods made use of to predispose corn to fermentation have 
 been signalized, and which always take immediate pre- 
 cedence over the latter; but it often happens that corn 
 intended for distillation is submitted to a previous prepa- 
 ration, known by the name of malting. It is scarcely ever 
 the case that an individual uses raw (that is, unmalted) 
 corn for the purpose of distillation. The French and 
 English distillers always mix their raw grain with a cer- 
 tain portion of malt, and a great many German distillers 
 work entirely with malted grain. It will thus be essen- 
 tial minutely to indicate the best processes practised in 
 malting. This operation is composed of several others, 
 which will be successively described. 
 
 In steeping, the corn is thrown into a tub in such 
 quantity as to fill seven-eighths of its contents. Then a 
 quantity of fresh water is poured on the grain, so as to 
 cover it a few inches. The quality of the water made use 
 of is not indifferent; it is necessary it should be fresh and 
 limpid. The object of this operation being to soften the 
 grain by impregnating all its parts with water, a space of 
 time is requisite proportionate to its dryness and tempera- 
 ture, so that it is less penetrable in winter than in sum- 
 mer, when old than when new ; and to regulate the time 
 necessary for this operation, a fixed period should not so 
 much be taken for a basis, as certain signs, easily recog- 
 nised. 
 
 You may always be certain that the corn has been suf- 
 
PROCESS OP MALTING. 71 
 
 ficiently steeped when, on being strongly rubbed between I 
 the hands, it is completely crushed, without leaving any 
 solid or irreducible particle. All the other means resorted 
 to to recognise the period of its termination are analogous 
 to the latter; such is, for instance, that of cutting it by 
 the nail or crushing it between the teeth. By these 
 means and a little practice, you may always convince 
 yourself that not the least particle ^f corn has escaped 
 the penetrating and softening action of the water for this 
 is the only object of steeping. To guide the operator, he 
 is informed that the grain is sufficiently softened and 
 penetrated after having remained from thirty to forty 
 hours in the water, according to the season and the mate- 
 rials made use of. 
 
 It is necessary to remark that it is sometimes essential 
 in the heat of the summer to renew the water once or 
 twice, because, without that precaution, a fermentation 
 might take place, which would always prove injurious to 
 future results. When the corn has been sufficiently soft- 
 ened, and is placed under one of the conditions necessary 
 for germination, it is extremely swollen, and increases 
 conspicuously in bulk ; this is the reason why it has been 
 recommended not to fill the back entirely. 
 
 Then the water is let out of the back through an open 
 ing made in the lower part of it, and continues to be 
 drained for ten or twelve hours previously to the suc- 
 ceeding operation, the object of which is to cause the 
 grain to germinate. 
 
 The corn, having been suitably steeped in the way 
 above described, is placed on the malting-floor, near to 
 which the steeping-back should ^e placed, to save labour 
 
72 THE COMPLETE PRACTICAL DISTILLER. 
 
 as> much as possible. It is placed in a heap on the floor, 
 and left to itself until it becomes palpably warm ; this 
 heat is produced by the grain beginning to work, and 
 generally declares itself in from twelve to twenty -four 
 hours after it has been committed to the floor. At this 
 period it is disposed in layers of from 12 to 14 inches in 
 depth, according to the heating state of the floor; they 
 are laid thicker when the temperature of the grain is low, 
 and thinner when more elevated. The influence exercised 
 by the thickness of these layers on the progress of the 
 germination of the corn is very great, with respect to the 
 heat which this thickness may contain; and from this 
 principle it must be concluded that without heat no ger- 
 mination would take place, and that from the moment the 
 watered grain has gained the temperature of 170 to 180, 
 for instance, it begins to undergo an internal alteration, 
 which produces heat itself. From hence it will be easily 
 conceived that this heat is better retained by a thick 
 layer than by one that is thin ; and on this observation 
 is founded the principle which has been emitted on the 
 variation of the thickness to be given to layers on the 
 malt-floor. This kind of fermentation, thus established 
 in grain placed under favourable conditions, soon pro- 
 duces at the end of each grain, and particularly of those 
 that are in the middle of the layer, a white point, which 
 is a sure sign of the commencement of the germination. 
 
 This point appears generally twenty-five or thirty hours 
 after the grain has been placed in layers. At this period 
 it is important to turn the grain, so as to place at the 
 bottom of the layer that which was uppermost before; 
 this effect is obtained, by removing it to another part of 
 
PROCESS OF MALTING. 73 
 
 the floor by means of a wooden shovel. It would greatly 
 improve the quality of the malt to submit the grain to 
 this operation once or twice before the appearance of the 
 white point. 
 
 The object of this is to regulate the heat of the whole, 
 mass, so as to place all the parts of the grain under cir- 
 cumstances equally favourable to germination, and thus 
 to cause the movement to be simultaneous. The heap 
 being thus turned, the white point observed in the grain 
 comes out and presents extricated fibres, which are nothing 
 but the growing roots of the plants. Then it is more im- 
 portant than ever to mind the grain to remove and turn 
 it frequently, as before recommended, so as to regulate 
 the germination. 
 
 This management is essentially necessary, for without 
 it an unequal heat would reign in the mass ; this would 
 occasion the roots to grow unequally, and it would be 
 impossible to fix a determinate time for the term of ger- 
 mination. This operation is generally at an end when 
 the fibres have acquired a length of 6 or 7 lines ; then 
 the decomposition of the corn is come to a point which if 
 recognised as the most favourable to malt, because at this 
 period the plume which is to form the stalk of the plant 
 is on the point of making its appearance j and if the ope- 
 ration was any longer continued, so as to give this plume 
 the time of shooting out, the malted grain loses a part of 
 the substance useful to the production of spirits. Germi- 
 nation provokes in the corn a change particularly favour- 
 able to the success of mashing ; it becomes sweetish, and 
 this taste is owing to the saccharification of a small por- 
 tion of the fecula, or starch. The gluten is partly de- 
 7 
 
74 THE COMPLETE PR 1C11CAL DISTILLER. 
 
 stroked, and that which is left becomes soluble in water, 
 from insoluble, which it was before the germination had 
 taken place. By these means the fecula is set at liberty, 
 and the gluten, having become soluble, possesses proper- 
 ties much more energetic than when in its natural state. 
 The object of malting is, then, to convert into sugar a 
 small quantity of the fecula of the corn, and to predis- 
 pose, at the same time, the rest to a saccharification more 
 complete and prompt, by giving to the gluten the pro- 
 perty of being dissolved. 
 
 All seasons of the year are not equally favourable to 
 malting ; the brewer, whose attention is particularly 
 directed to the malting of his corn for the preparation of 
 beer, prefers the month of March to any other. The 
 grain malted during that month is always of a better 
 quality. Malted corn would not keep in the state of hu- 
 midity in which it is found on the malt-floor, nor could i 
 be reduced into meal for the purpose of being mashed ; 
 it is, then, necessary to dry it, which operation is exe- 
 cuted as follows : 
 
 The corn, having sufficiently germinated, is taken to 
 the malt-kiln, where it is spread in layers of 8 to 10 
 inches' thickness; then fire is made under it with com- 
 bustibles making no smoke, if it can be avoided, because, 
 without this precaution, the malt might contract a smoky 
 smell and taste, which would be transmitted to the spirit. 
 In the brewing of beer various sorts of malt are made use 
 >f, which only differ one from another by the temperature 
 they have been submitted to on the kiln but it is recom- 
 mended to dry corn destined for distillation at a tempera- 
 
PROCESS OF MALTING. <5 
 
 turc as near approaching 145 as possible; it is the most 
 favourable to the quality of the malt. 
 
 In fact, this temperature, which is also that of mash- 
 ing, occasions in the wet grain a new formation of sugar, 
 in small quantity, it is true, but this influence of the 
 kiln is not without producing good effect on the subse- 
 quent operations, and the temperature of 145 is attended 
 with the greatest success. The combustibles most gene- 
 rally used for the purpose of drying malt are coke or 
 distilled coals ; such as that furnished by the establish- 
 ments of hydrogen gas, or even that proceeding from the 
 distilleries. Next to that comes the vegetable coal, which, 
 if it can be procured at a reasonable price, is very suit- 
 able for the purpose. 
 
 After this comes the ash-tree coal. This species of 
 combustible makes little or no smoke when burning, and 
 exhales sulphurous vapours, which are not at all obnox- 
 ious to the quality of the malt. The grain increases 
 greatly in bulk by the operation of mashing; this aug- 
 mentation maybe rated at about one-eighth or ninth part, 
 and their specific gravity decreases in proportion ; specific, 
 because the real loss sustained in weight, during the fer- 
 mentation of grain on the malt-floor, is not easily per- 
 ceived ; but as it occupies after this operation a greater 
 space under the same weight, it is easily conceived that 
 it does not weigh so much under the same bulk. 
 
 The reader being now acquainted with the process of 
 malting, and with that of mashing, as also with the effects 
 of these operations, let them now be applied properly. 
 Of all kinds of corn, rye is the one principally used for 
 distillation. Other corn might, it is true, equally bo 
 
76 THE COMPLETE PRACTICAL DISTILLER. 
 
 used, but in an economical point of view rye produces 
 the most favourable results. It might be used in the 
 raw state, and might undergo the vinous fermentation, 
 after having been suitably prepared and mashed ; but ex- 
 perience has proved the necessity of adjoining to it a cer- 
 tain portion of malted barley. To this effect a quantity 
 of barley is malted, and then mixed to raw rye in the 
 proportion of 20 parts of malted barley to 80 of rye ; this 
 mixture is submitted to the operation of grinding and 
 mashing. By this method rye produces more than by 
 any other preparation. 
 
 Its produce is greater thus than when used alone, even 
 when malted. Malted barley has the property of ren- 
 dering rye more fermentable, and it is only in co-operat- 
 ing, by its materials, to the conversion of the fecula of 
 the rye into sugar, during the mashing and even during 
 the fermentation, that it produces this effect. Distillers 
 observe particularly the effect of malted barley on rye in 
 the act of distillation. On consulting them on its mode 
 of acting, they all agree in attributing to it the property 
 of giving lightness to their lob, or paste. 
 
 In fact, they have ascertained that, in working with 
 raw corn alone, the fermentation is not so good; and when 
 submitted to distillation, the heavy matter which is found 
 in suspense in the liquid has a very great propensity to 
 precipitate itself to the bottom of the still, and strongly 
 to adhere to it. The least inconvenience attached to this 
 accident is that of communicating a bad taste to the spi- 
 rit ; and it has happened that the bursting of the appa- 
 ratus has been occasioned by it; so that it is necessary 
 
PROCESS OF MALTING. 77 
 
 to prevent such accidents, and this result is obtained by 
 mixing the raw grain with a portion of malt. 
 
 Distillers explain thus the action of malt, by saying 
 that it gives lightness to their paste, and prevents its fall- 
 ing to the bottom of their still. This explanation, how- 
 ever incomplete it may appear, is nevertheless the 
 expression of a positive fact. Indeed, so long as the 
 fecula has not been converted into sugar, it forms with 
 the water a kind of paste, which has very little fluidity, 
 and which, if exposed to the fire, may easily stick and 
 >urn to the bottom of the still. 
 
 What, happens when malted barley is used with the 
 raw grain ? It has already been stated : the barley, by 
 its germination, has undergone a change which renders it 
 more proper to saccharify the fecula. This fact has 
 already been indicated, and still stronger proof will be 
 given when treating of the potato. To saccharify fecula 
 is to destroy the paste which gives viscosity to the liquid, 
 and to supply the fermentation with proper aliments, 
 which is effected, in the distillation of grain, by means 
 of malted barley ; and by thus favouring the fermenta- 
 tion a double advantage is obtained that of having a 
 liquid less heavy, and, of course, more easy to be dis- 
 tilled. It often happens that distillers are in want of 
 malt; then they are forced to distil their raw grain with- 
 out it. 
 
 To obviate a little the inconveniences attached to thife 
 way of working, they add, during the mashing, a quan- 
 tity of chaff. They attribute to this chaff a property 
 analogous to that of malt that of giving lightness to 
 their matter It has been ascertained that chaff has this 
 
78 THE COMPLETE PRACTICAL DISTILLER. 
 
 property, if not of saccharifying fecula converted into 
 paste, &t least to render it fluid, and make it more attack- 
 able by the saccharifying agents. It is even probable 
 that barley, besides gluten, contains another matter, 
 which, like chaff, contributes, but more energetically, to 
 the fluidification of fecula. This supposition is the more 
 probable, because no other grain, even when malted, pos- 
 sesses to the same extent the property of saccharifying 
 starch. 
 
 For this reason it is always employed, in preference to 
 any other grain, by brewers and distillers. The propor- 
 tion of chaff used is from 3 to 4 pounds per quintal of 
 raw grain. Its effects are well known in practice, and 
 many distillers add it to their grain even when they use 
 malt. Brewers also make use of chaff, because they have 
 been convinced of its good effects by comparative experi- 
 ments. The rules which have been laid down before, for 
 the perfect practice of mashing, may be followed without 
 any restriction, whether the corn operated upon be raw or 
 malted, or whether the mixture be composed of grain in 
 those two states. 
 
 It may have been remarked that mashing, such as has 
 been described, occasions the fermentable matter to be 
 more or less heavy, according to the quantity of water 
 used, and also according as it has been more or less per- 
 fectly executed. Even admitting all the fecula of the 
 corn to have been dissolved during the mashing and fer- 
 mentation, a certain quantity of husk would always be 
 left in suspension in the liquid, and this quantity is rather 
 large. From this method results, that the distiller is 
 obliged to commit matter to the stills which is very dense 
 
FRENCH METHOD OF MALTING. V9 
 
 and apt to burn, in spite of all precautions that might be 
 taken to prevent this accident. 
 
 This method is the only one used in France and Bel- 
 gium, notwithstanding the inconvenience attached to it. 
 There is another method followed in England and Ger- 
 many, by which the distillation of pastes, or lobs, is 
 avoided \ but whether it necessitates more labour or not, 
 remains a question. Both the French and English me- 
 tnods will be given, and then every one can judge for 
 themselves which possesses the most advantages. 
 
 FRENCH METHOD. 
 
 Let it be supposed that the quantity of corn made use 
 of is 100 kilogrammes.* This grain, being mixed in the 
 proportion of 80 kilogrammes of rye to 20 of malt, is 
 ground into coarse flour; then deposited, with 2 or 3 
 kilogrammes of chaff, in a fermenting back containing 12 
 hectolitres. The steeping is effected by pouring on the 
 meal 3 hectolitres of water at about 110; then it is 
 mashed with 4 hectolitres of warm and cold water, mixed 
 in such proportion as to give to the mass, after the brew- 
 ing is over, a temperature of from 145 to 155. 
 
 The tub is covered up, and left to itself for three or 
 four hours. At this period it is tilled to within 6 or 8 
 inches with warm and cold water, mixed in such proportions 
 as to give to the mixture a temperature of about 77 ; 1 
 litre of good yeast is then added. A few hours after the 
 ferix^ station commences, and proceeds through its various 
 
 * The French weights and measures are here made use of, as well 
 BJ in some other parts of this work ; their value in English may be 
 Ascertained by referring to most any of the arithmetics. 
 
80 THE COMPLETE PRACTICAL DISTILLER. 
 
 stages in the space of thirty hours; then it is time to 
 commit the liquid to the still. If the operation has been 
 well conducted, from 45 to 50 litres of good spirits at 19 
 are obtained from 100 kilogrammes of grain. Many dis- 
 tillers are far from producing so much, and there are even 
 some who do not draw more than from 30 to 35 litres. 
 The exiguity of this produce may be the result of several 
 causes; but one of the most influential is the proportion 
 of water used ; that is to say, that instead of using 11 
 hectolitres of water for every 100 kilogrammes of grain, 
 they only use 6. In a continuous work the spent-wash 
 left in the still should be deposited in vats or cisterns 
 constructed for the purpose ; there the solid substances 
 will fall to the bottom, and the liquid will remain upper- 
 most. 
 
 This liquid may be successfully used in the subsequent 
 operations to dilute the grain after it has been mashed. 
 In this practice is found the advantage of bringing again 
 to fermentation a liquid containing some fermentable sub- 
 stances which have escaped decomposition. 
 
 This may be followed up for several successive opera- 
 tions that is, three, four, and even five ; and the grain 
 produces thus as much as 60 litres of spirit of 19 per 
 metrical quintal, produce very considerable, and which 
 could not be obtained by any other means. The use of 
 spent-wash is suspended when, after several successive 
 operations, it is become so sour that instead of offering 
 proper aliments to the fermentation, its acidity would be 
 obnoxious to it. If a smaller proportion of water was 
 used, the same march could not be followed, at least not 
 r-o the same extent, because then the fermentation would 
 
ENGLISH METHOD OF MALTING. 81 
 
 require three or four days, instead of thirty hours, and, 
 by these means, cause the spent-wash to be very sour. 
 In this mode, in which the liquid submitted to distillation 
 must necessarily be very heavy, no use can be made of 
 improved apparatuses described elsewhere in this work. 
 In working with this apparatus, care should be taken to 
 stir the first charge submitted to the still until it acquires 
 a temperature approaching that of ebullition, because, with- 
 out this precaution, the matter might stick and burn at the 
 bottom of the still ; this danger disappears when the mass 
 is boiling, and, as in a continuous work the condenser 
 causes the wash to arrive at all times boiling into the 
 still, it will easily be conceived that it is sufficient to agi- 
 tate the first charge. It would, however, be very advan- 
 tageous, in this mode of working, to obtain from the 
 grain all the fermentable matter which it contains, and 
 to obtain it in dissolution in water, so as to render the 
 liquid to be submitted to distillation free from husk or any 
 other solid matter. By these means the trouble of agitating 
 the first charge would be avoided ; there would be no dan- 
 ger of having the wash burned, or of having bad products; 
 and the various improved apparatuses might be success- 
 fully used. No doubt the effects might be obtained by 
 adopting the following method. 
 
 ENGLISH METHOD. 
 
 It may be stated that this method consists in treating 
 the corn in a double-bottomed tub, and to make the ex- 
 tracts precisely in the same way as the brewers. The 
 grain, composed of malt and rye, being mixed and ground 
 
82 THE COMPLETE PRACTICAL DISTILLER. 
 
 in the same way as for mashing by the French method, 
 10 kilogrammes of chaff are spread on the first bottom in 
 a layer of 2 centimetres in thickness \ 200 kilogrammes 
 of grain are thrown upon it. Then 400 kilogrammes or 
 litres of water, at 35 or 40, are introduced by a lateral 
 conduit communicating with the empty space between 
 the two bottoms, while the mixture is agitated for five or 
 ten minutes ; then the matter is left to subside for a 
 quarter or half an hour, so as to be well penetrated with 
 water. This operation is exactly the same, and its object 
 is the same as that of steeping, which precedes mashing 
 in the method just described. 
 
 The only difference existing is in the construction of 
 the apparatus made use of. Immediately after steeping, 
 the matter is again agitated, while 800 kilogrammes of 
 hot water are let into the tub through the same conduit. 
 This time the brewing should last a quarter of an hour, 
 at the end of which the liquid is to be left to itself for at 
 least an hour. At this period the grain is drowned in the 
 water, and a column of liquid tolerably clear covers it ; a 
 cock communicating with the space left between the two 
 bottoms is then opened, and as the conical holes of the 
 superior bottom form a species of filtering machine, all 
 the liquid is drained and let into the fermenting backs. 
 After the first extraction, 600 kilogrammes more of boil- 
 ing water are added in the same way ; the mass is again 
 agitated for a quarter of an hour, and left to subside for 
 one hour. The liquid is drained the same as before, to 
 be submitted to fermentation. 
 
 The grain on the double bottom has now been suffi 
 sientJy deprived of all its fermentable substances, which 
 
ENGLISH METHOD OF MALTING. 83 
 
 the water has taken away in dissolution in the state of 
 liquid sugar. This operation, which is a true mashing, 
 well understood and well executed, proves beyond doubt 
 the effect of mashing on the corn ; it proves that it is, as 
 before remarked, a true saccharification. 
 
 When the liquid in the fermenting backs is fallen to a 
 temperature of 75 or 80, according to the capacity of 
 the tub, yeast is added, and wash without sediment is 
 thus obtained, which can be distilled in all kinds of ap- 
 paratuses. If the grain left on the double bottom was 
 found not to be sufficiently exhausted, a third extraction 
 might be resorted to. The Germans follow the same me- 
 thod in the distillation of corn, with this difference, that 
 they work with no other grain but what has been malted. 
 Their way of working is then exactly similar to that of 
 English and American brewers, who submit also all the 
 corn they use to the process of malting. To make the 
 best of this method, the proportion of water should be 
 lengthened out with cold water, so as to bring the quan- 
 tity of water used to ten or twelve times the weight of 
 the corn. Several advantages might be derived from 
 such a proceeding : 1st. A more complete, more rapid, 
 and less acetous fermentation might be thus obtained. 
 *2d. The spent-wash, on leaving the still, might be appro- 
 priated to new extracts, and there is no doubt but what 
 greater products would be the result. 
 
 Tjirn '? 
 
84 THE COMPLETE PRACTICAL DISTILLER. 
 
 FERMENTATION. 
 
 THREE species of fermentation are recognised the 
 vinous, the acetous, and the putrefactive; and it has been 
 supposed that these three succeed each other in the order 
 in which they are here called ; but it does not follow this 
 rule, as we can see by very slight observation. This im- 
 portant process has been the cause of many contentions in 
 chemistry. Of the vegetable principles, saccharine matter 
 is that which passes with most facility and certainty into 
 the vinous fermentation, and fermented liquors are more or 
 less strong as the juices from which they have been formed 
 have contained a greater or less proportion of sugar before 
 fermentation ; for the addition of sugar to the weakly fer- 
 mentable juices will enable them to produce a strong, full- 
 bodied liquor; and the most essential exit in this process 
 is the disappearance of the sugar, and the consequent pro- 
 duction of alcohol. Certain circumstances, however, are- 
 necessary to enable it to commence and proceed. 
 
 These are a due degree of dilution in water, a certain 
 temperature, and the presence of substances which ap- 
 pear necessary to favour the subversion of the balance of 
 affinities by which the principles of the saccharine matter 
 would otherwise be retained in union, or, at least, would 
 be prevented from entering into those combinations ne- 
 cessary to form vinous spirit. 
 
 These substances, from this operation, are named fer- 
 ments. First, a certain proportion of water to the matter 
 susceptible of fermentation is requisite. If the latter is 
 in large quantity, proportioned to the water, the fermenta- 
 
FERMENTATION. 85 
 
 tion does not commence easily or proceed so qaickJy ; on 
 the other hand, too large a proportion of water is injuri- 
 ous, as causing the fermented liquor to pass speedily into 
 the acetous fermentation. The necessary consistence ex- 
 ists naturally in the juice of grapes and in the saccharine 
 sap of many trees, and other spontaneously fermentable 
 liquors; for if these very liquors be deprived by gentle 
 evaporation of a considerable portion of their water, the 
 residue will not ferment until the requisite consistence is 
 restored by the addition of a fresh portion of water. 
 
 Secondly, a certain temperature is not less essential; it 
 requires tq be at least 55 of Fahr. At a temperature 
 lower than this, fermentation scarcely commences, or, if 
 it has begun, proceeds very slowly; and, if too high, re- 
 quires to be checked, to prevent it from passing into the 
 acetous state. 
 
 Lastly, though sugar or substances analogous to it are 
 the matters which serve as the basis of fermentation, and 
 from which its products are formed, the presence of other 
 matter is requisite to the process. It has been often 
 stated that sugar alone, dissolved in a certain quantity of 
 water, and placed in a certain temperature, will pass into 
 a state of fermentation. 
 
 It is, however, doubtful if this happens with a solution 
 of pure sugar, and any change which is observed is im- 
 perfect and irregular ; nor does the liquor become vinous, 
 but rather sour. The substance usually added to produce 
 fermentation is called yeast. When the proper sort of fer- 
 ment is pitched upon, the operator is next to consider its 
 quantity, quality, and manner of application. The quan- 
 tity must be proportioned to that of the liquor, to its 
 8 
 
86 THE COMPLETE PRACTICAL DISTILLER. 
 
 tenacity, and the degree of flavour it is intended to give, 
 and to the despatch required in the operation. From 
 these considerations he will be enabled to form a rule to 
 himself; in order to the forming of which a proper trial 
 will be necessary to show how much suffices for the pur- 
 pose. The greatest circumspection and care are necessary 
 in regard to the quality of the ferment, if a pure and well- 
 flavoured spirit be required. 
 
 It must be chosen perfectly sweet and fresh, for all 
 ferments are liable to grow musty and corrupt ; and if in 
 this state they are mixed with the fermentable liquor, 
 they will communicate their nauseous and filthy flavour 
 to the spirit, which will scarcely ever be got rid of by 
 any subsequent process. If the ferment be sour, it must 
 by no means be used with any liquor, for it will commu- 
 nicate its flavour to the whole, and even prevent its rising 
 to a head, and give it an acetous instead of a vinous ten- 
 dency. When the property of well-conditioned ferment 
 is prepared, it should be diffused in the liquor to be fer- 
 mented in a tepid or lukewarm state. When the whole 
 is thus set to work, secured in a proper degree of warmth, 
 and kept from a too free intercourse with the external 
 air, it becomes, as it were, the sole business of nature to 
 finish the operation, and render the liquor fit for the still. 
 
 The first signs of fermentation are a gentle intestine 
 motion, the rising of small bubbles to the top of the 
 liquor, and a whitish, turbid appearance. This is soon 
 followed by the collection of a froth or head, consisting 
 of a multitude of air-bubbles entangled in the liquor, 
 which, as the process advances, rise slowly to a consider- 
 able height, forming a white, dense, permanent froth 
 
FERMENTATION. 87 
 
 A very large portion of the gas also escapes, which has a 
 strong, penetrating, agreeable vinous odour. The tem- 
 perature of the liquor at the same time increases several 
 degrees, and continues so during the whole process. 
 
 Sooner or later, these appearances gradually subside; 
 the head of the foam settles down, and the liquor appears 
 much clearer and nearly at rest, having deposited a copi- 
 ous sediment, and, from being viscid and saccharine, is 
 now become vinous, intoxicating, much thinner, or of less 
 specific gravity. The process of fermentation, however, 
 does not terminate suddenly, but goes off more or less 
 gradually, according to the heat at which it was com- 
 menced, and of the temperature of the external air. The 
 gas of fermenting liquors has long been known to consist 
 for the most part of carbonic acid ; it will therefore ex- 
 tinguish a candle, destroy animal life, convert caustic al- 
 kalies into carbonates, and render lime-water turbid by 
 recomposing limestone, which is insoluble, from the 
 quicklime held in solution. The attenuation of liquors, 
 or the diminution of their specific gravity by fermenta- 
 tion, is very striking. This is shown by the hydrometer, 
 which swims much deeper in fermented liquor than in the 
 same materials before fermentation. 
 
 No doubt much of this attenuation is owing to the 
 destruction of the sugar, which dissolves in water, adds to 
 its density, and to the consequent production of alcohol, 
 which, on the contrary, by mixing with water, diminishes 
 the density of the compound. The tract or mucilage also 
 appears to be in some degree destroyed by fermentation, 
 for the gelatinous consistence of thick liquors is much 
 lessened by this process ; the destruction of this principle, 
 
88 THE COMPLETE PRACTICAI DISTILLER. 
 
 however, is by no means so complete as of the sugar, 
 many of the full-bodied ales, for example, retaining much 
 of their clamminess and gelatinous density, even after 
 having undergone a very perfect fermentation. 
 
 Atmospheric air, it seems, has a no less share whatever 
 in vinous fermentation ; for it will take place full as well 
 in closed as in open vessels, provided space is allowed for 
 the expansion of the materials and the copious production 
 of gas. The great question to be determined is, What 
 may be the substance or circumstance which disposes 
 sugar to ferment ? for it has been proved that sugar will 
 not of itself begin this spontaneous change into carbonic 
 acid and alcohol, though when once begun the process 
 will probably go on without further assistance. Some of 
 the most common fermenting ingredients, as the sweet in- 
 fusion of malt, technically called wort, it is well known, 
 will slowly enter into fermentation without the addition 
 of yeast; hence chemists have sought in this substance 
 for the principle which gives the first impulse to the fer- 
 mentation of sugar. 
 
 Generally, it has been supposed that no substance en- 
 ters into the vinous fermentation except sugar, or from 
 which sugar may be extracted, and that the process of 
 malting grain was necessary to develop the sugar or sac- 
 charine matter, to render it susceptible of vinous fermenta- 
 tion. The practice, however, of grain distillers proves this 
 to be a mistake, as they obtain as much spirit from a mix- 
 ture of malted barley with unmalted grain as if the whole 
 were malted. The properties of the fermented liquor, its 
 odour, pungency, and intoxicating quality, are owing to 
 the presence of a substance which can be separated froi 
 
RECTIFICATION. 89 
 
 it by distillation, and which in a pure state pc ssesses these 
 qualities in a much higher degree. 
 
 It constitutes, in the state of dilution in which it is 
 obtained by distillation, vinous spirit, or, as obtained 
 from the different fermented liquors from which it derives 
 peculiarities of taste and flavour, the spirituous liquors 
 of commerce. These, by certain processes, afford this 
 principle pure, and the same from all of them; in this 
 pure state it is called spirits of wine, or alcohol. 
 
 RECTIFICATION. 
 
 To obtain a pure, clean, flavourless spirit, no attempts 
 been wanting on the part of the most diligent recti- 
 fj'-s. It has long since been observed that rectification is 
 ai* operation performed in various ways, some of which 
 scs: cely deserve the name ; because, instead of freeing 
 the spirit from its gross essential oil and phlegm, they 
 altei the natural flavor of that which comes over in the 
 process. The principal business is to separate the spirit 
 from the essential oil of the malt, &c. In order to do 
 this, care should be taken in the first distillation that the 
 spirit, especially from malt or grain, should be drawn by 
 a gentif; fire, by which means a great part of the essential 
 oil will be, kQi f I from mixing with the spirit ; for experi- 
 ence daily provi* that it is much easier to keep asunder 
 than to separata subjects once mixed. In order to rec- 
 tify low vinrp, they should be put into a tall body or 
 alemkic, a: d ^viKtly distilled in balnea maria? ; by this 
 
 8* 
 
90 THE COMPLETE PRACTICAL DISTILLER. 
 
 means a large proportion, both of oil and phlegm, will 
 remain in the body. 
 
 But if, after this operation, the spirit should be found 
 to have too much of essential oil, it must be let down 
 with fair water, and gently distilled ; by this it may be 
 brought to any degree of purity. The redundant oil 
 may, however, be separated from proof spirit, &c. by the 
 method already proposed, especially if it be previously 
 filtrated through paper, thick flannel, sand, stone, &c. 
 placing at the bottom of each some cotton-wool, for ab- 
 sorbing the oil that escapes the filter. But the slowness 
 of this operation has caused many distillers to substitute 
 caustic alkalies, which only destroy the natural flavour of 
 the spirit. 
 
 In fact, almost every distiller pretends to have some 
 secret nostrum for rectifying his spirits; however, they 
 are all reducible to three, namely : by fixed alkaline salts, 
 by acid spirits mixed with alkaline salts, and by saline 
 bodies and flavouring additions. Some distillers use 
 quicklime in rectifying their malt spirit, which cleanses 
 it considerably ; but if chalk, calcined and well-purified 
 animal bones, were substituted for quicklime, the spirit 
 would have a less alkaline or nitrous flavour, and conse- 
 quently the flavouring ingredients might be added to it 
 with more success than by the other methods. Neutral 
 gaits and soluble tartar might also be used ; but fine dry 
 sugar seems best adapted for the purpose of rectifying 
 these spirits, as it readily unites with the essential oil, 
 detains, and fixes it, without imparting any urinous, alka- 
 line, or other nauseous flavour to the spirits. 
 
MALT DISTILLING. 91 
 
 COMMON PROCESS OF MALT DISTILLING 
 
 TAKE 60 quarters of barley grist, ground low, and 30 
 quarters of pale malt, ground rather coarse ; make your 
 lob with 10 quarters of the malt, ground into coarse flour, 
 and 30 barrels of liquor, at the heat of 170. Row 01 
 blend them into a uniform mass, and mix them thoroughly 
 with the major part of the first wort, and pump them up 
 together into the coolers. When cooled to the tempera- 
 ture of 55, they are to be let down into the fermenting- 
 back, to the reserved part of the first worts ; say, 30 bar- 
 rels prevfously pitched at 60, with 10 stone of fresh 
 porter yeast, which, with the rest of the worts at 55, 
 altogether compose a back of distillers' wash. Take the 
 specific gravity of the worts previous to their descent into 
 the backs, and before any yeast is added, and note it down 
 in a book or table prepared for that purpose; do this every 
 twelve hours for three or four days, during which it may 
 be found to increase in gravity and sweetness, from the 
 augmenting force of the fermentation, resolving the glu- 
 ten and extracting the saccharine matter. This is malt- 
 ing in the gyle-tun, or fermenting-back. When the gra- 
 vity seems to be stationary, or rather decreasing, a vinous 
 tartness will begin to succeed the previous sweetness, the 
 fermentation becomes more vigorous, and the gravity more 
 rapidly decreases ; before it arrives at this period, a sen- 
 sible decrease of gravity, and conspicuous change of fla- 
 vour from sweet to tart, usually take place. 
 
 Closely observe every change and appearance in the 
 fermentation, and note it down in your book. In the 
 
92 THE COMPLETE PRACTICAL DISTILLER. 
 
 course of twelve or fourteen days, the yeast-head will fall 
 quite flat, which denotes the fermentation being nearly 
 over. If the heat appears by the thermometer to drop, 
 and the fermentation has gone on well, or if the attenua- 
 tion appears by the hydrometer to have reduced the gravity 
 of the wash from its original weight of 28, 30, or greater 
 number of pounds, 2, 3, or 4 pounds per barrel, and the 
 wash should have a vinous odour and flavour, then all is 
 right. At this period some add 20 pounds of common 
 salt and 30 pounds of flour; rouse and keep the ferment- 
 ing-back close, as it should have been during the whole 
 process. 
 
 In three or four days it will taste quite tart, and should 
 be immediately distilled. The wash, duly fermented, is 
 committed to the still; all the time it is running in, it 
 should be roused up or agitated in the fermenting-back 
 by a stirring-engine, to mix the thick and thin parts to- 
 gether into one mass, and enable it to be sufficiently fluid 
 to flow into the still, where it is kept fluid by the stirring- 
 engine of the still until it boils, when the agitation of the 
 boiling usually keeps it from burning and giving empy- 
 reumatic or burnt flavour to the low wines; which taint- 
 will inevitably rise from the low wines in the spirit-still 
 during the doubling or distilling the spirits of the second 
 extraction. This spirit is usually sold by weight, deli- 
 vered to rectifying distillers at one to ten over proof, who 
 rectify or distil it over again, combining it with certain 
 ingredients in order to clarify it from its gross oil and 
 other impurities, with the view to render it fit for making 
 gin, brandy, rum, and fine cordial compounds, &c. as the 
 ease may be. 
 
FRENCH PROCESS OF DISTILLING BRANDY. 93 
 
 FRENCH PROCESS OF DISTILLING AND 
 PREPARING BRANDY. 
 
 Tins process differs in nothing from the ordinary pro- 
 cess practiced in England and this country, in the same 
 manner as from malt-wash or molasses. The French only 
 observe, more particularly, to throw a little of the natural 
 lees into the still along with the wine, because they find 
 this gives their spirit the flavour for which it is so much 
 admired Bat though brandy is extracted from wine, ex- 
 perience tells us that there is great difference in the grapes 
 from which the wine is made. Every soil, every climate, 
 every kind of grapes vary with regard to the quality or 
 quantity of spirits extracted from them. 
 
 Some grapes are only fit for eating; others for drying, 
 as those of Damascus, Corinth, Provence, and Avignon, 
 but not fit to make wine. Some wines are proper for dis- 
 tillation, others less so. Those of Languedoc and Pro- 
 vence afford a great deal of brandy by distillation, when 
 the operation is made in their full strength ; the Orleans 
 wine and those of Blois afford still more. The best, wines 
 are those of Cognac and Audaye, which, however, are 
 among those that are least drunk in France; whereas 
 those of Burgundy and Champagne, though of a very 
 fine flavour, yield but very little in distillation. 
 
 It may also be further observed, that all the wines for 
 distillation, as those of Spain, the Canaries, of Alicant, 
 Cyprus, St. Peres, Toquet, Graves, Hungary, and others, 
 yield very little brandy by distillation, and consequently 
 would cost the distiller considerably more than he could 
 
94 THE COMPLETE PRACTICAL DISTILLER. 
 
 sell it for. What is drawn from them, however, is good, 
 always retaining their saccharine quality and rich flavour; 
 but, as it grows old, this flavour often becomes aromatic, 
 and is not agreeable to all palates. Hence brandies differ 
 as they are extracted from different sorts of grapes ; nor 
 would there be so great a similarity as there is between 
 the different kinds of French brandies, were the strongest 
 wines used for distillation. But this is rarely the case : 
 the weakest and lowest flavoured wines only are drawn 
 for their spirit, or such as prove absolutely unfit for any 
 other use. A large quantity of brandy is distilled in 
 France during the time of the vintage ; for all those poor 
 grapes that prove unfit for wine are usually first gathered, 
 pressed, their juices fermented, and directly distilled. 
 
 This rids their hands of the poor grapes at once, and 
 leaves their casks empty for the reception of better. It 
 is a general rule in France not to distil any wine that 
 will bring a good price as wine ; for in this state the pro- 
 fits upon them are much higher than when reduced to 
 brandies. The large stock of small wines with which 
 they are almost overrun in France sufficiently accounts 
 for their making such quantities of brandy more than in 
 any other country which has a warmer climate, and is 
 better adapted to the production of grapes. 
 
 Nor is this the only fund for French brandies } for all 
 the wines that turn sour or sharp are condemned to the 
 still } and all such as they can neither export nor con- 
 sume at home, which amounts to a large quantity, as 
 much of that laid in for their families is often so poor as 
 not to keep from one season to another. Hence many 
 American and English spirits, with proper management^ 
 
TO PREVENT DETERIORATION OF BRANDIES. 95 
 
 are convertible into brandies that in many respects, pro- 
 vided the operation be neatly performed, can scarcely be 
 distinguished from the French. Even a cider spirit and 
 a crab spirit may, from the extraction, be made to resem- 
 ble the fine and thin brandies of France. The art of co- 
 louring spirits owes its rise to observations on French 
 brandies, and being found to have been derived from the 
 oak of the cask, it is no difficulty to imitate it to per- 
 fection. 
 
 METHOD. OF PREVENTING THE DETERIORA- 
 TION OF BRANDIES. 
 
 IT is certain that when brandy is kept in vessels the 
 pores of which will not admit of any transmission of the 
 liquor, (as glass, for instance,) the brandy will improve, 
 instead of getting worse. The wine-merchant has no idea 
 of bottling off a whole store ; but, without much expense, 
 he may render the hogshead absolutely impermeable, and 
 besides, the expense in doing this, being once undertaken, 
 will be available for a considerable time. 
 
 To effect this, a very large tub should be well hooped ; 
 two layers of oil colours then being laid on, these should 
 be followed by a good coating of pitch and tar : this will 
 put every idea of evaporation out of the question. In a 
 barrel thus treated, the spirit of the brandy may be pre- 
 served three years without the least loss, either in quan- 
 tity or quality. These large tubs or reservoirs, being 
 built into the brickwork, &c. of the storehouse, may serve 
 during a considerable lapse of time without reparation. 
 
96 THE COMPLETE PRACTICAL DISTILLER. 
 
 OF MALT WHISKY. 
 
 IN this country the term distillation is often applied to 
 the whole process of converting malt or other saccharine 
 matter into spirits or alcohol. In making malt whisky, 
 1 part of bruised malt, with from 4 to 9 parts of barley- 
 meal, and a proportion of seeds of oats corresponding to 
 that of the raw grain, are infused in a mash -tun of cast- 
 iron, with from 12 to 13 gallons of water, at 150 Fahr., 
 for every bushel of the mixed farinaceous matter. The 
 agitation then given by manual labour or machinery, to 
 break down and equally to diffuse the lumps of meal, 
 constitutes the process of mashing. This operation con- 
 tinues two hours or upward, according to the proportion 
 of unmalted barley ; during which the temperature is 
 kept up by the affusion of 7 or 8 additional gallons of 
 water a few degrees under the boiling temperature. The 
 infusion, termed wort, having become progressively 
 sweeter, is allowed to settle for two hours, and is run off 
 from the top to the amount of one-third of the bulk of 
 the water employed. 
 
 About 8 gallons more of water, a little under 200 
 Fahr., are now admitted to the residuum, infused for 
 nearly half an hour, with agitation, and then left to sub- 
 side for nearly an hour and a half, when it is drawn off. 
 Sometimes a third affusion of boiling water, equal to the 
 first quantity, is made, and this infusion is generally re- 
 served to be poured on the new farinae ; or it is concen- 
 trated by boiling, and added to the former liquors. To 
 prevent acetification, it is necessary to cool the worts 
 
MALT WHISKY. 97 
 
 down to the proper fermenting temperature of 65 or 
 70 as rapidly as possible. 
 
 Hence they are pumped immediately from the mash-tun 
 into the ^ytensive wooden troughs, 2 or 3 inches Jeep, ex- 
 posed in open sheds to the cool air ; or they are made to 
 traverse the convolutions of a pipe immersed in cold water. 
 The wort being now run into a fermen ting-tun, yeast is 
 introduced, and added in nearly equal successive portions 
 during the three days, amounting in all to about 1 gallon 
 for every 2 bushels of farinaceous matter. The tempera- 
 ture rises in three or four days to its maximum of 80 ; 
 and at the end of eight or twelve days the fermentation is 
 completed, the tuns being closed up during the last half 
 of the period. 
 
 The distillers do not collect the yeast from their fer- 
 menting-tuns, but allow it to fall down, on the supposi- 
 tion that it enhances the quantity of alcohol. Quick 
 distillation does not injure the flavour of spirits this de- 
 pending almost entirely upon the mode of conducting the 
 previous fermentation. In distilling off the spirit from 
 the fermented wort or wash, an hydrometer is used to as- 
 certain its progressive diminution of strength ; and when 
 it acquires a certain weakness the process is stopped, by 
 opening the stopcock of the pipe which issues from the 
 bottom of the still, and the spent-wash is removed. There 
 is generally introduced into the still a piece of soap, whose 
 oily principle, spreading on the surface of the boiling 
 liquor, breaks the larger bubbles, and of course checks 
 the tendency to froth up. 
 
 Indian corn, in this process, can be used instead of the 
 barley, and the raw oats can be omitted. 
 9 
 
98 THE COMPLETE PRACTICAL DISTILLER. 
 
 PROCESS FOR MAKING DUTCH 
 
 FOR a long time the Dutch have been famous for the 
 manufacture of an excellent kind of spirits, called Hol- 
 lands. They mash 112 pounds of barley and 228 pounds 
 of rye-meal together, with 460 gallons of water of the 
 temperature of 162. After the infusion has stood a suf- 
 ficient time, cold water is added till the strength of the 
 wort is reduced to 45 pounds per barrel. The whole is 
 then put into a fermenting-back, at the temperature of 
 80 ; the vessel is capable of holding 500 gallons. Half 
 a gallon of yeast is added ; the temperature rises to 90, 
 and the fermentation is over in forty-eight hours. The 
 attenuation is such, that the strength of the wash is not 
 reduced lower than 15 pounds per barrel. 
 
 There is another method given for making Dutch ge- 
 neva, which is as follows : 1 hundred-weight of barley- 
 malt and 2 of rye-meal are mashed with 460 gallons of 
 water, heated to 162 Fahr. After the farinse have been 
 ipfused for a sufficient time, cold water is to be added till 
 che wort becomes equivalent to 45 pounds of saccharine 
 m*^" 3r per barrel. Into a vessel of 500 gallons capacity 
 the wort is now to be put, at a temperature of 80 , with 
 half a gallon of yeast. 
 
 The fermentation instantly begins, and is finished in 
 forty-eight hours, during '^hich the heat rises to 90. 
 The wash, not reduced lower than 12 or 15 pounds per 
 barrel, is put into the still along with the grains. Three 
 distillations are required ; and at the last a few juniper^ 
 berries and hops are introduced, to communicate a flavour. 
 
DUTCH GENEVA. 99 
 
 The attenuation of 45 pounds in the wort to only 15 in 
 the wash, shows that the fermentation is here very imper- 
 fect and uneconomical; as, indeed, might be inferred, 
 from the small proportion of yeast and the precipitancy 
 of the process of fermentation. 
 
 On the other hand, the very large proportion of the 
 porter-yeast, in a corrupting state, used by the Scotch 
 distillers, cannot fail to injure the flavour of their spirits. 
 The finest Hollands geneva is said to be made in Holland 
 from a spirit drawn from wheat, mixed with .a third or 
 fourth part of malted barley, and twice rectified over juni- 
 per-berries ; but, in general, rye-meal is used instead of 
 wheat. They pay so much regard to the water employed, 
 that many distillers send vessels to the Meuse on purpose 
 to bring it ; but all use the softest and clearest river-water 
 they can get. 
 
 In England, it is the common practice to add oil of 
 turpentine, in the proportion of 2 ounces to 10 gallons of 
 raw spirit, with 3 handfuls of bay-salt ; and these to be 
 drawn off till the feints begin to rise. Corn, or spirit of 
 molasses, is also flavoured by a variety of aromatics, with 
 or without sugar, to please different palates; all of which 
 are included under the technical term of " compounds," 
 or "cordials/' 
 
 Other articles have been employed for the fabrication 
 of spirit, though not commonly; for instance, carrots and 
 potatoes. To obtain pure alcohol, different processes have 
 been recommended ; but the purest rectified spirit, obtain- 
 ed as above described, being least contaminated with fo- 
 reign matter, should be preferred. Some recommend the 
 drawing off half the spirit in a water-bath ; then to rectify 
 
100 THE COMPLETE PRACTICAL DISTILLER. 
 
 this twice more, drawing off two-thirds each time ; to add 
 water to this alcohol, which will turn it milky, by separat- 
 ing the essential oil remaining in it; to distil the spirit 
 from this water, and finally rectify it by one or more dis- 
 tillations. Others set apart the first running, when about 
 one-fourth is come over, and continue the distillation till 
 they have drawn off about as much more, or till the liquor 
 runs off milky. 
 
 The last running they put into the still again, and mix 
 the first hajf of what comes over with the preceding first 
 product. This process they repeat again, when all the 
 first products mixed together are distilled afresh. When 
 half of the liquor has come over, this is to be set apart as 
 pure alcohol. Alcohol in this state, notwithstanding, is 
 not so pure as when it has been dephlegmed, or still fur- 
 ther freed from water, by means of some alkaline salt. 
 Muriate of soda has been recommended for this purpose, 
 deprived of its water of crystallization by heat, and added 
 hot to the spirit; but the subcarbonate of potash is pre- 
 ferable. 
 
 About a third of the weight of the alcohol should be 
 added to it in a glass vessel, well shaken and then suf- 
 fered to subside. The salt will be moistened by the water 
 absorbed from the* alcohol, which being decanted, more 
 of the salt is to be added; and this is to be continued till 
 the salt falls dry to the bottom of the vessel. The alco- 
 hol, in this state, will be reddened by a portion of pure 
 potash which it will hold in solution, from which it must 
 be freed by distillation in a water-bath. Dry muriate of 
 lime may be substituted advantageously for the alkali. 
 Lastly, as alcohol is much lighter than water, its specific 
 
HOLLANDS GIN. 101 
 
 gravity is adopted as the test of its purity. Fourcroy 
 considers it as rectified to the highest point when its spe- 
 cific gravity is 829, that of water being 1000; and per- 
 haps this is as far as it can be carried by the best process. 
 
 PROCESS FOR BREWING HOLLANDS GIN. 
 
 THEIR grist is composed of 10 quarters of malt, ground 
 considerably finer than ordinary malt, distillers' barley- 
 grist, and 3 quarters of rye-meal ; or, more frequently, of 
 10 quarters of rye and 3 quarters of malt-meal. The 10 
 quarters are first mashed with the least quantity of cold 
 water it is possible to blend it with ; when uniformly in- 
 corporated, as much boiling water is added as forms it 
 into a thiu batter. It is then put into one, two, or more 
 casks, or gyle-tuns, with a much less quantity of yeast 
 than is usually employed by distillers. 
 
 Generally, on the third day they add the malt or rye- 
 meal, previously made into a kind of lob, prepared in a 
 similar manner, except in not being so much diluted; but 
 not before it comes to the temperature of the fermenting- 
 wash ; at the same time adding full as much yeast as 
 when at first setting the backs. The principal secret in 
 the management of the mashing part of the business is, 
 in first thoroughly mixing the malt with the cold water, 
 that it may still remain sufficiently thin after the addition 
 of the fine meal under the form of lob; and in well rous- 
 ing all together in the back, that the wash may be suffi- 
 ciently diluted for distilling, without endangering its 
 
102 THE COMPLETE PRACTICAL DISTILLER. 
 
 burning to the bottom of the still. Thus they eommo- 
 diously reduce the business of brewing and fermenting to 
 one operation. 
 
 By using cold water, uniformly, to wet the malt, all 
 danger of clogging the spending of the tap would neces- 
 sarily be avoided ; but here there is no occasion to do 
 any thing more than to dilute the wash, consisting of the 
 whole of the grain, thin enough to be fermented and dis- 
 tilled together, by which means the spirit of the bran and 
 husky part, as well as of the flour, are completely ex- 
 tracted. Yet this wash, compared to the ordinary distil- 
 lers' wash of this country and England, is about three- 
 eighths thinner. For these reasons, they obtain more 
 spirit from their grain, and of a better quality, with not 
 half the trouble taken by other distillers. 
 
 Their backs usually contain as much wash as serves for 
 one distillation. The gravity of the distillers' wash at 
 Weesoppe, in the neighbourhood of Amsterdam, is but 
 18 pounds per barrel very little more than half the gra- 
 vity of that of the English distillers. Their stills usually 
 hold from 300 to 500 gallons each ; they constantly draw 
 off 3 cans of phlegm after the runnings cease to form on 
 the head of the still, when distilling wash, and 5 cans 
 when distilling low wines ; a practice not followed else- 
 where. 
 
 This, and the great quantity of rye they use, causes 
 their spirit to be much more acid; and the diluteness of 
 their wash is a very good reason for the greater purity of 
 their spirit, though most writers contend that it is not so 
 ulear. 
 
HOLLANDS GIN. 103 
 
 PROCESS FOR RECTIFICATION INTO 
 HOLLANDS GIN. 
 
 THIS process is conducted as follows : To every 20 
 gallons of spirits of the second extraction, about the 
 strength of proof spirit, take 3 pounds of juniper-berries, 
 and 2 ounces of the oil of juniper, and distil with a slow 
 fire until the feints begin to rise ; then change the receiv- 
 ing-can : this produces the best Rotterdam gin. An in- 
 ferior kind is made with a still less proportion of berries, 
 sweet fenhel-seeds, and Strasburg turpentine, without a 
 drop of juniper-oil. It, and a better sort, but inferior to 
 the Rotterdam gin, are made at Weesoppe. The distil- 
 lers' wash at Schiedam and Rotterdam are still lighter 
 than that at Weesoppe. 
 
 Strasburg turpentine is of a light yellowish-brown co- 
 lour, and very fragrant, agreeable smell ; its taste is the 
 bitterest yet the least acid of the turpentines. The juni- 
 per-berries are so very cheap in Holland, that they must 
 have more reasons than mere cheapness for being so much 
 more sparing of their consumption than distillers in this 
 country. Indeed, they are not in the habit of wasting 
 any thing. The two principal modes of preparing geneva 
 in Holland have thus been described by an eminent 
 distiller : 
 
 " A quantity of flour of rye, coarsely ground, is mixed 
 with a third or fourth part of barley-malt, proportioned to 
 the size of the tub in which the vinous fermentation is to 
 Ire effected. 
 
104 THE COMPLETE PRACTICAL DISTILLER. 
 
 "This they mix with cold water, and then stir it with 
 the hand, to prevent the Hour from gathering into lumt/s, 
 and to facilitate its dissolution. When this point is at- 
 tained, water is added of the heat of the human blood 
 about 98. The whole is well stirred, after which the 
 ferment is mixed with the wort, being previously diluted 
 with a little of the liquor. 
 
 "The fermentation generally begins six hours after- 
 ward. If it commences earlier, there is reason to appre- 
 hend it will be too strong, and means are employed to 
 check it. If the fermentation be well conducted, it gene- 
 rally terminates on the third day, when the liquor grows 
 transparent, and assumes an acrid taste, hot and biting on 
 the tongue. The wash is then well roused, and the mash, 
 with all the corn, is put into the still ; and then com- 
 mences the first distillation, which is conducted very 
 slowly, which is a matter of the utmost importance. This 
 liquor is then rectified over juniper-berries once or twice, 
 according to the sort of spirit which it is intended to pro- 
 duce. For common use one rectification is deemed suf- 
 cient, though it is not considered so fine, pleasant, or 
 delicate as that which has undergone several rectifications, 
 and which is called double geneva. 
 
 " Some distillers mix the juniper-berries with the wort, 
 and ferment them together; but in that case they only 
 draw a spirit from it for the interior or for exportation : 
 the juniper, however, is most commonly used at the rec- 
 tification, and not before. In the second method pursued 
 by the best distillers, the malt and rye are mixed with 
 warm water in given proportions, and thoroughly blended 
 together until all the farinaceous substance is incorporated ; 
 
HOLLANDS GIN. 105 
 
 the liquid is then allowed to rest until the flour has settled 
 at the bottom. 
 
 " The wort is afterward permitted to flow into the fer- 
 menting-tun, where a similar operation takes place with 
 another quanity of water poured upon the same grain ; 
 and these operations are repeated until the wort thus 
 drawn from it at different times has abstracted the whole 
 saccharine matter in the flour. This liquid is put into 
 the fermenting-tun or vessel, and when it comes to the 
 proper temperature, about blood-heat, the ferment, or 
 yeast, is added. The fermentation is considered more 
 mild and regular by this method than the other. Some 
 pour all the water they intend to use into the tub or kieve 
 at once, and put the flour gently into it, while two or more 
 persons are employed in stirring it with sticks made for 
 that purpose, to mix the flour, and to prevent it from 
 gathering into lumps. When the whole of it is properly 
 reduced and mixed together, they proceed to draw it off 
 into a cooler, before it is put into the fermenting vessel. 
 
 u ln all cases the gravity of the worts is low, eeldom 
 exceeding 45 ; and, by distilling from a mixture of wash 
 and grains, the produce is allowed to be much 
 than that obtained in Great Britain from potato 
 
106 THE COMPLETE PRACTICAL DISTILLER 
 
 DISTILLATION OF COMMON GIN. 
 
 TAKE of ordinary malt spirits 10 gallons ; oil of tur- 
 pentine, 2 ounces; juniper-berries, 1 pound; sweet-fennel 
 and caraway seeds, of each 4 handfuls ; bay-salt, 3 hand- 
 fuls. Draw off by a gentle fire till the feints begin to 
 rise, and make up your goods to the strength required ; 
 say, 10 gallons of spirit will make about 15 gallons of 
 common gin. 
 
 SPIRIT OF POTATOES. 
 
 IN selecting potatoes for distillation, those that are the 
 most farinaceous when boiled, and the most agreeable to 
 the palate, must always be preferred to any others. The 
 most favourable season for distilling potatoes is from the 
 month of October, when they are harvested, to the month 
 of March, when they begin to germinate. The latter cir- 
 cumstance has great influence on their quality ; it causes 
 their proportion of fecula to decrease, and renders their 
 spirituous produce much less in quantity. As the distil- 
 lation of potatoes more especially takes place in the winter 
 and in the latter part of the year, the frost which comes 
 almost regularly at that time might injure the quality of 
 the potatoes, if proper precaution was not taken to protect 
 them against its influence. 
 
SPIRIT OF POTATOES. 107 
 
 To this effect, it is necessary to place them in ware- 
 houses, or other suitable places, where the temperature 
 never gets so low as to endanger them. Cellars are very 
 proper to fulfil this object, because they keep almost inva- 
 riably, in winter as in summer, at a temperature of 55 
 Fahr. There are two methods of preparing potatoes for 
 fermentation; the object of both is to saccharify their 
 fecula. The first is by means of malted barley or Indian 
 corn, and, though practised in town distilleries, is more 
 generally followed in the country, because it is more in- 
 timately connected with the feeding of cattle: and is 
 composed of three operations. Potatoes were first used 
 for distillation many years ago, and the method then 
 adopted consisted in submitting them to the action of 
 boiling water, as it is still done in their preparation for 
 food. 
 
 For this purpose stills of 3 or 4 hectolitres were used, 
 but the difficulty of getting the potatoes out of these ves- 
 sels, and the expense of fuel, soon caused it to be replaced 
 by that of steaming them, which mode is much less ex- 
 pensive. Various apparatuses have been invented for 
 boiling potatoes; the following is said to be the most 
 perfect : 
 
 Fig. 13 represents this apparatus erected on brick- work. 
 
 A is a copper still, provided with a cover B strongly 
 fastened to the neck of the still by means of iron nippers, 
 similar to those made use of in the improved apparatus 
 of Adam and Berard, which will be spoken of hereafter 
 
 The cover B bears a curved tube c D, which carries off 
 the steam ; the extremity D of this tube is furnished with 
 a collar, by which means it may be screwed to any other 
 
108 
 
 THE COMPLETE PRACTICAL DISTILLER. 
 
 tube : this mode of fastening has been considered the 
 most commodious. E F is a safety-tube, which is also 
 used in filling the still, and which plunges into the latter 
 to about 5 centimetres from the bottom. 
 
 This tube is a safety-tube, insomuch as it would cause 
 the water to run out by its orifice E if the pressure in the 
 still was too great ; and it also shows, by giving passage 
 to the steam, when the water should be renewed in the 
 latter. 
 
 H 
 
 A: -or 
 
 Fig. 13. 
 
 G is a cock fixing the level of the water in the still 
 when charged. To effect this it is always open, in a con- 
 
SPIRIT OF POTATOES. 
 
 109 
 
 tinuous work, during the filling of the still. The func- 
 tion of this cock is twofold : it gives access to the air, 
 and thus prevents the dangers from absorption. The 
 still A is calculated to produce 168 pounds of steam per 
 hour, provided it be supplied with boiling water ; for if 
 this was to be brought to ebullition by the still itself, a 
 much less quantity of steam would be formed. It con- 
 tains 230 litres up to the line a, and 306 up to 6, which 
 is the full charge. It would be easy to supply this still 
 constantly with boiling water; this might be done by 
 placing above it a small vessel filled with water, which 
 might be brought to ebullition by means of the heat 
 which escapes from the first still : a great economy in 
 combustibles might thus be obtained. 
 
 Fig. 14. 
 
 The tube D, adapted to another tube F in fig. 14, con- 
 veys the steam produced in this still into a tub (fig. 14) 
 10 
 
110 
 
 THE COMPLETE PRACTICAL DISTILLER. 
 
 calculated to hold 1280 litres of matter ; but, as it is ne- 
 cessary never to fill it entirely with raw potatoes, because 
 ebullition causes these to swell, it is only charged with 
 11 hectolitres. 
 
 A (fig. 14, on the preceding page) is a cylindrical tub, 
 made of strong oak ] the interior of this tub is lined with 
 copper or with lead, so as to render it sufficiently solid. 
 
 The potatoes are introduced through a trap K c fixed f n 
 the head of the tub, and they are discharged tl/jjgL a 
 double trap D E placed in the bottom. 
 
 Fig. 15. 
 
 Fig. 15 represents the head of this tub. 
 
 A is a trap, hanging on two hinges, which can be shut 
 and closely maintained to the head of the tub by means 
 of two buttons, B and c. 
 
 Fig. 16 represents the bottom of the tub. 
 
 A and B form a double trap, opening in the middle, 
 and hanging on four hinges a, b, c, d. It is opened by 
 removing an iron bar c E, fastened by the end c to an iron 
 cramp by means of a pink, which gives it sufficient play. 
 
 This bar slips into E, where it is retained by means of 
 ft button D ; and when it is unhooked and separated from 
 
SPIRIT OF POTATOES. 
 
 Ill 
 
 Fig. 16. 
 
 E, it hangs by the extremity c, and causes the double 1 
 trap to open, and thus to let the boiled potatoes fall out. 
 The tube r (fig. 14) is destined to introduce the steam 
 into the tub A; its internal orifice is protected by an 
 inclined plane c, full of holes. This keeps the potatoes 
 from stopping the tube r, and from thus becoming an 
 obstacle to the free entrance of the steam ; it is also use- 
 ful, the same as the plane H* to prevent the boiled pota- 
 toes from being left in the corners of the tub. By means 
 of this apparatus and of the boiler just described, 900 
 kilogrammes of potatoes may be boiled in one hour; this 
 will require 14 kilogrammes of coals. It is necessary, as 
 a matter of economy, to lute the various parts of this ap- 
 paratus through the joints of which steam might be lost. 
 This is done by means of clay mixed with some other 
 substance. The most convenient place that can be giveu 
 to the tub is above the hopper of the reducing machine, 
 which will shortly be spoken of. 
 
112 THE COMPLETE PRACTICAL DISTILLER. 
 
 REDUCTION OF POTATOES. 
 
 WHEN the potatoes have been boiled suitably, they 
 occupy a greater space, and this dilatation causes their 
 peel, which is not very strong, to be broken ; this ren- 
 ders them proper to be submitted to the action of the 
 reducing machine, of which a description will now be 
 given. 
 
 This machine is represented by figs. 17 and 18. 
 
 Fig. 17 is a lateral elevation of it, showing the side of 
 the machine where the two wheels work in each other. 
 
 Fig. 18 is a plan of the machine, as seen from above, 
 without the hopper. The same letters represent the same 
 pieces in both figures. 
 
 A A A A is a strong frame built in oak. 
 
 B and c are two cylinders made of wood or of stone, 
 but better of cast-metal. These two cylinders are of 
 equal diameters; they are a short distance from each 
 other, and their function is to break the potatoes by their 
 unequal rotatory motion. This unequal rotation is ob- 
 tained by means of two wheels of different diameters ; 
 a and b. 
 
 D is a movable hopper, supported by the frame in c d. 
 It is made for the purpose of receiving the potatoes to 
 submit them to the action of the cylinders. 
 
 E, F are two handles fixed on the axis of the cylinder c. 
 They serve to work the machine. 
 
 G H is a scraper. It hangs on e, and the weight g, 
 which acts upon the lever G e, presses the extremity H 
 of the scraper against the cylinder B. This scrape! 
 
POTATOES REDUCTION. 
 
 113 
 
 G 
 
 r 
 
 T 
 
 r 
 
 Fig. 17. 
 
 Fig. 18. 
 
 serves to separate from the cylinder the broken potatoes 
 that might stick to it. 
 
 h, i, j, k are movable boards held by two grooves } 
 these close the interior part of the machine, and form one 
 side of a chest which receives the broken potatoes. These 
 are let out on the side i through a mobile shutter. 
 
 The construction of this machine is extremely simple, 
 not at all expensive, and very little subject to repairs. 
 Two handles have been fixed to it, though one man might 
 work it; but it would be better, in an uninterrupted work, 
 to employ two men. 1000 kilogrammes (about 2000 
 pounds) of potatoes may thus be reduced in the course of 
 ten or twelve hours ; a greater product might be obtained 
 by applying more force to it, and by making use of such 
 wheels as would accelerate the rotation of the cylinders. 
 10* 
 
114 THE COMPLETE PRACTICAL DISTILLER. 
 
 MASHING OF POTATOES. 
 
 THE potatoes, having been reduced into paste, are 
 mashed with malted barley or Indian corn, at a tempera- 
 ture of 170 or 180. Suppose a quantity of potatoes 
 are to be worked sufficient to produce 12 hectolitres of 
 fermentable matter. A tub containing at least 13 hecto- 
 litres is made use of; the pulp of 400 kilogrammes of 
 potatoes is deposited in it in the state of paste. About 
 25 kilogrammes of malted barley or Indian corn, as the. 
 case may be, are added to this paste, together with a 
 quantity of warm and cold water sufficient to establish in 
 the tub a temperature of from 70 to 75 or 80 Fahr., 
 which is the heat requisite for the steeping of grain ; the 
 mixture is strongly agitated, and left to subside for one* 
 quarter of an hour, or perhaps half an hour, 
 
 Then, while the mass is again stirred, boiling water is 
 introduced until the thermometer has risen to 172 or 
 180. The paste is now left to macerate for two or three 
 hours; then a mixture of cold and warm water is added, in 
 such proportion as to form 12 hectolitres of liquid at 80. 
 1 litre, or 2 wine-pints, of good yeast is then added, and 
 the fermentation is established in a few hours. It is 
 worthy of remark that in this case, as also in the mash- 
 ing of corn, the saccharifying action of the barley, sig- 
 nalized in the mashing of rice, is very little perceived. 
 
 After the last mashing, there is only a small quantity 
 of sweet liquid swimming above the paste, so that in this 
 state the fecula of the potatoes has not beeu entirely con- 
 
POTATOES MASHING. 115 
 
 verted into sugar. The reason is, that the fecula has not 
 been sufficiently decomposed in the potatoes boiled by 
 steani. To liquefy and convert this fecula into sugar by 
 means of malted barley, it is necessary to place it in im- 
 mediate contact with the latter; the husks, and the gra- 
 nular and crystalline state in which the fecula is found in 
 potatoes boiled by steam, fulfil but imperfectly the con- 
 dition necessary for the complete saccharification which 
 has been observed in the mashing of rice. 
 
 This saccharification is completed in the fermentation, 
 at a much' lower temperature, it is true, but not in so 
 short a period. In fact, this conversion of fecula into 
 sugar takes place as long as the fermentation lasts. To 
 this process, simple in itself, are attached all the incon- 
 veniences inherent to the distillation of pastes. Agricul- 
 ture, which is deeply interested in this kind of industry, 
 has long since been in want of means to remove this 
 imperfection, without too hasty innovations, and without 
 affecting the simplicity and economy belonging to this 
 method. 
 
 There are some important modifications to the method 
 just detailed, which it may not be amiss to give while on 
 this subject. 
 
 These modifications may be executed in two ways : the 
 first consists in isolating the fecula of the potato, to work 
 it with malted barley or Indian corn ; by the other the 
 separation of the fecula is avoided, by directly operating 
 on potatoes simply divided by the rasp. As the fabrica- 
 tion of fecula will be useful to the reader, not only in 
 this, but in the second method, a description will bo 
 given of it, such as is practised in Paris for the purpose 
 
110 THE COMPLETE PRACTICAL DISTILLER. 
 
 of distillation. This restriction is established for the 
 preparation of fecula, because it does not require, for dis- 
 tillation, the same care and management as when made 
 for domestic purposes. 
 
 This preparation is composed of two operations : first, 
 the rasping of potatoes; second, the separation of their 
 fecula. Even sometimes, when the distiller does not 
 choose to make his own fecula, he buys it from the fecu- 
 list, who submits it to a third operation that of draining. 
 
 These various operations will now be spoken of. 
 
 RASPING. 
 
 As a matter of course, the object of this operation is to 
 tear the tissue of the vegetable, the cells of which con- 
 tain the fecula which it produces, so that the better the 
 vegetable is divided, the better the rasping will have been 
 executed, and by these means a greater quantity of fecula 
 will be obtained. To this effect, the potatoes are submit- 
 ted to the action of a rasp, already described, and which, 
 though it has not been brought to perfection, appears to 
 be the best made use of. 
 
 Immediately after this operation, the following com- 
 mences. 
 
 SEPARATION OF THE FECULA. 
 
 For this purpose, a large sieve of horse-hair, 2 feet in 
 diameter and 1 foot in depth, is made use of. It is placed 
 above a tub on two cross-pieces, and then tilled with a 
 quantity of pulp, equal to about two- thirds of its contents. 
 This pulp is strongly rubbed between the hands, while a 
 
POTATOES SEPARATION OF FECULA. 117 
 
 continuous stream of water, proportionate to the dimensions 
 of the sieve, is running in the latter. For a sieve of 2 
 feet in diameter and 1 in depth, the water may be intro- 
 duced through a pipe of 4 or 5 millimetres in diameter. 
 This water, by means of the movement which the pulp 
 undergoes, penetrates the latter, and runs through the 
 sieve into the tub, carrying the fecula away in a state of 
 dissolution. 
 
 This operation is continued until the water running 
 through the sieve is clear and not impregnated with fecula. 
 Then the pulp is thrown aside for the purpose of feeding 
 cattle, and it is replaced by other, which is in the same 
 manner deprived of its fecula. From 2500 kilogrammes 
 of good potatoes 500 kilogrammes of fecula, supposed to 
 be dry, are obtained, or 7.50 kilogrammes of drained 
 fecula, which then bears the name of raw fecula. The 
 latter is to the former : : 3 : 2, so that 3 kilogrammes of 
 raw fecula will give 2 kilogrammes of dry; 13 hecto- 
 litres of pulp, or husks of potato, are moreover obtained, 
 which contain about the same quantity of water as the 
 raw potatoes that is, three-fourths of their weight; so 
 that those 13 hectolitres of pulp retain about 975 litres 
 of water. This pulp may be given to cattle, but it is by 
 far not so good as that resulting from the distillation of 
 pastes, which is well boiled and nourishing. 
 
 It might be possible to obviate these inconveniences, 
 in a distillery, by boiling the pulp with the hot spent- 
 wash that is left in the still after distillation. There is 
 a more suitable disposition of the sieve than that just in- 
 dicated, and it is thought necessary to notice it here. It 
 consists in filling at once with water the tub destined to 
 
118 THE COMPLETE PRACTICAL DISTILLER. 
 
 receive the fecula; the sieve is suspended on the upper part 
 of the tub with ropes, so as to be immersed in the water; 
 a to-and-fro movement is given to it, by which means 
 the pulp is freed from its fecula, which falls to the bottom 
 of the tub. After this operation, the pulp is entirely ex- 
 hausted by merely sprinkling a small quantity of water 
 over it. This is but a modified disposition, which is 
 thought useful, and which does not in the least alter the 
 mode of working. The fecula, thus separated from the 
 pulp, sinks, after an hour's rest, to the bottom of the tub, 
 when the depth of the tub does not exceed 60 or 70 cen- 
 timetres, and forms a thick and solid sediment. Holes 
 made in the sides of the tub are then opened ; that near- 
 est the top of the sediment included. 
 
 The water runs off, and the fecula is left in the bottom 
 If the latter is to be made in solid pieces, it is drained in 
 the following manner. 
 
 DRAINING. 
 
 For this purpose, an apparatus called a drainer is made 
 use of. It is a wooden chest, open on one side, widening 
 in the shape of a cone toward the opening. The sides 
 and bottom of this chest are filled with an infinity of small 
 holes ; the exterior part is covered with a cloth of strong 
 linen or hemp. This drainer must be placed above the 
 tub destined to receive the water that is to be drained ; 
 the fecula is then placed in the drainer, and in the course 
 of twenty-four hours it loses all the superfluous water which 
 it retained, and is found, it is true, in a state of humidity, 
 but it is sufficiently solid to be transported without being 
 
POTATOES PROCESS OF MASHING. 119 
 
 made into paste. When the fecula is thought sufficiently 
 drained, the drainer is turned over on a table used for 
 this purpose, and there it is broken into pieces. This 
 operation is only necessary, as already observed, when 
 the fabrication of fecula is not connected with that of 
 spirits. 
 
 This has been done at Paris, for instance, where many 
 distillers buy their fecula from the starch-makers. From 
 a given quantity of potatoes, 20 per cent, of dry fecula is 
 obtained. No more can be reckoned upon, for the ope- 
 ration of rasping is not perfect enough to produce the 
 result indicated in the chemical analysis. 
 
 PROCESS SPOKEN OF IN THE FIRST MODIFICATION. 
 
 For a tub of 12 hectolitres, intended to contain only 11 
 hectolitres of matter, from 80 to 85 kilogrammes of dry 
 fecula, or from 120 to 125 kilogrammes of raw fecula, or 
 all the fecula resulting from 400 kilogrammes or 5J hec- 
 tolitres of good potatoes, are made use of. This quantity 
 is deposited in the tub with a portion of cold water, so as 
 to form a tolerably clear paste ', that is, with about twice 
 its weight of water. But great care should be taken to 
 stir this mixture, because without this precaution the 
 fecula, which is much heavier than water, would prompt- 
 ly precipitate itself to the bottom of the tub, and there 
 form a hard sediment, which is with great difficulty brought 
 to a state of suspension. 
 
 This state of suspension is necessary for a subsequent 
 part of the operation. Every thing being thus disposed, 
 
120 THE COMPLETE PRACTICAL DISTILLER. 
 
 and the necessary agitation having been given to the 
 mass, from 500 to 600 litres of boiling water are gra- 
 dually let into the tub ; and before the whole of this hot 
 water is in the latter, the mixture has already become 
 thick, and has been converted into what is called paste. 
 This paste has at first a milky appearance, but when the 
 600 litres of water are thoroughly mixed with it, the heat 
 produced by them soon causes it to be remarkably clear 
 and transparent. At this period the fecula is ready for 
 being mashed, which is done by adding to it from 20 to 
 25 kilogrammes of malted barley or Indian corn, sepa- 
 rately steeped. 
 
 In this instance the action of the malt is as conspicu- 
 ous as in the mashing of rice ; and in ten minutes, time 
 requisite to mix the malt with the paste, the latter is com- 
 pletely fluidified. It is then left to subside for three or 
 four hours, as in the mashing of corn, and after this time 
 the liquor has acquired a very sweet taste. It is now 
 sufficient to dilute it with water, so as to have 11 hecto- 
 litres of matter ready for fermentation. The advantage 
 of this mode of working over that generally followed in 
 this country is easily perceived. 
 
 The liquid, after having fermented, is found to be very 
 fluid, and the sediment, which is composed of the husks 
 of the corn and of a little portion of leaven, is very small. 
 It may not be useless to remark, that in this case the 
 malted barley should be ground into fine flour, and not 
 merely broken, because its action on the fecula is thus 
 more energetic, more perfect, and more rapid. The wash 
 obtained by these means, and made with the given pro- 
 portions of water and matter, marks about five areometri- 
 
POTATOES PROCESS OF MASHING. 121 
 
 cal degrees ; 1 litre of good yeast is sufficient to bring it 
 to fermentation. 
 
 PROCESS SPOKEN OF IN THE SECOND MODIFICATION. 
 
 The special object of this second modification is to avoid 
 the labour occasioned by isolation of the fecula from the pulp. 
 The following is the way of practising it with advantage and 
 economy : A double-bottomed tub, of about 8 hectolitres, 
 is made use of. From 10 to 12 kilogrammes of chaff are 
 spread on the first bottom, and the pulp, as it is produced 
 from the raw potatoes, placed upon it ; say, that obtained 
 from 400 kilogrammes or5j hectolitres of potatoes. There 
 it is drained for half an hour ; and thus a portion of wa- 
 ter, naturally connected with its composition, is extracted 
 without trouble. The latter is drawn off by means of the 
 cock communicating with the space between the two bot- 
 toms. The mixture is then stirred, while from 400 to 
 500 kilogrammes of boiling water are gradually let in : 
 the whole mass is now thickened : this change is caused 
 by the conversion of the fecula into paste. 
 
 This mixture is then mashed with 25 kilogrammes of 
 malt, previously steeped, and the liquid is left to subside 
 for three or four hours. It is then drained and let into 
 the fermenting-back, which contains 11 hectolitres. What 
 is left is well drained for a quarter of an hour ; then 2 
 hectolitres of boiling water are again let in. This mix- 
 ture is agitated, drained, and taken with the rest to the 
 formenting-back. This lowers the temperature of the 
 liquid. To cool and exhaust the paste completely, the 
 whole surface of the sediment on the bottom of the tub if 
 ll 
 
122 THE COMPLETE PRACTICAL DISTILLER. 
 
 sprinkled with 1 or 2 hectolitres of cold water, which ar^ 
 drained and let into the fermenting-back with the othe* 
 extracts. In operating thus, the husks left on the double 
 bottom are sufficiently exhausted; they only retain, after 
 an hour's draining, three-fourths of their weight in liquid, 
 slightly charged with fermentable matter, which might be 
 neglected in a well-conducted distillery, where the feeding 
 of cattle is an object. But, at all events, if the loss of 
 liquid was thought of any moment, the pulp might be en- 
 tirely exhausted by means of a cylindrical press. 
 
 Full half of the weight of the drained pulp might be 
 obtained in liquid, but a simple draining is sufficient, and 
 the practice of pressing the residue should only be resorted 
 to in cases where a smaller quantity of water has been 
 used for mashing than has just been recommended. In 
 this way of working, the fermentable matter being neces- 
 sarily left to itself for a certain space of time, and often 
 requiring to be taken from one tub to the other, is tolera- 
 bly well cooled, and gains, toward the end of the opera- 
 tion, a suitable temperature for fermentation. There are, 
 then, three ways of saccharifying the fecula of potatoes by 
 means of malted barley or Indian corn. 
 
 It requires very little reflection to see that the first 
 mode is evidently inferior to the other two. In fact, 
 under whatever light it be considered, whether as a mat- 
 ter of economy in labour and combustibles, or with re- 
 spect to the quality or quantity of the spirituous produce, 
 it will never bear comparison to the other two. It is 
 necessary that the potatoes should be boiled by steam, 
 and this is indispensable. This steam is to be produced 
 on purpose, and occasions expenses in fuel. 
 
POTATOES PROCESS OF MASHING. 123 
 
 In the other two ways no combustibles are wanted to 
 convert the fecula into paste proper to be mashed, and 
 by working as heretofore advised for the mashing of 
 grain ; that is, to boil the matter intended for fermenta- 
 tion, whether it be isolated fecula or pulp, with the 
 spent-wash left after distillation. In one case, the pota- 
 toes must be broken between two cylinders ; in the two 
 other cases, it is sufficient to rasp them ; and this opera- 
 tion is not expensive, considering the great quantity that 
 can be rasped by two men. 
 
 In the first case, the matter submitted to the still is 
 heavy and pasty; it requires more combustibles to be 
 brought to ebullition, and more expense is occasioned 
 through the necessity of continually agitating it; and, 
 without speaking of the bursting of the apparatus which 
 it might cause, the spirit produced from it is always more 
 or less charged with empyreuma. In the other cases, the 
 matter is perfectly fluid, does not require any precaution 
 to be taken in distilling it, and gives a better flavoured 
 spirit. The superiority belongs, then, evidently, to the 
 two last modifications that have been proposed ; and, of 
 those two, there can be no hesitation in declaring the lat- 
 ter to be the best. 100 kilogrammes of potatoes may 
 thus produce from 50 to 55 litres of spirit at 75. This 
 spirit, as all potato spirit, has a small taste of the fruit, 
 which is not pleasant, but of which it can be freed by 
 careful rectification. 
 
124 THE COMPLETE PRACTICAL DISTILLER. 
 
 ARRACK, OR SPIRITS OF RICE. 
 
 RICE contains no sugar, and its composition appears to 
 be essentially farinaceous. Carolina rice contains from 
 83 to 85 per cent, of its weight of fecula, or starch. To 
 produce arrack from pure rice, it would be necessary to 
 malt the latter, and, for this purpose, to submit it to all 
 the operations connected with malting ; that is, it should 
 be steeped, malted, dried, and ground into flour. The 
 only difference that would exist between this process and 
 that of malting grain would be, that rice requires much 
 more time to be sufficiently steeped and malted. As for 
 the rest of the operations, they are exactly the same. 
 Rice, being thus brought to the state of ground malt, 
 may undergo a very good spirituous fermentation, whether 
 it be mashed and fermented in the state of lob, or whether 
 its farinaceous principles be extracted by means of the 
 double-bottomed tub. 
 
 The distiller might adopt either of those two methods, 
 according as he wishes to distil either heavy matter or 
 such as is exempt from sediment. As to the method of 
 fermenting rice prepared by either of those two processes, 
 it is absolutely the same as in the fermentation of corn. 
 The mashing requires the same temperature the quan- 
 tity of water made use of has the same influence over the 
 spirituous produce ; the only difference between the fer- 
 mentable properties of rice and those of other corn is in 
 the impossibility of causing it to ferment by solely pre- 
 paring it by mashing. However, it might be sufficient 
 
ARRACK, OR SPIRITS OF RICE. 125 
 
 only to malt a certain portion of the rice destined for 
 distillation, and to mix it in the proportion of one-fourth 
 or one-third of malted rice to three-fourths or two-thirds 
 of unmalted; the fermentation would thus be equally 
 complete. There is another method of predisposing rice 
 to fermentation, which has been found successful. It is 
 founded on the property which malted barley possesses of 
 saccharifying the grain that is mashed with it. 
 
 Supposing that 80 kilogrammes of rice are to be 
 worked, they are first reduced into fine and well-divided 
 flour. This is thrown into a tub of about 12 hectolitres, 
 and there it is diluted with 80 kilogrammes of water, 
 such in temperature as to cause the thermometer, after 
 the mixture has been well agitated and brought to a uni- 
 form mass, to rise to 77 or 80. This mixture is left to 
 subside for about half an hour, while 20 kilogrammes of 
 malt, ground into fine flour, are separately steeped and 
 well diluted in an equal weight of water at 100. The 
 mixture of rice having been left to itself during the time 
 indicated above, the tub is uncovered, and boiling water 
 is let into it until the mass becomes thicker and has the 
 consistence of a dense lob ; all this while the mixture is 
 agitated until the thermometer has risen to 180. Then 
 the mashing commences ; it is effected by throwing into 
 the tub the portion of malt separately steeped. 
 
 The mixture is then agitated in all directions to render 
 it homogeneous, and to establish a perfect contact between 
 the malted barley and the rice. When this condition is 
 evidently fulfilled, the tub is covered up again, and the 
 wort is left to subside for three or four hours. At this 
 period a phenomenon worthy of remark takes place : the 
 XI* 
 
126 THE COMPLETE PRACTICAL DISTILLER. 
 
 mixture has undergone a total change, and the tub, which 
 a few hours before contained a compact and pasty matter, 
 now presents a liquid completely fluid, slightly sweet and 
 saccharine ; and there is only a small sediment formed at 
 the bottom, which is composed of the husks of the grain 
 and of the rice, and also of a few lumps, from one or the 
 other of these vegetables, that have escaped decomposition. 
 It is now sufficient to lengthen the liquid out with cold 
 water, so as to bring it to 44 density, and to the tempera- 
 ture proper for fermentation. 
 
 This proceeds well through all its stages, and gives a 
 vinous liquor, which is distilled without difficulty ] the 
 sediment being so small and of so little strength, that it 
 may be neglected without any prejudice. This operation 
 shows the utility of malt in the fermentation of corn in 
 every light ; and it is here evident that it possesses the 
 property of converting the fecula, reduced into a paste 
 by boiling water, into a kind of soluble matter which 
 has all the properties belonging to sugar. This mode, 
 then, is very practicable in the distillation of rice ; it has 
 the invaluable advantage of giving greater and better pro- 
 ducts, while it renders the wash perfectly fluid. 
 
SPIRITS OF BEET-ROOT. 127 
 
 SPIRITS OF BEET-ROOT. 
 
 WHEN wo know that a vegetable body has in it sac- 
 charum, or sugar, we must take that as sufficient evidence 
 that it possesses fermentable properties; and of course 
 there is a possibility of drawing spirits from it. The 
 sugar of the beet-root is identical with that of the cane 
 when it is refined ; consequently, it is quite as fine and 
 as good, and does not cost the farmer much of an outlay. 
 The production of solid sugar in the beet-root, as all other 
 vegetable products, is subject to agricultural chances. 
 Some years are more favourable to it than others ; but an 
 intelligent manufacturer, thoroughly acquainted with his 
 art, will always escape great losses in a more or less for- 
 tunate way. 
 
 So it is, for instance, that a manufacturer of beet-root 
 sugar, finding in unfavourable years that the small quan- 
 tity of sugar which the vegetable gives him would not 
 defray his expenses of fabrication, meets with a precious 
 resource in submitting it to distillation. The choice of 
 the beet-root, either to make sugar or produce spirit, is 
 not more indifferent in one case than the other. There 
 exists a great variety of them, all of which are distin- 
 guished by the colour of their peel and that Df their 
 pulp. 
 
 The white, the yellow beet-root, and that which is 
 white inside and red outside, are preferable to all others. 
 Whatever be the colour of the root, it is essential to ap- 
 propriate it to the soil, to cultivate it in a fit and proper 
 
128 THE COMPLETE PRACTICAL DISTILLER. 
 
 manner, and not to use the seeds of degenerate species 
 Experience has proved the streaky beet-root to be the 
 least productive, and it must of course be rejected as 
 much as possible. The beet-root thrives in mixed soils : 
 by this is meant such as are not too mobile nor too argil- 
 laceous, neither too calcareous nor too sandy. 
 
 The soil should not be too damp nor too dry. It grows 
 well after all sorts of manures, sparingly distributed; 
 however, strawy manures and the stalling of herds are 
 more proper for it. It is generally sown in the month 
 of April, and gathered toward the end of September or 
 beginning of October, according to the climate. As soon 
 as the beet-roots are drawn out of the ground, they are 
 necked and put up where the frost cannot injure them, in 
 cellars or in pits dug four or five feet deep, covered after-, 
 ward with a layer of earth from one to one and a half foot 
 in thickness. Then they are taken as wanted, and their 
 juice is expressed by means of a rasp, which will now be 
 described; this being, therefore, the most suitable place, 
 we will now speak of 
 
 THE BEET-RASP. 
 
 This is made as follows : A frame made of oak, built 
 strongly, having an oblong form, mounted on four legs 
 joined together from top to bottom by cross-pieces, con- 
 stitute the assemblage bearing the various parts of the 
 mechanism ; nearly all of them disposed on the length of 
 the upper cross-pieces. Those parts are composed of a 
 wooden cylinder, made plain and suitably prepared. Its 
 diameter is 18 inches, and its breadth 8 inches; its cir- 
 cumference is armed with 80 saw-blades, 7 inches long 
 
THE BEET-RASP. 129 
 
 On one of the extremities of the axis of the cylinder 
 is an iron pinion, furnished with 16 teeth, working those 
 of a wheel, also of iron, and having 120 teeth ; a handle 
 of 18 inches is fixed on each extremity of the axis of this 
 wheel. Under this cylinder is placed a kind of tank, in- 
 tlined in such a manner as to send the pulp obtained into 
 a bucket filling the functions of a recipient ; on the same 
 face of the frame, and before the circumference of the 
 cylinder, is adjusted on a mobile centre a Jdnd of wooden 
 shutter, which receives, from the axis of the pinion and 
 by the aid of swing-gates, a to-and-fro motion, in such a 
 manner as alternately to open and close the interval left 
 between the cylinder and that same shutter for the pas- 
 sage of the beets or potatoes. 
 
 Nevertheless, the opening is limited by means of a little 
 bar, on which the shutter rests in its back motion. All 
 the parts of this machine, exceeding the frame, are enve- 
 loped in a box, surmounted by a hopper yielding about a 
 quintal of potatoes or beets. From this kind of cage it 
 results that the trituration is effected, very properly, 
 without splashing or loss of matter. 2500 kilogrammes* 
 of beets or potatoes may be reduced in twelve hours by 
 this rasp, worked by only two men. 
 
 The pulp is then placed in bags, which are to be pil- 
 lared and submitted to the action of a screwing or hydrau- 
 lical press : this kind of press is preferable to any other, 
 because it possesses the greatest force. By these means 
 a quantity of the juice is obtained proportionate to the 
 energy of the machine made use of. With a cylindrical 
 
 * A kilogramme is about two pounds. 
 
130 THE COMPLETE PRACTICAL DISTILLER 
 
 press, well mounted and well conducted, it is possible to 
 obtain a quantity of juice equivalent to 75 per cent, of 
 the raw beet-root. To effect this it is necessary to wet 
 the residue of the first extract, and to submit it again to 
 the action of the press. With screwing or hydraulic 
 presses, 65, 70, and even 80 per cent, of the juice can 
 be obtained in one operation, according to the power of 
 the engine, or the more or less aqueous qualities of the 
 roots. This juice, supposing no water to have been used, 
 may mark from 5 to 9 Beaume, according to years and 
 the species of fruit. 
 
 It contains, like the cane, two kinds of sugar one 
 solid, and the other liquid ; that is, one that can be crys- 
 tallized, and the other molasses. It contains, besides, 
 water, leaven, and some extractive substances, one of 
 which gives to the beet-root that acrid taste by which it 
 is distinguished, and also the property of attacking the 
 throats of those who eat it ; this is not entirely removed 
 even by the operation of boiling, as many persons can 
 testify. This substance might communicate to the spirits 
 of beet-roots its noxious taste, was it not corrected by the 
 operation of rectification, which has already been spoken 
 of. The liquid separated by means of the press may be 
 put immediately to fermentation ; leaven enters into its 
 composition, and soon begins to work. A good soil may 
 produce from 80,000 to 100,000 pounds of beet-roots per 
 hectare. 
 
 The molasses of beet-roots, as before observed, has not 
 been applied to any other use than that of distillation. 
 This results from its peculiar bad taste, which is the 
 cause of its being rejected by the trade. In fact, it can- 
 
THE BEET-RASP. 131 
 
 not be delivered for consumption in the state it is in, 
 like the molasses from the sugar-houses ; there is nothing 
 of which the former partakes less than of that luscious 
 savour of the latter ; and this is the only difference exist- 
 ing between the raw sugar of the beet-root and that of 
 the cane, both of which are identical after being purified 
 of their molasses. 
 
 The molasses of beet-roots takes with it all the acridity 
 of the root; and, morever, it happens very often to have 
 a strong taste of salt, caused by the nitrate of potash, 
 or saltpetre, which the beet-root contains in large quan- 
 tities. The molasses of beet-roots produces more spirit 
 than the sugar-cane molasses. Its taste, it is true, re- 
 sembles less that of rum, and always keeps a particular 
 aroma ; but it is one agreeable to the palate, and might, 
 perhaps, with certain precautions, be rendered more iden- 
 tical with that of the rum made from sugar-cane molasses. 
 
 The method made use of for distilling this spirit is con- 
 ducted as follows ; this is a method followed in preparing 
 beet-root molasses for a good fermentation : 100 litres* of 
 molasses are mixed with 100 litres of boiling water. When 
 all has been well blended, the back is covered, and the 
 mixture left to itself for twelve hours. Then 2 hecto- 
 litres of boiling water are added, the mass mixed well, 
 and left to repose for twelve hours more. At this period 
 proceed to the fermentation; and, to effect this, dilute 
 the whole mass with warm and cold water, so as to bring 
 it to the temperature required, and to give it from 5 to 6 
 
 areometrical degrees density. 
 
 
 
 * A litre is about two wine-pints. 
 
132 THE COMPLETE PRACTICAL DISTILLER. 
 
 From 1 hectolitre of sjrup you can obtain 20 or 24 
 hectolitres of well-fermented wash, which renders about 
 80 litres of spirits at 19 Beaume. This quantity differs 
 from those reported in various works some saying more 
 could be produced, and others, that not so much might be 
 looked for under any circumstances. The medium has 
 been taken here, which is more likely to be right than 
 either of the extremes alluded to. 
 
 The only way to account for the results so widely dif- 
 fering is by the admission of the fact, which is very pro- 
 bable, that by exhausting the molasses much more, it is 
 rendered less fit for distillation ; while another operates 
 on molasses richer in sugar, less exhausted, and with a 
 better knowledge of that particular kind of work. It is 
 necessary to observe that the produce of spirits mentioned 
 before is owing to the process which has just been de- 
 scribed for fermenting it. Moreover, the reader must be 
 warned that one of the advantages attached to this method 
 of operating results from the use of the spent-wash. 
 
 This occasions an economy in fuel, as the caloric of the 
 wash, leaving the still in a boiling state, is in this in- 
 stance appropriated to good use. Besides, there are found 
 in the use of the spent-wash all the benefits which have 
 been before developed in speaking of the transformation 
 of sugar into alcohol. 
 
 It has often been found of advantage to put grain to this 
 mixture, at the rate of from 5 to 7 kilogrammes per 100 
 litres of molasses. This grain, when broken and consist- 
 ing of a mixture of 20 kilogrammes of malt to 80 of rye, 
 gives more impetus to the fermentation, and renders it 
 more complete. 
 
SPIRIT OF CHERRIES. 
 
 KIRSCH-WASSER, OR THE SPIRITS OF 
 CHERRIES. 
 
 THERE is a kind of spirits, prepared from cherries, 
 known by the name of kirsch-ivasser. The name comes 
 from the German, and is composed of two words signify- 
 ing "water of cherries." This liquor is made to the 
 greatest extent in Switzerland and Germany, where 
 cherry-trees are very common that consumed in France 
 comes from the neighbourhood of the ForH Noire. The 
 way of preparing the worts is as follows : In the month 
 of July or August, when cherries have arrived at matu- 
 rity, no trouble is taken to pick them, and they are 
 brought down by means of poles, which is decidedly a 
 bad practice, because it damages the trees ; and the cher- 
 ries, leaves, and small branches all fall down together, 
 which, gathered by children, are deposited in a trough, 
 without any precaution, so that the spoiled and good ones 
 are all mixed together. This trough represents a cylin- 
 der more wide than deep, and yielding according to the 
 extent of the fabrication. 
 
 It is placed above the fermenting-back on two girders, 
 which rest on the borders of the back, and are joined to- 
 gether by two cross-pieces of the same thickness. This 
 trough being half or three-quarters full, men, women, 
 and even, children place themselves around it, and pro- 
 ceed to the pressing of the cherries with their hands, so 
 as to set the juice at liberty. This cannot be done per- 
 fectly, as it may well be supposed, by squeezing the cher- 
 12 
 
134 THE COMPLETE PRACTICAL DISTILLER. 
 
 ries between their hands, or by rubbing them against the 
 sides of the trough. 
 
 The juice runs then into the fermenting-back through 
 the interstices of the trough, while skins, stalks, and 
 stones are left behind. The stones are then added to the 
 liquid, and the wort is left to ferment. It was thought 
 for a long time that it was necessary to break the stones, 
 from which the " kirsch" derives its characteristic flavour 
 and aroma, to obtain this effect ; but experience has, in a 
 conclusive manner, demonstrated that this practice is use- 
 less, and that the worts from cherries fermented with the 
 stones, either entire or broken, give an equally good-fla- 
 voured kirsch. 
 
 Kirsch being only consumed as a liquor, the fabrication 
 of it is not very extensive, and the wine producing it is 
 put to the still immediately after the fermentation, which 
 lasts from six to eight days. Leaven is put with this 
 wort. 
 
 In some parts of the United States there are immense 
 numbers of what are called " wild-cherry trees/' which 
 bear a large quantity of fruit. There can be no doubt 
 but they could be made useful in the same way as other 
 cherries; and, from my knowledge of them, I think a 
 fine spirit could be made from the fruit by the process 
 just spoken of. At least, it is well worthy of a trial. 
 
APPLE BRANDY. 135 
 
 OF SOME OF THE PRODUCTS OF THIS COUN- 
 TRY WHICH AFFORD SPIRITS BY DISTIL- 
 LATION. 
 
 THIS country abounds in many fruits, roots, and vege- 
 tables that will yield spirit upon distillation. It would be 
 useless to give a separate process for every one of those 
 substances, as similar substances require a similar mode 
 of treatment. This, it is hoped, will be a sufficient hint 
 to any -one who may wish to experiment on a particular 
 kind of fruit, vegetable, &c. And first will be spoken 
 of 
 
 CIDER SPIRITS, OR APPLE BRANDY. 
 
 In many parts of the United States large quantities of 
 apples are raised, which cannot be made use of to advan- 
 tage in any other way, and it therefore becomes an object 
 to the farmer to distil them. The process is worked thus : 
 The apples, after being assorted, so as to work the 
 ripest first, are then ground, either in the common way, 
 or with a mill constructed similar to the tanner's bark-mill; 
 after which they are pressed in a large, powerful screw- 
 press as long as any juice can be obtained. 
 
 The cider is then put into large cisterns or vats pre- 
 pared for the purpose, where it undergoes a fermentation, 
 and is fit for the still in from six to twelve days, according 
 to the weather. Some distillers preserve the pomace of the 
 pressing, put it into casks, and cover it with water, until 
 
136 THE COMPLETE PRACTICAL DISTILLER. 
 
 it undergoes a fermentation, when it is again pressed out, 
 and the cider distilled. This, however, requires so much 
 work and so many casks, that in a busy season it is 
 scarcely worth attending to ; but when fruit is scarce, it 
 may be done. 
 
 Many persons are in the habit of grinding the apples, 
 and then throwing them into casks, where they undergo 
 a fermentation, after which the whole mass is committed 
 to the still. Though a greater quantity is said to be ob- 
 tained in this way than any other, it is a bad plan, as the 
 brandy is certain to possess that peculiar empyreumatic 
 taste which renders it very unpalatable. The operation 
 is also more tedious, and, upon the whole, the least pro- 
 fitable. 
 
 To judge of the progress of fermentation, run a stick 
 down in the centre of the cask ; if, upon drawing it out, 
 it is accompanied with a bubbling, hissing noise, the fer- 
 mentation is not over ; but if no such noise is observable, 
 it is then fit for the still. To those who are desirous of 
 following this plan, it is advised, as the best method of 
 avoiding an empyreuma, that the still be one-third filled 
 with water, which must be made to boil before putting in 
 the pomace. The spirit made from cider is in every re- 
 spect better than that made from pomace. 
 
 PEACH BRANDY 
 
 Peaches grow in great abundance in nearly every par* 
 of the United States, but more abundantly and of a better 
 quality in the Southern States. The flavour of peaches 
 is equal, if not superior, to that of any fruit in the world. 
 
PEACH BRANDY. 137 
 
 Upon distillation they yield a spirit remarkably fine and 
 agreeable, which is made use of very much in the mixing 
 of liquors. The methods of treating peaches and apples 
 are similar. By some, the fruit is thrown into a large 
 trough, where it is pounded with large pestles until com- 
 pletely mashed ; it is then pressed out ; and a hogshead 
 of pure juice, obtained in this way, will yield from 10 to 
 12 gallons of the best brandy. As the pomace cannot be 
 completely pressed, it is thrown into casks, diluted with 
 water, and, after sufficient fermentation, again pressed, 
 and immediately distilled. 
 
 Another method, and the best, where a large quantity 
 of peaches are distilled, is to grind them in a suitable 
 mill, which, by mashing the stone and kernel, is said to 
 impart an agreeable bitter to the spirit. In this state it 
 is fermented, and, with the addition of a small quantity 
 of water, committed to the still. Others press it after 
 the manner of pressing apples, which is far preferable to 
 all other modes. 
 
 OF THE PREPARATION AND DISTILLATION 
 OF RUM. 
 
 IT is necessary to remark, in the beginning, that in 
 the still-house, as well as the boiling-house, the greatest 
 Cleanliness is requisite. The vats, at the beginning of 
 the crop, ought to be well washed out, with both warm 
 and cold water, to divest them of any sour stuff which 
 may have accumulated or adhered to their bottoms and 
 12* 
 
138 THE COMPLETE PRACTICAL DISTILLER. 
 
 sides since they were last in use; and if every vat, just 
 before the first setting, or mixing the liquor in it, were to 
 be rinsed with a little rum, the distiller would be well 
 repaid for this small outlay and trouble. In sitting the 
 first round of liquor, a greater proportion of skimming 
 from the sugar-pans must be used than will afterward 
 be necessary, as the distiller has no good lees, and very 
 little molasses, to add to the mass; and, besides, the 
 skimmings at this time are not so rich as they will be 
 some time hence in March, April, or May, which are 
 thought the best yielding months. 
 
 The following proportions will succeed well in the be- 
 ginning : For every 100 gallons your vat contains, put 
 45 gallons of skimmings, and 5 gallons of molasses to 50 
 gallons of water. When you have got good lees, or re- 
 turns, as they are often called, mix equal quantities of 
 skimmings, lees, and water, and for every 100 gallons 
 add 10 gallons of molasses. When the mill is going, 
 and therefore you have no skimmings, mix equal parts of 
 lees and water, and for every 100 gallons add 20 gallons 
 of molasses. -From liquor set in these proportions the 
 distiller may expect to obtain from 10 to 15 per cent, of 
 proof-rum, and twice as much low wines. 
 
 But the quantity of spirit will depend greatly on the 
 quality of the ingredients, and in some measure on the 
 weather; therefore, an intelligent distiller will vary his 
 proportions accordingly. Rum differs from what is sim- 
 ply called sugar-spirit, as it contains more of the natural 
 flavour or essential oil of the sugar-cane ; a great deal of 
 raw juice, and even parts of the cane itself, being often 
 fermented in the liquor or solution of which the rum ia 
 
DISTILLATION OF RUM. 139 
 
 prepared. For this reason it is generally thought that 
 the rum derives its flavour from the cane itself. Some, 
 indeed, are of opinion that the oily flavour of the rum 
 proceeds from the large quantity of fat used in boiling 
 the sugar. This fat, of course, will give a rancid flavour 
 to the spirit in distillations of the sugar-liquors, or wash, 
 from the refining sugar-houses; but this is nothing like 
 the flavour of rum. 
 
 Great quantities of rum are made at Jamaica, and 
 other places in or near the same latitude ; the method of 
 making it is this : When a sufficient stock of materials is 
 got together, they add water to them, and ferment them 
 in the common way, though the fermentation is always 
 carried on very slowly at first, because, at the beginning 
 of the season for making rum in the islands, they want 
 yeast to make it work ; but after this they, by degrees, 
 procure a sufficient quantity of the ferment, which rises 
 up as a head to the liquor in the operation ; and thus they 
 are able afterward to ferment and make their rum with a 
 great deal of expedition, and in very large quantities. 
 When the wash is fully fermented, or to a due degree of 
 acidity, the distillation is carried on in the common way, 
 and the spirit is made up proof, though sometimes it is 
 reduced to a much greater degree of strength, nearly ap- 
 proaching to that of alcohol, or spirits of wine ; and it is 
 then called " double-distilled" rum. 
 
 There can be no doubt that it would be easy to rectify 
 the spirit, and bring it to a much greater degree of purity 
 than it is usual to find it, if it did not bring over in the 
 distillation so large a quantity of the gross oil, which is 
 often so disagreeable that the rum must be suffered to lie 
 
140 THE COMPLETE PRACTICAL DISTILLER. 
 
 by a long time to mellow before it can be used; whereas. 
 if well rectified, its flavour would be much less rancid, and 
 consequently much more agreeable to the palate. 
 
 It has been ascertained that the best state to keep rum, 
 both for exportation and other uses, is doubtless in that 
 of alcohol, or rectified spirits. In this manner it would 
 be contained in half the bulk it usually is, and might be 
 let down to the common proof strength with water, when 
 necessary. 
 
 PROCESS MADE USE OF IN GREAT BRITAIN 
 AND IRELAND FOR FERMENTING AND DIS- 
 TILLING MOLASSES. 
 
 THIS process will be found well adapted to the use of 
 those of our citizens who are not living in the sugar-grow- 
 ing regions. It is conducted as follows : They set the 
 backs in the former (Great Britain) by adding 2 gallons 
 of water and 1 of molasses; to which (in both places) 
 tney add about 1 gallon of barm or yeast to 200, and 
 sometimes 300, of molasses so mixed. These they blend, 
 with a large birch-broom, uniformly together; this they 
 call setting. 
 
 This must be attended to once or twice a day, and the 
 head stirred in or more barm added occasionally ; or the 
 air partially excluded to keep it warm, if it works slow, 
 and admitted fully, if it works fast. In three or four days 
 the backs must be raised, by adding (in Great Britain) 2 
 
DISTILLING MOLASSES. Ml 
 
 gallons of water more to each gallon of molasses set ; and 
 in Ireland the same j consequently, they work their wash 
 one-fifth stronger in Great Britain than in Ireland : and 
 when they wish to evade the duty of excise, they work 
 their wash still stronger, but this materially hurts the 
 quality of the produce. 
 
 In the winter time, the water added to the backs should 
 be heated to a degree below blood warm, that the backs 
 are raised with, which may be done by heating some 
 water scalding hot, not boiling it, in one of the stills, and 
 drawing as much in the filling-can as will heat the re- 
 mainder of the cold water to the degree wanted. When 
 the intended portion of water is added to each back, the 
 same proportion of barm is to be added as at setting, and 
 all blended together with the broom; this is termed 
 raising. 
 
 The same, or rather more, attention must be paid after 
 setting, and barm added, if necessary. The third stage 
 of fermentation is cutting, which is performed four, five, 
 or even six days after raising, but is seldom deferred so 
 long. It is done by adding about 1 ounce of jalap-root, 
 in fine powder, to every 800 or 1000 weight of molasses 
 in summer, and half as much more to the same quantities 
 in winter, with the same proportion of barm, or yeast, as 
 at setting and raising, which must be blended together 
 with the yeast. This is called cutting the backs, which, 
 indeed, it very effectually does cutting down the head or 
 crest of the flowers or barm which the intestine motion of 
 the fermentation threw up, and communicating a very ef- 
 fectual ferment-essence through the whole fluid mass, very 
 distinguishable at the top of the fluid to the sight, and 
 
142 THE COMPLETE PRACTICAL DISTILLER. 
 
 also to the ear ; the hissing of which can now be distinctly 
 heard by those who are near. 
 
 As this tumultuous motion and hissing noise lessens, 
 the operation draws to a close : and when they can be no 
 longer distinguished, which is generally in three or four 
 days after cutting, the fermentation is over, and the fer- 
 mented wash is to be emptied into the still, and the backs 
 set anew, as before directed. This fermented wash, 
 distilled as long as a glass of it, thrown upon the still- 
 head, will burn or take fire from a lighted paper or candle, 
 is called low wines, or spirits of the first extraction. These 
 low wines are kept for three distillations, which quantity 
 generally fills the still, which is called doubling, or second 
 extraction, and are drawn off as directed previously. 
 
 This spirit, lowered with water to the hydrometer stand- 
 ard, is called proof-spirit. After the setting of the backs, 
 if an addition of barm does not bring on a sensible fer- 
 mentation through the whole, a five-gallon can of warm 
 spent-wash, added to every 200 gallons of the fermenting- 
 wash, will in general bring on the desired degree of fer- 
 mentation; if not, about half the quantity of jalap usually 
 used in cutting the backs must be added now, and the 
 other half at cutting the backs. In winter, particularly 
 in frosty weather, the part of the still-house where the 
 fermentation is going on must be heated to the tempera- 
 ture of temperate on the thermometer, which will much 
 facilitate the process. This may be done by the heat of 
 the stills at work in winter ; and the excess of heat from 
 them in summer may be counterbalanced by windows con- 
 trived to draw a current of air across the still-house. 
 
FLAVOURING AND COLOURING OF SPIRITS. 113 
 
 RAISIN SPIRITS. 
 
 FROM raisins is extracted a spirit, after proper fer- 
 mentation, bearing this name. In order to extract this 
 spirit, the raisins must be infused in a proper quantity of 
 water and fermented. When the fermentation is com- 
 pleted, the whole is to be thrown into the still, and spirits 
 extracted by a strong fire. The reason why a strong fire is 
 here directed is, because by that means a greater quantity 
 of the essential oil will come over the helm with the spi- 
 rit, which will render it much fitter for the distiller's pur- 
 pose; for this spirit is generally used to mix with common 
 inalt goods ; and it is surprising how far it will go in this 
 respect, 10 gallons of it being often sufficient to give a 
 determining flavour and agreeable vinosity to a whole 
 piece of malt spirit. 
 
 FLAVOURING AND COLOURING OF SPIRITS 
 
 THE sweet spirits of nitre, either strong or dulcified, is 
 the substance generally used by distillers for the flavour- 
 ing of spirits, to deprive them of their lixivkms taste 
 after rectification. As regards the colouring of spirits, 
 that of French brandy has been held up as the acme of 
 perfection. The extract ot oak has been proposed; but 
 after all, the most practical means found by experience is 
 the use of common treacle and burnt sugar, though it has 
 
144 THE COMPLETE PRACTICAL DISTILLER. 
 
 been said that neither of these will succeed when put to 
 the test of the vitriolic solution. 
 
 A quantity of oak-bark shavings, deposited for some 
 time in spirits of wine, will form a dilute tincture of oak; 
 this may be added to colour spirits, instead of burnt sugar. 
 1 pint of parched or burnt wheat will give an agreeable 
 colour to 1 barrel of whisky, and will improve the 
 flavour. 
 
 PROCESS FOR MAKING RUM SHRUB. 
 
 To effect this, take 65 or 70 gallons of rum, from 7 tc 
 8 gallons of lemon-juice, 6 or 7 gallons of orange-juice, 
 (both fresh expressed from the fruit,) orange-wine 30 
 gallons, 2 pounds of the rind of fresh lemon-peel, and 1 
 pound of the rind of fresh orange-peel, (both pared off as 
 thin as possible, and previously steeped for a few days in 
 the rum,) and 100 pounds of loaf-sugar. Fill up the 
 cask, of 120 or 130 gallons, with pure spring- water ; 
 rouse them well together. If not sweet enough, sweeten 
 to suit you; if too sweet, add more lemon-juice. 
 
 Dissolve your sugar in part of the water used for mak- 
 ing up your shrub ; let it stand till fine, set up on end, 
 with a cock near the bottom. 
 
ELDER JUICE. 145 
 
 PROCESS FOR MAKING BRANDY SHRUB. 
 
 THIS is done in the following way : Take from 75 to 
 80 gallons of brandy, 8 or 10 gallons of lemon-juice, 8 
 gallons of orange-juice, 4 pounds of thin rind of fresh 
 lemon-peel, and 2 pounds of orange-peel, fresh, (both 
 pared as thin as may be,) and add them to the brandy 
 the first thing; with 4 ounces of terra-japonica, 1 hundred- 
 weight of loaf-sugar or clayed sugar, dissolved in part of 
 the water used for making up, added with the above in- 
 gredients to the brandy, &c. Fill up with good clear 
 water, set the cask on end, with a cock near the bottom, 
 and let it stand till fine. 
 
 Shrub may be made in a similar manner with whisky, 
 apple brandy, peach brandy, &e., with similar ingredients 
 in the before-mentioned proportions. The quantity can 
 be increased or reduced to suit the operator, by duly pro- 
 portioning the ingredients to the quantity of spirits em- 
 ployed. 
 
 ELDER JUICE. 
 
 To make this article, you must let your berries be 
 fully ripe, and all the stalks (which are numerous) be 
 clean picked from them. Then, if you have a press for 
 drawing all the juice from them, have ready four hair- 
 cloths somewhat broader than the press, and put one 
 13 
 
146 THE COMPLETE PRACTICAL DISTILLER.- 
 
 layer above another, having a hair-cloth between every 
 layer, which must be laid very thin and pressed, first a 
 little, then more, till your press be drawn as close as you 
 can get it ; then take out the berries, and press all you 
 have in like manner. Then take the pressed berries, and 
 break out all the lumps ; put them into an open vessel, 
 and put on them as much liquid as will just cover them 
 Let them infuse so for seven or eight days ; then press it 
 out, and either add to it the rest, or keep it separately for 
 present use, and put your best juice into a cask proper for 
 it to be kept in ; and put 1 gallon of malt spirits, not rec- 
 tified, to every 20 gallons of elder juice, which will effec- 
 tually preserve it from becoming sour for two or three 
 years. 
 
 METHOD OF MAKING CHEERY BRANDY. 
 
 THERE are several ways of making this liquor, which 
 is in great demand. Some press out the juice of the 
 cherries, and having dulcified it with sugar, add as much 
 spirit to it as the goods will bear, or the price it is in- 
 tended to be sold for. But the common method is to 
 put the cherries, clean picked, into a cask with a proper 
 quantity of proof-spirit; and after standing about eighteen 
 days, the goods are drawn off into another cask for sale, 
 and two-thirds of the first quantity of spirits poured into 
 the cask upon the cherries. This is to stand one month, 
 to extract the whole virtue from the cherries ; after which 
 
EAU DE LUCE. 147 
 
 it is drawn off as before, and the cherries pressed, to take 
 out the spirit they had absorbed. 
 
 The proportion of cherries and spirit is not very nicely 
 observed; the general rule is that the cask be half-filled 
 with cherries, and then fill up with proof-spirits. 
 
 Some add to every 20 gallons of spirit half an ounce of 
 cinnamon, 1 ounce of cloves, and about 3 pounds of sugar, 
 by which the flavour of the goods is considerably increased. 
 But, in order to save expenses, not only the spices and 
 sugar are generally omitted, but also a great part of 
 the cherries, and the deficiency supplied by the juice of 
 elder-berries. Your own reason, therefore, and your 
 taste, or the price you intend to ask for it, must direct 
 you in the selection of your ingredients. 
 
 By the same method you can make raspberry brandy 
 should the colour of the article not be so deep as you 
 wish, it can be made more so by the addition of a little 
 cherry brandy, elder juice, or other colouring substance, 
 such as logwood, &c. 
 
 EAU DE LUCE. 
 
 THE process for making this is simple and easy of 
 execution. Take of the oil of amber 1 ounce, of highly- 
 rectified spirits of wine 4 pounds ; put them into a bottle, 
 and let them remain there five days, shaking the bottle 
 occasionally during the time, by which means the spirit 
 will be strongly impregnated with the oil. Then put into 
 
148 THE COMPLETE PRACTICAL DISTILLER. 
 
 this impregnated spirit 4 ounces of choice amber, finely 
 powdered, and let it digest three days ; thus you have a 
 very rich tincture of amber. The tincture being thus 
 made, take of the strongest spirits of sal-ammoniac 16 
 pounds, and add to the foregoing tincture, together with 
 8 pounds of highly rectified spirits of wine. You will 
 thus obtain the celebrated " Eau de Luce" which is so 
 much in use in all cases of fainting, lowness of spirits, 
 giddiness, headache, &c. 
 
 IRISH USQUEBAUGH. 
 
 THIS is a very celebrated cordial, the basis of which is 
 saffron. Take of nutmegs, cloves, and cinnamon, of each 
 2 ounces; of the seeds of anise, caraway, and coriander, 
 each 4 ounces; liquorice-root, sliced, half a pound. Bruise 
 the seeds and spices, and put them, together with the 
 liquorice, into the still, with 11 gallons of proof-spirit and 
 2 gallons of water ; distil with a pretty brisk fire till the 
 feints begin to rise. But as soon as your still begins to 
 work, fasten to the nose of the worm 2 ounces of English 
 saffron, tied up in a cloth, that the liquor may run through 
 it and extract all its tincture ; and in order to do this, 
 you should often press the saffron with your fingers. 
 When the operation is finished, dulcify the spirits with 
 fine sugar. 
 
 This may be prepared without distillation in the fol- 
 lowing manner : Take of raisins, stoned, 5 po nds ; figs, 
 
IMPERIAL RATAFIA. 149 
 
 sliced, Ij pound; cinnamon, half a pound; nutmegs, 3 
 ounces; cloves and mace, of each 1 ounce; liquorice, 
 2 pounds ; saffron, 4 ounces. Bruise the spices, slice the 
 liquorice, and pull the saffron in pieces ; digest these in- 
 gredients eight days in 10 gallons of proof-spirit, in a 
 vessel close stopped. Then filter the liquor, and add tc 
 it 2 gallons of canary wine and half an ounce of the tinc- 
 ture of verdigris. 
 
 PROCESS OF MAKING NECTAR. 
 
 THIS may be made with 15 gallons of the " imperial 
 ratafia," a quarter of an ounce of cassia oil, and an equal 
 quantity of the oil of caraway seeds, dissolved in half a 
 pint of spirits of wine, and made up with orange wine, so 
 as to fill up the cask. This process is for making 20 
 gallons. Sweeten, if wanted, by adding a small lump of 
 sugar in the glass. 
 
 IMPERIAL RATAFIA. 
 
 TAKE three-quarters of a pound of the kernels of 
 peaches, nectarines, and apricots, bruised; 3 pounds of 
 bitter almonds, bruised ; half a gallon of rectified spirits 
 of wine, in which dissolve half an ounce of compound es- 
 sence of ambergris ; 12 gallons of pure molasses spirit, 
 
 13* 
 
150 THE COMPLETE PRACTICAL DISTILLER. 
 
 and as many gallons of rose-water as will make up the 
 ratafia to 20 gallons. Steep the kernels and almonds for 
 ten days ; then draw off for use. 
 
 This quantity will take 10 pounds of loaf-sugar to 
 sweeten it ; but as some may not like j I so, it had better 
 be sweetened by a few gallons at a tim J, as it is wanted. 
 
 METHOD OF MAKING LOY^ GE CORDIAL. 
 
 THIS cordial, which has been in use for a long time, 
 can be made thus : Take of the fresh roots of lovage, 
 valerian, celery, and sweet-fennel, each 4 ounces; of es- 
 sential oil of caraway and savin, each 1 ounce ; spirits of 
 wine, 1 pint; 12 gallons of proof-spirits; loaf-sugar, 12 
 pounds. Steep the roots and seed in the spirits fourteen 
 days. Dissolve the oils in the spirits of wine, and add 
 them to the undulcified spirit cordial drawn off from the 
 other ingredients; dissolve the sugar in the water for 
 making up ; fine, if necessary, with aluin. 
 
 PROCESS OF MAKING CITRON CORDIAL. 
 
 TAKE of Smyrna figs, 14 pounds ; spirits, 12 gallons. 
 Infuse for one week ; draw off, and add to the clear spi- 
 rituous infusion essence of orange and lemon, each 1 
 
FRENCH NOYAU. 151 
 
 ounce, dissolved in a pint of spirits of wine; half a pound 
 of dried lemon, and 4 ounces of orange-peel; 6 or 7 
 pounds of loaf-sugar. Make up, as before, with clean, 
 nice water. 
 
 CINNAMON CORDIAL 
 
 THIS very agreeable compound is useful in families, 
 being often sufficient to arrest sickness at the stomach, 
 &c. &c. " It is thus made : Take 1 drachm of oil of cas- 
 sia, dissolved with sugar and spirits of wine; 1J gallon 
 of spirits; cardamom-seed, husked, 1 ounce; orange and 
 lemon-peel, dried, of each 1 ounce. Fine with half a 
 pint of alum-water ; sweeten to your taste with loaf-sugar, 
 not exceeding 2 pounds, and make up 2 gallons measure 
 with the water you dissolve the sugar in. This cordial 
 can be coloured, if desired, with burnt-sugar. 
 
 FRENCH NOYAU. 
 
 TAKE of fine French brandy 1} gallon; 6 ounces of 
 the best fresh prunes; 2 ounces of celery; 3 ounces of 
 the kernels of apricots, nectarines, and peaches, and 1 
 ounce of bitter almonds, all gently bruised ; essence of 
 orange-peel and lemon-peel, of each half a drachm, dis- 
 solved in spirits of wine ; half a pound of loaf-sugar. Let 
 
152 THE COMPLETE PRACTICAL DISTILLER. 
 
 the whole stand fourteen days ; then draw off, and add to 
 the clear noyau as much rose-water as will make it up to 
 2 gallons, which will be near half a gallon. 
 
 PEPPERMINT CORDIAL. 
 
 As this is easily and cheaply made, every family should 
 make it for their own consumption. Take of rectified spi- 
 rits 13 gallons; 12 pounds of loaf-sugar ; 1 pint of spirits 
 of wine; 15 pennyweights (troy) of oil of peppermint; 
 water, as much as will fill up the cask, (20 gallons ;) 
 which should be set up on end after the whole has been 
 well roused, and a cock for drawing off placed in it. 
 
 PROCESS OF MAKING ANISEED CORDIAL, 
 
 TAKE of spirits 14 gallons ; spirits of wine, 1 pint ; 
 from 6 to 8 pounds of loaf-sugar ; 1 J ounce of oil of ani- 
 seed; 2 ounces of finely powdered alum. Dissolve the 
 sugar in one part of the water used for making up, and 
 the alum in the remainder, and proceed as directed in the 
 making up of peppermint cordial. Aniseed cordial does 
 not bear to be reduced below one in five, as part of the 
 oil will separate when too much lowered, and render the 
 goods quite unsightly indeed. 
 
FRENCH VINEGAR. 153 
 
 METHOD OF MAKING CARAWAY CORDIAL. 
 
 THIS is done by taking of oil of caraway 1 ounce ; oil 
 of cassia, 20 drops; essence of orange-peel, 5 drops, and 
 the same quantity of essence of lemon; 13 gallons of 
 spirit; 8 pounds of loaf-sugar. Make it up and fine down 
 as directed for aniseed cordial. 
 
 FRENCH VINEGAR. 
 
 WINE which is detained for this purpose is mixed in a 
 large tun with a quantity of wine-lees, and the whole 
 being transferred into cloth sacks placed within a large 
 iron-bound vat, the liquid matter is extended through the 
 sacks by superincumbent pressure. What passes through 
 is put into large casks set upright, having a small aper- 
 ture at their tops. In these it is exposed to the heat of 
 the sun in summer, or to that of a stove in winter. 
 
 Fermentation comes on in a few days. If the heat 
 should then rise too high, it is lowered by cool air and 
 the addition of fresh wine. The art of making good 
 wine-vinegar consists in the skilful regulation of the fer- 
 mentative temperature. In summer, the process is gene- 
 rally completed in a fortnight ; in winter, double the time 
 is requisite. The vinegar is then run off into barrels con- 
 taining several chips of birch-wood. It is clarified in 
 about two weeks ; and, to be fit for the market, must be 
 kept in close casks. 
 
154 THE COMPLETE PRACTICAL DISTILLER. 
 
 MODE OF MAKING ENGLISH VINEGAR 
 
 THIS is generally made from malt. By mashing with 
 water, 100 gallons of wort are extracted, in less than two 
 hours, from 1 bushel of malt. When the liquor has fallen 
 to the temperature of 75 Fahr., 4 gallons of the yeast of 
 beer are added. After thirty-six hours it is racked off 
 into casks, which are laid on their sides, and exposed, 
 with their bung-holes loosely covered, to the sun in sum- 
 mer, but in winter they are arranged in a stove-room. 
 
 In three months this vinegar is ready for the manufac- 
 ture of the sugar of lead. To make vinegar for domestic 
 use, however, the process is somewhat different. The 
 above liquor is racked off into casks placed upright, hav- 
 ing a false cover, pierced with holes, fixed at about a foot 
 from their bottom. On this a considerable quantity of 
 rope, or the refuse from the makers of British wine, or, 
 otherwise, a quantity of low-priced raisins, is laid. The 
 liquor is turned into another barrel every twenty-four 
 hours, in which time it has begun to grow warm. Some- 
 times, indeed, the vinegar is fully fermented as above, 
 without the rope, which is added at the end to communi- 
 cate the flavour. Good vinegar can be made from a weak 
 syrup of 18 ounces of sugar to every gallon of water; 
 yeast and rye are to be used as above described. Vine- 
 gar obtained by the preceding methods has more or less 
 of a brown colour, and a peculiar but rather grateful 
 
DISTILLATION OF SIMPLE WATERS. 155 
 
 SOME GENERAL DIRECTIONS FOR THE 
 DISTILLATION OF SIMPLE WATERS. 
 
 IT must constantly be borne in mind that plants and 
 the parts which are to be used ought to be fresh gathered. 
 Where they are directed fresh, such only must be employ- 
 ed ; but some are allowed to be used dry, as in this state 
 they may easily be procured at all times of the year, 
 though more elegant waters might be obtained from them 
 while quite green. Having bruised the substances a 
 little, pour thereon thrice their quantity of spring-water. 
 The quantity, however, may be diminished or added to, 
 according as the plants may be more or less juicy than 
 ordinary. When fresh and juicy herbs are to be distilled, 
 thrice their weight of water will be quite sufficient, but 
 dry ones require a much greater quantity. In general, 
 there should be so much water that, after all intended to 
 be distilled has come over, there may be liquor enough 
 left to prevent the matter from burning to the still. 
 Formerly, some vegetables were slightly fermented with 
 the ordinary yeast previous to distillation. Should any 
 drops of oil swim on the surface of the water, they are 
 carefully skimmed off. That the waters may be kept the 
 better, about one-twentieth part of their weight of proof- 
 spirit may be added to each after they are distilled. 
 
 Such is a short but accurate and complete sketch of 
 the distillation of simple waters. 
 
106 THE COMPLETE PRACTICAL DISTILLER. 
 
 OF THE STILLS USED FOR SIMPLE WATERS. 
 
 There are not a great many instruments used for this 
 purpose; those chiefly in use are of two kinds com- 
 monly called the hot still, or alembic, and the cold still 
 The waters drawn from plants by the cold still are much 
 more fragrant, and more fully impregnated with their 
 virtues, than those drawn by the hot still, or alembic. 
 The method is this : A pewter body is suspended in the 
 body of the alembic, and the head of the still fitted to the 
 pewter body ; into this body the ingredients to be dis- 
 tilled are put, the alembic filled with -water, and the still- 
 head luted to the worm of the refrigerator. The same 
 object would be fulfilled by putting the ingredients into a 
 glass alembic, and placing it in a bath heat, or balneum 
 maride. The cold still is much the best adapted to draw 
 off the virtues of simples which are valued for their fine 
 flavour when green, which is subject to be lost in drying; 
 for when you want to extract from plants a spirit so light 
 and volatile as not to subsist in open air any longer than 
 while the plant continues in its growth, it is certainly the 
 best method to remove the plant from its native soil into 
 some proper instrument, where, as it dies, these volatile 
 parts can be collected and preserved. 
 
 Such an instrument is what is called the cold still, 
 where the drying of the plant or flower is only forwarded 
 by a moderate warmth, and all that rises is collected and 
 preserved. As the method of performing the operation 
 by the cold still is the very same, whatever plant or 
 flower is used, the following instance of procuring a water 
 
DISTILLATION OF SIMPLE WATERS. 157 
 
 from rosemary will be sufficient to instruct the young 
 practitioner in the manner of conducting the process in 
 all cases whatever : Take of rosemary, fresh gathered in 
 its perfection, with the morning dew on it, and lay it 
 slightly and unbruised upon the plate or bottom of the 
 still ; cover the plate with its conical head, and apply a 
 glass receiver to the nose of it. 
 
 Make a small fire of charcoal under the plate, continu- 
 ing it as long as any liquor comes over into the receiver. 
 When nothing more comes over, take off the still-head 
 and remove the plant, putting fresh in its stead, and pro- 
 ceed as before ; continue to repeat the operation succes- 
 sively till a sufficient quantity of water is procured. Let 
 this distilled water be kept at rest in clean bottles, close 
 stopped, for some days, in a cold place. By this means 
 it will become limpid and powerfully impregnated with 
 the taste and smell of the plant. In this water is con- 
 tained the liquor of dew, consisting of its own proper 
 parts, which are not without difficulty separated from the 
 plant, and cleave to it even in drying. This dew also, 
 by sticking to the outside, receives the liquid parts of 
 the plant, which, being elaborated the day before, and 
 exhaled in the night, are hereby detained, so that they 
 concrete together into one external liquid, which is often 
 viscid, as appears in manna, boney, &c, 
 
158 THE COMPLETE PRACTICAL DISTILLER. 
 
 CINNAMON WATER. 
 
 TAKE of cinnamon 1 pound; water, 1} gallon. Steep 
 them together for two days, and then distil off the water 
 till it ceases to run milky. 
 
 PEPPERMINT WATER. 
 
 TAKE of peppermint leaves, dry, 1J pound; water, as 
 much as will prevent the leaves from burning. Draw off 
 by distillation 1 gallon. 
 
 DAMASK-ROSE WATER. 
 
 TAKE of damask-roses, fresh gathered, 6 pounds ; wa- 
 ter, sufficient to prevent the roses from burning. Distil 
 off 1 gallon of the water. 
 
 ORANGE-FLOWER WATER. 
 
 TAKE 2 pounds of orange-flowers, and 24 quarts of 
 water. Draw over 3 pints. 
 
SIMPLE LAVENDER WATER, 159 
 
 ORANGE WINE. 
 
 THIS delightful beverage is prepared in the following 
 manner : Take 12 oranges, and pare them very thin ; 
 strain the juice, so that none of the seeds go in with it. 
 Then take 6 pounds of loaf-sugar, and the whites of 2 
 eggs, well beaten; put these into 3 gallons of spring- 
 water, and let it gently boil for half an hour. As the 
 scum rises, take it off; then add the orange-juice and 
 rind. 
 
 Three* or four spoonfuls of yeast must also be put in, 
 and let it stand in a pan or pail for four or five days ; 
 then put it into the cask, and let it stand for three or 
 four weeks, but do not stop it close for the first week. 
 When nearly fine, draw it off into another cask, and add 
 to it a quart of white wine and a little Cognac brandy. 
 Stop it close, and in a month or six weeks it will be iii 
 fine condition, ready for use. 
 
 SIMPLE LAVENDER WATER. 
 
 FOR many years this has been a great favourite ; it ig 
 easily made in the following way : Take 14 pounds of 
 lavender-flowers; 10J gallons of rectified spirits of wine; 
 and 1 gallon of water. Draw off 10 gallons with a gentle 
 fire, or, which is much better, the sand-bath. 
 
160 THE COMPLETE PRACTICAL DISTILLER. 
 
 COMPOUND LAVENDER WATER. 
 
 SOME persons much prefer this to the simple lavender 
 water just spoken of. It is made thus : Take of simple 
 lavender water, 2 gallons ; of Hungary water, 1 gallon ; 
 cinnamon and nutmegs, of each 3 ounces; red sanders, 
 1 ounce. Digest the whole three days in a gentle heat, 
 and then filter it for use. Some add saffron, musk, and 
 ambergris, of each half a scruple. 
 
 HUNGARY WATER. 
 
 TAKE of the flowery tops, with the leaves and flowers 
 of rosemary, 14 pounds; rectified spirit, 11 J gallons; 
 water, 1 gallon. Distil off 10 gallons with a moderate 
 fire. If you perform this operation in balneum marise, 
 your Hungary water will be much finer than if drawn by 
 the common alembic. 
 
 This is called Hungary water, not because " Kossuth" 
 came to this country, (who, by-the-by, would have done 
 as well if he had stayed on the other side of the water,) 
 but from its being first made for a princess of that 
 kingdom. 
 
DISTILLATION OF SPIRITUOUS WATERS. 161 
 
 SOME GENERAL DIRECTIONS FOR THE DIS- 
 TILLATION OF SPIRITUOUS WATERS. 
 
 IT has been ascertained that the plants and their parts 
 ought to be moderately and newly dried, except such as 
 are ordered to be fresh gathered. After the ingredients 
 have been steeped in the spirit for the time prescribed, 
 add as much as will be sufficient to prevent a burnt fla- 
 vour, or rather more. The liquor which comes over first 
 in the distillation is kept to itself, by some, under the 
 title of " spirit/' and the other runnings, which prove 
 milky, fined down by art. But it is better to mix all the 
 runnings together, without fining them, that the waters 
 may possess the virtues of the plant entire ; which is a 
 circumstance to be more regarded than their fineness or 
 sightliness. In the distillation of these waters, the genu- 
 ine brandy obtained from wine is directed. Where this 
 is not to be had, take instead of that proof-spirit half its 
 quantity of a well-rectified spirit, prepared from any other 
 fermented liquors. 
 
 In this steep the ingredients, and then add spring-water 
 enough, both to make up the quantity ordered to be drawn 
 off, and to prevent burning. By this method more ele- 
 gant waters may be obtained than when any of the com- 
 mon proof-spirits, even that of wine itself, are made use 
 of. All vinous spirits receive some flavour from the 
 matter from which they are extracted; and of this fla- 
 vour, which adheres chiefly to the phlegm or watery 
 U* 
 
162 THE COMPLETE PRACTICAL DISTILLER. 
 
 part, they cannot be divested without separating the 
 phlegm, and reducing them to the rectified state of spirits 
 of wine. 
 
 JESSAMINE WATER. 
 
 IT is well known that there are several species of jessa- 
 mine, but the sort intended in this instance is what gardeners 
 call Spanish White, or Catalonian Jessamine ; this is one 
 of the most beautiful of all the species of jessamine. It 
 is made as follows: Take of Spanish jessamine-flowers, 
 12 ounces ; essence of citron or bergamot, 8 drops ; fine 
 proof-spirit, 1 gallon ; water, 2 quarts. Digest two days 
 in a close vessel, after which draw off 1 gallon, and dul- 
 cify with fine loaf-sugar. 
 
 EAU DE BEAUTE. 
 
 THE name of this water is taken from its use in wash- 
 ing the face and giving an agreeable smell. It is drawn 
 from thyme and marjoram, which gives it a very elegant 
 odour. Take of the flowery tops of thyme and marjoram, 
 each 1 pound; proof-spirits, 5 quarts; water, 1 quart 
 Draw off by means of a sand-bath till the feints begin to 
 rise, and keep it close stopped for use. 
 
SOME REMiRKS ON THE USES OF FEINTS, 
 AND THEIR GENERAL CHARACTER. 
 
 IT will be observed that in the foregoing part of this 
 work the receiver has been ordered to be removed as soon 
 as the feints begin to rise, as the goods would otherwise 
 contract a disagreeable taste and smell. It is not, how- 
 ever, to be understood that these feints are to be thrown 
 away, nor the working of the still to be immediately 
 stopped. Therefore, as soon as you can find the clear 
 colour of the goods begin to change to a bluish or whitish 
 colour, remove the receiver, and place another under the 
 nose of the worm, and continue the distillation as long as 
 the liquor running from the worm is spirituous, which 
 may be known by pouring a" little of it on the still-head, 
 and applying a lighted candle to it; for if it is spirituous 
 it will burn, but it will not otherwise. 
 
 When the feints will no longer burn on the still-head, 
 put out the fire, and pour the spirits into a cask provided 
 for that purpose ; and when, from repeated distillations, 
 you have procured a sufficient quantity of these feints, 
 let the still be charged with them almost to the top ; then 
 throw into the still 4 pounds of salt, and draw off as you 
 would any other charge as long as the spirit extracted is 
 of sufficient strength ; after which the receiver is to be 
 removed, and the feints saved by themselves as before. 
 
 It may be remarked that the spirits thus extracted 
 from the feints will serve in several compositions as well 
 as fresh ; but they are generally used in aniseed cordials, 
 
164 THE COMPLETE PRACTICAL DISTILLER. 
 
 because the jredominant taste of the aniseeds will entirely 
 cover what they had before acquired from other ingre- 
 dients. Such are the points to be taken notice of on this 
 subject. 
 
 RULES FOR DETERMINING THE RELATIVE 
 VALUE AND STRENGTH OF SPIRITS. 
 
 THE following requisites are necessary to be obtained 
 before this can be done in a satisfactory manner: The 
 specific gravities of a certain number of mixtures of alco- 
 hol and water must be taken so near each other as that 
 the intermediate specific gravities may perceptibly differ 
 from those deduced from the supposition of a mere mix- 
 ture of the fluids ; the expansions or variations of specific 
 gravity in these mixtures must be determined at different 
 temperatures; some easy method must be contrived for 
 determining the presence and quantity of saccharine or 
 oleaginous matter which the spirits may hold in solution, 
 and the effect of such solution on the specific gravity; 
 and, lastly, the specific gravity of the fluid must be ascer- 
 tained by a proper floating instrument, with a graduated 
 stem or set of weights, or, which may be more convenient, 
 with both. They will be well suited for answering the 
 purpose of the operator. 
 
SPECIAL DISTILLATIONS. 165 
 
 OBSERVATIONS ON DISTILLATIONS OF A SPE- 
 CIAL CHARACTER, AND ON THE SELECTION 
 OF APPARATUS MOST USEFUL. 
 
 THERE are numerous vegetables capable of furnishing 
 elements for fermentation, and we may say that special 
 distillations are equally as numerous. In another part 
 of this work it must have been remarked that the nature 
 of the wine operated upon, and the taste which it is ne- 
 cessary to give to the spirits, may command some par- 
 ticular mode of working to be followed, according as the 
 tastes and flavours are to be removed or left in the pro- 
 duce. Still, if the system upon which the means of 
 correcting or preserving are founded has been well con- 
 ceived, it must infallibly have been remarked that these 
 belong to the process of rectification ; that is, to all 
 mechanical operations the object of which is to give to 
 alcohol a greater concentration. 
 
 It is evident that the object of improved apparatus 
 being to effect the rectification of spirits with greater 
 economy, in this respect the choice of apparatus is not 
 attended with difficulty, and that such as present the 
 most economical advantages must be preferred. 
 
 In fact, if the object of those improved systems is to 
 produce at once spirits at the highest strength required, 
 they are equally proper for the preparation of spirits at a 
 lower standard. 
 
 It is thus that an improved apparatus may be used for 
 the purpose of preparing three-six and proof goods with 
 
166 THE COMPLETE PRACTICAL DISTILLER. 
 
 advantage; and if in the first case its economical supe- 
 riority over simple apparatus is greater than ill the 
 second, its advantages in the latter case are of sufficient 
 moment to render it preferable. The reader's attention 
 will not be directed any further to the choice of appara- 
 tus ; and there is justification in thinking that a sufficient 
 and unexceptionable guide has been offered in regard to 
 economical questions, if there did not exist a powerful 
 consideration which may sometimes cause the distiller not 
 to be influenced by the question of economy in the choice 
 of apparatus. 
 
 For instance, such is that of the distillation of lees, as 
 also that of grain, and of potatoes in the natural state. 
 This, particularly, would cause an admission of a distinc- 
 tion in distillation, and consequently the latter will be 
 livided into two kinds, the first of which will be called 
 "distillation of fluid matter " the second, distillation of 
 half-fluid, half-solid matter. 
 
 Each kind of these distillations will be treated of sepa- 
 rately, and to each of them will be assigned the apparatus 
 and modifications that may be thought applicable. 
 
 In relation to the distillation of fluid matter, it is that 
 which is effected on wines containing little or no original 
 substances in suspension, although they may retain a 
 more or less considerable quantity of the latter in disso- 
 lution ; such are the wines of the grape, of molasses, of 
 saccharified fecula, of beer, and other extracts of grain. 
 These kinds of wine are those that offer the least difficulty 
 to distillation. It may be effected in any kind of distil- 
 ling apparatus ; so that, in this case, that which is the 
 most perfect may at once be chosen, without the 
 
SPECIAL DISTILLATIONS. 167 
 
 Apprehension of inconvenience resulting from the state of 
 the wine. 
 
 It is evident that nothing but some considerations de- 
 pending on the fitness of the workmen could now prevent 
 the distiller from making use of improved apparatus, 
 which always requires more intelligence and more care 
 than that which is less complicated. 
 
 There is no doubt, though, but that in all cases in 
 which the spirits are to be drawn off at a high strength, 
 or to be corrected by rectification, the distiller would find 
 an advantage in being at the expense of employing intel- 
 ligent workmen to conduct the process of a better machine. 
 
 The economy then in combustibles and in labour ac- 
 quired by such machine would amply indemnify the manu- 
 facturer for the higher price occasioned by the employment 
 of more careful and intelligent workmen, particularly if 
 the distillery is of some extent. 
 
 In other cases, where proof goods are only made, where 
 the wine operated upon is rich, and where taste and fla- 
 vour are not to be corrected by rectification, in such cases 
 it might be possible that the distiller would not find the 
 same advantage in making use of improved apparatus, 
 particularly in establishments so small as not to admit 
 of the system of continuity; then a simple condensing 
 apparatus would be sufficient : besides, these discussions 
 belong more immediately to the distiller. The manufac- 
 turer having once determined upon the choice of the ap- 
 paratus he means to use, he has only to combine his 
 operations, so as to give to his produce all the qualities re- 
 quisite for consumption^ and to regulate his way of work- 
 ing according to the state of the wine he operates upon. 
 
168 THE COMPLETE PRACTICAL DISTILLER. 
 
 It is thus that each time the distiller wishes to give to 
 his spirit as much of the flavour of the fruit and of the 
 wine as possible, he should not distil it at a stronger de- 
 gree than is required for consumption. 
 
 He should draw the spirit as high as possible in all 
 other cases ; and if such spirit, lowered with water down 
 to proof, has not quality enough, this proof must again 
 be submitted to the still, to be more concentrated. This 
 operation will always be practicable with the continuous 
 apparatus, because every thing in this system will tend to 
 favour it. 
 
 It has been seen, in fact, in this system of distillation, 
 that the only difficulty which presented itself sometimes 
 was occasioned by the wine being so rich as to be urable 
 to condense its own vapours; for, all things equal, the 
 proportion of water should always be greater, according 
 as the spirit is to be drawn off at a low strength. 
 
 But as it is important here to draw the spirit at the 
 highest standard possible, whether one or two, or even 
 three, operations are resorted to, it will be conceived that 
 with respect to condensation it will be found here the 
 most favourable in support of the operation. The con- 
 trary would take place if, in operating on too rich a 
 wine by means of the continuous apparatus, the spirits 
 were only to be drawn at 19 or 22 ; * to preserve all the 
 good quality. 
 
 * As the thermometers of Reaumur and Fahrenheit are occasionally 
 referred to in the course of this work and others upon the subject of 
 distillation, therefore, in order to establish a correspondence between 
 them, and to convert the degrees of the former into those of the latter, 
 multiply the degree of Reaumur by 9, divide the product by 4, and to 
 
SPECIAL DISTILLATIONS. 1GO 
 
 it is evident, then, that if water were added to wine, 
 for the purpose of rendering its distillation possible, the 
 greater the quantity of water that is added the more ob- 
 noxious this addition will be to the quality of the spirits. 
 If a fermented liquor were distilled by the simple appa- 
 ratus, and it were necessary to improve the alcohol by 
 the operations of rectification, it is evident that this recti- 
 fication must be effected by means of passing the spirits 
 repeatedly through the still. 
 
 Let it be supposed that in a similar case the first recti- 
 fication gives part of its products at thirty and some 
 degrees j it would be advantageous to separate this por- 
 tion of strong spirit from that which runs afterward at a 
 lower degree. 
 
 The combustibles necessary for the boiling and vapori- 
 zation of this alcohol, if it were brought back to the still 
 with the feints, would be saved ; in such case these feints 
 are rectified separately. It is true, that in working in 
 this way it is necessary not to give over after each opera- 
 tion, but to work continuously, because there is always, 
 at each rectification, a quantity of spirituous liquor left 
 which is too small to make one charge. In the beet-root 
 sugar fabric of M. le Due de Raguse, at Ch,tillon-sur- 
 
 the quotient add 32 ; the sum expresses the corresponding degree on 
 the scale of Fahrenheit. Secondly, to convert the degrees of Fahren- 
 heit into those of Reaumur, from the degrees of Fahrenheit subtract 
 32, multiply the remainder by 4, and divide the product by 9; the 
 quotient will be the degree according to the scale of Reaumur; and BO 
 on for the rest. This little explanation will prove of very great ser- 
 vice to the reader, not only as regards distilling, but in other things 
 also. 
 
 15 
 
170 THE COMPLETE PRACTICAL DISTILLER. 
 
 Seine, where the molasses is submitted to distillation, 
 they work nearly in the way which has just been spoken 
 of, and that with the only view of improving the quality 
 of the produce. The spirit which runs at a strength 
 above 23 or 24 is separated from that which runs at an 
 inferior degree; and these two productions, separately 
 conducted, form two different qualities, proceeding from 
 the same run, of which that which is obtained at the 
 highest standard, and lowered down with water, is the 
 best. 
 
 It is now easy to account for that variation in quality 
 which belongs entirely to the influence of rectification. 
 
 In fact, beet-root molasses contains an essential oil 
 which is disagreeable, or which, by its nature, favours 
 the formation of empyreumatic oil in the act of distilla- 
 tion ; an acid is thus formed in the fermentation, and 
 these causes of defect in quality, it is known, are more or 
 less removed according as the alcohol is more or less 
 cleared from the water with which it is mixed in the 
 wine. 
 
 The various substances which might be the object of 
 special distillations are so numerous, and the proportions 
 of alcohol they might render are submitted to such ex 
 ceptions and such modifications, that it would be difficult 
 to give an exact and complete index of them. 
 
 The residue or spent-wash of fluid matter is not applied 
 perhaps to any use. The only substances which it might 
 retain, besides some calcareous salts of little importance, 
 are undecomposed sugar, a gummy substance, and more 
 or less extractive matter. When speaking of fermenta- 
 tion, the process was indicated that is to be followed to 
 
SPECIAL DISTILLATIONS. 171 
 
 deprive the spent-wash, as much as possible, of the sugar 
 which it retains after the first operation, and to effect this 
 to the advantage of the alcohol. 
 
 This mode, which is only practicable in distilleries in 
 which the preparation of wine is continuous, would almost 
 leave in the spent-wash the only substances which do not 
 directly concur to the formation of alcohol ; and in gene- 
 ral this spent-wash is wasted on leaving the still. 
 
 However, it might be possible to turn it to advantage, 
 in many instances, as manure ; and if the acids which 
 they retain did not suit the nature of the soil for which 
 they were intended, they might be neutralized by means 
 of lime. It is a fact that the organized substances which 
 it retains would be most useful to vegetation. 
 
 It would be necessary to calculate, in such application, 
 whether the effects of such a manure would sufficiently 
 indemnify the farmer for his expenses in carriage and in 
 labour which it would occasion : I am of the opinion 
 that it would not. 
 
 Some remarks will now be made on the distillation of 
 half-fluid, half-solid matter. Wines of a semi-fluid, semi- 
 solid nature may be very numerous, though, in fact, they 
 are less so than fluid wines. The most remarkable, and 
 those which, by their importance, solicit a more particu- 
 lar attention, are lees or ground wines, worts of grain and 
 of potatoes, which have not been niashed by extraction. 
 
 Every means of perfection applied to any of these 
 wines is applicable to all of them, arid in this respect we 
 might generalize what will be said on this subject; but, 
 on the other side, there is this difference, that the 
 wines of grain and of potatoes may more easily and 
 
172 THE COMPLETE PRACTICAL DISTILLER. 
 
 with greater advantage be transformed into fluid winea 
 than lees. 
 
 This consideration will call forth the necessity of treat- 
 ing separately on the distillation of these wines, and on 
 the apparatus suitable to them. 
 
 In regard to lees, it has already been seen that these 
 wines proceed from the fermentation of the waste of the 
 raisin, such as the stalks, skins, and kernels, with water, 
 either resulting from wine with which they have already 
 fermented, or proceeding from the separation of the must 
 by means of the press. 
 
 The fermentable matter which this waste still contains 
 in this state, particularly when it has already undergone 
 fermentation, is evidently that which has been separated 
 by the press, and which, being still enclosed in the cells 
 of the fruit, has thus escaped alcoholic decomposition. 
 This fact again proves what has been said before on 
 the imperfection of the operation of pressing; and, in- 
 deed, if this operation could be executed with the same 
 degree of practical perfection which is obtained in a great 
 number of other manufacturing operations, the prepara- 
 tion of piquette and of lees-wines might, without prejudice, 
 be neglected. 
 
 It is true, that in this case the distillation of grounds 
 or lees could not be dispensed with ; for, admitting even 
 the perfection of the operations of pressing, it would be 
 necessary to separate the alcohol which the grounds still 
 contain in tolerably large quantities, when, after having 
 fermented with the must, they are separated from it by 
 the press. 
 
 But if the difficulty were thus not completely removed, 
 
SPECIAL DISTILLATIONS. 173 
 
 it wouid, at least, be attenuated in many instances. The 
 difficulty which is attached to the distillation of lees-wmea 
 is the solid substances which they retain in a state of 
 suspension. 
 
 These substances, which are denser than the wine, pre- 
 cipitate themselves to the bottom of the vessels in which 
 they are deposited ; and if these vessels are stills exposed 
 to the direct action of the fire, they cause them to stick 
 and adhere strongly to the bottom, where they burn and 
 give birth to all the products of the combustion of organ- 
 ical bodies, among which the empyreumatic oil is in large 
 quantities. 
 
 The influence of this oil on spirituous liquors is too 
 well known. Several means have been imagined to pre- 
 vent this accident. Experience has taught, for instance, 
 that when lees-wines has gained the temperature of ebul- 
 lition, and when vapour is formed in a continuous manner 
 on the bottom of the still, its rising, occasioned by the 
 ascensive agitation, is an obstacle to the precipitation of 
 iolid matters, and of course to their torrefaction. 
 
 This phenomenon is easily conceived, and it is pre- 
 sumed it is not in want of being further developed. In 
 consequence of this observation, a vertical bar has been 
 established in the centre of the still, and by these means 
 a chain has been made to sweep the bottom of it. 
 
 However, it has been ascertained that this precaution 
 is not always efficacious, and that during the distillation 
 the workman might happen to be neglectful in alimenting 
 the furnace, so as to maintain the still in a complete 
 movement of ebullition ; the solid matter, not being any 
 longer suspended, precipitates itself to the bottom of the 
 
 15* 
 
174 THE COMPLETE PRACTICAL DISTILLER. 
 
 still, and provokes the accident which has just been men- 
 tioned. Many authors have proposed the balneum marias 
 for the distillation of lees : this mode would be good with 
 respect to its effects, if the question of economy would 
 admit it. 
 
 It has already been shown why this system of distilla- 
 tion is really not admissible. By these means the em 
 pyreumatic taste would be avoided, but the taste of lees, 
 which is not caused by torrefaction, as will soon be shown, 
 would not be obviated at all. 
 
 It has also been proposed to transmit through metallic 
 surfaces the heat of steam, but this mode has the same 
 weak sides, with respect to economy, as the balneum 
 marise ; so it must entirely be abandoned. It would not 
 be the case in the distillation of lees by mixed vapours, 
 and this mode. is, perhaps, the only one practicable to ob- 
 tain from lees all the alcohol they can produce, and of 
 preventing, at the same time, torrefaction. 
 
 It consists in placing the lees in a wooden vessel, but 
 better in a metal one, in which they are to be heated by 
 means of a steam-pipe, similar to that which establishes a 
 communication between the two stills of Adam and Be- 
 rard. To this effect, a steam-boiler, a still for the lees, a 
 condenser, and a worm would be wanted in a continuous 
 work , the lees would be brought to the boiling point in 
 the condenser, and would offer the advantages attached to 
 this disposition. The number of lees-stills might be in- 
 creased to two, or even three, by making them of small 
 dimensions and placing them one above the other ; but 
 this would be the utmost of complications which might, 
 without inconvenience, be adopted in this kind of work. 
 
SPECIAL DISTILLATIONS. 175 
 
 The steam-boiler should be supplied constantly with 
 water, and it must be perceived that in consequence of 
 this exigence this system would require, in each operation, 
 the combustibles necessary to boil the water requisite for 
 the distillation of the lees ; these lees are rendered poorer 
 when heated, for vapour of water which fills this function 
 can only produce this effect through its condensation in 
 the mass, by uniting with it until the ebullition com- 
 mences, when this vapour determines the analysis. 
 
 It is true that with three stills the expenses would not 
 be so considerable ; but evidently they would always be 
 supplementary to those which are attached to the distilla- 
 tion of fluid wines by the same process. 
 
 This mode of distillation is thus recommended to those 
 it concerns, if it were only to deprive the pressed lees, 
 obtained by the means that will be indicated, from the 
 alcohol which they retain after the operation of pressing. 
 If more complicated apparatus were made use of for the 
 purpose of distilling lees, such, for instance, which, like 
 the continuous apparatus, force the wine through nume- 
 rous circulations before it arrives to ebullition, it would 
 be difficult, not to say impossible, to obtain good results; 
 the solid substances would keep in the angles of the ap- 
 paratus, obstruct the conduits, and present a vast number 
 of similar difficulties, which experience gives us no hope 
 of removing. The other mode which has been proposed 
 for the distillation .pf lees is this : It consists in assimi- 
 lating these wines to those that are perfectly fluid, by 
 first separating by precipitation all the liquid they con- 
 tain, and by submitting the solid residues to the action 
 of an energetic press. 
 
176 THE COMPLETE PRACTICAL DISTILLER, 
 
 This mode would be precious, and free from any objec- 
 tions, if the lees collected in the press did not retain, 
 after this operation, a considerable quantity of alcohol, 
 which could not be well extracted by distillation. To con- 
 ceive the cause of this fact, it will be sufficient to consider 
 the mode of acting of organical bodies charged with water 
 or alcohol fruits, for instance, that have been preserved 
 in brandy ; after a certain time these fruits imbibe the 
 alcohol of the brandy and emit the water. 
 
 The cause of this phenomenon is not well known, but 
 the fact exists, and has no doubt attracted the notice of 
 the reader. 
 
 In fact, fruits preserved in alcohol have always a 
 greater alcoholic taste than the liquor in which they have 
 been preserved : this has been the cause of its being com- 
 monly said that " fruits drink spirits." The same phe- 
 nomenon takes place in all wines which have fermented 
 with solid substances : these contain always more alcohol, 
 in proportion to their weight and volume, than the liquid 
 in which they are formed. 
 
 When the solid substances of the lees are merely sepa- 
 rated by the press, the production of spirits is consider- 
 ably lessened by not submitting to distillation the 
 substances which retain the alcoftol in the greatest 
 proportion : this fact has been verified by comparative 
 experiments on grain and potatoes. 
 
 On the other side, the spirit thus produced gains much 
 in quality, and the cause of this acquisition is easily ex- 
 plained by the results of numerous inquiries on that 
 subject. 
 
 The distillation of the skins of the raisins, in which the 
 
SPECIAL DISTILLATIONS. 17 7 
 
 essential oil is seated which gives the lees taste, properly 
 speaking, is, in fact, avoided by these means. Thus, it 
 would be necessary, in the choice of the method to be 
 followed in the distillation of lees, to discuss whether, on 
 one side, the acquisition of quality obtained, with the loss 
 of a certain portion of alcohol, is not more advantageous 
 to the interests of the distiller than to obtain the whole 
 of the alcohol, subject to the infectious taste of the lees 
 of empyreuma, and, moreover, with the danger of all the 
 difficulties attached to the distillation of half-fluid, half- 
 solid substances. 
 
 It is thought that the first of these two propositions 
 unites the most causes in its favour ; and this opinion is 
 the better founded, as it may be possible, by adopting the 
 method which it embraces, to remove the only weak side 
 which it presents. 
 
 Suppose a given quantity of lees transformed into fluid 
 wines by separating the solid substances by means of the 
 press : the fluid matter should first be distilled by the 
 same apparatus and the same processes as wine, in the 
 class of which these operations would thus place it; *nd, 
 besides, the solid substances migb*. be distilled by means 
 of the steam of water, with the disposition which has b^en 
 recommended as useful in treating lees. 
 
 It is thus that two qualities of spirits would be obtained 
 one of which would scarcely difor from that of fluid 
 wines, and the other bearing all th"? teste of the lees, of 
 which it might be freed by rectification. This mode con- 
 ciliates sufficiently, it is thought, the efono^s *f buecess 
 to attract the attention of distillers of !e^s ; ?KK? is in per- 
 fect harmony with the principles heretofore set f<?*tk 
 
178 THE COMPLETE PRACTICAL DISTILLER. 
 
 With regard to the recommendation which has been 
 made to saturate the acid of the lees with chalk, it is con- 
 sidered to be good; but the use of chalk is at an end 
 there, it would seem, and does not in the least contribute 
 to neutralize the essential oil. The solid substances of 
 lees, when dried and burned, give a product which it, 
 called "lees ashes;" this operation is a true incineration, 
 the products of which are gathered. Among these pro- 
 ducts, which are all of a calcareous nature, the tartrate 
 acid of potash is found in large quantities, and it is to 
 this body, useful to arts, that lees ashes owe their value. 
 
 It is very often that the residues of the distillation of 
 lees are used as manure, and this agent of reproduction 
 is tolerably appreciated in the vineyards. 
 
 In fact, it is a true consumption, in the place of pro- 
 duction, which assigns to this mode of working all the 
 advantages which it offers to science and to agricultural 
 purposes. 
 
 The observations on this article will be brought to a 
 close by giving an extract, made by M. Gay-Lussac, out 
 of a memorial of M. Aubergier on the spirits of lees. 
 This extract, which is taken from the " Annales de Chimie 
 et de Physique/' will give further information on what 
 has been said previously concerning the special distilla- 
 tion of lees : 
 
 " Until the present day, it has been thought that the 
 flavour and the acid and penetrating taste of lees-brandiea 
 were owing to a certain oil, which, according to some, 
 was formed during the process of distillation, and accord- 
 ing to others, existed already formed in the kernels of the 
 raisins 
 
SPECIAL DISTILLATIONS. 17 i) 
 
 'According to the observations of M. Aubergier, it 
 would appear that this oil is seated in the ;ikin of the rai 
 sin itself, and, from the facts which he relates, his opinion 
 is likely to be true. Kernels distilled with alcohol or 
 water have given a liquor of an agreeable taste. 
 
 " The stalks have produced, by distillation, a liquor 
 slightly alcoholized, having neither the taste nor the fla- 
 vour of lees-brandy. But the envelope of the raisin, 
 separated from the kernels and from the stalks, when 
 submitted to distillation, after having been fermented, 
 have given a spirit in all respects similar to that of lees. 
 Thus it appears clearly demonstrated by these experi- 
 ments that the seat of the oil, which communicates to the 
 lees-brandy its bad qualities, is in the skin of the raisin. 
 M. Aubergier has succeeded in obtaining this oil by rec- 
 tifying lees-spirit at a moderate heat. 
 
 " The first portions of alcohol which came over had 
 much less acridity than those that followed : on having 
 been rectified a second time, they were almost entirely 
 free from it ; but repeated rectifications could not give it 
 so agreeable a taste as that possessed by the spirit pro- 
 duced from wine. The latter portions of liquid in each 
 operation, reunited and distilled, gave, at first, alcohol, 
 which the addition of water did not render troubled, and 
 which contained but little oil. 
 
 " The portions which were afterward obtained were 
 transparent, but they became troubled when mixed with 
 water ; the third portion, which remained milky until the 
 end of the operation, had on its face a light couch of oil, 
 although it marked 23 Beaume. 
 
 " This last produce having been mixed with the second, 
 
1 60 THE COMPLETE PRACTICAL DISTILLER. 
 
 and a suitable quantity of water having been added to 
 bring them down to 15, the liquor became immediately 
 opacous, and a quarter of an hour after it was covered 
 with a quantity of oil : 150 litres have produced more 
 than 30 grammes of this oil. This oil has the following 
 characteristics : 
 
 " It is extremely limpid and colourless the moment it 
 is separated from the alcohol, but the light gives it, a few 
 moments after, a slight lemon colour. 
 
 " It is very fluid ; its flavour is penetrating, and its 
 taste very acrid and disagreeable. Submitted to distilla- 
 tion, the first portions that are volatilized keep their 
 aroma; but the product soon acquires an empyreumatic 
 taste, which, M. Aubergier suspects, is caused by a small 
 portion of fixed oil proper to the kernel of the raisin; the 
 liquor left in the retort takes at the same time the colour 
 of lemon, which increases during the operations, and 
 leaves at last a very light coal/' 
 
 To the above, M. Gay-Lussac adds the following note : 
 
 " It is not necessary, to explain this fact, to resort to 
 the presence of a fixed oil in that which is drawn from 
 lees-spirit; for the latter, although it has a very acrid 
 taste and flavour, is nevertheless much less volatile than 
 essential oils." 
 
 Then proceeds the subject thus : 
 
 " It combines with water in the proportion of cne thou- 
 sandth part, and gives to it the particular flavour and 
 acridity. 
 
 " When in ebullition it dissolves sulphur, which is pre- 
 cipitated by cooling, and with alkalies it forms soap. 
 
 " The oil is so penetrating and so acrid that one drop of 
 
SPECIAL DISTILLATIONS. 181 
 
 it is sufficient to infect 100 litres of the best I randy. 
 M. Aubergier remarks, that the spirits that are drawn 
 from the various fruits owe their particular taste and fla- 
 vour to a volatile and oily principle, generally found in 
 the surface of each fruit, and that, by taking this surface 
 away, they would almost all be alike ; that by thus de- 
 priving apples, pears, plums, apricots, peaches, and even 
 barlei/j of their envelopes, spirits would be drawn from 
 these vegetables almost entirely free from the flavour in- 
 herent to them." 
 
 To this M. Gay-Lussac adds a note as follows : 
 
 " Many persons attribute the taste and flavour of lees- 
 spirit to distillation itself, during which the lees stick to 
 the sides of the still, which causes them to be carbonized. 
 
 "One thing which confirms the influence of this fact 
 is, that when lees are distilled by the new process that 
 is, by the steam of water spirits of a much better quality 
 are obtained. However, it is not less certain that lees- 
 spirits contain a peculiar essential oil, odorous, very 
 acrid, altering their quality very much, and on which M. 
 Aubergier has made interesting remarks. This oil, by 
 its flavour, its acridity, and its property of not staining 
 paper, and of not being converted into soap by alkalies, 
 must be classed among the number of essential oils ; but 
 its property of being little soluble in alcohol, of burning 
 without smoke, and of being much less volatile than the 
 rest of the essential oils, which I have verified on the 
 sample obtained by M. Aubergier, prove that it has some 
 analogy with fat oils/' 
 
 It may not be amiss to say a few words concerning the 
 " semi-fluid, semi-solid wines of corn and potatoes." Ever} 
 16 
 
182 THE COMPLETE PRACTICAL DISTILLED 
 
 thing that has been said on the special distillation of lees, 
 and on the apparatus suitable to it, is also applicable to 
 the wines or worts of potatoes and of grain. To this case 
 are again attached all the inconveniences attending its 
 application to the distillation of lees. 
 
 In fact, the dangers of torrefaction depend, in this case, 
 on the workmen, which is not a sufficient guarantee for 
 their disappearance, and they may often be reproduced. 
 The taste of empyreuma exists thus always more or less 
 intensely in spirituous products, and these retain, besides, 
 the bad taste and flavour of the fruits. 
 
 It would appeal, in fact, as if these peculiar and dis- 
 tinctive variations did belong to an essential oil, which 
 must principally reside in the husks of the grain and of 
 the potatoes, and which is still incorporated in the spi- 
 rituous produce more or less intensely, according as these 
 substances have been introduced in smaller or larger 
 quantities in the fermentation and distillation. 
 
 It may thus be conceived that the most efficacious cor- 
 recting mode is that which has already been recommended, 
 and which consists in fermenting nothing but very fluid 
 extracts. It has not been the object, in discussing this 
 matter, to introduce innovations prejudicial to the esta- 
 blished mode of working distilleries which could not 
 adopt them without injuring their interests : the point 
 aimed at has been to signalize the causes of the different 
 qualities of spirits, and the means of conquering them. 
 
 The condensing apparatus already mentioned is that 
 which is most generally made use of in the distillation of 
 corn and potatoes. 
 
 To a manufacturer who wished to establish a corn or 
 
SPECIAL DISTILLATIONS. 183 
 
 distillery in a country where a good quality of 
 brandy is consumed, it would be useful to proceed in 
 such a way as to give to the product the least taste of 
 those vegetables possible; the object of working in this 
 way would not be to identify the new liquor with that 
 which is known and preferred, but it would, at least, be 
 making a great step toward it. 
 
 The experience of the Parisian distillers is an instance 
 of this case. In countries where large quantities of corn 
 and potato spirits are distilled, some sort of essential oil 
 is always incorporated with the liquor, which masks, if 
 not the -tastes, at least the peculiar flavours which tl.<j 
 fruits and the various processes of distillation give to the 
 produce. 
 
 The essential oil which is most generally used is that 
 of juniper-berries ; it is mixed in the still with the low 
 wines in smaller or larger proportions, according as the 
 spirituous product is to have a weaker or stronger taste 
 of it. 
 
 This causes the corn spirit, of which so large a quantity 
 is consumed in Belgium and in the North of France, to 
 be called by the name of " geneva :" this name is given 
 to the spirit even when it does not possess any aromatic 
 flavour whatever. Instead of the juniper-berry, they 
 often use other odorous substances, such as aniseed, 
 wild oranges, &c., which are mixed with the low wines in 
 the last rectification. 
 
 Similar means would thus contribute to give less utility 
 to the various operations tending to improve the quality 
 of the spirits. The distillation of grain and of potatoes 
 is often combined with the feeding of cattle } and if, in 
 
184 THE COMPLETE PRACTICAL DISTILLER. 
 
 some towns, there exist distilleries that do not dispose of 
 their spent- wash in that way, it is because they can sell 
 it to feeders, who in general hold it in great esteem. 
 
 Cattle are very fond of it ; it nourishes well, and keeps 
 them in a good state of health, if given in moderate quan- 
 tities, and not too hot ; but to use it as a powerful means 
 of producing flesh, it should be mixed with linseed-cake, 
 which makes the spent-wash a very effectual food. Oxen 
 may by these means be well fed in three months, and 
 fhey will look remarkably well indeed. 
 
 REMARKS ON AN INSTRUMENT INTENDED 
 FOR TESTING WINES. 
 
 FOR a long time it was a desideratum at Paris to dis- 
 cover some easy mode of ascertaining the quantity of 
 alcohol, or pure spirit, in wines destined for distillation. 
 
 Some time in the year 1810 a patent was granted by 
 the French government for an areometer, that was to an- 
 swer the intended purpose by being plunged into the 
 wines that were to be tried, with an addition of carbonate 
 of lime. 
 
 This, however, not bearing the test of experience, came 
 to nothing, and it was found necessary to have recourse 
 to distillation. M. Descroizilles therefore resolved to 
 attempt the construction of a small alembic, heated by 
 spirits of wine. 
 
INSTRUMENT FOR TESTING WINES. 185 
 
 The point most embarrassing was the refrigeration, or 
 cooling, necessary to condense the vapours. The common 
 mode required a vessel larger than the whole of the new 
 intended apparatus ; in this, only a little water was want- 
 ing. However, this difficulty being got over, it was 
 found practicable, with a small lamp, to obtain a sufficient 
 quantity of brandy in the course of half an hour. 
 
 A glass vessel which served as a recipient, by a very 
 simple operation, was filled with a mixture in arithmetical 
 proportion with the different wines contained in a number 
 of tuns of various capacities. 
 
 This instrument, which would admit of the distillation 
 of even a glass of wine, and afford the product in half an 
 hour, was found to be such that it might be repeated at 
 pleasure many times in a day. It was observed that peo- 
 ple who had orange-trees, and who could only collect a 
 few of the flowers, had now an opportunity of amusing 
 themselves in drawing distilled waters. 
 
 They had nothing more to do than to put the water 
 into the little alembic, and then to lay the flowers upon 
 the two gratings, across which the water was to pass in a 
 vapour in order to be condensed in the receiver. 
 
 People might also make similar experiments in distil- 
 ling rose water, mint, peppermint, &c. At the same 
 time it was observed that a great number of exotic vege- 
 tables cultivated in green-houses contained volatile oils 
 and aromatic qualities scarcely known till a short time 
 since, because their leaves, flowers, seeds, roots, and barks 
 were too small to be distilled in the ordinary manner ; 
 but, with this little alembic for the trial of wines, re- 
 peated distillations might be made at the different epochs 
 
186 THE COMPLETE PRACTICAL DISTILLER. 
 
 of the growth of these articles, and their products duly 
 estimated. 
 
 Besides, as physicians often recommend distilled waters, 
 sometimes not to be had, some ounces were now obtained 
 in an hour. Further, in any course of chemistry this 
 Uttle alembic could be mounted upon a table in an in- 
 stant, around which the professors might be sitting, and 
 easily afford its products in the course of a lecture, besides 
 serving as a kind of demonstrator with the greatest de- 
 spatch. 
 
 This apparatus in miniature, being constructed of the 
 best tin, is of an agreeable form, and unites in itself all 
 *he facilities for the operation for which it is intended. 
 It requires no wrapping in paper, no luting, &c. \ all 
 the joints, though, are very exactly closed, and few in- 
 struments are better adapted. Young persons who may 
 have very little instruction may now indulge the wish to 
 study the arts of distillation, perfuming, or the making 
 of sweet waters, and of chemistry in general. Nearly the 
 whole of the parts may be enveloped in linen cloth, in 
 which they may be rolled up in a minute with as much 
 ease as safety in securing them from coming in contact 
 with each other. 
 
 They are frequently enclosed in an oblong sack, which 
 in its turn is put into a cylindrical tin box, sixteen inches 
 long and about three and a half in diameter. 
 
 Even the cover of this box is an essential part of the 
 whole apparatus. The weight of the apparatus is not 
 more than six pounds and a half, including a tin vessel 
 full of alcohol. 
 
CORDIALS AND COMPOUNDS. 187 
 
 SOME GENERAL DIRECTIONS FOR THE PRE- 
 PARATION OF VARIOUS CORDIALS, COM- 
 POUNDS, &o. 
 
 THE perfection of this grand branch of distillation 
 depends upon the observance of the following rules, easy 
 to be observed and practised : The artist must always be 
 careful to use a well-cleaned spirit, or one freed from its 
 own essential oil. For as a compound cordial is nothing 
 more than a spirit impregnated with the essential oil of 
 the ingredient, it becomes necessary that this spirit should 
 have deposited its own. Let the time of previous diges- 
 tion be proportioned to the tenacity of the ingredients, or 
 the ponderosity of their oil. 
 
 Thus, cloves and cinnamon require a longer digestion 
 before they are distilled than calamus aromaticus or 
 Drange-peel. Sometimes cohobation is necessary ; for 
 instance, in making the strong cinnamon cordial, because 
 the essential oil of cinnamon is so extremely ponderous 
 that it is difficult to bring over the helm with the spirit 
 without cohobation. Let the strength of the fire be pro- 
 portioned to the ponderosity of the oil intended to be 
 raised with the spirit. 
 
 Thus, for instance, the strong cinnamon cordial requires 
 a much greater degree of heat than those from lax vege- 
 tables, as mint, balm, &c. 
 
 Let a due proportion of the finest parts of the essential 
 oil be united with the spirit the grosser and less fra- 
 grant parts of the oil not giving the spirit so agreeable a 
 
188 THE COMPLETE PRACTICAL DISTILLER. 
 
 flavour, and at the same time rendering it thick and un- 
 sightly. This may, in a great measure, be effected hy 
 leaving out the feints, and making up to proof with fine, 
 soft water in their stead. These four rules, carefully ob- 
 served, will render this extensive part of distillation very 
 perfect indeed. 
 
 Nor will there be any occasion for the use of burnt- 
 alum , white of eggs, isinglass, &c. to fine down cordials, 
 for they will presently be fine, sweet, and pleasant tasted, 
 without any further trouble. Cordials and compounds 
 of various kinds are now made to suit the peculiar taste 
 of almost every individual; the art has been brought to 
 great perfection. 
 
 OF SOME OF THE PLANS RESORTED TO FOR 
 ADULTERATING BRANDY. 
 
 IT is truly lamentable to see how far men will allow 
 themselves to be carried from the honourable and upright 
 course which they should pursue, for the purpose of 
 amassing wealth ! It is well demonstrated in the case 
 now under consideration, in which persons will put into 
 brandy and other liquors such things as are poisonous, 
 knowing the deadly influence it will exert on those who 
 use it. 
 
 The first of these sophistications is performed by the 
 j,ddition of other fermentable matter to the must before 
 
ADULTERATION OF BRANDY. 189 
 
 the fermentation takes place, which increases the quantity 
 in proportion to the increase of the spirit produced by the 
 matter so added. 
 
 The quantity of ardent spirit being thus augmented in 
 order to render it wholesome, it is therefore less corrected. 
 
 This kind of brandy is evidently inferior to the genu- 
 ine, and in a certain degree recedes from those distilled 
 spirits which are reckoned safe and wholesome. Another 
 method is by adding spirits of malt, already distilled, to 
 the wine or fermented must, these being the cheapest; 
 but they must have been previously rectified for this 
 purpose,, and indeed for making any palatable spirituous 
 liquors whatever. 
 
 The depravity of this kind of brandy is still greater 
 than the first, as it comes over in the still nearly as 
 so much ardent spirit mixed with the brandy ; and it 
 will of course exert its noxious qualities on those who 
 drink it. 
 
 Some persons adulterate brandy by the addition of 
 simple rectified spirit or by counterfeit brandy ; but the 
 far most general method is by putting a counterfeit kind 
 to the genuine. 
 
 This counterfeit brandy is made of malt spirits, first 
 rectified, and then dulcified by redistillation of acids. The 
 rectification of malt spirit, in order to make brandy, is 
 always necessary, on account of its being impregnated 
 with a proportion of empyreumatic oil in the first distilla- 
 tion, which oil is commonly called the " feints." 
 
 These give a very disgusting taste and smell to the 
 spirits distilled. The substance much used for keeping 
 down the feints is a medicinal preparation, called lapis 
 
190 THE COMPLETE PRACTICAL DISTILLER. 
 
 Cnfesnalis. Its effects, with the redistillation, bring the 
 ardent spirit to that state in which it abounds with nox- 
 ious qualities, and, though it is freed of the feints, has a 
 great effect upon its wholesomeness. 
 
 This lapis infernalis is made by adding lime to pearl- 
 ash, potash, or any other vegetable alkaline salt, dissolved 
 in water ; then drawing the clear fluid, and evaporating 
 it till a dry mass remains. The acid used in the prepa- 
 ration of counterfeit brandy is commonly called " spirit 
 of nitre," or aqua-fords^ which, when combined with the 
 rectified spirit, raises a flavour and taste much resembling 
 those of brandy ; but if a certain proportion of water be 
 mixed with such brandy, a separation of the ardent spirit 
 and acid immediately follows. The noxious effects of these 
 on the health of those who drink this kind of brandy are 
 frequently lamentable in the extreme, for it makes a com- 
 plete wreck of their mental and physical powers ; all of 
 which blame is to be attached to those who adulterate the 
 brandy for the purpose of becoming rich, though in doing 
 so they make dreadful havoc of human beings, and those, 
 too, who most of all others contribute to their success in 
 business, for they consume it, being led astray by an evil 
 passion. 
 
 But in regard to the effects of deleterious substances on 
 the human system, I have spoken at length in another 
 work, written by me, entitled " Detection of Fraud and 
 Protection of Health," published in Philadelphia in 1852, 
 to which the reader is respectfully referred 
 
SULPHURIC ETHER. 191 
 
 PROCESS FOR MAKING LIME WATER. 
 
 THIS is conducted after the following plan : Take 8 
 pounds of unslaked lime ; put it into a pail or tub, and 
 pour on it 3 quarts of water to dissolve it : in about an 
 hour after add 3 gallons more of water, and let it stand 
 for twenty-four hours. Then pour the fine off into a cask, 
 and put a cock in it, and it is always ready for use. It 
 is the impression of some persons that lime water is not 
 healthy, but it is now pretty generally admitted that it is 
 very good for many things in a medicinal point of view. 
 
 PROCESS OF MAKING SULPHURIC ETHER. 
 
 THIS very useful medicinal preparation, which is ex- 
 tensively used at the present day, is made as follows : 
 Take of oil of vitriol and rectified spirits of wine, each 
 32 ounces. Pour the spirit into a glass retort that will 
 bear the sudden heat, and pour the acid at once upon it ; 
 mix them gradually and cautiously together by gently 
 shaking the retort, and immediately distil by a sand heat 
 prepared beforehand for that purpose, the recipient being 
 placed in a vessel of snow or water. 
 
 The fire should be so regulated that the liquor may 
 
192 THE COMPLETE PRACTICAL DISTILLER. 
 
 boil till 16 ounces are distilled, when the retort is to be 
 removed. 
 
 To the distilled liquor add 2 drachms of the stronger 
 common caustic, and distil again, from a very high retort, 
 with a very gentle fire, the recipient being placed, as be- 
 fore, in a refrigeratory. 
 
 Continue the distillation till 10 ounces are drawn off. 
 To the acid residuum, after the distillation, if you pour 
 16 ounces of rectified spirit of wine, and repeat the distil- 
 lation, more etherial liquor may be obtained, and this 
 process may be repeated several times. The preparation 
 of this singular fluid has long been confined to a few 
 hands; for, though several processes have been published 
 for obtaining it, the success of most of them is precarious, 
 and some of them are accompanied with danger to the 
 operator. 
 
 Where the dulcified spirit only is the object, the me- 
 thod as before directed for it succeeds to perfection ; but 
 when it is made with a view to the other, a variation 
 is necessary, for only a small quantity of ether can be 
 separated from the spirit so prepared. There, the distil- 
 lation is performed with an equable and gentle heat; 
 here, the fire should be hastily raised, so as to make the 
 liquor boil, for on this circumstance the produce of ether 
 principally depends. Etber is the lightest, most volatile, 
 and inflammable of all known liquids. 
 
 It is lighter than the most highly rectified spirit of 
 wine, in proportion of about 7 to 8. A drop let fall on 
 the hand evaporates almost in an instant, scarcely render- 
 ing the part moist. 
 
 It does not mix but in small quantity with water, spi- 
 
SULPHURIC ETHER. 193 
 
 rit of wine, alkaline lixivia, volatile alkaline spirits, or 
 acids ; but is a powerful dissolvent for oils, balsams, re- 
 sins, and other analogous substances. 
 
 It has a fragrant odour, which, in consequence of the 
 volatility of the fluid, is diffused through a large space. 
 Its medicinal virtues are, too, well known ; it acts on the 
 nervous system with great power, rendering the person 
 entirely insensible if taken by inhalation; and when 
 taken into the stomach, in combination with other sub- 
 stances, has a soothing influence, easing pain and procur- 
 ing rest. 
 
 It is -an excellent remedy for headache, used in combi- 
 nation as follows : 
 
 Take of Sulphuric ether 1 ounce, 
 
 " Chloroform i " 
 
 Cologne J " 
 
 " Laudanum 1 tea-spoonful. 
 
 Some of this mixture should be put into a saucer or other 
 suitable vessel ; then linen cloths should be soaked in it 
 and laid on the temples, or whatever part of the head may 
 be affected. 
 
 It is also a pleasant disinfecting agent, used in the sick- 
 chamber : cloths dipped in it and laid over any part where 
 there is pain will have a grateful influence, temporary if not 
 permanent, and thus give time for the exhibition of other 
 remedies with a view to removing the cause or causes of 
 the particular affection. It can be taken internally in 
 doses of from 5 to 40 drops, according to the age of the 
 patient or the exigency of the case ; it should be taken 
 in a mixture of wine and water, and swallowed imme 
 
 17 
 
191 THE COMPLETE PRACTICAL DISTILLER. 
 
 diately after being dropped from the vial, as it cxhaleaf 
 very soon after being exposed to the atmosphere. 
 
 INSTRUCTIONS FOR MAKING INFUSIONS, 
 SPIRITUOUS TINCTURES, Ac. 
 
 Tins constitutes an important part of the business for 
 those who are engaged in distilling or otherwise dealing 
 in spirits. Rectified spirits of wine is the direct men- 
 struum of the resins and essential oils of vegetables, and 
 entirely extracts these active principles from various 
 vegetable matters, which yield them to water either not 
 at all or only in part. It dissolves likewise the sweet 
 saccharine matter of vegetables, and generally those parts 
 of animal bodies in which their peculiar smells and tastes 
 reside. 
 
 The virtues of many vegetables are extracted almost 
 equally by water and rectified spirit; but in the watery 
 and spirituous tinctures of them there is this difference, 
 that the active parts in the watery extractions are blended 
 with a large proportion of inert gummy matter, on which, 
 their solubility in this menstruum in a great measure de- 
 pends, while rectified spirit extracts them almost pure 
 from gum. 
 
 Hence, when the spirituous tinctures are mixed with 
 watery liquors, a part of what the spirit had taken up 
 from the subject generally separates and subsides, on 
 
TONIC AND ALTERATIVE CORDIAL. 195 
 
 account of its having been freed from that matter which, 
 being blended with it in the original vegetable, made it 
 soluble in water. 
 
 However, this is not universal, for the active parts of 
 some vegetables, when extracted by rectified spirit, are 
 not precipitated by water, being almost equally dissoluble 
 in both menstrua. Rectified spirit may be tinged by 
 vegetables of all colours, except blue. 
 
 The leaves of plants in general, which give out but- 
 little of their natural colour to watery liquors, communi- 
 cate to the spirit the whole of their green tincture, which, 
 for the. most part, proves elegant, though not very 
 durable. 
 
 TONIC AND ALTERATIVE CORDIAL. 
 
 THIS extremely useful and tonic compound, which is 
 very cheap, and at the same time easy to be made, is 
 prepared as follows : Take of gentian-root, sliced, 2 
 ounces : Curacoa oranges, 1 ounce ; Virginia snake-root, 
 half an ounce ; cochineal, 10 grains ; French brandy, 2 
 pints. This must be let steep for three days, and then 
 strain through a cloth. 
 
 Of this a table-spoonful may be taken, three times a 
 day, in a wine-glassful of cold water. It strengthens the 
 digestive powers of the stomach, increases and invigorates 
 the appetite, and arouses the secretions generally, but 
 more particularly that ef the liver. 
 
196 THE COMPLETE PRACTICAL DISTfLLEB. 
 
 AEOMATIC BITTERS. 
 
 ANOTHER preparation, somewhat similar to the one 
 just spoken of, will here be given ; it is superior to the 
 former in several respects. There are substances in this 
 compound which are intended to make it more agreeable 
 to the taste, and at the same time more generous in its 
 influence on the stomach. It is thus prepared : Take 
 of gentian-root, sliced, 2 ounces; columbo-root, bruised, 
 half an ounce ; bark of wild-cherry, bruised, 1 ounce ; 
 yellow rind of Seville orange-peel, dried, 1 ounce ; car- 
 damom-seeds, freed from the husk and bruised, half an 
 ounce ] French brandy, 3 pints. Digest without heat, 
 and strain off the bitters. 
 
 A table-spoonful three times a day, just before eating, 
 will have a wonderful effect on weak and debilitated con- 
 stitutions. 
 
 PROCESS FOR MAKING A DIURETIC AND 
 STOMACHIC COMPOUND. 
 
 BY the term "diuretic/' we mean a substance that 
 will act on the system through the medium of the kid 
 neys, and thus carry off much effete and offensive matter. 
 This compound is made in the following manner : Take 
 a bottle that holds 2 or 3 quarts ; put into it 2 pints of 
 good brandy, and add the following seeds, well beaten 
 
TINCTURE OF MUSK. 197 
 
 together in a mortar : 2 grains of angelica, 1 ounce of 
 coriander, 1 drachm of fennel, the same of aniseed, and 
 15 grains of juniper-berries ; add to these the juice of 2 
 citrons, with the dried peels, and 1 pound of sugar. 
 
 The whole must be infused in the bottle for four or five 
 days ; and do not forget to shake it frequently during the 
 time, for the purpose of melting the sugar and extracting 
 tbe virtues of the seeds. 
 
 Afterward strain the liquor through a cloth, to purify ; 
 then put it up in bottles, and keep it well stopped, to pre- 
 vent it from deteriorating. This preparation is useful in 
 cases of vomiting, pain in the stomach caused by eating 
 some article of food which did not agree with the person, 
 colic, acidity of the stomach, difficulty of breathing, and 
 various other little ailings of a similar character. 
 
 The dose is one or two tea-spoonfuls, taken ID a wine- 
 glassful of cold water. 
 
 PROCESS FOR MAKING TINCTURE OF MUSK. 
 
 MUSK is a substance which, in itself, is peculiar; some 
 persons are excessively fond of it as a perfume, while 
 others cannot tolerate it under any circumstances in fact, 
 being so very offensive to them that they cannot remain 
 in a room where it is. I suppose, though, that in some 
 form or other, most persons are fond of musk for toilet 
 purposes. The following directions will enable those who 
 wish to use it to make a tincture which they can use tp 
 17* 
 
198 THE COMPLETE PRACTICAL DISTILLER 
 
 suit their own particular taste, as regards strength, &c. : > 
 Take of musk and white sugar-candy, each 1 drachm; 
 rub them well together in a marble mortar, adding by 
 degrees, during the rubbing, 5 ounces of rectified spirit 
 of wine. Put the whole into a matrass or flask, digest 
 for three days in a gentle heat, and pour off the clear es- 
 sence, which must be kept stopped close in a bottle. 
 
 This tincture may be added to the ordinary " cologne 
 water," which will much improve its odour, or it may be 
 sprinkled in the inside of trunks for the purpose of scent- 
 ing the clothes ; it can also be added to such toilet arti- 
 cles as may seem fit or desirable to the person using it 
 
APPENDIX. 
 
 PRACTICAL DIRECTIONS FOR DISTILLING. 
 
 FROM THE FREXC1I OF TH. FLINZ, 
 
 BREWER AND DISTILLER. 
 
 PRELIMINARY OBSERVATIONS.. 
 
 THE object of distillation is to obtain from solid matters 
 as corn, beet roots, potatoes, and vegetable products gener- 
 ally, a spirituous liquid ; therefore it becomes important 
 to establish precise rules by which we may arrive at the 
 best results. 
 
 The crude materials are submitted to four essential 
 operations : 
 
 I. MACERATION ; 
 II. FERMENTATION ; 
 III. DISTILLATION ; 
 IV. RECTIFICATION. 
 
 The art of distilling, known from time immemorial, is 
 not in itself very difficult. However, experience proves 
 that the operation is the more successful and lucrative as 
 there has been more exactness applied during its various 
 stages. Our duty is therefore to point out with exactitude 
 the best way to obtain the most advantageous percentage. 
 
 With this object, we shall examine the different opera- 
 tions of the distiller, and shall dwell on those points which 
 are often neglected or overlooked in distilleries. 
 
 We use the Centigrade thermometer for our indications 
 of temperature. 
 
 199 
 
200 APPENDIX. 
 
 PART FIRST. 
 I. 
 
 MACERATION. 
 
 Maceration consists in submitting a solid body to the 
 action of a liquid, in order to disengage one or several 
 of the constituent principles of the primitive substance. 
 
 Generally, the solid substance is a mixture of rye and 
 malt (we shall give the preparation of malt further on) ; 
 and the liquid is water at a certain degree of temperature. 
 The object is to produce the saccharification, that is to 
 say, the formation of the saccharine principle. 
 
 We have said "a mixture of rye and malt," although 
 the term ' fleshy fruits " would be more correct. Never- 
 theless we keep the word rye, because on account of its 
 relatively low price, it is the most generally employed. 
 
 Exactness in the mode of operation requires all our 
 attention. 
 
 It is needless to say that, in order to work advantageously, 
 it is absolutely necessary that the vessel, beck, vat or tun 
 should be clean and in good order. 
 
 Modus operandi. Take one part of malt and four of rye, 
 finely ground, generally we use 15 to 17 Kilogrammes 
 33 to 37.5 ft>s. avoirdupois of the ground mixture per 
 hectolitre 3.5 cubic feet of the capacity of the vat, in 
 winter; and from 12 to 13 kilog. 26.5 to 28.6 flbs. in sum- 
 mer. These proportions, of course, are approximative and 
 should be modified according to the temperature, the sea- 
 son, and the experience of the operator. The grain and 
 malt should be well mixed. Put this mixture into the vat 
 where there is already about 1.5 litre or kilogramme of 
 water 1.5 quart for each kilogramme about 2 Ibs. of the 
 ground mixture. The temperature of the water is from 
 60 to 70 C. 140 to 158 Ft. This quantity of water is 
 also an approximation, because the power of absorption 
 varies greatly with the various kinds of flour. The opera- 
 tor can add as much water as he thinks necessary, provi- 
 ded that the paste be firm and consistent, and at the same 
 time, thoroughly moistened. When the mixture of water 
 and flour is completed, its temperature is about 40 (J. 
 104 Ft. 
 
APPENDIX. 201 
 
 Allow the mixture to stand from 15 to 20 minutes, 
 during- which time, lactic acid will be formed; then add 
 boiling water in the proportion of about half a litre (1 pint) 
 for each kilogramme (about 2 fbs.) of the first mixture. 
 When the paste has become thoroughly mixed, again add 
 boiling water in the proportion of about 1 to 1.5 litre (1 to 
 1.5 quart) for each kilog. (2 ft>s.) of flour. 
 
 At each addition of water, the operator must be careful 
 to note the temperature of the mixture, which should re- 
 main between 60 and (57 C. (140 and 152.6 Ft.) and 
 never above 70 C. (158 Ft.), for, should it exceed the 
 latter temperature, the operation would not be successful 
 on account of the too rapid formation of sugar. 
 
 After the third addition of water, the vessel is covered, 
 and the whole allowed to rest for about fifteen minutes, in 
 order to obtain a uniform temperature in the mass ; then, 
 the mixture is thoroughly worked for five minutes, arid 
 again left covered for about half an hour, so as to allow 
 the saccharification to become perfected. 
 
 Afterwards, the whole mass is cooled by the addition of 
 clear spent wash, (distilled residue.) A draught of air is 
 made to pass through the room, and, if there Is a ventilator, 
 cold air is blown upon the surface of the mixture during 
 the operation. The temperature of the paste is to be de- 
 creased in a ratio with the temperature of the liquids which 
 are intended to fill the vats. If the liquid, whether spent 
 wash or water, marks 10 C. (50 Ft.), the temperature 
 of the paste should be lowered down to 50 C. (122 Ft.) ; 
 if the former marks 15 0. (59 Ft.), the latter will have to 
 be put down to 45 C. (113 Ft.); and so on, for each 
 higher degree of the liquid to be added, the temperature 
 of the paste is to be previously lowered one degree. 
 
 Care must be taken if it requires a work of twenty-four 
 hours, to keep the whole at a temperature between 30^ 
 and 31 C. (86 to 88 Ft.), for, should it be below 30 C 
 (86 Ft.) 'the fermentation will not be perfect; and, on the 
 other hand, a temperature above 31 (J. (88 Ft.) will pro- 
 duce a large loss of carbonic acid gas, and there is dangei 
 that acetic fermentation will occur. 
 
 The vat having been filled, and the mixture being at a 
 temperature of 31 C. (88 Ft.), the mass is stirred until 
 the paste is uniformly and thoroughly distributed. Then 
 we add one-fourth or half a kilogramme (0.5 to 1 flb.J of 
 
202 APPENDIX. 
 
 brewer's yeast, or dry yeast of Holland, or from two to 
 three litres (2 to 3 quarts) of artificial yeast per hectolitre 
 (3.5 cubic feet) of the capacity of the vat. 
 
 TT. 
 
 FERMENTATION. 
 
 As this operation is mysterious in its action, and begins 
 and ends by itself, when the preceding maceration has 
 been properly conducted, we shall confine ourselves to the 
 enumeration of the various kinds of fermentation. At the 
 same time, we shall indicate the characteristics by which 
 we may ascertain when the operation proceeds well or the 
 reverse. 
 
 There are five kinds of fermentation : 
 
 Foaming fermentation ; Vinous fermentation; Alcoholic 
 fermentation; Acetic fermentation; Putrid fermentation. 
 
 We shall briefly examine each of these : 
 
 I. Foaming fermentation, also called saccharine fer- 
 mentation, transforms into sugar the substances which 
 during the maceration were not thoroughly converted into 
 sugar. The operation will require a greater or less length 
 of time according to the more or less complete saccharifi- 
 cation during the maceration. 
 
 II. Yinous fermentation is the stage of transition be- 
 tween foaming fermentation and 
 
 III. Alcoholic fermentation, which transforms into 
 alcohol the product of the preceding fermentations. 
 
 Alcoholic fermentation is thorough when the densimeter 
 of Gay-Lussac marks 0. 
 
 In Belgium, the liquors seldom mark as low as after 
 twenty-four hours ; there always remains a certain propor- 
 tion of und-ecomposed sugar, and the distillation may be 
 proceeded with when the densimeter marks 5. 
 
 If the fermentation were allowed to continue long enough 
 for the densimeter to indicate 0, there would be imminent 
 danger of 
 
 IV. Acetic fermentation, the result of which would be 
 the production of vinegar, and which itself may give rise to 
 
 V. Putrid fermentation, the name of which is sufficient 
 to indicate the result. 
 
 This putrid as well as the acetic fermentation, instead 
 of succeeding the alcoholic fermentation, may, by want of 
 
APPENDIX. 203 
 
 cleanliness of the vat and utensils, or by an impure spent 
 wash, occur immediately after or simultaneously with the 
 vinous fermentation. This always occasions great loss, 
 not only in the quantity, but also in the quality of the 
 products. 
 
 When the fermentation is at its height, we must pre- 
 vent the matter running over. For this purpose, take one 
 part of lard and one of green soap, and with this mixture 
 smear the inside and top edges of the vat ; at the same 
 time touch the top part of the scum or foam with a wooden 
 stick smeared with the above mixture. Nevertheless, we 
 must use this remedy only when there is danger of run- 
 ning over, because we may injure the fermentation by 
 stopping it. 
 
 CONDUCT OF THE FERMENTING OPERATION. Four or six 
 hours after the yeast has been put into the vat, a crust or 
 cap appears at the surface and cracks at several places. 
 At this moment the vat must be uncovered. The foam- 
 ing fermentation has just begun. More and more openings 
 appear in the cap, and a sort of motion takes place in the 
 vat, while more or less muddy bubbles appear. 
 
 We may judge how the saccharification proceeds by the 
 color of these bubbles : are they plainly grayish white, then 
 the operation is incomplete ; on the other hand, a clear 
 and white color is a sign that the saccharification is too 
 much advanced. 
 
 This fermentation lasts from four to six hours, the length 
 of time depending, however, on the degree of saccharifica- 
 tion already attained by the previous operation. 
 
 The vinous fermentation immediately succeeds the foam- 
 ing fermentation. We must note, however, that, when 
 the maceration has been well conducted and the sacchari- 
 fication nearly completed from a pure mash made in good 
 proportions, the foaming fermentation will not take place, 
 and the vinous one will be the first seen, thus producing a 
 saving of three to four hours time. 
 
 The vinous fermentation is manifested by a production 
 of bubbles smaller than the preceding ones, and yellowish 
 in color. This fermentation is more tumultuous than the 
 former, and crackling noises are heard in the vat. At the 
 same time Carbonic acid escapes, and the production of 
 this gas is the more rapid as the temperature of the liquid 
 is greater. This vinous fermentation lasts about six hours. 
 
204 APPENDIX. 
 
 It is at the beginning of this fermentation that we must 
 prevent the contents from running over. 
 
 The operation proceeds well when a cap or crust is 
 formed on the sides of the- vat. 
 
 During the vinous fermentation there are generally 
 three or four tumultuous motions by which the contents 
 may run over. Then another crust is formed at the sur- 
 face, of a thickness of from two to five centimeters (1 to 2 
 inches), and even exceeding that. This crust indicates 
 the end of the vinous and the beginning of the alcoholic 
 fermentation. 
 
 There is sometimes a production of alcohol during the 
 vinous fermentation, in which case, this becomes blended 
 with the alcoholic fermentation. The latter lasts about 
 six hours. 
 
 Since so much time is required for the various fermenta- 
 tions, it becomes important that time should not be lost 
 during the maceration. 
 
 The end of the alcoholic fermentation is indicated by the 
 cap or crust diminishing in thickness, then falling to the 
 bottom, and the liquid becomes clear and calm at the sur- 
 face. By inhaling the vapors, a vinous and sharp sensa- 
 tion is felt. 
 
 It is necessary that the vat should be covered during 
 the whole of the alcoholic fermentation. 
 
 The fermenting substances becoming naturally heated 
 during the operation, we will remind our readers, that 
 their temperature, at the beginning, is best ranging be- 
 tween 30 and 31 <J. (86 and 88 Ft.). 
 
 In a well conducted operation, we will obtain from 8 to 
 8.5 litres (2.11 to 2.24 gallons) of 50 per cent, of alcohol per 
 hectolitre (3.53 cubic feet) of liquid in the vat, or 58 to 60 
 litres (15.32 to 15.85 gallons) of the same alcohol per 100 
 kilogrammes (220.55 Ibs.) of mixed flour.* 
 
 III. 
 
 DISTILLATION. 
 
 This operation consists in separating the alcohol from the 
 substances which are not volatile. To effect this, we use 
 
 * The gallon is the U. S. gallon of 231 c. inches; and the 50 per cent, al- 
 cohol contains 50 volumes ol pure alcohol for 50 volumes* of water. 
 
APPENDIX. 205 
 
 an alembic heated, whether by the direct action of the 
 tire, or by steam, or what is still better, a distilling- column 
 which always requires steam. The latter apparatus gives 
 a great economy of time, and with it we need not fear the 
 burning 1 of the substances at the bottom of the alembic, 
 which often occurs when the tire is directly applied. 
 
 Another advantage of the distilling column is that we 
 avoid the agitation of the matters, otherwise necessary, 
 until the whole is at the point of ebullition, in order to 
 prevent the burning. This last occurrence, indeed, not 
 only diminishes the quantity of the products, but also 
 their quality, by imparting to them a disagreeable taste, 
 which it is difficult to dispel. 
 
 We therefore recommend a distilling column made of 
 from 13 to 17 compartments, where the steam enters at 
 the bottom, while the wash (beer) is introduced at the top. 
 
 The operator will begin by heating the empty column 
 with steam, until the condensed water runs out in a stream 
 of the size of a quill. Then, the wash or beer is introduced 
 at the top by means of a forcing pump. 
 
 In those works where the operator has not at his dis- 
 posal the apparatus for direct distillation and rectification, 
 the best products are obtained when the cocks for the in- 
 troduction of the wash and of the steam are so regulated 
 that a constant stream of low wines marking from 30 to 
 35 of the alcohometer,* is obtained. 
 
 On the other hand, with apparatus intended for distilling 
 and rectifying at the same time, it may be advantageous 
 to produce high wines marking from 55 to 70 of the alco- 
 hometer.f 
 
 IV. 
 
 RECTIFICATION. 
 
 This operation is intended to remove all the essential 
 oils and foreign substances remaining in the phlegms, and 
 thus to obtain the alcohol in the greatest state of purity. 
 
 We employ an alembic heated by the direct action of 
 
 * The alcohometer mostly used in Belgium and France is that of Gay-Lussac, 
 giving the decree or percentage of pure alcohol in volumes. There is very 
 little difference between the alcohometers of Tralles and Gay-Lussac. 
 
 f The low or high wines of the first distilliation, and which need to be rec- 
 tified, are sometimes culled J'hlegms. 
 
 18 
 
206 APPENDIX. 
 
 the fire, or preferably by steam circulating through a coil, 
 In the latter case the temperature is easily regulated. 
 
 It is advantageous to mix the phlegms to be rectified 
 with one or two litres (1 to 2 quarts) of oak charcoal, 
 recently burned, and, if the charcoal has been left exposed 
 a long time, to submit it to a red heat in a closed vessel, 
 and, when cold, to pulverize it. 
 
 Bonoblack or animal charcoal is better than wooden 
 charcoal. 
 
 We may also add to the phlegms a half litre (1 pint) of 
 freshly bruised juniper-berries. 
 
 These proportions of charcoal and berries correspond to 
 three or five hectolitres (10.59 to 17.65 cubic feet) of Geneva 
 liquor, to be obtained, according to the taste and aroma of 
 the phlegms. 
 
 The same as for the distillation proper, the operation is 
 begun slowly, and the heat gradually raised until the 
 liquors run off in a regular and continuous stream. 
 
 The first runnings have generally an ethereal odor, are 
 not clear, and their taste is disagreeable ; therefore, the 
 operator must collect, according to the size of the ap- 
 paratus, the first seven to twenty litres (7 to 20 quarts) 
 running out, which must be added to the phlegms or wines 
 of the next operation. 
 
 He should do the same at the "end of the operation, 
 when the product marks only 45, because a bad taste 
 will again appear. All the liquors below 45 are also 
 kept for a subsequent operation, and the rectification is 
 ended when the products mark only 11 or 10 of the 
 alcohometer. 
 
 The apparatus where the distillation and rectification 
 proceed at the same time presents the advantages over 
 those where these two operations are separated, that in 
 the latter case there is always a loss of two to five per 
 cent., and that by rectifying directly, the running liquors 
 may be obtained at the same degree, let us say 50 ; whereas 
 by a separate rectification, the products mark too high a 
 degree at the beginning, and run low at the end of the 
 operation. It becomes, therefore, necessary to add a 
 certain quantity of water in order to reduce it to the 
 standard of 50, which practice is very often injurious to 
 the taste of the liquors 
 
APPENDIX. 207 
 
 PAET SECOND. 
 
 SPECIAL OBSERVATIONS. 
 I. 
 
 BUILDINGS?. 
 
 AVhen it is desired to establish a distillery we must be 
 p.Areful to choose a healthy place with plenty of free space 
 around it; and if it becomes necessary to use old build- 
 ings, it is absolutely necessary to drain and purify the 
 place, so that, in the future, no cause of local urihealthi- 
 ness may hinder or disturb the operations. 
 
 The "buildings themselves should be so constructed or 
 transformed, that it will always be possible to allow draughts 
 of air to circulate through the works. 
 
 The disposition of the various parts of the building must 
 l>o both compact and suitable; that is the boilers, the ma- 
 chinery, and the distilling apparatus be near each other in 
 the central portion ; the fermenting vats on one hand, and . 
 the mills and store-rooms on the other, to form the sides. 
 
 In well constructed works, the rectified Geneva runs 
 directly from the cooling-worm into casks, barrels or other 
 special reservoirs in the store-room, so that, without pump- 
 ing it again, it may be put directly into the barrels in- 
 tended for delivery. 
 
 The distilling column and the cooling-worm should be 
 five metres (about 16 feet) above the ground. With this 
 arrangement, a syphon is employed to draw off the spent 
 wash or slop into a settling vat, from whence the clear 
 liquors may be decanted, while the solid residue is allowed 
 to fall into other reservoirs to be used for feeding cattle. 
 
 The clear and settled spent wash is easily decanted into 
 other coolers by means of spouts, and, at the proper time, 
 is used in the macerating and fermenting vat. 
 
 Such an arrangement of vats renders only two pumps 
 necessary : One for water, the other for the beer while 
 in other distilleries where this disposition is not followed, 
 eight or even ten pumps are employed. 
 
208 APPENDIX. 
 
 II. 
 
 As a rule, all the utensils which belong to the distillery 
 should be made of copper, to insure cleanliness in the 
 operations. Iron is objectionable on account of the rust. 
 
 It is needless to add that the greatest cleanliness in 
 everything is indispensable in distilleries. Therefore the 
 copper utensils should be the subject of constant atten- 
 tion. The cooling vats are preferably made of copper. 
 But when wooden vats are employed, and the works are in 
 operation, it is sufficient now and then, to whitewash the 
 inside of the vats with a thin milk of lime, which is allowed 
 to remain for half an hour, and is afterwards carefully 
 rinsed out with pure water. When a stoppage occurs, the 
 inside of the coolers arid other vats receives a thick coat 
 of lime, and the vessels are also filled with water which is 
 renewed every ten days. 
 
 A strict observance of these rules of cleanliness will 
 secure the operator from the occurrence of acetic and 
 putrid fermentations. 
 
 We also recommend the washing, now and then, of all 
 the wooden utensils with a solution of bicarbonate of soda, 
 which neutralizes all the acids impregnating the wooden 
 substances. This same solution is also advantageous for 
 cleaning those recesses and parts of the works which are 
 difficult of access, and are, therefore, neglected in the 
 ordinary washings. 
 
 III. 
 
 MACERATION. 
 
 Those substances, in which the sugar is, if we are 
 allowed the expression, kept suspended in a free state, 
 such as honey, molasses, and the juice of beet-roots, car- 
 rots, plums, apricots, etc., require no maceration. It is 
 sufficient to dissolve the sugar in water hot enough to 
 obtain a temperature of 30 to 31 C. (86 to 88 Ft.), 
 which is necessary for starting the fermentation for an 
 operation which requires 24 hours. 
 
 Water is added in sufficient quantity to have the whole 
 mass marking 5 of the hydrometer for syrups, which 
 
APPENDIX. 209 
 
 corresponds to 50 of the densimeter of Gay-Lussac. In- 
 deed the most dense liquid which may be distilled, that 
 is to say water saturated with sugar, marks 40 of the 
 hydrometer for syrups, or 400 of the Gay-Lussac's 
 densimeter. 
 
 The juice of fruits, beet-roots, carrots, plums, apricots, 
 etc., may be obtained in two different ways : 
 
 (a.) The- raw fruits are rasped, and then pressed. 
 
 (6.) After boiling in water, the fruits are pressed. 
 
 The maceration of potatoes requires a previous steaming 
 of the tubercle, which is then mashed in an appropriate ma- 
 chine. The malt is put first into the vat, in the propor- 
 tion of one part of malt to four of potatoes ; then the hitter, 
 just mashed, are added slowly and gradually so as to give 
 time to the man who manipulates the mass, to make a 
 thorough and intimate mixture. The remainder of the 
 operation is exactly as we have explained for the macera- 
 tion of corn and rye. 
 
 Beets, carrots, etc., may, as regards the maceration, be 
 treated like potatoes, but the proportion of malt is much 
 smaller 
 
 IV. 
 
 FERMENTATION, DISTILLATION AND RECTIFICATION. 
 
 For cooling and diluting the substances in course of 
 niceration, we employ clear spent wash, (clear part of 
 slops,) the residuum of beer, the water of breweries, or, if 
 none of these liquids are at our disposal, pure water. 
 
 Spent wash is never used unless in admixture with one 
 half, or at least one-third, of pure water. 
 
 There are two principal reasons why we prefer the spent 
 wash to the other liquors ; first, because having absorbed 
 the oxygen of the air it helps the fermentation ; second, 
 because it marks generally several degrees of the densi- 
 meter, which shows that it still contains a certain quantity 
 of sugar, which is thus put to account. Experience also 
 proves that the starch suspended in the spent wasji helps 
 the fermentation. 
 
 The fermentation of syrup, honey, and of saccharine 
 substances, in general, does not differ from that of corn, 
 the theory of which has already been explained. 
 
 When for the distillation proper, we introduce into the 
 
210 APPENDIX. 
 
 alembic or the distilling column the fermented substances, 
 these should be previously well stirred, in order to obtain 
 a uniform mixture ; that is to say, we should endeavor to 
 have the solid portions, which have a tendency to fall to 
 the bottom of the vessels, kept as much as possible, in 
 suspension in the mass of liquid. 
 
 If the rectified products are intended to be sold as pure 
 alcohol, the first arid last runnings, as we have already 
 said, should be kept apart, until a sufficient quantity has 
 been gathered for a special rectification. But, there again, 
 the last runnings will have a bad taste : therefore, we must 
 be careful to collect all the liquids with an objectionable 
 flavor and which can be sold for the manufacture of 
 varnishes. 
 
 V. 
 
 Brewer's yeast, when new, is preferable to that of 
 Holland, because the former contains certain principles 
 or acids which aid the fermentation. 
 
 These active principles are generally to be found in 
 much greater quantity in the vegetables of northern 
 countries than in those of southern regions ; and it is one 
 of the reasons why the fermentation is more easy and ra- 
 pid in northern than in southern countries, if comparative 
 experiments are executed with local products. 
 
 If it is difficult to obtain sufficient brewer's yeast, we may 
 employ Holland yeast. But, in order to obtain results as 
 advantageous as with the former, we recommend to add, 
 for each kilogramme (about 2 Ibs.) of Holland yeast, one 
 litre (about 1 quart) of a decoction of hops, made by boil- 
 ing one kilogramme (2 Ibs.) of hops in ten litres (10 quarts) 
 of water for five or six hours. The evaporated water must 
 be replaced by the addition of water, in order always to 
 have the same quantity of water boiling. 
 
 This mixture of yeast and decoction of hops may be 
 made two or three days in advance. 
 
 This method of treating Holland yeast presents many 
 and important advantages : the yeast may be kept for 
 several days ; the strength of the fermenting principles is 
 increased, and the essence of hops imparts to the product 
 a very pleasant aromatic taste. 
 
APPENDIX. 211 
 
 If these two kinds of yeast cannot be had, the distiller 
 may substitute an artificial one prepared as follows : 
 
 One part of malt and two parts of wheat flour are allowed 
 to macerate, and to this mixture we find it advantageous 
 to add a small proportion of hops. 
 
 We follow, on a small scale, the method which we have ex- 
 plained for the maceration ; hut we will operate at a temper- 
 ature somewhat lower, from 5 to 10 0. (9 to 18 Ft.). 
 The mixture itself ought to be more consistent, arid the 
 thicker, the better. When the paste is thoroughly mixed, 
 it is allowed to stand about 15 minutes, then it is worked 
 occasionally, without adding any liquid, until its tempera- 
 ture lias been lowered to 35 C. (95 Ft.) ; after which the 
 paste is worked no longer, and is kept in an uncovered 
 vessel in a moderately hot room. 
 
 After twelve or twenty-four hours, fermentation sets in 
 spontaneously, and lasts from two to three days, accord- 
 ing to the climate and the quantity of matter operated 
 upon. The whole mass has been transformed into yeast 
 when the fermentation appears to have done its work. 
 
 The proportion of artificial yeast is about four or five 
 times that of brewer's yeast. However, there is nothing 
 absolute in this proportion which will be modified by the 
 operator according to his own experience. 
 
 In order to save time, and when it is necessary frequently 
 to prepare artificial yeast, a portion of the yeast already 
 made may be used to hasten the fermentation of the new 
 mixture. 
 
 YI. 
 
 The preparation of malt consists in the artificial germina- 
 tion of barley. A vat, half filled with water, receives the 
 barley which is well stirred so as to allow the bad grains 
 to raise and float on the top, where they may be removed 
 with a skimmer. 
 
 In summer, the water must be changed every twelve 
 hours; in winter once in twenty-four hours is sufficient. 
 
 The barley is sufficiently softened and penetrated by 
 water after twenty-four to thirty hours in summer, and 
 forty-eight to sixty hours in winter. 
 
 In order to ascertain if the barley is sufficiently steeped, 
 
212 APPENDIX. 
 
 we take a grain of it ; if it bends easily under the nail with 
 out breaking we may consider it as being in a proper state, 
 The water is removed from the back, and the steeped 
 barley is allowed to remain there for lour or six hours in 
 summer, and ten or twelve hours in winter. The barley 
 is then removed from the back and spread on the malting 
 floor in layers of 10 centimeters deep (4 inches) in winter, 
 and only 5 centimeters (2 inches) in summer. In winter 
 it is shovelled every twelve hours, and in summer, every 
 six hours. The barley is thus worked until it begins 
 to present a point (thus showing the phenomenon of 
 germination, when the embryo sets forth two gerras or 
 roots), at which time it is spread in layers of 7 to 8 centi- 
 meters thick (3 inches) in warm weather, and 10 to 12 
 centimeters (4 to 5 inches) in cold. 
 
 When by putting the hand into the layer, we feel a 
 temperature of from 20 to 25 0. (68 to 77 Ft.), and 
 more firmness of the grains, and when, simultaneously, a 
 kind of dew appears at the surface of the layers, it is time 
 to shovel the grain, taking care that the grains on the in- 
 side should take a new position on the top or bottom of 
 the layer, and conversely. At each shovelful, the operator 
 must spread the barley as much as possible, thus putting 
 each grain in contact with the air which favors the con- 
 tinuation of this* artificial vegetation. Seven or eight 
 hours after this first operation, the new layer presents the 
 same phenomena, and requires another turning over. 
 This is done three times, after the same signs have pre- 
 sented themselves. 
 
 The layer of the third operation is allowed to rest for 
 six to twelve hours, according to the temperature. 
 
 The barley will have acquired all the qualities of malt, 
 when, by opening the back part of a grain, we find inside 
 the vegetable germ having three-fourths the length of the 
 grain itself. A superior product presents also five or six 
 filaments which are each twice as long as the grain. 
 
 The grain is then spread out in a well ventilated place, 
 and part of it may go immediately to the malt-kiln. What 
 is waiting to be dried is spread and turned at least twice 
 a day. 
 
 The malt kiln should be heated slowly at the beginning, 
 in order not to produce a horny malt, the sugar of which 
 Is dissolved with difficulty. The portion of malt in course 
 
APPENDIX. 213 
 
 of drying" should be turned upside down and conversely, 
 every hour, or at least every other hour. When the gram 
 is easily broken, and leaves by friction streaks like those 
 of chalk, then the grain is sufficiently dried. 
 
 We will remark that, if the malt is not intended for im- 
 mediate use, the greater the lapse of time before its em- 
 ployment, the longer should it be dried ; and in such case, 
 the temperature of the kiln may be raised to from 40 to 
 45 C. (104 to 113 Ft.). 
 
 After being- kiln dried, the malt is bruised by some 
 mechanical contrivance in order to break the germs and 
 separate them from the grains. 
 
 If we desire to use the malt immediately, we may 
 separate the germs while the malt is still warm ; but if it 
 is to be kept for a certain length of time, the germs may 
 be left^to be removed only before use. 
 
 A malt intended for distilleries will be found sufficiently 
 good when, before being kiln dried, the vegetable germ 
 has only half the length of the grain itself. 
 
 Instead of barley, rye, wheat, oats, etc., may be em- 
 ployed for the manufacture of a malt intended for distill- 
 ing purposes. 
 
 VII. 
 
 PRESERVATION OF SPIRITUOUS LIQUORS. 
 
 Every one knows that spirituous liquors of a certain 
 age are more highly esteemed than those recently made. 
 Therefore, when an old product is scarce, it becomes ad- 
 vantageous to impart to a new one the qualities of the 
 former, that is to say, an artificial ageing which cannot be 
 distinguished from the true one. 
 
 For this purpose, instead of keeping the liquors in 
 cisterns, which are generally made for saving room, they 
 must be put into barrels or casks. The wooden staves re- 
 move the essential oils which impair the flavor, and the 
 operation is aided in the following manner : 
 
 The filled barrels are put into a room, the temperature 
 of which is raised to from 20 to 30 0. (68 to 86 Ft,). 
 When the liquid has reached this temperature, the room 
 and its contents are allowed to cool off. This heating and 
 cooling is repeated, even three to five times. In this 
 manner, we obtain in the course of a fortnight, a product 
 
214 APPENDIX. 
 
 similar in quality to that which has been kept one year in 
 store-rooms. 
 
 The bung hole of the barrels remains open during the 
 whole time of the operation, and the loss occasioned by 
 this mode of working is equal to that suffered by one year 
 of ordinary storage, that is to say nearly two per cent, of 
 the whole. 
 
 VIII. 
 
 RAW MATERIALS. 
 
 It is generally acknowledged that the grains harvested 
 in Champagne are better than those of Africa, and in 
 general, that the productions of the north are, for our pur- 
 pose, preferable to those of the centre and south. The 
 products harvested on sandy and light soils are better 
 than the corresponding ones grown on rich ground ; so 
 much so, that with equal weights, experience proves that 
 the former give a product from 5 to 10 per cent, greater 
 than the latter, and this is equally true for distilleries or 
 breweries. 
 
 The cause is due to an active principle which favors 
 fermentation in distilleries, gives a better taste and flavor 
 to beer, and renders it more easy to keep. 
 
INDEX. 
 
 PAGE 
 
 Acetic Fermentation 202 
 
 Adulterating Brandy 188 
 
 Advantages of Continuous Distil- 
 lation 36 
 
 Alcoholic Fermentation 202 
 
 Alembic 46 
 
 Alterative Cordial 195 
 
 American "Apparatus 44 
 
 Aniseed Cordial 157 
 
 Apparatus for Distillation 17, 40 
 
 Apparatus in American and Eng- 
 lish Distilleries 44 
 
 Apparatus, Selection of. 165 
 
 Appendix 199 
 
 Apple Brandy 135 
 
 Areometer 184 
 
 Aromatic Bitters 196 
 
 Arrack 124 
 
 Aubergier on Spirit of Lees 179 
 
 Balneum Marise 46, 174 
 
 Barley, Advantage of. 76 
 
 Beet Rasp 128 
 
 Beet-Root Molasses 170 
 
 Beet-Root, Spirits of. 127 
 
 Bitters, Aromatic 196 
 
 Blackamoor's Head 47 
 
 Bra n dies, To prevent Deteriora- 
 tion of. 95 
 
 Brandy, Adulteration of. 188 
 
 Brandy, Cherry 146 
 
 Brandy, Distilling, etc 93 
 
 Brandy, Raspberry 147 
 
 Brandy Shrub, Process for Mak- 
 ing 145 
 
 Brewer's Yeast 210 
 
 Brewing Hollands Gin 101 
 
 Buildings for Distilling 207 
 
 Capital 47 
 
 Caraway Cordial 153 
 
 Cellars... , 9 
 
 Chaff. 77 
 
 Charge of a still 12 
 
 Cherries, Spirits of. 183 
 
 Cherry Brandy, Process for Mak- 
 ing 146 
 
 Cider Spirits 135 
 
 Cinnamon Cordial 151 
 
 Cinnamon Water 158 
 
 Citron Cordial 15C 
 
 Coals 75 
 
 Coloring Spirits 143 
 
 Common Process of Malt Distill- 
 ing 91 
 
 Compound Lavender Water 160 
 
 Compounds, Distillation of. 187 
 
 Condensers 17 
 
 Condenser, Wine-warming 30 
 
 Conduct of Fermentation 203 
 
 Continuous Distillation 26 
 
 Cooler 31, 47 
 
 Cordial, Aniseed 152 
 
 Cordial, Caraway 153 
 
 Cordial, Cinnamon 151 
 
 Cordial, Citron 150 
 
 Cordial, Lovage 150 
 
 Cordial, Peppermint 152 
 
 Cordial, Tonic and Alterative 195 
 
 Corne d'Aboudance 2? 
 
 Corn for Distilling 64 
 
 Cucurbit 47 
 
 Damask-Rose Water 158 
 
 Description of a Distillery 9 
 
 Deterioration of Brandies, Preven- 
 tion of 95 
 
 Difficulties in Distilling 30 
 
 Directions for Cordials, etc 187 
 
 Directions for Distilling 199 
 
 Directions to a Distiller 11 
 
 Distillation 17, 204, 209 
 
 Distillation, Continuous 26 
 
 Distillation of Common Gin 106 
 
 Distillation of Molasses 140 
 
 Distillation of Rum 137 
 
 Distillation of Simple Waters 155 
 
 Distillations, Special 165 
 
 Distiller, Directions to 11 
 
 Disti'lery, Description of. 
 
 215 
 
216 
 
 INDEX. 
 
 PAGE 
 
 Distillery, Fire in 13 
 
 Distilling Brandy 93 
 
 Distilling Column 27 
 
 Distilling, Directions for 199 
 
 Distilling, Malt 91 
 
 Diuretic Compound 196 
 
 Double Distilled Rum 139 
 
 Drying 74 
 
 Dulcifying .-. 15 
 
 Dutch Geneva 98 
 
 Eau de Beaute 162 
 
 Eau de Luce 147 
 
 Egg-plate 18 
 
 Elder Juice 145 
 
 Empyreumatic Oil 173 
 
 English Apparatus 44 
 
 English Method 81 
 
 English Vinegar 154 
 
 Ether, Sulphuric 191 
 
 Explanation of Egg-plate 18 
 
 Fecula, Separation of. 116 
 
 Feints 12, 24 
 
 Feints, their Uses, etc 163 
 
 Fermentation 70, 84, 202, 209 
 
 Ferments 84 
 
 Fining 14 
 
 Fire in a Distillery 13 
 
 Flavoring Spirits 143 
 
 Fluid Matter, Distillation of 166 
 
 Foaming Fermentation 202 
 
 French Method 79 
 
 French Noyau 151 
 
 French Process of Distilling and 
 
 Prepai'ing Brandy 93 
 
 French Vinegar 153 
 
 Fuel for Drying 75 
 
 Gay-Lussac on Spirit of Lees 181 
 
 General Directions for Cordials,etc. 187 
 
 Gin, Common 106 
 
 Gin, Hollands 101 
 
 Grain used in Distilling 63 
 
 Grapes 93 
 
 Gravity of Worts 11 
 
 Head 47 
 
 Hippocrates' Bag 16 
 
 Hollands 98 
 
 Hollands Gin 101 
 
 Holland Yeast 210 
 
 Hungary Water 160 
 
 Imperial Ratafia 149 
 
 Improved Apparatus 37 
 
 Inequality of Heat Prevented 58 
 
 Infusions 194 
 
 Instructions for Making Infu- 
 sions, etc 194 
 
 PAGB 
 
 Instrument for Testing Wines 184 
 
 Instrument to Prevent Inequal- 
 ity of Heat in Distillation 58 
 
 Irish Usquebaugh 148 
 
 Jamaica Rum 139 
 
 Jessamine Water 162 
 
 Juice, how Obtained 209 
 
 Kirsch-Wasser 133 
 
 Lapis Tnfernalis 190 
 
 Lavender Water 159 
 
 Lavender Water, Compound 160 
 
 Lees 172 
 
 Lees Ashes 178 
 
 Lime Water 191 
 
 Lob 11 
 
 Lovage Cordial 150 
 
 Luting 13 
 
 Maceration 200, 208 
 
 Male 211 
 
 Malt Distilling 91 
 
 Malt Whisky 96 
 
 Malting 63 
 
 Mashing 67 
 
 Mashing of Potatoes 114 
 
 Materials, Raw 214 
 
 Method, English 81 
 
 Method, French 79 
 
 Mode of Operating 32, 39 
 
 -Root 170 
 
 ola 
 
 , Beet-1 
 
 Molasses, Distillation of. 140 
 
 Musk, Tincture of. 197 
 
 Nectar, Process for Making 149 
 
 Noyau, French 151 
 
 Oats for Distilling 64 
 
 Observations on Special Distilla- 
 tions 165 
 
 Oil, Empyreumatic 173 
 
 Operating, Mode of. 32 
 
 Orange-flower Water 158 
 
 Orange Wine 159 
 
 Peach Brandy 136 
 
 Peppermint Cordial 152 
 
 Peppermint Water 158 
 
 Piquette 172 
 
 Potatoes, Mashing of 114 
 
 Potatoes, Reduction of. 112 
 
 Potatoes, Spirit of. 106 
 
 Preparation of Cordials, etc 187 
 
 Preparing Brandy 93 
 
 Preservation of Spirituous Li- 
 quors 213 
 
 Prevention of Deterioration of 
 Brandies 95 
 
INDEX. 
 
 217 
 
 PAGE 
 
 Prevention of Inequality of Heat. 58 
 
 Process of Malting 63 
 
 Putrid Fermentation 202 
 
 Raisin Spirits 143 
 
 Rasp, Beet 128 
 
 Raspberry Brandy 147 
 
 Rasping Potatoes 116 
 
 Ratafia, Imperial 149 
 
 Raw Materials 214 
 
 Receiver 45, 47 
 
 Recovering 14 
 
 Rectification 29, 89, 205, 209 
 
 Rectification into Hollands Gin ... 103 
 
 Rectifier 28 
 
 Reduction of Potatoes 112 
 
 Refrigerator 31 
 
 Refrigeratory 47 
 
 Regulator 32 
 
 Repasses 24 
 
 Reservoir 32 
 
 Retorts/ 45 
 
 Rice, Spirits of 124 
 
 Rosemary Water 157 
 
 Rules for Determining the Rela- 
 tive Value and Strength of 
 
 Spirits 164 
 
 Rum 137 
 
 Rum Shrub, Process for Making... 144 
 Rye for Distilling 64 
 
 Saccharification 68 
 
 Sand Bath 48 
 
 Season for Malting 74 
 
 Selection of Apparatus 165 
 
 Separation of Fecula 116 
 
 Shrub, Brandy 145 
 
 Shrub, Rum 144 
 
 Simple Lavender Water 159 
 
 Simple Waters, Distillation of. 155 
 
 Special Distillations 165 
 
 Spirit of Potatoes 106 
 
 Spirits 12 
 
 Spirits, Flavoring and Coloring of, 143 
 
 Spirits of Beet-Root 127 
 
 Spirits of Cherries 133 
 
 Spirits of Corn 63 
 
 Spirits of Raisins 143 
 
 Spirits of Rice 124 
 
 PAGE 
 
 Spirits, Rules for Strength and 
 
 Value 164 
 
 Spirituous Liquors, Preservation 
 
 of. 213 
 
 Spirituous Waters 161 
 
 Steeping 65 
 
 Still, Charge of. 12 
 
 Stills 17, 27, 51, 52 
 
 Stills for Simple Waters 156 
 
 Stomachic Compound 191 
 
 Strength of Spirits, Rules for 164 
 
 Sulphuric Ether 191 
 
 Tampot 18 
 
 Tantern 23 
 
 Testing Wines 184 
 
 Tinctures 194 
 
 Tincture of Musk 197 
 
 Tonic and Alterative Cordial 195 
 
 Uses of Feints 163 
 
 Usquebaugh, Irish 148 
 
 Utensils for Distilling 208 
 
 Value of Spirits, Rules for 164 
 
 Vinegar, English 154 
 
 Vinegar, French 153 
 
 Vinous Fermentation 202 
 
 Water, Cinnamon 158 
 
 Water, Compound Lavender 160 
 
 Water, Damask-Rose 158 
 
 Water, Hungary 160 
 
 Water, Jessamine 162 
 
 Water, Lavender 159 
 
 Water, Lime "191 
 
 Water of Cherries 133 
 
 Water, Orange-flower 158 
 
 Water, Peppermint 158 
 
 Water, Rosemary 157 
 
 Waters, Simple 155 
 
 Waters, Spirituous 161 
 
 Wheat for Distilling 64 
 
 Whisky, Malt 96 
 
 Wine, Orange 159 
 
 Wine-warming Condenser 30 
 
 Wines for Distillation 93 
 
 Wines, Testing of. 184 
 
 Worts, Gravity of. 11 
 
 Yeast 210 
 
 19 
 
CATALOGUE 
 
 OF 
 
 PRACTICAL Al 
 
 IFTJIBLZSIIIEID BY 
 
 IEKRY CAREY BAIED & CO., 
 
 Industrial Publishers and Booksellers, 
 NO. 81O WALNUT STREET, 
 
 43fr- Any of the Books comprised in this Catalogne will be sent by mail, free of 
 postage, at the publication price, 
 
 Descriptive Catalogue, 96 pages, 8vo>, will be sent, free of postage, to any 
 one who will furnish the publisher with his address, 
 
 ARLOT. A Complete Guide for Coach Painters. 
 
 Translated from the French of M. ARLOT, Coach Painter ; for eleven 
 years Foreman of Painting to M. Eherler, Coach Maker, Paris. By 
 A. A. FESQUET, Chemist arid Engineer. To which is added an Ap- 
 pendix, containing Information respecting the Materials and the 
 Practice of Coach and Car Painting and Varnishing in the United 
 States and Great Britain. 12mo $1.25 
 
 ARMENGAUD, AMOROUX, and JOHNSON. The 
 Practical Draughtsman's Book of Industrial De- 
 sign, and Machinist's and Engineer's Drawing 
 Companion : 
 
 Forming a Complete Course of Mechanical Engineering and Archi- 
 tectural Drawing. From the French of M. Armengaud the elder, Prof, 
 of Design in the Conservatoire of Arts and Industry, Paris, and MM. 
 Armengaud the younger, and Amoroux, Civil Engfneers. Rewritten 
 and arranged with additional matter and plates, selections from and 
 examples of the most useful and generally employed mechanism of 
 the day. By WILLIAM JOHNSON, Assoc. lust. C. E., Editor of " The 
 Practical Mechanic's Journal." Illustrated by 50 folio steel plates, 
 
 and 50 wood-cuts. A new edition, 4to $10.00 
 
 1 
 
2 HENRY CAREY BAIRD'S CATALOGUE. 
 
 ARRO WSMITH. Paper-Hanger's Companion : 
 
 A Treatise in which the Practical Operations of the Trade are Sys- 
 tematically laid down : with Copious Directions Preparatory to Paper- 
 ing ; Preventives against the Effect of Damp on Walls ; the Various 
 Cements and Pastes Adapted to the Several Purposes of the Trade ; 
 Observations and Directions for the Panelling and Ornamenting of 
 Kooms, etc. By JAMES ARROWSMITH, Author of "Analysis of Dra- 
 pery," etc. 12mo., cloth $1.25 
 
 ASHTON. The Theory and Practice of the Art of De- 
 signing Panry Cotton and Woollen Cloths from 
 Sample : 
 
 Giving full Instructions for Reducing Drafts, as well as the Methods 
 of Spooling and Making out Harness for Cross Drafts, and Finding 
 any Required Reed, with Calculations and Tables of Yarn. By 
 FREDERICK T. ASHTON, Designer, West Pittsfield, Mass. With 52 
 Illustrations. One volume, 4to $10.00 
 
 BAIRD. Letters on the Crisis, the Currency and the 
 
 Credit System. 
 By HENRY CAREY BAIRD. Pamphlet 05 
 
 BAIRD. -Protection of Home Labor and Home Pro- 
 ductions necessary to the Prosperity of the Ameri- 
 can Farmer. 
 By HENRY CAREY BAIRD. 8vo., paper 10 
 
 BAIRD. Some of the Fallacies of British Free-Trade 
 Revenue Reform. 
 
 Two Letters to Arthur Latham Perry, Professor of History and Politi- 
 cal Economy in Williams College. By HENRY CAREY BAIRD. 
 Pamphlet 05 
 
 BAIRD. The Rights of American Producers, and the 
 
 Wrongs of British Free-Trade Revenue Reform. 
 By HENRY CAREY BAIRD. Pamphlet 05 
 
 BAIRD. Standard Wages Computing Tables : 
 
 An Improvement in all former Methods of Computation, so arranged 
 that wages for days, hours, or fractions of hours, at a specified rate per 
 day or hour, may be ascertained at a glance. By T. SPANGLER BAIRD. 
 Oblong folio $5.00 
 
 BAIRD. The American Cotton Spinner, and Mana- 
 ger's and Carder's Guide : 
 
 A Practical Treatise on Cotton Spinning ; giving the Dimensions and 
 Speed of Machinery, Draught and Twist Calculations, etc. ; with 
 notices of recent Improvements: together with Rules and Examples 
 for making changes iii the sizes and numbers of Roving and Yarn. 
 Compiled from the papers of the late ROBERT H. BAIRD. 12mo. $1.50 
 
HENRY CAREY BAIRD'S CATALOGUE. 3 
 
 BAKER. Long-Span Railway Bridges : 
 
 Comprising Investigations of the Comparative Theoretical and Prac- 
 tical Advantages of the various Adopted or Proposed Type Systems 
 of Construction ; with numerous Formulae and Tables. By B. BAKER. 
 12mo . . . $2.00 
 
 BATJERMAN. A Treatise on the Metallurgy of Iron : 
 
 Containing Outlines of the History of Iron Manufacture, Methods of 
 Assay, and Analysis of Iron Ores, Processes of Manufacture of Iron 
 and Steel, etc., etc. By H. BAUERMAN, F. G. S., Associate of the 
 Royal School of Mines. First American Edition, Revised and En- 
 larged. With an Appendix on the Martin Process for Making Steel, 
 from the Report of ABRAM S. HEWITT, U. S. Commissioner to the 
 Universal Exposition at Paris, 1867. Illustrated. 12mo. . $2.00 
 
 BEANS. A Treatise on Railway Curves and the Loca- 
 tion of Railways. 
 By E. W. BEANS, C. E. Illustrated. 12mo. Tucks. . . $1.50 
 
 BELL. Carpentry Made Easy : 
 
 Or, The Science and Art of Framing on a New and Improved System. 
 With Specific Instructions for Building Balloon Frames, Barn Frames, 
 Mill Frames, Warehouses, Church Spires, etc. Comprising also a 
 System of Bridge Building, with Bills, Estimates of Cost, and valuable 
 Tables. Illustrated by 38 plates, comprising nearly 200 figures. By 
 WILLIAM E. BELL, Architect and Practical Builder. 8vo. . $5.00 
 
 BELL. Chemical Phenomena of Iron Smelting : 
 
 An Experimental and Practical Examination of the Circumstances 
 which determine the Capacity of the Blast Furnace, the Temperature 
 of the Air, and the proper Condition of the Materials to be operated 
 upon. By I. LOWTHIAN BELL. Illustrated. 8vo. . . $6.00 
 
 BEMROSE. Manual of Wood Carving : 
 
 With Practical Illustrations for Learners of the Art, and Original and 
 Selected Designs. By WILLIAM BEMROSE, Jr. With an Introduction 
 by LLEWELLYN JEWITT, F. S. A., etc. With 128 Illustrations. 4to., 
 cloth $3.00 
 
 BICKNELL. Village Builder, and Supplement : 
 
 Elevations and Plans for Cottages, Villas, Suburban Residences, 
 Farm Houses, Stables and Carriage Houses. Store Fronts, School 
 Houses, Churches, Court Houses, and a model Jail ; also, Exterior and 
 Interior details for Public and Private Buildings, with approved 
 Forms of Contracts and Specifications, including Prices of Building 
 r Materials and Labor at Boston, Mass., and St. Louis, Mo. Containing 
 75 plates drawn to scale; showing the style and cost of building in 
 different sections of the country, being an original work comprising 
 the designs of twenty leading architects, representing the New Eng- 
 land, Middle, Western, and Southwestern States. 4to. . $10.00 
 
4 HENRY CAREY BAIRD'S CATALOGUE. 
 
 BLENKAKN. Practical Specifications of Works exe- 
 cuted in Architecture, Civil and Mechanical Engi- 
 neering, and in Road Making and Sewering : 
 
 To which are added a series of practically useful Agreements and Re- 
 ports. By JOHN BLENKARN. Illustrated by 15 large folding plates. 
 8vo. $9.00 
 
 J3LINN. A Practical Workshop Companion for Tin, 
 Sheet-Iron, and Copperplate Workers : 
 
 Containing Rules for describing various kinds of Patterns used by 
 Tin, Sheet-Iron, and Copper-plate Workers; Practical Geometry'; 
 Mensuration of Surfaces and Solids; Tables < f the Weights of Metals, 
 Lead Pipe, etc. ; Tables of Areas and Circumferences of Circles; 
 Japan, Varnishes, Lackers, Cements, Compositions, etc., etc. By 
 LEROY J. BLINN, Master Mechanic. With over 100 Illustrations. 
 12mo $2.50 
 
 BOOTH. Marble Worker's Manual: 
 
 Containing Practical Information respecting Marbles in general, their 
 Cutting, Working, and Polishing ; Veneering of Marble ; Mosaics : 
 Composition and Use of Artificial Marble, Stuccos, Cements, Receipts, 
 Secrets, etc., etc. Translated from the French by M. L. BOOTH. 
 With an Appendix concerning American Marbles. 12mo., cloth. $1.50 
 
 BOOTH AND MOKFIT. The Encyclopedia of Che- 
 mistry, Practical and Theoretical : 
 
 Embracing its application to the Arts, Metallurgy, Mineralogy, Ge- 
 ology, Medicine, and Pharmacy. By JAMES C. BOOTH, Melter and 
 Refiner in the United States Mint, Professor of Applied Chemistry in 
 the Franklin Institute, etc., assisted by CAMPBELL MORFIT, author 
 of "Chemical Manipulations," etc. Seventh edition. Royal 8vo., 
 978 pages, with numerous wood-cuts and other illustrations. . $5.00 
 
 BOX. A Practical Treatise on Heat: 
 
 As applied to the Useful Arts ; for the Use of Engineers, Architects, 
 etc. By THOMAS Box, author of " Practical Hydraulics." Illustrated 
 by 14 plates containing 114 figures. 12mo $5.00 
 
 BOX. Practical Hydraulics : 
 
 A Series of Rules and Tables for the use of Engineers, etc. By 
 THOMAS Box. 12mo $2.50 
 
 BROWN. Five Hundred and Seven Mechanical 
 Movements : 
 
 Embracing all those which are most important in Dynamics, Hydrau- 
 lics, Hydrostatics, Pneumatics, Steam Engines, Mill and other Gear- ' 
 ing, Presses, Horology, and Miscellaneous Machinery ; and including 
 many movements never before published, and several of which have 
 only recently come into use. By HENRY T. BROWN, Editor of the 
 " American Artisan." In one volume, 12mo. . . . $1.00 
 
HENRY CAREY BAIRD'S CATALOGUE. 6 
 
 BUCKMASTEB. The Elements of Mechanical Phy- 
 sics : 
 
 Bv J. C. BUCKMASTER, late Student in the Government School of 
 Mines ; Certified Teacher of Science by the Department of Science 
 and Art ; Examiner in Chemistry and Physics in the Royal College 
 of Preceptors ; and late Lecturer in Chemistry and Physics of the 
 Royal Polytechnic Institute. Illustrated with numerous engravings. 
 In one volume, 12mo $1.50 
 
 BULLOCK. The American Cottage Builder : 
 
 A Series of Designs, Plans, and Specifications, from $200 to $20,000, 
 for Homes for the People; together with Warming, Ventilation, 
 Drainage, Painting, and Landscape Gardening. By JOHN BULLOCK, 
 Architect, Civil Engineer, Mechanician, and Editor of " The Rudi- 
 ments of Architecture and Building," etc., etc. Illustrated by 75 en- 
 gravings. In one volume, 8vo $3.50 
 
 BULLOCK. The Budiments of Architecture and 
 Building : 
 
 For the use of Architects, Builders, Draughtsmen, Machinists, Engi- 
 neers, and Mechanics. Edited by JOHN BULLOCK, author of "The 
 American Cottage Builder." Illustrated by 250 engravings. In one 
 volume, 8vo $3.50 
 
 BURGH. Practical Illustrations of Land and Marine 
 
 Engines : 
 
 Showing in detail the Modern Improvements of High and Low Pres- 
 sure, Surface Condensation, and Super-heating, together wit,i Land 
 and Marine Boilers. By N. P. BURGH, Engineer. Illustrated by 
 20 plates, double elephant folio, with text . . . . $21.00 
 
 BTJBGH. Practical Bules for the Proportions Ox Mo- 
 dern Engines and Boilers for Land and Marine 
 Purposes. 
 By X. P. BURGH, Engineer. 12mo $1.53 
 
 BUBGH. The Slide- Valve Practically Considered. 
 By N. P. BURGH, Engineer. Completely illustrated. 12rao. $2.00 
 
 BYLES. Sophisms of Free Trade and Popular Politi- 
 cal Economy Examined. 
 
 By a BARRISTER (Sir JOHN BARNARD BYLES, Judge of Common 
 
 Pleas). First American from the Ninth English Edition, as published 
 
 by the Manchester Reciprocity Association. In one volume, 12mo. 
 
 $1.2.3 
 
 P YBW. The Complete Practical Brewer : 
 
 Or Plain, Accurate, and Thorough Instructions in the Art of Brewing 
 Beer, Ale, Porter, including the Process of making Bavarian Beer, 
 all the Small Beers, such as Root-beer, Ginger-pop, Sarsaparilla- 
 beer, Mead, Spruce Beer, etc., etc. Adapted to the use of Public 
 Brewers and Private Families. By M. LA FAYETTE BYRN, M D. 
 With illustrations. 12mo $1.25 
 
6 HENRY CAREY BAIRD'S CATALOGUE. 
 
 BYBN. The Complete Practical Distiller : 
 
 Comprising the most perfect and exact Theoretical and Practical De- 
 scription of the Art of Distillation and Rectification ; including all of 
 the most recent improvements in distilling apparatus; instructions 
 for preparing spirits from the numerous vegetables, fruits, etc. ; direc- 
 tions for the distillation and preparation of all kinds of brandies and 
 other spirits, spirituous and other compounds, etc., etc. By M. LA 
 FA YETTE BYRN, M. D. Eighth Edition. To which are added, Prac- 
 tical Directions for Distilling, from the French of Th. Fling, Brewer 
 and Distiller. 12mo. $1.50 
 
 BYRNE. Handbook for the Artisan, Mechanic, and 
 Engineer : 
 
 Comprising the Grinding and Sharpening of Cutting Tools, Abrasive 
 Processes, Lapidary Work, Gem and Glass Engraving, Varnishing 
 and Lackering, Apparatus, Materials and Processes for Grinding and 
 Polishing, etc. By OLIVER BYRNE. Illustrated by 185 wood en- 
 gravings. In one volume, 8vo $5.00 
 
 BYRNE. Pocket Book for Railroad and Civil Engi- 
 neers : 
 
 Containing New, Exact, and Concise Methods for Laying out Rail- 
 road Curves, Switches, Frog Angles, and Crossings; the Staking 
 out of work; Levelling; the Calculation of Cuttings; Embankments; 
 Earth-work, etc. By "OLIVER BYRNE. 18mo., full bound, pocket- 
 book form. . $1.75 
 
 BYRNE. The Practical Model Calculator : 
 
 For the Engineer, Mechanic, Manufacturer of Engine Work, Naval 
 Architect, Miner, and Millwright. By OLIVER BYRNE. 1 volume, 
 8vo., nearly 600 pages $4.50 
 
 BYRNE. The Practical Metal- Worker's Assistant: 
 
 The Processes Dependent on the Ductility of the Metals ; Soldering ; 
 and the most Improved Processes and Tools employed by Metal- 
 workers. With the Application of the Art of Electro-Metallurgy to 
 Manufacturing Processes ; collected from Original Sources, and from 
 the Works of Holtzapffel, Bergeron, Leupold, Plumier, Napier, 
 Scoffern, Clay, Fairbairn, and others. By OLIVER BYRNE. A new, 
 revised, and improved edition, to which is added An Appendix, con- 
 taining THE MANUFACTURE OF RUSSIAN SHEET-IRON. By JOHN 
 PERCY, M. D., F.R.S. THE MANUFACTURE OF MALLEABLE IRON- 
 CASTINGS, and IMPROVEMENTS IN BESSEMER STEEL. By A. A. 
 FESQUET, Chemist and Engineer. With over 600 Engravings, illus- 
 trating every Branch of the Subject. 8vo $7.00 
 
 Cabinet Maker's Album of Furniture: 
 
 Comprising a Collection of Designs for Furniture. Illustrated by 48 
 Large and Beautifully Engraved Plates. In one vol., oblong $3.50 
 
HENRY CAREY BAIRD'S CATALOGUE. 7 
 
 CALLINGHAM. Sign Writing and Glass Emboss- 
 ing: 
 
 A Complete Practical Illustrated Manual of the Art. By JAMES 
 CALLINGHAM. In one volume, 12mo $1.50 
 
 CAMPIN. A Practical Treatise on Mechanical Engi- 
 neering : 
 
 Comprising Metallurgy, Moulding, Casting, Forging, Tools, Work- 
 shop Machinery, Mechanical Manipulation, Manufacture of Steam- 
 engines, etc., etc. With an Appendix on the Analysis of Iron and 
 Iron Ores. By FRANCIS CAMPIN, C. E. To which are added, Obser- 
 vations on the Construction of Steam Boilers, and Remarks upon 
 Furnaces used for Smoke Prevention ; with a Chapter on Explosions. 
 By 11. Armstrong, C. E., and John Bourne. Rules for Calculating 
 the Change Wheels for Screws on a Turning Lathe, and for a Wheel- 
 cutting Machine. By J. LA NlCCA. Management of Steel, Includ- 
 ing Forging, Hardening, Tempering, Annealing, Shrinking, and Ex- 
 pansion. And the Case-hardening of Iron. By G. EDE. 8vo. Illus- 
 trated with 29 plates and 100 wood engravings . . . $6.00 
 
 CAMPIN. The Practice of Hand-Turning in Wood, 
 Ivory, Shell, etc. : 
 
 With Instructions for Turning such works in Metal as may be re- 
 quired in the Practice of Turning Wood, Ivory, etc. Also, an Appen- 
 dix on Ornamental Turning. By FRANCIS CAMPIN ; with Numerous 
 Illustrations. 12mo., cloth $3.00 
 
 CAREY. The Works of Henry C. Carey : 
 FINANCIAL CRISES, their Causes and Effects. 8vo. paper .. 25 
 HARMONY OF INTERESTS: Agricultural, Manufacturing, and 
 Commercial. 8vo., cloth . . . . . . $1.50 
 
 MANUAL OF SOCIAL SCIENCE. Condensed from Carey's " Prin- 
 ciples of Social Science." By KATE McKEAN. 1 vol. 12mo. $2.25 
 MISCELLANEOUS WORKS : comprising " Harmony of Interests," 
 "Money," "Letters to the President," " Financial" Crises," " The 
 Way to Outdo England Without Fighting Her," "Resources of 
 the Union," "The Public Debt," "Contraction or Expansion?" 
 " Review of the Decade 1857-'67," " Reconstruction," etc., etc. 
 Two vols., 8vo., cloth 
 
 PAST, PRESENT, AND FUTURE. 8vo $2.50 
 
 PRINCIPLES OF SOCIAL SCIENCE. 3 vols., 8vo., cloth $10.00 
 THE SLAVE-TRADE, DOMESTIC AND FOREIGN ; Why it Ex- 
 ists, and How it may be Extinguished (1853). 8vo., cloth . $2.00 
 LETTERS ON INTERNATIONAL COPYRIGHT (1867) . 50 
 THE UNITY OF LAW : As Exhibited in the Relations of Physical, 
 Social, Mental, and Moral Science (1872). In one volume, 8vo., 
 pp. xxiii., 433. Cloth $3.50 
 
 CHAPMAN. A Treatise on Ropemaking : 
 
 As Practised in private and public Rope yards, with a Description 
 of the Manufacture, Rules, Tables of Weights, etc., adapted to the 
 Trades, Shipping, Mining, Railways, Builders, etc. By ROBERT 
 CHAPMAN. 24mo $1.50 
 
8 HENRY CAREY BAIRD'S CATALOGUE. 
 
 COLBURN. The Locomotive Engine : 
 
 Including a Description of its Structure, Rules for Estimating its Capa- 
 bilities, and Practical Observations on its Construction and Manage- 
 ment. By ZEKAH COLBUKN. Illustrated. A new edition. 12mo. $1.25 
 
 CBAIK. The Practical American Millwright and 
 
 Miller. 
 
 By DAVID CRAIK, Millwright. Illustrated by numerous wood en- 
 gravings, and two folding plates. 8vo ...... $5.00 
 
 BE GRAFF. The Geometrical Stair Builders' Guide : 
 
 Being a Plain Practical System of Hand-Railing, embracing all its 
 necessary Details, and Geometrically Illustrated by 22 Si eel Engrav- 
 ings ; together with the use of the most approved principles of Prac- 
 tical Geometry. By SIMON DE GRAFF, Architect. 4to. . $5.00 
 
 KONINCK.-DIETZ. A Practical Manual of Che- 
 mical Analysis and Assaying : 
 
 As applied to the Manufacture of Iron from its Ores, and to Cast Iron, 
 Wrought Iron, and Steel, as found in Commerce. By L. L. DE KON- 
 INCK, Dr. Sc., and E. DIETZ, Engineer. Edited with Notes, by ROBERT 
 MALLET, F.R.S., F.S.G., M.I.C.E., etc. American Edition, Edited 
 with Notes and an Appendix on Iron Ores, by A. A. FESQUET, Chemist 
 and Engineer. One volume, 12mo. ..... $2.50 
 
 DUNCAN. Practical Surveyor's Guide: 
 
 Containing the necessary information to make any person, of common 
 capacity, a finished land surveyor without the aid of a teacher. By 
 ANDREW DUNCAN. Illustrated. 12mo., cloth. . . . $1.25 
 
 DTJPLAIS. A Treatise on the Manufacture and Dis- 
 tillation of Alcoholic Liquors : 
 
 Comprising Accurate and Complete Details in Regard to Alcohol from 
 Wine, Molasses, Beets, Grain, Rice, Potatoes, Sorghum, Asphodel, 
 Fruits, etc. ; with the Distillation and Rectification of Brandy, Whis- 
 key, Rum, Gin, Swiss Absinthe, etc., the Preparation of Aromatic Wa- 
 ters, Volatile Oils or Essences, Sugars, Syrups, Aromatic Tinctures, 
 Liqueurs, Cordial Wines, Effervescing Wines, etc., the Aging of Brandy 
 and the Improvement of Spirits, with Copious Directions and Tables 
 for Testing and Reducing Spirituous Liquors, etc., etc. Translated 
 and Edited from the French of MM. DUPLAIS, Aine et Jeune. By 
 M. McKENNlE, M.D. To which are added the United States Internal 
 Revenue Regulations for the Assessment and Collection of Taxes on 
 Distilled Spirits. Illustrated by fourteen folding plates and several 
 wood engravings. 743 pp., 8vo ....... $10.00 
 
 DUSSAUCE. A General Treatise on the Manufacture 
 of Every Description of Soap : 
 
 Comprising the Chemistry of the Art, with Remarks on Alkalies, Sa- 
 ponifiable Fatty Bodies, the apparatus necessary in a Soap Factory, 
 Practical Instructions in the manufacture of the various kinds of Soap, 
 the assay of Soaps, etc., etc. Edited from Notes of Larme, Fontenelle, 
 Malapayre, Dufour, and others, with large and important additions by 
 Prof. H. DUSSAUCE, Chemist. Illustrated. In one vol., 8vo. . $17.50 
 
HENRY CAREY BAIRD'S CATALOGUE. l> 
 
 DUSSAUCE. A General Treatise on the Manufacture 
 of Vinegar : 
 
 Theoretical and Practical. Comprising the various Methods, by the 
 Slo\v and the Quick Processes, with Alcohol, Wine, Grain, Malt, Cider, 
 Molasses, and Beets ; as well as the Fabrication of Wood Vinegar, etc., 
 eic. By Prof. H. DUSSAUCE. In one volume, 8vo. . . $5.00 
 
 DUSSAUCE. A New and Complete Treatise on the 
 Arts of Tanning, Currying, and Leather Dressing : 
 
 Comprising all the Discoveries and Improvements made in France, 
 Great Britain, and the United States. Edited from Notes and Docu- 
 ments of Messrs. Sallerou, Grouvelle, Duval, Dessables, Labarraque, 
 Payen, Rene, De Fontenelle, Malapeyre, etc., etc. By Prof. H. DUS- 
 SAUCE, Chemist. Illustrated by 212 wood engravings. 8vo. $25.00 
 
 DUSSAUCE. A Practical Guide for the Perfumer : 
 
 Being a New Treatise on Perfumery, the most favorable to the Beauty 
 without being injurious to the Health, comprising a Description of the 
 substances used in Perfumery, the Formulae of more than 1000 Prepa- 
 rations-, such as Cosmetics, Perfumed Oils, Tooth Powders, Waters, 
 Extracts, Tinctures, Infusions, Spirits, Vinaigres, Essential Oils, Pas- 
 tels, Creams, Soaps, and many new Hygienic Products not hitherto 
 described. Edited from Notes and Documents of Messrs. Debay, La- 
 nel, etc. With additions by Prof. H. DUSSAUCE, Chemist. 12mo. 
 
 DUSSAUCE. Practical Treatise on the Fabrication 
 
 of Matches, Gun Cotton, and Fulminating Powders. 
 
 By Prof. H. DUSSAUCE. 12mo $3.00 
 
 Dyer and Color-maker's Companion: 
 
 Containing upwards of 200 Receipts for making Colors, on the most 
 approved principles, for all the various styles and fabrics now in exist- 
 ence ; with the Scouring Process, and plain Directions for Preparing, 
 Washing-off, and Finishing the Goods. In one vol., 12mo. . $1.25 
 
 EASTON. A Practical Treatise on Street or Horse- 
 power Railways. 
 
 Bv ALEXANDER EASTON, C.E. Illustrated by 23 plates. 8vo., 
 cloth $3.00 
 
 ELDER,. Questions of the Day : 
 
 Economic and Social. By Dr. WILLIAM ELDER. 8vo. . $3.00 
 
 FAIRBAIRN. The Principles of Mechanism and Ma- 
 chinery of Transmission : 
 
 Comprising the Principles of Mechanism, W r heels, and Pulleys, 
 Strength and Proportions of Shafts, Coupling of Shafts, and Engaging 
 and Disengaging Gear. By Sir WILLIAM FAIRBAIRN, C.E., LL.1X, 
 F.R.S., F.G.S. Beautifully illustrated by over 150 wood-cuts. In 
 one volume, 12mo $2.50 
 
 FORSYTH. Book of Designs for Headstones, Mural, 
 
 and other Monuments : 
 
 Containing 78 Designs. By JAMES FORSYTH. With an Introduction 
 by CHARLES BOUTELL, M. A. 4to., cloth $5.00 
 
10 HENRY CAREY BAIRD'S CATALOGUE. 
 
 GIBSON. The American Dyer: 
 
 A Practical Treatise on the Coloring of Wool, Cotton, Yarn and 
 Cloth, in three parts. Part First gives a descriptive account of the 
 Dye Stuffs ; if of vegetable origin, where produced, how cultivated, 
 ami how prepared for use; if chemical, their composition, specific 
 gravities, and general adaptability, how adulterated, and how to de- 
 tect the adulterations, etc. Part Second is devoted to the Coloring of 
 Wool, giving recipes for one hundred and twenty-nine different colors 
 or shades, and is supplied with sixty colored samples of Wool. Part 
 Third is devoted to the Coloring of Raw Cotton or Cotton Waste, for 
 mixing with Wool Colors in the Manufacture of all kinds of Fabrics, 
 gives recipes for thirty-eight different colors or shades, and is supplied 
 with twenty-four colored samples of Cotton Waste. Also, recipes for 
 Coloring Beavers, Doeskins, and Flannels, with remarks upon Ani- 
 lines, giving recipes for fifteen different colors or shades, and nine 
 samples of Aniline Colors that will stand both the Fulling and Scour- 
 ing process. Also, recipes for Aniline Colors on Cotton Thread, and 
 recipes for Common Colors on Cotton Yarns. Embracing in all over 
 two hundred recipes for Colors and Shades, and ninety-four samples 
 of Colored Wool and Cotton Waste, etc. By RICHARD H. GIBSON, 
 Practical Dyer and Chemist. In one volume, 8vo. . . $6.00 
 
 GILBAE-T. History and Principles of Banking : 
 A Practical Treatise. By JAMES W. GILBART, late Manager of the 
 London and Westminster Bank. With additions. In one volume, 
 8vo., 600 pages, sheep $5.00 
 
 Gothic Album for Cabinet Makers : 
 
 Comprising a Collection of Designs for Gothic Furniture. Illustrated 
 by 23 large and beautifully engraved plates. Oblong . . $2.00 
 
 GRANT. Beet-root Sugar and Cultivation of the 
 
 Beet. 
 By E. B. GRANT. 12mo $1.25 
 
 GRE GOB, Y. Mathematics for Practical Men : 
 
 Adapted to the Pursuits of Surveyors, Architects, Mechanics, and 
 Civil Engineers. By OLINTHUS GREGORY. 8vo., plates, cloth $3.0fl 
 
 GBJSWOLD. Railroad Engineer's Pocket Compan- 
 ion for the Field : 
 
 Comprising Rules for Calculating Deflection Distances and Angles, 
 Tangential Distances and Angles, and all Necessary Tables for Engi- 
 neers ; also the art of Levelling from Preliminary Survey to the Con- 
 struction of Railroads, intended Expressly for the Young Engineer, 
 together with Numerous Valuable Rules and Examples. By W. 
 GRISWOLD. 12mo., tucks $1.75 
 
 GUTJNEB.. Studies of Blast Furnace Phenomena. 
 
 By M. L. GRUNER, President of the General Council of Mines of 
 France, and lately Professor of Metallurgy at the Ecole des Mines. 
 Translated, with the Author's sanction, with an Appendix, by L. D. B. 
 Gordon, F. R. S. E., F. 0, S. Illustrated. 8vo. . . . $2.50 
 
HENRY CAREY BAIRD'S CATALOGUE. U 
 
 GUETTIER. Metallic Alloys: 
 
 Being a Practical Guide to their Chemical and Physical Properties?, 
 their Preparation,- Composition, and Uses. Translated from the 
 French of A. GUETTIER, Engineer and Director of Foundries, author 
 of " La Fouderie en France," etc., etc. By A. A. FESQUET, Chemist 
 and Engineer. In one volume, 12mo $3.00 
 
 HARRIS. Gas Superintendent's Pocket Companion. 
 
 By HARRIS & BROTHER, Gas Meter Manufacturers, 1115 and 1117 
 Cherry Street, Philadelphia. Full bound in pocket-book form $1.00 
 
 Hats and Felting: 
 
 A Practical Treatise on their Manufacture. By a Practical Hatter. 
 Illustrated by Drawings of Machinery, etc. 8vo. . . . $1.25 
 
 HOFMANN. A Practical Treatise on the Manufac- 
 ture of Paper in all its Branches. 
 
 By CARL HOFMANN. Late Superintendent of paper mills in Ger- 
 many and the United States ; recently manager of the Public Ledger 
 Paper Mills, near Elkton, Md. Illustrated by 110 wood engravings, 
 and five large folding plates. In one volume, 4to., cloth; 398 
 pages $15.00 
 
 HUGHES. American Miller and Millwright's Assist- 
 ant. 
 
 By WM. CARTER HUGHES. A new edition. In one vol., 12mo. $1.50 
 
 HURST. A Hand-Book for Architectural Surveyors 
 and others engaged in Building: 
 
 Containing Formulae useful in Designing Builder's work, Table of 
 Weights, of the materials used in Building, Memoranda connected 
 with Builders' work, Mensuration, the Practice of Builders' Measure- 
 ment, Contracts of Labor, Valuation of Property, Summary of the 
 Practice in Dilapidation, etc., etc. By J. F. HURST, C. E. Second 
 edition, pocket-book form, full bound $2.00 
 
 JERVIS. Railway Property : 
 
 A Treatise on the Construction and Management of Railways ; de- 
 signed to afford useful knowledge, in the popular style, to the holders 
 of this class of property ; as well as Railway Managers, Officers, and 
 Agents. By JOHN B. JERVIS, late Chief Engineer of the Hudson 
 River Railroad, Croton Aqueduct, etc. In one vol., 12mo., cloth $2.00 
 
 JOHNSTON. Instructions for the Analysis of Soils, 
 Limestones, and Manures. 
 
 By J. F, W. JOHNSTON. 12mo 
 
12 HENRY CAREY BAIRD'S CATALOGUE. 
 
 KEENE. A Hand-Book of Practical Gauging : 
 
 For the Use of Beginners, to which is added, A Chapter on Distills 
 tion, describing the process in operation at the Custom House foi 
 ascertaining the strength of wines. By JAMES B. KEENE, of H. M. 
 Customs. 8vo. $1.25 
 
 KELLEY. Speeches, Addresses, and Letters on In- 
 dustrial and Financial Questions. 
 
 By Hon. WILLIAM D. KELLEY, M. C. In one volume, 544 pages, 
 8vo $3.00 
 
 KENTISH. A Treatise on a Box of Instruments, 
 
 And the Slide Rule ; with the Theory of Trigonometry and Loga- 
 rithms, including Practical Geometry, Surveying, Measuring of Tim 
 ber, Cask and Malt Gauging, Heights, and 'Distances. By THOMAS 
 KENTISH. In one volume. 12mo $1.25 
 
 KOBELL. ERNI. Mineralogy Simplified : 
 
 A short Method of Determining and Classifying Minerals, by means 
 of simple Chemical Experiments in the Wet Way. Translated from 
 the last German Edition of F. VON KOBELL, with an Introduction to 
 Blow-pipe Analysis and other additions. By HENRI ERNI, M. D., 
 late Chief Chemist, Department of Agriculture, author of " Coal Oil 
 and Petroleum." In one volume, 12mo. . . . . $2.50 
 
 LANDRIN. A Treatise on Steel : 
 
 Comprising its Theory, Metallurgy, Properties, Practical Working, 
 and Use. By M. H. C. LANDRIN, Jr., Civil Engineer. Translated 
 from the French, with Notes, by A. A. FESQUET, Chemist and Engi- 
 neer. With an Appendix on the Bessemer and the Martin Processes 
 for Manufacturing Steel, from the Report of Abram S. Hewitt, United 
 States Commissioner to the Universal Exposition, Paris, 1867. In one 
 volume, 12mo. $3.00 
 
 LABKIN. The Practical Brass and Iron Pounder's 
 Guide : 
 
 A Concise Treatise on Brass Founding, Moulding, the Metals and their 
 Alloys, etc. : to which are added Recent Improvements in the Manu- 
 facture of Iron, Steel by the Bessemer Process, etc., etc. By JAMES 
 LARK IN, late Conductor of the Brass Foundry Department in Reany, 
 Neafie & Go's. Penn Works, Philadelphia. Fifth edition, revised, 
 with Extensive additions. In one volume, 12mo. . . $2.25 
 
 LEA VITT. Pacts about Peat as an Article cf Fuel : 
 
 With Remarks upon its Origin and Compos tion, the Localities in 
 which it is found, the Methods of Preparation and Manufacture, and 
 the various Uses to which it is applicable ; together with many other 
 matters of Practical and Scientific Interest. To which is added a chap- 
 ter on the Utilization of Coal Dust with Peat for the Production of an 
 Excellent Fuel at Moderate Cost, specially adapted for Steam Service. 
 By T. H. LEAVITT. Third edition. 12mo. . . . $1.75 
 
HENRY CAREY BAIRD'S CATALOGUE. 13 
 
 LEROTJX, C. A Practical Treatise on the Manufac- 
 ture of Worsteds and Carded Yarns : 
 
 Com pi 
 to Spii 
 
 and Fi. _ 
 
 and Manufacturing Carded Yarns. Translated from the French of 
 CHARLES LEROUX, Mechanical Engineer, and Superintendent of a 
 Spinning Mill, by HORATIO PAINE, M. D., and A. A. FESQUET, 
 Chemist and Engineer. Illustrated by 12 large Plates. To which is 
 added an Appendix, containing extracts from the Reports of the Inter- 
 
 pointed 
 orsted 
 
 Machinery and Fabrics, as exhibited in the Paris Universal Exposi- 
 tion, 1867. 8vo., cloth ......... $5.00 
 
 national Jury, and of the Artisans selected by the Committee appoi 
 by the Council of the Society of Arts, London, on Woollen and Wor 
 
 LESLIE (Miss). Complete Cookery: 
 
 Directions for Cookery in its Various Branches. By Miss LESLIE. 
 60th thousand. Thoroughly revised, with the addition of New Re- 
 ceipts. " In one volume, 12mo., cloth ...... $1.50 
 
 LESLIE (Miss). Ladies' House Book : 
 
 A Manual of Domestic Economy. 20th revised edition. 12mo., cloth. 
 
 LESLIE (Miss). Two Hundred Receipts in French 
 Cookery. 
 
 Cloth, 12mo. 
 
 LIBBER. Assayer's Guide : 
 
 Or, Practical Directions to Assayers, Miners, and Smelters, for the 
 Tests and Assays, by Heat and by Wet Processes, for the Ores of all 
 the principal Metals, of Gold and Silver Coins and Alloys, and of 
 Coal, etc. By OSCAR M. LIEBER. 12mo., cloth. , . $1.25 
 
 LOTH. The Practical Stair Builder: 
 
 A Complete Treatise on the Art of Building Stairs and Hand-Rails, 
 Designed for Carpenters, Builders, and Stair-Builders. Illustrated 
 with Thirty Original Plates. By C. EDWARD LOTH, Professional 
 Stair-Builder. One large 4to. volume. .... $10.00 
 
 LOVE. The Art of Dyeing, Cleaning, Scouring, and 
 Finishing, on the Most Approved English and 
 French Methods: 
 
 Being Practical Instructions in Dyeing Silks, Woollens, and Cottons, 
 Feathers, Chips, Straw, etc. Scouring and Cleaning Bed and Window- 
 Curtains, Carpets, Rugs, etc. French and English Cleaning, any 
 Color or Fabric of Silk, Satin, or Damask. By THOMAS LOVE, a 
 Working Dyer and Scourer. Second American Edition, to which are 
 added General Instructions for the Use of Aniline Colors. In one 
 volume, 8vo., 343 pages. ....... $5.00 
 
14 HENRY CAREY BAIRD'S CATALOGUE. 
 
 MAIN and BROWN. Questions on Subjects Con- 
 nected with the Marine Steam-Engine : 
 
 And Examination Papers : with Hints for their Solution. By THOMAS 
 J. MAIN, Professor of Mathematics, Royal Naval College, and THOMAS 
 BROWN, Chief Engineer, R. N. 12mo", cloth. . . . $1.50 
 
 MAIN and BROWN. The Indicator and Dynamo- 
 meter : 
 
 With their Practical Applications to the Steam-Engine. By THOMAS 
 J. MAIN, M. A. F. R., Assistant Professor Royal Naval College, Ports- 
 mouth, and THOMAS BROWN, Assoc. Inst. C. E., Chief Engineer, R. 
 N., attached to the Royal Naval College. Illustrated. From the 
 Fourth London Edition. 8vo. $1.50 
 
 MAIN and BROWN. The Marine Steam-Engine. 
 By THOMAS J. MAIN, F. R. ; Assistant S. Mathematical Professor at 
 the Royal Naval College, Portsmouth, and THOMAS BROWN, Assoc. 
 Inst. C. E., Chief Engineer R. N. Attached to the Royal Naval Col- 
 lege. Authors of " Questions connected with the Marine Steam-En- 
 gine," and the " Indicator and Dynamometer." With numerous Illus- 
 trations. In one volume, Svo $5.00 
 
 MARTIN. Screw-Cutting Tables, for the Use of Me- 
 chanical Engineers : 
 
 Showing the Proper Arrangement of Wheels for Cutting the Threads 
 of Screws of any required Pitch ; with a Table for Making the Uni- 
 versal Gas-Pipe Thread and Taps. By W. A. MARTIN, Engineer. 
 Svo 50 
 
 Mechanics' (Amateur) Workshop: 
 
 A treatise containing plain and concise directions for the manipula- 
 tion of Wood and Metals, including Casting, Forging, Brazing, Sol- 
 dering, and Carpentry. By the author of the " Lathe and its Uses." 
 Third edition. Illustrated. Svo $3.00 
 
 MOLESWORTH. Pocket-B9ok of Useful Formulae 
 and Memoranda for Civil and Mechanical Engi- 
 neers. 
 
 By GUILFORD L. MOLESWORTH, Member of the Institution of Civil 
 Engineers, Chief Resident Engineer of the Ceylon Railway. Second 
 American, from the Tenth London Edition. In one volume, full 
 bound in pocket-book form $2.00 
 
 NAPIER. A System of Chemistry Applied to Dyeing. 
 By JAMES NAPIER, F. C. S. A New and Thoroughly Revised Edi- 
 tion. Completely brought up to the present state of the Science, inclu- 
 ding the Chemistry of Coal Tar Colors, by A. A. FESQUET, Chemist 
 and Engineer. With an Appendix on Dyeing and Calico Printing, as 
 shown at the Universal Exposition, Paris, 1867. Illustrated. In one 
 Volume, 8vo., 422 pages $5.00 
 
HENRY CAREY BAIRD'S CATALOGUE. 15 
 
 NAPIER. Manual of Electro-Metallurgy : 
 
 Including the Application of the Art to Manufacturing Processes. By 
 JAMES N APIEK. Fourth American, from the Fourth London edition, 
 revised and enlarged. Illustrated by engravings. In one vol., 8vo. $2.00 
 
 NASON. Table of Reactions for Qualitative Chemical 
 
 Analysis. 
 
 By HENRY B. NASON, Professor of Chemistry in the Rensselaer Poly- 
 technic Institute, Troy, New York. Illustrated by Colors. . 63 
 
 NEWBERY. Gleanings from Ornamental Art of 
 every style : 
 
 Drawn from Examples in the British, South Kensington, Indian, 
 Crystal Palace, and M;her Museums, the Exhibitions of 1851 and 1862, 
 and the best English and Foreign works. In a series of one hundred 
 exquisitely drawn Plates, containing many hundred examples. By 
 ROBERT NEWBERY. 4to $12.50 
 
 NICHOLSON. A Manual of the Art of Bookbinding : 
 
 Containing full instructions in the different Branches of Forwarding, 
 Gilding, and Finishing. Also, the Art of Marbling Book-edges and 
 Paper. By JAMES B. NICHOLSON. Illustrated. 1-Jmo., cloth. $2.25 
 
 NICHOLSON. The Carpenter's New Guide: 
 A Complete Book of Lines for Carpenters and Joiners. By PETER 
 NICHOLSON. The whole carefully and thoroughly revised by H. K, 
 DAVIS, and containing numerous new and improved and original De- 
 signs for Roofs, Domes, etc. By SAMUEL SLOAN, Architect. Illus- 
 trated by 80 plates. 4to. 
 
 NORRIS. A Hand-book for Locomotive Engineers 
 and Machinists: 
 
 Comprising the Proportions and Calculations for Constructing Loco- 
 motives ; Manner of Setting Valves ; Tables of Squares, Cubes, Areas, 
 etc., etc. By SKPTIMUS NORRIS, Civil and Mechanical Engineer. 
 New edition. Illustrated. 12mo., cloth $1.50 
 
 NYSTROM. On Technological Education, and the 
 Construction of Ships and Screw Propellers : 
 
 For Naval and Marine Engineers. By JOHN W. NYSTROM, late Act- 
 ing Chief Engineer, U. S. N. Second* edition, revised with additional 
 matter. Illustrated by seven engravings. 12mo. . . $1.50 
 
 O'NEILL. A Dictionary of Dyeing and Calico Print- 
 ing: 
 
 Containing a brief account of all the Substances and Processes in use 
 in the Art of Dyeing and Printing Textile Fabrics ; with Practical 
 Receipts and Scientific Information. By CHARLES O'NEILL, Ana- 
 lytical Chemist ; Fellow of the Chemical Society of London ; Member 
 of the Literary and Philosophical Society r f Manchester ; Author of 
 "Chemistry of Calico Printing and I>yeiiig." To which is added an 
 Essay on Coal Tar Colors and their application to Dyeing and Calico 
 Printing. By A. A. FESQUET, Chemist and Engineer. With an Ap- 
 pendix on Dyeing and Calico Printing, as shown at the Universal 
 Exposition, Paris, 1867. In one volume, 8vo., 491 pages. . $5.00 
 
16 HENRY CAREY BAIRD'S CATALOGUE. 
 
 ORT ON. Underground Treasures : 
 
 How and Where to Find Them. A Key for the Ready Determination 
 of all the Useful Minerals within the United States. By JAMES 
 ORTON, A. M. Illustrated, 12mo $1.50 
 
 O3BORN. American Mines and Mining: 
 Theoretically and Practically Considered. By Prof. H. S. OSBORN. 
 Illustrated by numerous engravings. 8vo. (In preparation.) 
 
 OSBORN. The Metallurgy of Iron and Steel : 
 
 Theoretical and Practical in all its Branches ; with special reference 
 to American Materials and Processes. By H. S. OSBORN, LL. D., 
 Professor of Mining and Metallurgy in Lafayette College, Easton, 
 Pennsylvania. Illustrated by numerous large folding plates and 
 wood-engravings. 8vo. $15.00 
 
 OVERMAN. The Manufacture of Steel : 
 
 Containing the Practice and Principles of Working and Making Steel. 
 A Handbook for Blacksmiths and Workers in Steel and Iron, Wagon 
 Makers, Die Sinkers, Cutlers, and Manufacturers of Files and Hard- 
 ware, of Steel and Iron, and for Men of Science and Art. By FRED- 
 ERICK OVERMAN, Mining Engineer, Author of the " Manufacture of 
 Iron," etc. A new, enlarged, and revised Edition. By A. A. FESQUET, 
 Chemist and Engineer $1.50 
 
 OVERMAN. The Moulder and Pounder's Pocket 
 Guide : 
 
 A Treatise on Moulding and Founding in Green-sand, Dry-sand, Loam, 
 and Cement; the Moulding of Machine Frames, Mill-gear, Hollow- 
 ware, Ornaments, Trinkets, Bells, and Statues ; Description of Moulds 
 for Iron, Bronze, Brass, and other Metals ; Plaster of Paris, Sulphur, 
 Wax, and other articles commonly used in Casting ; the Construction 
 of Melting Furnaces, the Melting and Founding of Metals ; the Com- 
 position of Alloys and their Nature. With an Appendix containing 
 Receipts for Alloys, Bronze, Varnishes and Colors for Castings ; also, 
 Tables on the Strength and other qualities of Cast Metals. By FRED- 
 ERICK OVERMAN, Mining Engineer, Author of "The Manufacture 
 of Iron." With 42 Illustrations. 12mo $2.00 
 
 Painter, Gilder, and Varnisher's Companion : 
 
 Containing Rules and Regulations in everything relating to the Arts 
 of Painting, Gilding, Varnishing, Glass-Staining, Graining, Marbling, 
 Sign-Writing, Gilding on Glass, and Coach Painting and Varnishing ; 
 Tests for the Detection of Adulterations in Oils, Colors, etc. ; and a 
 Statement of the Diseases to which Painters are peculiarly liable, with 
 the Simplest and Best Remedies. Sixteenth Edition. Revised, with 
 an Appendix. Containing Colors and Coloring - Theoretical and 
 Practical. Comprising descriptions of a great variety of Additional 
 Pigments, their Qualities and Uses, to which are added, Dryers, and 
 Modes and Operations of Painting, etc. Together with Chevreul's 
 Principles of Harmony and Contrast of Colors. 12mo., cloth. $1.50 
 
HENRY CAREY BAIRD'S CATALOGUE. 17 
 
 PALLETT. The Miller's, Millwright's, and Engineer's 
 
 Guide. 
 By HENRY PALLETT. Illustrated. In one volume, 12mo. $3.00 
 
 PERCY. The Manufacture of Russian Sheet-Iron. 
 By JOHN PERCY, M.D., F.R.S., Lecturer on Metallurgy at the Royal 
 School of Mines, and to The Advanced Class of Artillery Officers at 
 the Royal Artillery Institution, Woolwich ; Author of " Metallurgy." 
 With Illustrations. 8vo., paper 50 cts. 
 
 PERKINS. Gas and Ventilation. 
 
 Practical Treatise on Gas and Ventilation. With Special Relation to 
 Illuminating, Heating, and Cooking by Gas. Including Scientific 
 Helps to Engineer-students and others. With Illustrated Diagrams. 
 By E. E. PERKINS. 12mo., cloth $1.25 
 
 PERKINS and STOWE. A New Guide to the Sheet- 
 iron and Boiler Plate Roller : 
 
 Containing a Series of Tables showing the Weight of Slabs and Piles 
 to produce Boiler Plates, and of the Weight of Piles and the Sizes of 
 Bars to produce Sheet-iron; the Thickness of the Bar Gauge in 
 decimals ; the Weight per foot, and the Thickness on the Bar or Wire 
 Gauge of the fractional parts of an inch ; the Weight per sheet, and 
 the Thickness on the Wire Gauge of Sheet-iron of various dimensions 
 to weigh 112 Ibs. per bundle; and the conversion of Short Weight 
 into Long Weight, and Long Weight into Short. Estimated and col- 
 lected by G. H. PERKINS and J. G. STOWE $2.50 
 
 PHILLIPS and DARLINGTON. Records of Mining 
 
 and Metallurgy; 
 
 Or Facts and Memoranda for the use of the Mine Agent and Smelter. 
 By J. ARTHUR PHILLIPS, Mining Engineer, Graduate of the Imperial 
 School of Mines, France, etc., and JOHN DARLINGTON. Illustrated 
 by numerous engravings. In one volume, 12mo. . . $1.50 
 
 PROTEAUX. Practical Guide for the Manufacture 
 
 of Paper and Boards. 
 
 By A. PROTEAUX, Civil Engineer, and Graduate of the School of Arts 
 aiid Manufactures, and Director of Thiers' Paper Mill, Puy-de-D6me. 
 With additions, by L. S. LE NORMAND. Translated from the French, 
 with Notes, by HORATIO PAINE, A. B., M. D. To which is added a 
 Chapter on the Manufacture of Paper from Wood in the United 
 States, by HENRY T. BROWN, of the u American Artisan." Illus- 
 trated by six plates, containing Drawings of Haw Materials, Machi- 
 nery, Plans of Paper-Mills, etc., etc. 8vo $10.00 
 
 REG3STAULT. Elements of Chemistry. 
 By M. V. REGNAULT. Translated from the French by T. FORREST 
 BETTON, M. D., and edited, with Notes, by JAMES C. BOOTH, Melter 
 and Refiner IT. S. Mint, and WM. L. FABER, Metallurgist and Mining 
 Engineer. Illustrated by nearly 700 wood engravings. Comprising 
 nearly 1500 pages. In two volumes, 8vo., cloth. . . . $7.50 
 
18 HENRY CAREY BAIRD'S CATALOGUE. 
 
 REID. A Practical Treatise on the Manufacture of 
 
 Portland Cement: 
 
 By HENRY REID, C. E. To which is added a Translation of M. A, 
 Lipowitz's Work, describing a New Method adopted in Germany for 
 Manufacturing that Cement, by W. F. REID. Illustrated by plates 
 and wood engravings. 8vo $5.00 
 
 KIFFAULT, VERGNAUD, and TOUSSAINT.-A 
 Practical Treatise on the Manufacture of Var- 
 nishes. 
 
 By MM. RIFFAULT, VERGNAUD, and TOUSSAINT. Revised and 
 Edited by M. F. MALEPEYRE and Dr. EMIL WINCKLER. Illustrated. 
 In one volume, Svo. (In preparation.) 
 
 RIFFATJLT, VERGNAUD, and TOUSSAINT. A 
 Practical Treatise on the Manufacture of Colors 
 for Painting : 
 
 Containing the best Formulae and the Processes the Newest and in 
 most General Use. By M M. RIFFAULT, VERGNAUD, and TOUSSAINT. 
 Revised and Edited by M. F. MALEPEYRE and Dr. EMIL WINCKLER. 
 Translated from the French by A. A. FESQUET, Chemist and Engi- 
 neer. Illustrated by Engravings. In one volume, 650 pages, Svo. 
 
 $7.50 
 
 ROBINSON. Explosions of Steam Boilers: 
 How they are Caused, and how they may be Prevented. By J. R. 
 ROBINSON, Steam Engineer. 12mo $1.25 
 
 ROPER. A Catechism of High Pressure or Non- 
 Condensing Steam-Engines : 
 
 Including the Modelling, Constructing, Running, and Management 
 of Steam Engines and Steam Boilers. With Illustrations. By 
 STEPHEN ROPER, Engineer. Full bound tucks . . . $2.00 
 
 ROSELEUR. Galvanoplastic Manipulations : 
 
 A Practical Guide for the Gold and Silver Electro-plater and the 
 Galvanoplastic Operator. Translated from the French of ALFRED 
 ROSELEUR, Chemist, Professor of the Galvanoplastic Art, Manufactu* 
 rer of Chemicals, Gold and Silver Electro-plater. By A. A. FESQUET, 
 Chemist and Engineer. Illustrated by over 127 Engravings on wood. 
 
 8vo., 495 pages $6.00 
 
 ^3^ This Treatise is the fullest and by far the best on this subject ever 
 published in the United States. 
 
 SCHINZ. Researches on the Action of the Blast 
 
 Furnace. 
 
 By CHARLES SCHINZ. Translated from the German with the special 
 permission of the Author by WILLIAM H. MAW and MORITZ MUL- 
 LER. With an Appendix written by the Author expressly for this 
 edition. Illustrated by seven plates, containing 28 figures. In one 
 volume, 12mo. $4.00 
 
HENRY CAREY BAIRD'S CATALOGUE. 19 
 
 SHAW. Civil Architecture : 
 
 Being a Complete Theoretical and Practical System of Building, con- 
 taining the Fundamental Principles of the Art. By EDWAED SHAW, 
 Architect. To which is added a Treatise ou Gothic Architecture, etc. 
 By THOMAS W. SILLOWAY and GEORGE M. HARDING, Architects. 
 The whole illustrated by One Hundred and Two quarto plates finely 
 engraved on copper. Eleventh Edition. 4to., cloth. . $10.00 
 
 SHUNK. A Practical Treatise on Railway Curves 
 
 and Location, for Young Engineers. 
 By WILLIAM F. SHUNK, Civil Engineer. 12mo. . . $2.00 
 
 SLOAN. American Houses : 
 
 A variety of Original Designs for Rural Buildings. Illustrated by 26 
 colored Engravings, with Descriptive References. By SAMUEL SLOAN, 
 Architect, author of the " Model Architect," etc., etc. 8vo. $1.50 
 
 SMEATON. Builder's Pocket Companion: 
 
 Containing the Elements of Building, Surveying, and Architecture; 
 with Practical Rules and Instructions connected with the subject. 
 By A. C. SMEATON, Civil Engineer, etc. In one volume, 12mo. $1.50 
 
 SMITH. A Manual of Political Economy. 
 By E. PESHINE SMITH. A new Edition, to which is added a full 
 Index. 12mo., cloth $1.25 
 
 SMITH. Parks and Pleasure Grounds: 
 
 Or Practical Notes on Country Residences, Villas, Public Parks, and 
 Gardens. By CHARLES H. J. SMITH, Landscape Gardener and 
 Garden Architect, etc., etc. 12mo. $2.25 
 
 SMITH. The Dyer's Instructor: 
 
 Comprising Practical Instructions in the Art of Dyeing Silk, Cotton, 
 Wool, and Worsted, and Woollen Goods : containing nearly 800 
 Receipts. To which is added a Treatise on the Art of Padding ; and 
 the Printing of Silk Warps, Skeins, and Handkerchiefs, and the 
 various Mordants and Colors for the different styles of such work. 
 By DAVID SMITH, Pattern Dyer. 12mo., cloth. . . . $3.00 
 
 SMITH. The Dyer's Instructor: 
 
 Comprising Practical Instructions in the Art of Dyeing Silk, Cotton, 
 Wool, and Worsted and Woollen Goods. Third Edition, with many 
 additional Receipts for Dyeing the New Alkaline Blues and Night 
 Greens, with Dyed Patterns affixed. 12uio., pp. 394, cloth. . $10.50 
 
 STEWART. The American System. 
 
 Speeches on the Tariff Question, and on Internal Improvements, princi- 
 pally delivered in the House of Representatives of the United States, 
 By ANDREW STEWART, late M. C. from Pennsylvania. With a Portrait, 
 and a Biographical Sketch. In one volume, 8vo., 407 pages. $3.00 
 
20 HENRY CAREY BAIRD'S CATALOGUE. 
 
 STOKES. Cabinet-maker's and Upholsterer's Com- 
 panion : 
 
 Comprising the Rudiments and Principles of Cabinet-making and Up- 
 holstery, with Familiar Instructions, illustrated by Examples for 
 attaining a Proficiency in the Art of Drawing, as applicable to Cabi- 
 net-work ; the Processes of Veneering, Inlaying, and Buhl-work ; the 
 Art of Dyeing and Staining Wood, Bone, Tortoise Shell, etc. Direc- 
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 Strength and other Properties of Metals : 
 
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 Illustrated by 25 large steel plates. In one volume, 4to. . $10.00 
 
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 Tables Showing the Weight of Round, Square, and 
 
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 TAYLOR. Statistics of Coal : 
 
 Including Mineral Bituminous Substances employed in Arts and 
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 Distribution and Amount of Production and Consumption on the 
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 TEMPLETON. The Practical Examinator on Steam 
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 THOMAS. The Modern Practice of Photography. 
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 THOMSON. Freight Charges Calculator. 
 
 By ANDREW THOMSON, Freight Agent. 24mo. . . . $1.25 
 
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 With Geometric, Oval, and Eccentric Chucks, and Elliptical Cutting 
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HENRY CAREY BAIRD'S CATALOGUE. 21 
 
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 Containing Instructions in Concentric, Elliptic, and Eccentric Turn- 
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 UKBIN. BRULL. A Practical Guide for Puddling 
 
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 By ED. URBIN, Engineer of Arts and Manufactures. A Prize Essay 
 read before the Association of Engineers, Graduate of the School of 
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 A COMPARISON OF THE RESISTING PROPERTIES OF IRON AND STEEL. 
 By A. BRULL. Translated from the French by A. A. FESQUET, Che- 
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 VAILE. Galvanized Iron Cornice- Worker's Manual: 
 
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 of Weights, Areas and Circumferences of Circles, and other Mattel- 
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 VILLE. The School of Chemical Manures : 
 
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22 HENRY CAKEY BAIRD'S CATALOGUE. 
 
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 WATSON. The Modern Practice of American Ma- 
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 Actual Practice at the Lathe, the Vice, and on the Floor. Together 
 with Workshop Management, Economy of Manufacture, the Steam- 
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 WATSON. The Theory and Practice of the Art of 
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 With Calculations and Tables for the use of those connected with the 
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 Maker. Illustrated by large Drawings of the best Power Looms. 
 8vo. $7.50 
 
 WEATHERLY. Treatise on the Art of Boiling Su- 
 gar, Crystallizing, Lozenge-making, Comfits, Gum 
 Goods. 
 
 12mo $2.00 
 
 WILL. Tables for Qualitative Chemical Analysis. 
 By Professor HEINRICH WILL, of Giessen, Germany. Seventh edi- 
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HENRY CAREY BAIRD'S CATALOGUE. 23 
 
 RECENT ADDITIONS TO OUR LIST, 
 
 AUERBACH. Anthracen : Its Constitution, Properties, Man- 
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 BECKETT. Treatise on Clocks, Watches and Bells. 
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 BARLOW. The History and Principles of Weaving, by Hand 
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 CLARK. Fuel : Its Combustion and Economy. 
 
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 CUPPER. The Universal Stair Builder. 
 
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 COOLEY. A Complete Practical Treatise on Perfumery. 
 
 By A. J. COOLEY. 12nio. . . . . . . . $1.50 
 
 DAVIDSON. A Practical Manual of House Painting, Grain- 
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 With 9 Colored Illustrations of Woods and Marbles, and many Wood 
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 EDWARDS. A Catechism of the Marine Steam Engine. 
 By EMORY EDWARDS. Illustrated. 12mo. . . . $2.00 
 
 HASERICK. The Secrets of 'he Art of Dyeing Wool, Cotton, 
 
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 Including Bleaching and Coloring Wool and Cotton Hosiery and 
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 HENRY. The Early and Later History of Petroleum. 
 By J. T. HENRY. Illustrated. 8vo $4.50 
 
24 HENRY CAREY BAIRD'S CATALOGUE. 
 
 KELLOGG. A New Monetary System. 
 By ED. KELLOGG. Fifth Edition. Edited by MARY KELLOGG 
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 KEMLO. Watch Repairer's Hand-Book. 
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 WIGHTWICK. Hints to Young Architects. 
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 WILSON. First Principles of Political Economy. 
 
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 WILSON. A Treatise on Steam Boilers, their Strength, Con- 
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