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COMPLETE TREATISE
0N
RECTIFICATION.
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Comprehending, in methodical oi-der, the
MOST RECENT
AND EXACT
THEORETICAL
AND
'
ART OF RECTIFICATION,
In which is particularly treated the
FRENCH OF DUBRUNFAUT.
'
BY JOHN SHERIDAN.
LONDON:
SHERWOOD, GILBERT, AND PIPER,
23, PATERNOSTER-ROW.
1 30
irizmmY
5
k
LONDON:
suacnm'r, PRINTER, INGRAM-COURT.
_ I
i
\i
PREFACE.
IV
PREFACE.
PREFACE.
vi
PREFACE.
For this
PREFACE,
_ ._vi_i
viu
PREFACE.
PREFACE.
'ix
and
If Arnaud de Vil
PREFACE.
' PREFACE.
' xi
fratz.
xii
PREFACE.
PREFACE.
xiii
' ,
Those
I have shown
I have also
Spaniard.
xiv
PREFACE.
I have noticed a
Lastly, the
PREFACE.
XV
xvi
PREFACE.
ment of Gard.
There
its power.
PREFACE.
xvii
But
xviii
names. _
public.
'
THE
DISTILLERS GUIDE.
CHAP. I.
.BISTI-LLATION BY VARIOUS PRdCESSES.
20
From
22
DISTILLATION BY vamousrnocnssns. 23
25
26
the worm.
'
'
is
gousv to them.
Many of them, it must be allowed, are
32
33
34
35
Q. __
gr
_ 2 ~7-_.. r x
_ ,,._._.. _ d_
WK
36
lA...__.__
37
be necessary.
88
39
4O
CHAP. II.
THE APPARATUS USED FOR DISTILLATION IN
GREAT BRITAIN.
41
42
44
It is
45
Conse
'45
47
This
machinery
hasbeen apparatus.
generally known
by the
name
of lWoul/e's
Something
of the same kind, however, Was invented
48
49
1;}.
X'Jila J
50
52
53
mm 1
.1evo'
Fl g.1.
1) -_r!f..'l '-*.;voiili:~' \
ad one 03 erg
Hip
., ml!
' Maven
'
~
(a?
ov'wee'rsei . ;.1.;.f I
L 11:31?
'1;
a. in:
.
\lrjt'li
if?!
d'LA 1 ll
>.\l-
"
{UNA
54
l'_o 1
'
1.1) gnoqnlb av
the Same.
55g
56
"l
58
.'
1'. .
. hem;
$13-85
= -v_
:roionsu
I )llii-JB
MY :1; grand
-' wow)
Fig 1
I
{at} 'k:
. {oil}
Quin-m}.
59
c e
nnnnnnnnnnl
' u__l_
In this gure, a, represents a steam-,
l
60
*3.
T
~
_
V
"
_.
62
64
65
land.
66
same nature, but inferior in quality to barley, or from 'a mixture of such malt with
barley 0r bear, raw or unmalted. Wheat
68
69
. ~
\
au-
-4J>
70.
.~
CHAP. m.
'
75
76
77
distillation.
79_
8F
83
The
85
87
89
91
93
matter distilled.
To remedy these defects, and at the same
time to provide simple and effectual means
for indicating the exact state of the heat
every instant, M. le Chevalier Edelcrantz
invented an instrument which may be adapted
to any distillery or apparatus, and is in
reality nothing more than an application of
known and practical principles.
95
,
In the second place, the external air can-,
not enter to occupy the void occasioned by;
the slowness of the re, but only by expelling
that from D C, and surmounting a pressure
but
after themay
re behasseen
beeuforcibly
the vapours
issuing outdriven,
Of I i;
97
'
of the series.
'l
' as
99
---
1435', r 4-
I'
10.
"
proof.
167
--~-
10 over proof.
193-
--
20.
221
25L
284.5
----
40.
50.;
822.5
60x '
350.5
alcohol.
Bates saccharometer.
saoeharo
or oating.
,
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\v
1 0-7
'CHAP. IV.
DESCRIPTION OF ADISTILLERY CONSTKUC'FEP
UPON THE BEST PRINCIPLES.
Translated from the French 9)" M. M Chaptal and Le
Normand.
DESCRIPTION OF A DISTILLERY
is equal toagallery.
.11-1
CHAP. V.
GENERAL DIRECTIONS TO THE DISTILLER.
112
These
113
114
This operation
115
116
117
118
mammals To mnmsmmnna.
119
the re.
'
,.'-_-r -.
120
~~ 'v--
121
122
123
124
125
126
127
CHAP. Vl.~
DISTILLERY.
128
ON MALTING,
180
on MALTING,
132
ON MALTING,
184
CHAP. VII.
0N FERMENTATION, ALCOHOL, &c.
~" 43:: m.
0N FERMENTATtO'N, ALCOHOL, M.
35
136
velope fermentation.
The term alcohol, strictly speaking, is
only applicable to the pure spirit obtainable
by distillation, and subsequent rectication
from all liquids that have undergone vinous
fermentation, and from none but such as are
* DA. A
137
138
139
140
141
142
CRAP. vm.
ON MALT DISTILLING.
on MALT oisa'rLLmG.
143
144
on MALT DISTILLING.
145
.. ,
i;
. m -
146
on mar/r- DISTILLING.
Corn Wash.
0N MALT nrs'rrnnmo.
147
148
ON MALT nrsrraamc.
ONIMALT DlS'lILLiNG.
I49
This fermented
150
ON MALT DISTILLING.
a...
on MALT DISTILLING.
151
is
not,feints
however,
understood
these
are totobebethrown
away, that i
the working of the still immediately stop
ped. As soon, therefore, as you nd the
152
ON MALT DISTILLING.
v i
>
CHAP. IX.
.i
5 ll!
_
.
'
'
I BRANDY.
'
154
FRENCH BRANDY.
The best
._
FRENCH BRANDY
155
156
FRENCH BRANDY.
FRENCH BRANDY.
157
158
rawcn BRANDY.
acids,
FRENCH sensor.
159
somenesa
infernah's is made by
160
a reason! BRANDY.
avour.
Baum Perhaps, in
-47~,~v
rnnncn nanny.
161
162
runners BRANDY.
runner! BRANDY.
163
~164
FRENCH BRANDY.
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,_._a__._-
iCHAP.
MALr WHISKY. a
166
MALT WHISKY.
MALT wmsxv.
167
168
MALT wmsxv.
gvvkwm
169
CHAP. XI.
DUTCH , GENEVA.
170
DUTCH GENEVA.
After
Into a vessel
nurcn GENEVA.
171
'
172
nu'rcn ennnvn.
__
. .p,
nnrcn GENEVA.
173
174
DUTCH GENEVA.
nnrcn esnnvx.
175
of Spirits.
Before this can be well done, the following
requisites must be obtained; the specic
gravity of a. certain number of mixtures of
alcoholand water, must be taken so near
176
euros GENEVA.
' I
norcn GENEVA."
177
our distiller.
178
nU'rcn GENEVA.
DUTCH. GENEVA.
1'19
180
nu'rcn GENEVA.
DUTCH GENEVA;
181,
geneva.
182 ,
nurcn GENEVA.
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,
DUTCH GENEVA.
183
I84
CHAP. XII.
SUGAR srnur, AND VARIOUS Pnocnssss.
.suaxn smm'r.
185
186
SUGAR SPIRIT.
SUGAR sriarr.
187
ligent
distiller will I vary vhis proportions
accordingly.
I
i
The Distillation QfRum in the West Indies.
Rum differs from what we simply call
sugar spirit, as it contains more of the
188
scam srmrr.
some srnur.
189
190
SUGAR srmn".
s'vGAs srmaw
19]
spirits, at 18s.
_
per gallon . . .123 0 0
17 further reduced
_ to 1 in 10
_ _
i5 gallons, 1 in 10
v *
under proof, at
19s.per gallon
'
146
'
0 > _
'
23 6
nun-unpal
192
nnmsu BRANDY.
LIME-WATER.
193
-~
Take eight pounds of unslacked lime, put'
it into a pail or tub, and pour on it , three
'
194
mane.
nrunn.
195
K2
s
196,
Mirna,
~I
197
198
SPIRIT or write.
SPIRIT OF WINE.
199~
200
spllur or wllvn.
sPlluT or wINE.
201
K5
202
CHAP. XIII.
ON THE FLAVOURING OF SPIRITS.
203
1 To obtain a pureavourless
. Potatoes.
from _'
205
206
COMPOUNDS PREPARED WITHOUT DISTILL ATION'
bottom.
_ 3
'
209
210
211
2l2
,. _
6
-
,
g
214
'0
. w
'
Cherry Brandy.
This liquor is greatly called for in town
andcountry, and is made different ways.
Some press out the juice of the cherries, and
Raspberry Brandy
Is infused much after the same manner
with cherry brandy, and drawn off, and
made t for sale with about the same addi
tion of brandy _to what you draw off from
therst, second, and third infusion, and
em
This,
by the heat.
'
CHAP. XlV.
'THE FRENCH METHOD OF MAKING 'INES, &c.
In summer,
boll of malt.
239
CHAP. XV.
GENERAL RULES FOR THE DISTILLATION '0]?
SIMPLE WATERS.
240
241
242
--w*--fr
i.
24A
'6
245.
burning.
.
-- Draw off; by distillation one gallon.
.
'2
Water 0f Pennyroyal.
Take of pennyroyal leaves, fresh, any
quantity; water, three times as much. Dis
til as long as the water comes o well
avoured of the herb.
' These waters possess, in a considerable
degree, the smell, taste, and virtues of pen
nyroyal.
They are frequently taken in
hysteric cases, and not without good effects.
Damask Rose - Water.
246
, ..k.4_:-
wnpggm
'.-\'vr\-_r~.nnrqw~"w
247'
Orange Wine.
- Take twelve. oranges, and pare them- very
thin; strain the juice so that none of the
seeds go in with it; then. take six pounds of
248
to prevent burning.
tion, one gallon.
-~~> \VW
w; w ~19;
h .
249
CHAP. XVI.
OF MAKING COMPOUNDS 0R. CORDIALS.
"isI
____--=-_
. l
is
Water.
Take fourteen pounds of lavender owers,
tengallons and a. half of rectied spirit of
wine, and one gallon of water; draw o' ten
gallons with a gentle re, or, which is much
better, in balneum maria.
hot taste.
r---.|-I-I-ll--
The oil of
~-~.:-~_
257
258
259
made
j of. All vinous spirits receive
some avour from the matter from which
they are extracted; and of this avour, Which
adheres chiey to the phlegm or watery part,
they cannot'be divested without separating
the phlegm, and reducing them to the recti
ed state of spirits of wine.
'
Recipe for Ten Gallonsof Lemon- Water.
.The peel of the lemon, the part used in
making this water, is a very grateful bitter
aromatic, and on that account very ser
'
. Take dried lemon-peel four pounds, clean
proof spirit ten gallons'and a half, and one
gallon of water. Draw off ten gallons by a
gentle re. ' Some dulcify lemon-water, but
by that means its virtues, as a stomachic,
)
260
grass.
Scurvygrass, fresh gathered and bruised,
fteen pounds; horseradish root, six pounds;
rectied spirit of wine, one gallon; and three
Antiscorbutic Water.
Take of the leaves of water-crosses, garden
and sea scurvygrass, and brook-lime, of each
twenty handfuls; of pine tops; germander,
horehound, and the lesser centaury, of each
261
Out or bruise
ten gallons.
'
l
/
262
Smit Water.
Take of the owers of red poppies, two
bushels, and eleven gallons of clean proof
spirit, and digest them with a gentle heat
for three days, or till the spirit has extracted
all the colour of the owers ; then press out
the liquor from the owers, and add to the
263
to rise.
>
This water is of innite use in ts of the
stone and gravel, a glass of it often procur
ing ease in the racking pains of that dread
ful disorder
264
DISTILLED WATERS.
265'
ve quarts; water, one quart. Draw off in balneurn maria, till the feints begin to rise,
and keep it close stopped for use.
Essence of Ambergris.
Ambergris, in its natural or common form,
is a lax and coarse substance of an irregular
structure, friable, and so light as to swim
upon water; it is of a pale grey colour, with
266
DWELED \WATEESL
Ambergris.
DI-STTLLED ~wa'rens.
267
It
N2
w
268
i DISTILLED WATERS.
DISTILLED WATERS.
269'
279
wanna warm
DISTILLED WATERS.
271
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SPIRITUOUS LIQUORS,
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AND ALSO 0F
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277
WEIGHT 0F SPIRITUOUS LIQUORS.
Weight of Spirituovs Liquors over Proof.
$5888?6$Q09W
II
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ah 1
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WEIGHT 0!? ' SPBRMUOUS LXQ'UGRS.
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lin61in5lin4\lin3
W'me.1t020l1t0101t015
2in3
lin2
eachCask.
2)
4353)
174
231
18469
33532_
STOCK.
RCASTING
OF
METHOD
A
ECTIFIER'S
l
19
1).
8
7
6
5
4
3
l
2
0casks.
Proof.
Under
of
Proof.
Strength
Over
Spirit:
Iin3'
lin4
2513
lin2lin5
new
020
SH
77
87
553
1344
759
v[$88
f
f2"
Cask.
each
1306
a)
737
4)
1679
s)
690
10)
656
20)
Proof.
Spirits
of
in
of
Number
Quantity174
of.
231
1306
737
1679
65
690
6Gallons
9
in
*56- '
Gallons
1, 90......................
688
1:010
759
.......-..L..........
Proof..--..----n--$..-..---.
1in5
65
1344
'1 i114
--~-...-.-.--.,--..-.:
553
1in3
............>....-.....
871
1in2
.-.-.--u---.".--....
37
gins
-.----|--.----nu'-.-.u
77
Total .......-..........
4444,
54544
54544
54544
54544
605933841
Q82
HGENERAL RULES,
EXAMPLES,
For calculating
1mm: 1.
To br'ing'the given strength to hydrome
ter proof, divide the given quantity by its
given strength over or under hydrometer
proof; if over proof, add the_ quotient to
the quantitygiven; if under proof, dednct
it therefrom, which gives the quantity at
hydrometerproof.
I
EXAMPLE 1.
1; 190
10 Liquor necessary.
I17) Quantity when lowered.
.srmmern or semi-rs.
'
' [EXAMPLE n.
"Suppose vIQO gallons of spirit at 1 in 1'0
under proof, 110w many 'gallons at hydro-
meter proof?
10) 100.
i 1.9
90 Gallons
_Sruhuaer.9.1; hydrometer proof.
RULE ii.
92
284
srnsnorn or srmrrs.
MIXING 0F SPIRITS.
60
35
52
20
610) 104|0 (20
17s.
2O
12
-
6|0) 24l0
4d;
Answer, 17s. 4d. per gallon.
srnnne'm or srmrrs.
285v
Dierence . . . .
__
2s.
43'
I...
el
ah
)20 O
'
5) 56
11 2
132 proof.
44 6
6 proof.
'
286j
STRENGTH-OP-SPIMTS.
STRENGTH on smarrs.
287
Gallons.
70
675
65
621,L
60
57g
55
511,-
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
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.
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.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.~
.
.
.
.
4%
4:
4
3%;
3%
i
3
2%
485
45
4%
37%
33
28%
24
19%
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
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.
.
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.
. .
. .
. .
. .
. .
. ,.
. .
. .
.
.
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.
.
.
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.
.
.
.
.
.
. .
. .
. .
. .
. .
. .
. .
..
2g
2%
2
1
1%
I;
1
:3;
15' . . . . . . . . . . . . e,
10 . . . . . . . . . . ..
{;
UNDER PROOF.
Gallons.
12 in
20 .
30 .
40 .
Gallons.
the
. .
. .
. .
\ APPENDIX.
7 ' .v-DUBRUNFAUTS
CVOMPLIZETE'TREATISE
on THE
Quit llillaiit
_____+____
PART I.
IN this Part we will treat of the various pre
parations, to which vegetables are submitted, for
the purpose of bringing them to the state of
290
APPENDIX.
their nature.e
4,--.
possible.
"
'
APPENDIX.
291
'TCHAP. ll.
to the
fullled.- .
"
.' _
292
APPENDIX.
1.
~.
APPENDIX.
,
I.
'.
J,
293
Section I.>
'cnmmlass
From cherries is produced that kind of spirit
294
APPENDIX.
,1..
:z
. i
tutor)
as! BRHDIQQ,
:i t .1xr
. .
29.5
a: '1
in; .!l..'-.=...
" .
296
APPENDIX.
.. v _. .
1.;
."
MO'LASSES.
|,...;; (it ..
....,..1.u.,'
'
- ~ ~
APPENDIX.
297
'
-' """
'-
, conoumr. monassas.
' These furnish to commerce the spirituous li
quors known by the name of taa and rum.
The process made use of in the colonies for the
production of" these articles, is very imperfect,
298
APPENDIX
subject.
y,
.
Besides, be the accuracy of their observations
on tbeniuuenpeoflalcohol, as,a leaven for fer
42P1211>IL
299
H l
u '5
300-
APPENDIX.
SUGARBOILERS, MOLASSES'.'
These molasses ferment with difculty when
alone. I recommend the same process to bring
them to fermentation, as for the colonial m0
Section II[,
BEET-ROOT.
1;
~(__-
in
_ ,_.V,"F
APPENDIX.
.-
4a.?
,5
'
301
'
302
APPENDIX.
APPENDIX.
303
Burta'r'rss HASP.
304
APPENDIX.
t
IQ
I p.
The machine of
na
n. a
APPENDIX.
If
a
l
Ia
305
a nv
aa
Qa
I!
Ia
le.
a. u
la
306
APPENDIX.
r.
,_
' t B
It con
\\
APPENDIX.
307
work.
_
.
' A
: A good soil may produce from eighty'to one
{vi
308
APPENDIX.
MOLASSES or BRET-ROOTS.
These molasses, as l have already observed,
APPENDIX.
309
It
310
APPENDIX.
When all f,
APPENDIX.
'
311
into alwlwlw
-.
--
broken audasansistiagtof.a.mjstursi;o,tnenty
kilsstauimss of malt w sishtyls ryeslgivssimore
nerve 105 the fermentation; and Lrsmlersj .it more
Qolnm'rismi :. #1
1 d c. quot m; t. ..i. .7
312
APPENDIX.
APPENDIX.
6
(l
(l
(I
313
(I
I (l
Ca
l!
(I
with scum.
(I
1
(I
(l
lq
H'
II
(I
1
'
314
APPENDIX.
(l
la
tq
H
(I
Iq
(t
{I
a
ia
Ca
H
I!
Besides, this
v,
Ia
q
la
Iq
APP-mrn'rx.
315
not the
316
APPENDIX.
But, it ap
CHAP. Iii.
Vegetables belonging to the Second Class.
We .will range in this class, as we have al
ready announced, all vegetables having little or
no sugar among their immediate materials, and
which may, nevertheless, by means of some
'0
\
APPENDIX.
317
It
318
ARPIN'DiX.
APPENDIX.
319.
The propor
In fact, pure
320
APPENDIX.
A fermen
APPENDIX.
321
First, it is
322
APPENDIX.
Section I.
conu
Corn has, for many years, supplied trade with
akind of spirits, generally known by thename
of spirits of corn.
APPENDIX.
323
caorcr: or CORN.
We know of no other way of ascertaining the
feed horses.
Rye is the most convenient, because its pro
duce in spirits is considerable, and also, because
324' -
APPENDIX.
sides, being little t for baking, it would nd very little use without distillation.
As to barley, it acts a part in the fermentation
which has not been studied till this day, and
which gives to its use, combined with other
grain, a. utility consecrated by practise, and
which we will substantiatein proper time and place.
Section II.
GRINDING OF CORN.
Every species of corn destined for distillation
APPENDIX.
325
It is customary in
This,
perties.
326
APPENDIX.
APPENDIX.
327
>
MASHING.
The steeping of the our being nished, the
next operation is that of mashing. This con
sists in well brewing the grain which has been
steeped, while a quantity of boiling water ar
328
APPENDIX.
below 35.
This process will always be well executed, if
conducted in such a manner as not to allow the
temperature of the mass, during a mashing of
three or four hours, to sink below 40 br 45.
(rated upon, the greater this loss will be, and vice
versd. It will always be greater in the winter
than in the summer, so that the talent of the dis
APPENDIX.
329
will proceed.
330
APPENDIX.
In fact, all
Not that
this effect could not be obtained at a lower
tema I
perature, -30 for instance, 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 50, there would be
noinconvenience to hringitto 55 and even to 58,
but at 60 the danger begins to show itself, above
APPENDIX.
331
332
APPENDIX.
blished.
Section III.
MALTING.
We have signalized, in the preceding section,
the operations common to the various methods
made use of to predispose corn to fermentation,
and which always take immediate precedence
APPENDIX.
V333
STEEPING.
The corn is thrown into a tub in such quantity
as to ll seven-eighths of its contents. Then a
quantity of fresh water is poured on the grain, so
as to cover it a few inches.
334
APPENDIX.
arammtx.
' 335
336
APPENDIX.
APPENDIX.
337
;-.-:-.
338,
ABPENDIX.
APPENDIX.
339
and
exhales
sulphureous vapours,
92
340
APPENDIX.
Section I V.
'
(;
_ v
APPENDIX.
841
342
- APPENDIX.
tive
appear,
fact.is, nevertheless,
Indeed, so long
the as
expression
the feculaofhas
a not
been converted into sugar, it forms, with the
armor-x.
343
344
APPENDIX.
is
distillery.
.sgsra: 1r
APPENDIX.
345
=~
FRENCH METHOD.
<1 Supposing the quantity of corn made use of
to be one hundred kilogrammes.
'
This grain being mixed} in the proportion of
346
APPENDIX.
thirty to thirty-ve
litres.
In
APPENDIX.
347
other.
In working with this apparatus care should be
taken to stir the rst charge submitted to the
charge.
It would, however, be very advantageous, in,
348
APPENDIX.
'
nucusn METHOD.
(See also p.14Q.)
This method consists in treating the corn in a
double-bottomed tub,
and
to make
extracts
APPENDIX.
349
rication.
350
APPENDIX.
APPENDIX.
351
8161;.
We are acquainted in France with two quali
ties of rice very distinct one from the other.
352
APPENDIX.
autumn,
353
354
APPENDIX.
APPENDIX.
355
356
APPENDIX.
Section VI.
MAIZE.
Maize, according to the inquiries of Parmen
tier, is indigenous of America. - It was the
wheat of this new hemisphere, says this eminent
economist, and it served the Indians-not only
'
APPENDIX-t
357
of baking,
substance,
its compo
is not un
358
APPENDIX
Section VII.
Po'ra'ros.
We are acquainted with two methods of pre
APPENDIX.
359
best.
We will hereafter, when treating of the fabri
cation of fecula, produce the means of thus veri
360
APPENDIX.
ductive.
.11..
._
Be
>
APPENDIX.
361
To this
$2
arrmrmx.
lessewensive.
".24
..=
mus-M;
154;; p;
- A.isarcopper._still, provided with a cover B,
strongly fastened .toithe neckof the still by means
:i
APPENDIX.
363
smasher. reassures:syaairsras
b mugs? ~ {saturatingsystem:
ay-rrsasratti seat-gmmuttaaaasr. ~i
.1 a: !..2 1
in. t-
FIZZ-:1
'.v'!= 1.131. -
nausea-ll
t.
'
364
APPENDIX.
- - .g '5; .t 19d.
', ,
Fig. t.
I
'
) nail-n
.I.) ~-: r: iii ,:
t w:
1
a;
c
s '1
I
iJla i:
.s:i::.~~ ';
c
li
a:
1;
s'gnitl'.
, l :5". fl'l.
.
r ,I l 2- .
or ight,
"-"{lrmnp.ea:.i Pl
ebullition causes
APPENDIX
Fig. 2.
..
_,
Jh
" 1'3
'
5'
Kiri
365
..a.'|
1
v;
A. luv i.;'-.>l..:;p;{,fgee~
1""
'
!l~915-13slt13832;i3.
5
3-""z
'..\
paixntai or shank;
--3
366
arrnnnrx.
'
I) :
1, iii-H ; .v I
srmmnrxt
367
lit}; .
Those two
cylinders.
368
APPENDIX
Fig. 6.
anmvnrx.
369
men.
370
murmur.
,1
.11?
z... ;
p444
sternum-X,
_ 3'21:
372
arraumx.
'I
r
. r
PEIPARA'IION or IECULA won Dis'rtLLA'riort.
Even sometimes,
operations.
'
:
.' -'
'Rdsping.-The object of this operation is to
tear the tissue of the vegetable, the cells of
which contain 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 potatos are sub
mitted to the action of,Burettes rasp, already
described, and which, although it is far from
APPENDIX.
373
37,4
APPENDIX.
4m -.wrsw'ttma'
If the latter is to
APPENDIX.
375
.: wut
. 6'4
2,
I" '
/2..
r
4!
l;
9...
n
I
/
.
T
376
APPENDIX.
,"
14/5,, Wviff/i'
nas'r MODIFICATION.
For a tub of twelve hectolitres, intended to
APPENDIX.
377
'
It is then left to
37.8-
arrnnmx.
mentation.
Hni'ltl w'!
1 mid! .H't.
.t'
,'
- J
379
APPENDIX.
3'
-'-'
380
APPENDIX.
ing
Inthan
this__Iway
haveofrecommended.
working, the fermentable
"aw mat
ter being necessarily left to itself for a certain
space of time, and often requiring to be taken
fromione tub to the other, is tolerablyu well
cooled, and gains, towards the close of the
is;
This steam is to be
.__._
APPENDIX.
38]
In one case,
"
1, "..7:.~'
..\
382
APPINMX
'25:) it!
A) If:
.,
i-Z') '52":
".mti a} T
.APPENDIX-
i383
experiments.
z'tfying
now bscome-a
fecula, manufacturing
by messspfsstphstiemid,
opetation, simple
in imlfad easily,ptsctised- 1'.;' Kim m1: .h :
~384
A PrENDzx.
water suiciently
hot to
convertbythe
fecula into
paste,
which is soon
liqueed
theisulphuric
acid with which it is mixed. -To conduct this
operation well and to avoid difculties, it is m
cessary not to throw the fecula into the tub at
once.
APPENDIX.
385
In the beginning
386
APPENDIX.
This type
APPENDIX)
387
everywhere he found.
388
APPENDIX.
of lime or plaster.
APPENDIX.
389
390
APPENDIX.
1600 litres
Total .. ..
1400 kilogrammes
300
,,
1700 kilogrammes
'
APPENDIX.
391
392
APPENDIX.
composed as follows:
Alcohol
Tater
12,375 grammes.
84,875
,,
46,750 grammes.
APPENDIX.
'
393
CHAP. III.
On some auxiliary Agents.
Section I.
(See page 83).
WATER.
394
APPENDIX.
mentation.
.
Those of Paris contain plaster and lime-stone
in dissolution.
'
mentation.
APPENDIX.
3.95
subject of fermentation.
The inuence which the quality of water may
exercise on fermentation has not been studied
yet sufficiently to establish precise and invariable
rules for its choice. It might happen that the
water of certain wells or springs is less favour,
able to the success of fermentation than rain or
from
large
these
here
jected by distillers.
396
APPENDIX.
Section II.
LEAVEN.
A number of fermentabie vegetables have a
peculiar matter connected with their composition,
known by the name of leaven orfermen't. Its
presence determines the spirituous fermentation
APPENDIX.
397
of beet-roots,
of
cherries,
pears,
398
APPENDIX.
APPENDIX.
399
400
APPENDIX.
To this e'ect
established.
APPENDIX.
401
BAKERS, PASTE.
This kind of leaven is to be found any where,
and can, besides, easily be made.
At the end of
402
APPENDIX.
OTHER LBAVEN.
Flour of rye, ground tolerably ne, is diluted
in the brute state, the bran not having been sepa
APPENDIX.
403
excess.
In this instance the consequences resulting
from too great a dose of leaven are less to be
404
APPENDIX.
PART 11. _
On Fermentation.
APPENDIX.
405
406
APPENDIX.
APPENDIX.
407
408
APPENDIX.
ww"
APPENDIX.
409
'
l
CHAP. I.
Conditions of Fermentation.
lowing conditions :
lst. the presence of a saccharine, or an equivalent
body.
2d. .. .. .. .. .. of water
3d. .. .. .. .. .. 0f caloric
4-th- .. .. .. .. .. of leaven.
5th.
\ofair.
410
APPENDIX.
Section 1.
taste.
i APPENDIX.
411
412
APPENDIX.
APPENDIX.
quantity of sugar.
413
194.} grammes.
Ofwater.............. 878}
do.
414
APPENDIX.
APPENDIX.
415
In fact,
416
APPENDIX.
Such
APPENDIX.
417
For instance,
Section II.
ON WATER.
Water is one of the most remarkable-agents
made use of by nature to develope or decompose
bodies; its action, which is always subservient to
418'
APPENDIX.
APPENDIX.
419
420
APPENDIX.
Section III. .
on CALORIC.
Heat, as well as water, acts an important part
'
APPENDIX.
421
caused by evaporation.
tumultuous.
The degree of temperature to be given to li
quids submitted to fermentation, must be xed
20 ..................
l5t020o
,,
12 to 15
422
APPENDIX.
expression
of the rapid decomposition of the
sugar, or of the rapid formation of alcohol ;i so
that these three expressions mean absolutely one
and the same thing. This heat which the liquid
acquires during the actof fermentation, the
same as that which has been given to it, is better
retained in a large than in a small tub. This
disengagement of heat, which increases at an
riods. '
APPENDIX.
423
This is the
424
APPENDIX.
APPENDIX.
425
If,
426
APPENDIX.
manageable.
APPENDIX.
427
428
APPENDIX.
0N ATMOSPHERICAL AIR.
Mr. Gay'Lussac has veried, by the most ex
APPENDIX.
429
Mr.
430
_ AlPENDIX.
mm '13.: "
APPENDIX.
431
Moreover, if
432
APPENDIX.
APPENDIX.
433
434
APPENDIX.
Section V.
ON LEAVEN.
Although we cannot very satisfactorily explain
the mode of acting of leaven in the vinous fer
mentation, we know, however, that its presence
APPENDIX.
4%
PART III.
On Distillation, properly speaking.
IN the First and Second Parts of this work we
436
APPENDIX.
CHAP- I.
On Distilling Apparatus.
condensation.
on CONTINUOUS DIS'IILLATION.
Mr. Cellier Blumenthal appears to be the
original inventor of thisprec'ipusfsystem of dis
tillation.
APPENDIX.
437
r
G
x r x
438
APPENDIX.
~ .
1. THE STILL.
The gure shows but one still A, although two
might be used, which would be more advanta
geous.
11. THE DXSTILLING COLUMN.
In the distilling column the analysis, or, to
speak more properly, the distillation of the wine
is e'ected.
APPENDIX.
439
In
It offers better
440
Arrmrnrx.
speak.
APPENDIX.
441
In fact,
442
APPENDIX.
the
arriving thrOugh
APPENDIX.
443
The pipes
444
APPENDIX.
APPENDIX.
445
Its
446
APPENDIX.
APPENDIX.
447
448
APPENDIX.
APPENDIX.
449
450
APPENDIX;
ment.
Sixthly, to furnish, at will, spirits, completely
rectied, even three-sixths in one operation.
APPENDIX.
'
451
1) anos N Es.
2364 litres
31 litres. .2
no feints all
Section III.
452
APPENDXX.
B, distilling column, di
.LA
APPENDIX.
453
The
- '
454
APPENDIX.
APPENDIX.
455
456
APPENDIX.
Section IV.
APPENDIX.
457
458
APPENDIX.
APPENDIX.
459
460
APPENDIX.
APPENDIX.
461
CHAP. II.
only nd distinct
variegations between
462
APPENDIX.
every body.
These peculiarities of tastes and avours, which
ence.
This
APPENDIX.
463
Section I.
464
APPENDIX.
APPENDIX.
465
466
APPENDIX.
m1-
APPENDIX.
-_
467
Hence,
468
APPENDIX.
APPENDIX.
~
469
This taste of
470
APPENDIX.
-.
APPENDIX.
471
Thus,
472
APPENDIX.
a.
\_
APPENDIX.
473
Thus, nothing is
474
APPENDIX.
APPENDIX.
475
liquor.
way.
Section III.
INFLUENCE OF DISTILLATION ON THE TASTES
AND FLAVOURS OF SPIRITUOUS LIQUORS.
476
APPENDIX.
liquors.
The
APPENDIX.
477
Long ago
478
of its water.
APPENDIX.
But this is not the case; and the
This is what
APPENDIX.
479
480
APPENDIX.
APPENDIX.
481
away.
In such cases, when the essential oil isaquality
to the liquor, the difculty which I have sig
other.
Section I V.
ON
RECTIFICATION,
MEANS OF
CONSIDERED
CORRECTING
AS
THE
strength.
I482
APPENDlX.
These repeated
APPENDIX.
483
' and
we have
explained
of it.
v, Thus,
it-Imay
alreadythe
be causes
seen of
what utility
the knowledge of this fact may be to the distiller,
tinder-an immense number of circumstances. In
fact, if it'ibebf any moment to the taste and
avour of the spirituous produce, to be made at
.4
- z
,
'
.
Jnean belong, entirely to the process of recti
cati n,
Y 2
484
APPENDIX.
APPENDIX.
485
486
APPENDIX.
It is for
APPENDIX.
487
essential oils.
But let the object of rectication not be falsely
488
APPENDIX.
CHAP. III.
On special Distillations and on the Choice Of
Apparatus.
Special distillations may be as numerous as the
APPENDIX.
489
In fact, if
490
APPENDIX.
.-
Section I.
APPENDIX.
491
extent.
492
APPENDIX.
of the operation.
APPENDIX.
493
494
APPENDIX.
of the produce.
The spirit which runs at a strength above '28"
or 24, is separated from that which runs at an
inferior degree, and these two productions, se
APPENDIX.
495
496
APPENDIX.
Section II.
DISTILLATION or SEMI-FLUlDSEMI-SOLID
MATTER.
Wines of a semi-uidsemi-solid nature may
be very numerous, although, in fact, they are
less so than uid wines.
them.
LEES.
We have already seen that these wines proceed
from the fermentation of the waste of the raisin,
APPENDIX.
497
498,
APPENDIX.
This
APPENDIX.
499
abandon it entirely.
It would not be the case in the distillation of
lees by mixed vapours,- and this mode is, perhaps,
It consists in
500
APPENDIX.
APPENDIX.
501
WM
502
APPENDIX.
The distillation
APPENDIX.
503
presents.
side it
504
APPENDIX.
APPiaNDtx.
505
avour of lees-brandy.
But the envelope of the raisin, separated
from the kernels and from the stalks, when sub
506
APPENDIX.
colour.
APPENDIX.
507
508
APPENDIX.
This oil, by its avaur, its acrity, and its property of not
staining paper, and of not being converted into soap by
alkalis, 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 essential oils, which I have veried on the sam
APPENDIX.
509
510
APPENDIX.
Similar means
APPENDIX.
511
THEORY OF DISTILLATION.
A friend of mine, as zealous for the progress
of the useful arts as he is enlightened and modest,
has endeavoured to submit to algebraical formulas
the theory of the analysis of wine by distillation.
512
APPENDIX.
In fact, the
APPENDIX.
513
or
necessary that - : 7.
(.7 I
we have established.
Not to intricate my reasonings by signs, the
value of which would not be well established, I
two Liquids.
Density......_.
Proportion in the
liquid mixture.
= D
=D
= P
= P
Specic heat.. .
= C
= C
= C,.
Temperature of
ebullition .. ..
= T
: 'I"
= T,.
: N
: N
Heat absorbed by
the vapour to
pass from 0
liquid to the a
eriform state .
z 3
=D,.
-
514
APPENDIX.
LiquidA.
Liquid A'.
Maximum often
sion for the
temperature t .
ll
:11
ll
temperature t .
Density of the
: f}.
f'h
vapourat 100""
and 0'",76 pres
sure brought
back to 0. . . .
dzd'
Density of the
vapour at t de
grees........
:3,=6",
Expense in heat for one mode of distillation
Quantity of refrigerating liquid necessary
.. .. .. .. .. .. ..
1
M
To express the maximum of the tension of the
APPENDIX.
In which n :T -t.
515
D, :BgllIIZP (l).
P + P
_
rature of ebullition of the mixture, which is given
TCP + TCP'
by the formula TI:
(3), formula
C]? + C'P
516
APPENDIX.
it is formed.
APPENDIX.
517
f ,= omen + T,0,00375)372',
which, added to
31-
_
I = __
f'r, +f I'r _p
and 87;,
p,
Pd
._
_.
I __.
fTI "pPd
+ Pd f'-"Pd'
+ P,d
pd
Pd
,
31,
pd
Fri
=0,76(1 + T, 0,00315) (Pd + Pd)
The
'_0,76 (1 + t0,00375)'
If it is only necessary to lower the temperature
518
APPENDIX.
be accomplished, thus
Ftd
Pd
Pd
a', PM"
tion of A and of A', in the produce, if the vapour
is then collected to be condensed.
We may also determine the temperature t in
a.
that (h : 11; N.
P,
APPENDIX.
519
ft __d P
FFFF,
As one of the vapours has necessarily been al
ready condensed, for this one the tension must
be at its maximum, with respect to temperature.
If the vapour of A
51:81 :
pd,
Pd,
' 0,76(1 +T,0,00375) (Pd' +Pd)
and the proportion
ft __E _d P _
frat-'11 P,
and as
f._.0,76(1 +1 000375)?
_ 0,760 + r 0,00375)
Pti'
- 0,76(1+'1,0,00375) (Pd+l"d)p
this proportion becomes
(1+r0,00375)
Pd'
__P_
(1 +T,0,00375) (Pd'+ P'd) F,""d P,
520
APPENDIX.
from whence
(l + tF,
0,00375) (Pa+
_
Pd'Pd) ( l +'1,o,00375)
)1
d' Pf
equation, in which the second member is com
pletely known. We have now to determine the
value of t in such a manner as to full the equa
g? which would
m=NP+NP'.
Supposing the portion of A', which is con
densed before it is collected, to be disengaged
APPENDIX.
521
(PP,) N-C't)+NP,+NP.
7f'l-"Jy
x2
M=m+cry=N P+NP+
7
'
'
xt
522
APPENDIX.
d FT,
a??? PP,
N'P NP
w :w, from whence w'y+-y 1-+
xt
xt
and in consequence
M:m+'w7=(P'P,)C'T/+N'P+NP+7 N ' P9,;- N1?
APPENDIX.
523
ive
g
limit
81 d! F1:
524
APPENDIX.
Specic
Gravity.
Scale of
Cartier.
Specic
Gravity.
Scale of
Cartier.
Specic
Gravity.
1000
1000
990
98 1
973
22
23
24
25
26
914
907
900
893
886
34"
35
36
87
38
837
83 1
825
820
8 14
15
965
27
880
39
808
16
17
18
958
950 I
943
28
29
30
873
867
86 1
40
41
42
802
797
792
19
20
21
935
923
92 1
31
32
33
855
848
842
Water.
10
11
12
13
14
Pure Alcohol.
~
Scale of
Beaume.
Specic
Gravity.
Scale of
Beaume.
Specic
Gravity.
Scale of
Beaume.
Specic
Gravity.
1000
1006
1018
1020
1028
1035
1042
1050
1058
18
19
20
21
22
23
24
25
26
1140
1148
l 157
1167
1176
1186
1195
1205
1215
36
37
38
39
40
41
42
43
44
1324
1336
1349
1361
1374
1386
1400
1413
1427
2
3
4
5
6
7
8
9
1065
27
1225
45
1441
10
11
12
13
1073
1081
1090
1100
28
29
30
81
1235
1246
1256
1267
46
47
48
49
14-56
1470
1485
1500
14
1106
32
1278
50
1515
15
16
.17
1 114
1125
1182
33
34
35
1289
1301
1312
'
APPENDIX.
525
INDEX.
A.
Acros, considered as the causes of the various tastes and avours
of spirituous liquors, 472.
Areometry, art of, xrv. 524.
B.
Balm Water, or Eau de Cannes, to make, 270.
Balsamum Vita, to make, 270.
Bates Saccharometer, 103.
Beaums Saccharomcter, 524.
INDEX.
527
ditto
C.
Caloric, its nature, 78, 79.
important part acted by, in the vinous fermentation, 420.
/
'
528
INDEX. .
D.
improvements in, v.
of Wines, origin of, ix.
-\
72, vs.
"
F.
Paints, what, 79.
Fermentation, Vinous, 2339404.
imperceptible, 233, 406.
conditions of, 409.
e'ects of, 234.
INDEX.
French Brandy, colour of, 132.
-- how preserved, 132.
6..
Gentian Water, compound, 256.
Gin Bitters, to make, 205.
Glossary, a, 329.
Goods, how to recover, 121, 1'22.
_how to dulcify and ne, 194-.
H.
J.
Jamaica Pepper Water, 256.
Jessamine Water, 259, 260.
L.
Lavender Water, simple, 253.
compound, 253.
Leaven, 396, 403.
Lemon Water, 959.
Lime Vater, 193.
Liqueur, la bonne Vespetro, 228.
Lob, the mixture so called, 111, 112.
Lovage Cordial, 214.
Low Wine, 131.
2A
529
530
INDEX.
- Colonial, 297.
N.
Nectar, to make, 215.
Nitre, dulcied Spirit of, 197, 198.
Noyau, to make, 210.
0.
Orange. Flower Water, 248. Peel Water, ib.
Wine, ib.
P.
R.
Raspberry Brandy, 221.
Rataa Imperial, to make, 212.
Rectication, how performed, 139.
~--- of low wines, 140.
INDEX.
531
S.
Saccharometers and Hydrometers now in use, 97.
Scurvy Grass, uses of, 260.
Sea Water, property of, 81.
I
(I) til
s,
,
,
,
'
T.
532
INDEX.
V.
Vinegar, mode of making at Paris, 235.
--, English, 236.
--- at Orleans, 432.
Vinous Spirits, their uses, 201.
Vitriolic Liquor, to make, 194, 196.
U.
Usqnebaugh, to make, 215, 216.
, royal, 217.
W.
Water most proper for distillation, 83, 84, 393*396.
THE END
LONDON:
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