PLATE 1

APPARATUS FOR THE FRAGTIONAL DISTILLATION OF ANILINE OIL

Lit) eke Balen 4

FRANKLIN OO} le dale

vention with Apaw; but his patent is dated July, |
1801, a few days later than Apaw’s. Various other
modifications of the still and condensing apparatus
were shortly after introduced, the most important
being that of M. Brrarp, patented on the L6th of
Aueust, 1805.

Fig. 13 is a drawing of Apanw’s still; B is the body

of the still, incased in brickwork, and heated by the
furnace, A. ‘Che head, 1, of the still carries off the
alcoholic vapour to a series of egg-shaped copper |

vessels, H, H, H, the first of which it enters at the

top, and termjnates at the bottom in a perforated
rose, like that of a watering-pot, the holes being

about an eighth of an inch in diameter. The first |

vessel is connected with the second, and the second
with the third, by the pipes, K, M, proceeding from
the top of each, and terminating at the bottom of
the next, in form of a rose, similar to the pipe, 1,
the tubes fitting air-tight into them. They are
supported on a framework, Q P, the wider end being

ALCOHOL,—Apaw’s STILL. 3

uppermost. D, D, D are cocks, to show when they

are half-full. ‘The last. vessel—here the third—is
furnished with a bucket, n, soldered to its upper
end, and filled. with water to condense the vapour ;
the hot water is drawn off by the stopcock, 0. When
the still is furnished with four or more oval-shaped
srators attached to

vessels, the last two have refri,

|them; if strong spirit be not required, the third

may be dispensed with. The pipes, Ss, R, furnished

ronnect the second and third vessel
in the

with stopcocks,
with the globe, T, from which the worm
covered vessel, U, proceeds. V is a large tube,
which contains the second worm, being a continua-
and is filled wi

tion of the one in the vessel, U,

cold water by means of a water-pipe,
bottom, though not shown in the figure ;
the water gets warm, it is discharged by the pipe, ¢
Another pipe, @ 0, issues from the head of the
vessel, U, and is inserted in the globe, T, a continu
tion of which, though not shown in the figur

th
entering at the
and as
connects this globe with the body of the sti
with either of the ege-shaped vessels, at pleasure;
ggg connects the vessels U with the body of the
still, us also with H, H, 4, by means of the branching
pipes from their bottoms, which are furnished with

stopcocks, ht, i,k; the stopcocks, J, /, m, ”, in the pipe

qqq, serve to regulate the connection with either of
these vessels, as 0« on requires it. ‘The pipe and
stopeock in the shoulder of the boiler regulate the
proper quantity of wine to be introduced; and ¢,
another pipe and stopeock, serves to run off the
vinasse, or spent wine, from the still, when all the
spirit has been eliminated, Another pipe, X X X,
connects the three vessels, as well as the capital of
the still, with a small worm placed in the v

ssel, F,

the connecting branch pipes being furnished with

stopcocks, to open or close a connection with any of
the vessels. 00 is a funnel pipe, which serves to
charge the apparatus with repasse, Or weak brandy,
and is joined with the first, H, and the frame, QP,
by iron stays. ‘The whole of the still and condens-

ing apparatus is constructed of tinned copper, and

the pipes connected by solder.

Dis
1, 1, m, n; also, the pipe in th
and closing the cocks, /, 7,
filled with wine through the supply pipe, J;
in the cover, by means of a forcing pump, till
oulder of B;

llation is begun by opening the sto rcacks,

fe OF

shoulder of the boiler,

the vessel, U, is then

inserted

wine flows out by the pipe in thes

is then closed, and the cocks, opened in suc-
cession, till the wine flows out at D DD, the stopeocks,

n, m, l, being closed as the still and first and second

vessels are filled in succession. ‘The pumping of the

wine is continued until the vessel d;
the refrigerators, N and V, are then filled with cold
water. Everything being thus prepared, all the
lower cocks are closed, and the upper stopcocks, M,

,u, is nearly fi
ge for

M, R, 8, opened, in order to allow a free pas

the vapour ; the fire is then urged on till the liquor
in the still begins to boil. ‘The first portion of vapour
spirit, and this passing into the first

is richest in

| vessel H, by the capital J, is condensed. ‘The wine

Scale of Feet

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PHILADELPH.

LIPPINCOTT &_CO.

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Plan of top Cover.

Prete f.

FOR REMOVING THE

J.B, LIPPINCOTT & CO. PHILADELPHIA.

Seale 2 Inch: =
attached siphons, when
covered tanks, NN’. When N is full, it is pumped

: a
it flows into the large | throt
til
into the stills by means of the pumps, »7 wn, | repairs

the pipes, v v’, to undergo a second dis-

na? ayy tT - Thi } c 7 » wl a *
i’ ave doors, by which to enter when any
ik’, the

1f10n.
are required by the boilers, &e. ; &

doors of the furnaces for heating the boilers, and | end,

oo’, the ashpits, The pipes which discharge the | ]

spent wine from the sti

lls are seen at rv’, and the | t

gauge, or glass tube, sey height of

liquid they contain, ‘The funnel pipes, ¢¢', serve

to introduce water into the boilers which are fur-
nished, like the stills, with gle
ht of water inside. |
vessels, I, on

B is a box

shows what

gauges, vv’, to show

the heig
F 16 is a section of one of t
one side of the condensit actus.
fixed on the bottom, having a ve, C, in its upper
part, of sufficient weight to resist the force of the
entering the box by the pipe, tae ||
from the large condensing trough. EF is a floating
ball, bearing on its upper stem, GF, a basin, G, for
the reeeption of weights. The lower stem of the
float has a ring at the end, H, through which a
passes; this rod has a weight at K,

stream of water

sliding rod, KL,

and a hook at L, which passes through the ring m
the upper end of the rod, M, attached to the valve, |
cs KL is supported in the centre by the upright,
p: Ris a horizontal rod which retains the valve |
in its
latter passing through a ring at the end of Rk. A
supported by the arm, Q, is inserted
g, i, at its |

sliding rod, §T,

in the side of the vessel; this rod has a rin

the upper stem of the float, £ F,

ASSES, r depends on

The principle of the workin

he expansion of the water when heated, and its

proper position, by means of the stem of the | proportionate decrease of specific

gravity. Sufficient
wel
float
to have the water,

it is placed on the basin, G, to eounterpoise the

at the exact temperature at which it is desirable
When the water gets hotter
100

ALCOHOL.—MILLEr’s STiL.

water are used to each bushel of malt. Only as

much water or small worts is run on as will wet
throughout the whole of the malt, the temperature
being 146° Fahr. (63°-3 C.); in about fifteen minutes
afterwards the remaining quantity is run on at a
heat of 155° to 160° Fabr. (68°:3 to 71°-1 C.).

After drawing. off the first mash, 900 gallons of

water are let down into the grist at a temperature
of 170°:to 175° Fahr. (76°6 to 79°-4 C.), and after
mashing for three-quarters to one hour and a quarter,

Fig. 38,

mentation; the quantity is 1 per cent. of the wort,

one-half of which is added at the commencement,
and the other when attenuation has reached 30 to 35.
Attenuation is usually completed in forty-eight hours,
though in variable weather a longer time is required;
the quality of the malt also affects the quickness of
the decomposition, but the chief cause of a good or
had fermentation is the yeast; the fermented worts
are reduced in gravity to that of water, and frequently
below this. The mash stills at the Bushmills factory

the wort is let into the under-back, and pumped into

the coppers: 900 gallons more are used in the third
mash, the temperature being 180° Fahr. (82°2 C.);
both these liquids are used in making the first mash
on the next day’s brewing, and on account of the
density of the small worts, the malt used is from 65
to 70 bushels.

The density of the first mash, when let into the

fermenting tun, is 50 lbs. to the barrel as usual.
None but the best of barm is employed in the fer-

are of the old description, and the manager states

they are the best for making fine spirit, an assertion
with which many will coincide.

| The average yield in this establishment is from 14

| to 16 gallons per quarter of 8 bushels, but there is
| always a variation above or under these figures,
| according to the quality of the grist. The best
spirit is made always in dry weather.

| Whisky Distillery—An Irish whisky distillery of

| the most modern construction is shown in “Al-
ETHER.—Recrivication.

whilst the vapour of the ether, which boils at 35:6°

C, (96° Fahr.) passes on, and is condensed by means |

of cold water. The accompany-

ing illustration, Fig. 4, shows
Mour’s arrangement. a is
copper retort heated by means
of a water bath, and connected

Fig. 5.

hol condenser, ¢. 'This is also

made of copper, and cons

filled with warm water, kept at

a constant temperature by pour-
ing in fresh when necessary

drawing the excess at ¢. The

ether vapour entering at F, is

on one side of the partition,

E, and then makes its
at H, having parted with its

and flows into the bottle at m. Fig. 5 shows this

condenser in cross section. It consists of a glass

| tube, 4A, surrounded by a brass tube, ¢, closed at

a }
by the adapter, B, with the alco- |

8 of |
two parts, an exterior vessel, D, |

throngh the funnel, and with- |

obliged to pass down to &, |

each end by a cork perforated to allow the glass

tube to pass through, .A small tube, B, conveys
cold water to the bottom of the annular space be-
tween the two tubes, whilst the hot water flows out
at the top through p. The apparatus is supported
on a three legged stand, ©, so as to admit of a vessel,
¥, beg placed underneath to receive the condensed
liquid.

The ordinary method of first preparing ether, and

subsequently submitting it to rectification, involves
two distinct processes, causing some loss in the
pouring of the liquids from one vessel to another,
besides requiring a considerable amount of manual
labour. This may be entirely got rid of by the use
of an ingenious apparatus invented by Soupeiran,

| Somewhat similar in principle to the stills now

exit |

alcohol by being cooled to 38° |

C. (100° Fahr.), in contact with |

. . |
the comparatively cool sides of |

the copper vessel; this alcohol,

containing a little ether in solu-
tion, drips through p, into the jar, 1, provided for

its reception. ‘The ether vapour then passes through |

the condensing tube, L, of the Lrenie’s condenser, K,

tubes, pq, pg, which reach to the bottom of the |

ressel: at d dis a perforated plate of thick copper, |
the object of which is to assist the perfect mixing of |
the aleohol with the acid mixture. A wide copper |
tube, f/f, reaching to the bottom of the vessel, |
and open at both ends, serves for the introduction

of a long thermometer, é.
The neck of the retort is joined by means of the i

VOL, I.

employed in the manufacture of alcohol. By his

method, pure ether may be obtained from aleohol at
one operation, but the apparatus is more complicated
than that usually employed, and far more costly.
A mixture of 30 Ibs. of sulphuric acid with 20

| of alcohol of 85 per cent is run into the still,

Fig. 6, and heated as rapidly as possible to 130° C.

(266° Fabr.) by means of the furnace, r, W

this temperature is reached, the stopcocks, r and 7",

| are opened, and a stream of alcohol of 92 per cent.

| allowed to flow in at such a rate that the thermometer,

| copper, is furnished with a gauge

is represented in Fig,

1, Indicates a constant temperature of 130° C. (266°

Fahr.). The reservoir for the alcohol, m, of tinned
and is supported
by a bracket, 1, attached to the wall, ¢ G, which
separates the distilling apparatus from the room
in which the rectification takes place. The still
i 7 in section; it is of copper,
and about 20 inches high by 16 wide, closed by
a leaden head, B; the aleohol flows in through two

adapter, a (Fig. 6). and the tube, 4, with the first

condenser, D, also of copper, and which is kept warm

by allowing the water from the worm-tub, s, to flow

105

841 | |
ALCOHOL.—Dorn’s STILL,

communicating between the charger and the top of

the still to admit more wash, are all the work of
abouta minute, during which distillation never ceases.

The Germans still use, when working on a small

scale, an apparatus for the distillation of the fermented

ract of malt, which bears the name of Dorn’s still.

ig. 29.

The principal parts

wort-warming vessel, ¢, and the condenser, D.
still is furnished with a discharging-cock, a, and
a small pipe with stopcock, r, Is inserted in the
head, which pipe is connected with the end of
a small worm in the tub, P. © is an iron or copper
vessel, furnished with a double bottom, the ene 12
inches above the other.
vessel are contained a few coils of worm, 9 9, the
lower end of which passes downwards through the
first bottom to within one or two inches of the other.
An opening at the top of the wort-warmer receives
an agitator, H, which may be turned by the hand; a

are the body of the still, a, the

The

liquor may be observed, and its strength noted at the

same time. Itconsists of a tube, bent at right angles,
as at st, the upper part of which terminates in a
curve, x, through which the air of the worm is ex-
pelled.
an inverted glass jar, W, in which a hydrometer, 1,
is placed, and floating in the spirit, in order to tell
the proper strength. The pipe, v, carries off the
finished spirit into the tank.

Distillation is begun by filling the wort warmer, C,

with liquor, through the pipe, 4, till it flows out at
the stopcock, b, after which the cock, F, is opened
till the still is filled to an overflow-pipe, which re-
gulates the amount of liquor to be introduced, but
which is not seen in the section. The cock, F, is
then shut off; @ is closed by a screwed cap or plug,
and the furnace lighted under 4. As the alcoholic

vapour rises, it is partly condensed in the few coils |

of worm in the vessel, ¢, the liquid falling down to |

the bottom compartment; and the liquor in the

vessel is heated by the latent heat of the vapour. |

In the upper part of this |

The arm, t, is terminated im a basin, holding |

cross bar, d, at the end of this upright rod, stir
any sediment which may settle on the bottom. The
opening, G, serves to charge the vessel with liquor;
§ and F are communications between both compart-
| ments of the vessel, c, and the body of the still, for
the purpose of supplying it with the liquor contained
in both these parts for distillation; b is an overflow
| pipe and stopcock, by which it is ascertained when
cis replenished. A pipe, I, issues from the far end
| of the lower part of the vessel, c, and is connected
with the second worm ¢, ¢, in the large worm-tub, D.
Another pipe, e, enters the preparer for the purpose
of cleaning it with water at the termination of the
distillation ; the water is run into the boiler of the
still, and drawn off at the discharge-cock, a. A pipe
from an adjacent cistern, or reservoir, supplies the
large tub, D, with cold water, and from this tub water
is supplied to the pipe, ¢, through the stopcock, f-
An apparatus is furnished at the end of the worm,
as it issues from the tub, in order that the flow of the

sup

As the liquor collects in the bottom part of the

, the uncondensed vapour gurgles through it,
and further deprives it of aqueous vapour; the un-
| condensed portion then issues through the connect-
ing-pipe, 1, to the large worm in the condenser,
| where it becomes wholly liquefied; the excess of
| liquid in the lower part being returned to the still
by the pipe, ¥. When the whole of the alcohol has
| been expelled, the charge in the still is emptied
through the discharging-cock, a, a fresh supply of
the heated liquor from ¢ introduced as before, and
a second operation commenced, the fire being
slackened while this part of the work is going on.
The small condenser attached to the boiler or still
is to test whether the charge is wholly exhausted;
and the small pipe, 7, permits the escape of the air in
| the worm and lower part of the compartment in c.
Since the introduction of a better apparatus,
Dorn’s is seldom used by the large distillers : i
| however, met with in small estavlishments, and
where brandy is rectified.

is,
840

ETHER.—Rectirication.

nected with the cask, G, to receive the distillate.

This, like the retort, is furnished with a gauge, A,
and stopcock, 7, for drawing off the crude ether,

g is a safety tube dipping into alcohol contained in |

the flask. The apparatus being charged, a fire is

lighted to heat the contents of the retort; and as
soon as the thermometer shows that the liquid has
attained the proper temperature, 185° C. (275°
Fahr.), a stream of alcohol is allowed to flow in from
the cask, c, through the tube, a, which reaches
nearly to the bottom of the retort. As an ordinary
mercurial thermometer is somewhat fragile and

like the present, it may be advantageously replaced

tube, with a good sized bulb blown on the end, and

filled with a non-drying oil, which has previously
been strongly heated to expel moisture. The tube
may then be exhausted by means of an air pump,
and hermetically sealed, or simply closed with a plug
of cotton wool, two marks being made on the tube
at the temperatures corresponding to 130° C. (266°
Fahr.) and 140° C. (284° Fahr.).

The distillation is continued uninterruptedly until

the proposed quantity of alcohol has been run into

the retort, the temperature being constantly main- |

tained between 130° C. and 140° C. (266° and 284° |

Fahr.), but owing to the volatile nature of the

product and its great inflammability, the utmost care
inust be taken to prevent accident. This may occur,
not only from bringing
but also from the heavy ether vapour flowing along
the ground until it reaches some furnace or fire at a
distance, when an explosion inevitably occurs, often
of the most dangerous nature. On this account it
is better, instead of employing an open furnace, to
heat the retort by means of a leaden coil through
which superheated steam or a high boiling point liquid,

Fig. 4.

AMANTTNTT
contains, but at the same time the spirit is left
almost free from ether. This is effected by passing
the vapour arising from the boiling crude ether

| ordinary way, nearly pure

| ether passes over at first,
delicate for ordinary tough manufacturing purposes |
| third of the whole, then
by an oil thermometer, consisting of a stout glass |

|in the retort.

a light near the apparatus, |

Mm t
through a condenser, c D, kept at a temperature ot

like coal-tar phenol, is made to flow, thus obviating

the necessity of having a fire im the immediate
vicinity of the apparatus. In order to free the pro-
duct from any sulphurous acid it may contain, it jg
agitated with milk of lime or a solution of sada, and
after separating it from the aqueous layer it is
rectified. The aqueous liquid also yields a further

| quantity of ether when heated.

Rectification of Hther.—In rectifying commerciy]

ether by distilling it in the
Fig. 3,

amounting to about one

a mixture of ether and

alcohol, afterwards dilute
alcohol containing oil of
wine, and finally water.
It is only by frequently
observing the specific
gravity of the distillate
that it can be ascertained
when pure ether ceases
to come over unmixed
with alcohol; and there
is considerable difficulty
in recovering both the
aleohol and the ether
remaining in the residue
Mone,
however, has devised an
apparatus, Fig. 8, by the
use of which commercial ether is made to yield
at one operation, not only all the pure ether it

fe

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$8° C. (100° Fahr.) by means of warm water ; here

the alcohol is condensed, and runs into the vessel, G,

94

ALCOHOL.—Scuwartz’s STILL,

through the pipe, a. This pipe, and also the pipe

h, is carried to the bottom of the still, and directs
the steam horizontally, so that the wash is kept
constantly in motion.

The tube, vu, shown in the second still, 0, leads

the liquor from the rectificator, k, back into 0, when
an outside tap not scen in the engraving is opened.
The liquor condensed in the basins, B and B’, flow
into the discharge pipe, r’, through the pipes, / 7;
thence they are led at pleasure either into the rec-
tifier, R, or the upper rectifier, R'. When it is
desired that the upper rectifier should receive them,
the tap shown in dotted lines in the engraving is
closed, upon which the liquor is forced up the lowest
pipe, . The level of the liquid is regulated by the
bent pipe, c, which also leads into r’, and serves to
convey the overflow into R, so soon as the liquid
covers the bend. This pipe also acts as a siphon,
and empties the whole of the liquor into R if a

second still, c, also containing wash. When the

wash in the lower still is exhausted it is drawn off
through the large tap at the bottom of the vessel,

and the still refilled with the heated wash from |

above by opening the valve, g. ‘The alcohol-laden

yapour from ¢ then passes through the pipe, ¢, into
the lower part of the wort-warmer, D, This part
of the apparatus resembles the wort-warmer of the
Dorw still, and consists of two vessels separated
the one from the other. The lower vessel
rectifier, and the upper the true wort-warmer. The
latter contains eight tubes, f j{ above and below.
The lower ones are screwed into the plate which

separates the wort-warmer from the rectifier, the aper- |

tures being above the highest level of the liquor. The |

yapour proceeding from the lower part of the wort-

warmer through these tubes becomes dephlegmated
by the surrounding cold liquor, and escapes through
h into the rectifier of the dephlegmator, r, of which
counterbalancing pressure is not maintained in the

83]

rectifier. The pipe, £, also serves to empty the

upper rectificator, R’, into the lower R, at any time
when desired.

Cold water is supplied to the rectifying basins by

the pipes, » x n, and the hot water drawn off by the
pipes, m m m, The manholes for cleaning the
apparatus are shown at

A form of steam distilling apparatus, which

js in very general use in the south of Germany.
was devised by Scuwartz, and is represented by
Fig. 33. 3

A is a copper steam boiler, supplied with water

from the vessel, L, by the pipe, a’. B and C are
two stills, placed one over the other, and divided
by a metal bottom. Steam from the boiler passes
through the pipe, a, to the bottom of the still, B,
heating the wash contained therein to the boiling
point, and passing through the pipe, c, finds free
vent by the bell-shaped enlargement, d, into the

the construction is essentially the same as that of

the wort-warmer, D. ¥F contains twelve small tubes,
ii, surrounded by water. A second rectification
here takes place. Gis a vessel of similar construc-
tion, in which the rectification is carried still further.
The vapours from F enter through m, and after
passing through the liquor enter the pipes, / /, from
whence they proceed through ¢ into the condensing
apparatus.

The condenser, H, J, contains twelye perpen-

dicular tubes, opening above and below upon two
diaphragms. The alcoholic vapour enters from
i above, distributes itself through the tubes, when it
is condensed, and collects in the vessel under the
lower plate, whence the concentrated spirit is with-
drawn by the pipe, r,s. ‘The vessel, J, containing
the tubes, is surrounded with cold water, which flows
from the reservoir, K, through the tube, v’,
| the bottom of H, whence it passes into the inner
| cooler, 3, the tubes being thus surrounded witl
ETHER.—MAnNvrFacture.

$39

p, connected with a worm, F, in the worm-tub, E,

through which a current of cold water flows. The

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retort is furnished with a gauge, e, for observing

| the level of the liquid in the interior; a thermometer;

Fig. 1.

<

SSS SS

anda small opening at the bottom for discharging

the spent acid, ordinarily closed by a well-fitting |
stopper.

The head, D, being removed, the retort is filled

Ui aoe col, .

about one-half or two-thirds full of the acid mix-

ture, the head replaced and connected with the
| worm, taking especial care that all the joints are
| perfectly tight. The other end of the worm is con-
ALCOHOL.—Lavater’s Rum Srru.

119

A side view of the apparatus, as it appears set in

brickwork, is seen in Fig. 47; 4 and ¢ are sectional
~ views of the boilers heated by the fire, c, under a,
round which the flue passes; thence in the direction
of the arrows round the second boiler, ¢, in a similar
way, and afterwards into the chimney; G is the rec-
tifying cylindrical vessel, and & the refrigerator
where the spirit is condensed. The boiler, a, is
furnished with two pipes; one of these is for dis-
charging the contents when all the aleohol is expelled,
and is furnished with a stopeock, 7; the other pipe,
i ii, carries off the generated vapour to the next
boiler, ¢, where it terminates in a perforated rose,

within a short distance of the bottom of the vessel,

Fig. 47.

Wh

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A pipe issuing from the bottom of c, and fur-

nished with a stopcock, j, enters the first boiler and
terminates, like the pipe, 7, in a perforated rose, as
seen at &. From ¢, the pipes, m,n, and J, rise; m
and n are connected with the rectifying apparatus in
the cylindrical vessel, @; the former carries off the
vapours generated in ¢, and the latter returns the
liquid condensed in this vessel into the boiler.
The pipe, /, serves to charge the boiler, ¢, from the
rectifying apparatus. Two pipes, 0 0 and L, unite
the rectifier and the condenser ; the former conducts
the uncondensed vapours from the rectifier to the
worm in the refrigerator, and the latter serves to
replenish the vessel, G, with liquor from the re-

Fig. 48.

ETE

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See re

=
7 a
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frigerator. The pipe, 1, descends to within a short

distance of the bottom of G, so as to have the colder
liquid issuing in contact with the pipes which con-
tain the warmer vapours. Another pipe, p, emerging
from the cover of the rectifying vessel, conducts
any vapour generated by the condensation in part
of the distilled products of the boilers, A and ©, to
the condenser, The refrigerator is filled through
the funnel tube, ¢, from the tank, v, by means of
the pipe and stopeock, u.

The manner of working the still is simple :—

Liquor is allowed to enter the funnel tube, ¢, until
it begins to flow down the pipe, / 4, into the boiler,

0: and as soon as this is observed the stopcock, j, |

ete,

is opened, and the liquor admitted into the first

boiler until it rises a few inches above the rose, k,
as shown by the glass gauge, g g; the stopcock,
j, is shut, and the liquor allowed to flow into ¢
until it rises above the end of the pipe, //, which
emerges into the liquor; this is shown by another
gauge pipe, g’ g’, attached to c. The stopcock, ,
is now closed, and the fire urged under the first
boiler, the contents of which very soon boil,
and are partly converted into vapour, which is
emitted to the next boiler through the pipe,7é, By
means of the heat abstracted from the vapour in

passing through the liquid, and that communicated

to the boiler by the flue which circulates round c,
910

SUGAR.—Vacuum Pan.

some “loss of colour” is produced, Pans with

ferred when it is desired to “form grain” in a small
“charge,” with the view of building the compara-
tively small numbers of crystals so formed in the
first instance up to the maximum size, in one filling
nf the pan.

1 : Sieam and Water required to Work a Vacuum Pan.

rather pointed constricted bottoms are to be pre- | —Let it be supposed that 30,000
lbs. (about 13-5

Fig. 7. if i

tons) of green sugar (masse - cuite), containing 10

per cent, of water, be boiled out of liquor of 50 per
cent, sugar contents (273° B.) in two hours: then
30,000 — 3000 = 27,000 lbs. sugar is in that masse-
euite; but that sugar was dissolved originally in its
own weight of water, or 27,000 |bs., of which 8000
Ibs. remain unevaporated, or 24,000 lbs. of water
have been converted into steam in the two hours.
Assume that two-thirds of this quantity is evapor-
ated in the first-hour, while the contents of the pan
are comparatively ‘‘thin,” then 16,000 lbs. of water
vapour have to pass through the neck of the pan
and be condensed in one hour. If the pressure in
the pan be equal to 2 inches of meretury (‘a 28-inch
yacuum™), the volume of this vapour will be =
15 times as great as at the atmospheric pressure.
According to Reegnavuut’s experiments, saturated
water vapour of this tension weighs 0-003 lbs. per
cubic foot; and leaving out of sight minute correc-
tions, we may take it that under the conditions given,
of water will form pai eel
“008
= 5,333,534 cubic feet of vapour to pass through
the neck in 60 X 60 seconds, or 1481°5 cubic feet
per second; and if the neck have an area of 2 square
1481-5
Pi
74075 feet per second. With a wider neck, the
velocity will be proportionately less, and vice versd,

the 16,000 lbs.

feet, the velocity of the vapour must be

and the resistance caused by friction will vary at

the same time; but in what proportion or degree
there is, as far as I know, nothing determined. In
practice wide and short necks are found to facilitate
the maintenance of a good vacuum.

Condensing Water Required.—In the case supposed

24,000 Ibs. of water were evaporated in two hours,
and were converted into vapour of one-fifteenth of
the atmospheric pressure. Now, as the minimum
pressure obtainable in any apparatus containing
water is that due to tension of the vapour in the
coolest part of that apparatus, the air-pump must
not have a temperature exceeding 101° Fahr. in
theory, and in practice to get such a vacuum not
more than 80° Fahr. The colder the pump is kept,
supposing the whole apparatus to be tight, the
better will be the vacuum, and consequently the
colder will the pan boil,

Let us assume, for the sake of simplicity, that all

condensing water of the initial temperature of 60°
Fahr. runs away at an average of 90° Fahr., and
that the vapour from the pan is saturated steam
(it is actually superheated), 1 Ib. vapour of a tension
equal to 2 inches of mercury contains 1145-1 units
of heat. The pound of water resulting from its
condensation at 90° Fahr. contains 90 of those units,
leaving 1055 units to be taken up by the condensing

water. ach pound of water heated from 60° to

1055

90° Fahr. absorbs 30 units of heat; so a = 35:2

ov

Ibs. of water at 60° Fahr. are required to condense

96

ALCOHOL.—Atiere's STILL.

through c, a small vessel for collecting the con-

densed steam, whence it is led by the pipe, /, into
Pp, and thence to the boiler: ¢ is covered with a
finely perforated plate, to prevent sediment falling
through.
to the vessel, r, in which is collected the condensed
liquor from the dephlegmator, q, and then through
the tube, s, to a condensing worm.
from the dephlegmator is returned to the boiler by
means of the tap, w. The tap, ¢ and ¢, allows con-
densed water to enter the boiler.

The distillatory apparatus of ALEGRE is described

in the Figs. 36 and 37.

Fig. 36 is an elevation of the distilling apparatus

on the furnace side, and Fig, 37 a section made parallel

The vapours proceed through the tube, ¢, |

The hot water |

| to the visible part of Fig. 36. In these figures, a is the

| brickwork inclosing the fire and part of the lower
boiler; b, the door of the furnace; £, the lower
| boiler, part of which is encased in the brickwork.
F is a pipe issuing from the bottom of boiler, E, fur-
| nished with a stopcock, and serving to discharge the
| quid that remains after distillation, or whenever
required. g is a pipe and stopcock, by which the
| proper height of liquid +o be introduced into the
boiler is regulated, as shown by the dotted line, hh,
in the section. 1 and c, manholes closed by a slide
plate firmly fixed in its place by bolts, or by a serew-
cap, for cleaning the boiler when necessary. & isa
pipe and stopeock for ascertaining when all the alcohol
| has been separated from the liquid in the boiler, £.

L is another boiler placed upon £, and which is emptied

when requisite by the discharging-pipe and stopcock,
m. Both. these boilers are connected by the pipe, n,
to which a stopcock is affixed. o is an overflow-pipe
and stopcock, serving to regulate the height to which
the liquor should rise in the boiler, L, as is shown in
the sectional figure by the dotted line, p. @ is the
stout plate or division between the boilers, E and L;
in the middle of this bottom is an opening, on which
is fixed the pipe, r; this pipe is open at both ends,
and passes up through the liquid in the boiler, 1,
towards its neck; s is a hollow cylinder, which is
inverted upon the pipe, r, and having its closed end
uppermost. The open end rests on three small sup-
ports, fixed equidistant from the pipe, r, and elevated

one inch above the bottom of the boiler, L; fis a

third hollow cylinder issuing from the bottom of the
boiler, L, and rising perpendicularly till it terminates
in an open end, about one inch above the closed end
| of the hollow cylinder, s, which it surrounds; x is a
fourth hollow cylinder, placed in exactly the same
| position as the cylinder, ¢, and enveloping all the
| foregoing; the closed end being topmost, and the
| lower open extremity resting upon three elevations
of one inch in height, and equidistant from the cylin-
der, ¢ A distance of half an inch is left free between
its closed end and the orifice of the cylinder, 4 v is
a fifth hollow cylinder, which incloses the whole of
the others. Its lower extremity is fixed in the bottom,
| q, of the boiler, L, and its upper extremity is attached
116 ALCOHOL.—Pontirex’s STILL.

boiler, a, with an elongated conical head, p; the | wncondensed to the worm, a. By

this arrangement
preparer, B, into which the wash is introduced by | fuel is economized, and a
strong spirit is procured
the funnel-basin, c; and the condenser, E, where | at one distillation.
the spirituous vapour is liquefied in passing through Fig. 46 shows Pontirex’s
still, now generally used
the uumerous convolutions of the worm, a. The | for rum in the West Indies and
elsewhere. The
peculiarity of tLis form of still consists in the com- | still is of copper, with a
discharge pipe and cock, and
a manhole for cleaning, &c. ‘The still is
shown set in brickwork and heated by fire,
but sometimes it is fitted with an outer
casing or jacket of iron, and steam passed
between the still and the jacket—the heat
necessary for distillation being thus obtained
without the direct action of fire. On the
top of the still is a conical head of copper,
with a neck and arm leading to the next
part of the apparatus, which consists of two
copper cylindrical vessels, usually called
“retorts” by the distiller. Each retort is
fitted with a discharge cock and manhole,
and in the best construction the top or cover
is a few inches below the top of the sides,
leaving what is termed a ‘“‘ water chamber.”
To the retort next the still a small pipe is
attached, through which cold water is run
to the water chamber, and discharged on
the other side, as shown. ‘The same thing
is also done with the second retort. The use
of these water chambers will presently be
seen, ‘The arm pipe that enters the top
of the first retort is continued to within a
_few inches of the bottom. The pipe from
the first to second retort is taken from the
top of the first, but is continued down
nearly to the bottom of the second, in the
same manner as the arm pipe in the first
retort.

These retorts are on the same principle as

Woutrr’s bottles (Fig. 7). A pipe is taken

1 from the top of the second retort, and leads

to an ordinary condgnsing worm made of
copper or pewter, placedin atank, frequently
made of bricks, through which cold water
is kept flowing. The lower end of the
worm passes through the tank for discharg-

S ing the spirit.

The following is a practical description

of the method of rum distilling, as con-
ducted in the West Indies, with a still like
that just described :— Wash, from which
tum is distilled, is composed of sugar skim-
mings (4 parts), lees of still (5 parts), and
molasses (1 part) (the total quantity being
the same as the charging capacity of the
still to be used), the materials being mixed
in a vessel called the ‘ mixing cistern.”

The lees of still is a term for the residue left

munication of the pipe, p, with the preparer, B, by | in the still after

distillation ; and when commencing, of

which means the vapour from A is partially condensed | course, no lees are on hand,
and then water should
in the preparer. The vapour is carried to within a | be substituted. The wash is
pumped into the fer-
few inches of the bottom of the vessel, B, as shown | menting vat, and there
fermented; the vats are
in the figure by the dotted continuation of D; the | skimmed twice a day during
fermentation, which
liquor in B is heated by the steam condensed in it, | usually occupies fully a
week, and when that is com-
as well as by the aleohol which passes through it | pleted the fermented wash is
ready for the still. The

YY

Lil

Wildl

yy

LL

Yi

WT
ALCOHOL,—Derosne’s STILL.

87

The stopeock, a, carries off the spent wine from

the boiler, z. When the operation is in progres:

flows off continually; 6 is a gauge-pipe, which indi-

cates the height of the liquid in the boiler, 4; ¢, |

a, safety valve or pipe, to show the pressure on the

Fig. 19.

| in the boiler B; g, g, level gauges, indicating the

| height of the liquid in the compartment of the
this cock is always open, and the exhausted wine

rectifying column, D; f, a tube, conducting the wine

| from the lower part of the condenser, E, to the top-
most beveled plates in the interior of the distilling
column; i is a stopcock, by which all the heated
wine in the wine-heating vessel or condenser, E,
flows into the column, c, when the distillation is
coming to a termination; // are tubes, adjusted to
the wine-warmer. ‘The one descends as far as the
Jower compartment of the rectifying column, whence
it rises again to the fifth; the other tube descends
as far as the third compartment, and rises again
above the second compartment. At the point of
curvature of each, stopcocks j and & are fixed, by
which can be drawn off, at will, the small portion of
the condensed liquid brought back into the rectifier.
m,n, and o, are tubes connected with the inclined
pipe, pp, at one end, and the pipes, J, , at the other.
The three communications serve to produce a brandy
of more or less strength. If a very strong spirit be
desired the alcoholic vapour that is condensed in the
worm, 8, is entirely reconducted to the: rectifier, D;
in order to effect this it is only necessary to open
the stopeocks, n and 0; a spirit less strong is ob-
tained by closing the stopcock, 0, and a still weaker
product by closing the stopcock, n; for the liquid
formed in the worm of this cylinder flows off to the
refrigerator, F, together with the stronger alcoholic
yapour. pp is a pipe for receiving the whole of
the aleoholie liquid condensed in each of the revo-
lutions of this wor: qqq are manholes in the
upper part of the wine-warmer, for the purpose
of cleaning it. k is a tube conducting the alcoholic
vapours not condensed in the wine-warmer to the

| worm of the refrigerator, F, where they are wholly

liquefied ; s, a tube which supplies the wine from

the reservoir, G, to the lower part of the refriger-
| ator, F. ¢ is a tube which conducts the wine from
the upper part of the refrigerator, F, to the upper
part of the wine-warmer, EB. uv is the funnel-opening
| of the pipe, s, conducting the wine from G to the
refrigerator; v, a stopcock, regulating the flow into
the tube, ¢; z, a tube conducting the finished spirit

from the refrigerator ; it is

go constructed that an areo-

meter adjusted to it alway

indicates the strength of the

brandy.

The interior arrangement

of the distilling column is
represented in Fig, 20, The
surface of the liquid descend-
ing through this column is

greatly increased by flowing

boiler, A; d, a stop-cock, which allows the liquid

frum the boiler, B, to flow into the bottom of the
boiler, A; e¢ is a tube that conducts the aleoholic
vapours formed in the boiler, a, to the bottom
of the boiler, B; the vapour, in passing through B,
condenses in part, at the same time heating the
liquid; / is a gauge to show the level of the liquid

in a thin stratum over the

several plates successively, and the alcohol it contains

eliminated with great facility by the ascending hot
| vapour. There are three openings at oP Q (Fig. 19) for
| cleaning the inside. ‘Ten pair of copper plates are
enclosed in this cylinder, and placed in such a zig-
| zag way as to recline downwards alternately, as seen
| in the section; the liquid, entermg at the top, falls
2 ACETIC ACID.—Irs Formation.

a flask to receive the condensed vapours; ¢, the gas

lamp which heats the liquid in A; b the gas pipe,
and & the vessel into which the heated water flows
from the condenser,

Fig. 1.

The odour of pure acetic acid is peculiarly suffo-

cating, but when mixed with air it is very agreeable.
It is a powerful restorative when applied to the
nostrils in impending fainting. It is nearly as acri-
monious as sulphuric acid; when dropped on the
skin it acts as an escharotic, speedily raising a blister,
and producing much heat and rapid inflammation ;
when taken into the mouth, or applied to any mucow
membrane, it blackens like sulphuric acid. Tntil
mixed with water it does not redden litmus paper,
but when diluted produces a very stroug co oration.
Cold acetic acid is not inflammable, but when boiled
its vapour ignites, burning with a blue flame into
carbonic acid and water. It distils without change ;
even when passed through a red-hot tube or over red-
hot charcoal, it is only partially decomposed. The
portion which is split up gives rise to free car-
bon, carbonic acid, marsh gas, and other com-

bustible gases, acetone, naphthaline, hydrate of | boils at 104°C. On adding more

water the density

phenyl, and benzol.

The specific gravity of acetic acid is 1:0635 at 15° |

C. (Mour). It boils at 117° C. to 119° C., solidifies |
at 15° C., and melts at 16°C, On first addition of |
water heat is evolved, and a contraction of volume |
ensues until (20 to 22 per cent. of water having been |
added) a hydrate is formed, haying the composition |
C,H,0,,H,0. This acid has the sp. gr. 10748, and

of the liquid again diminishes. Ilence in determin-

ing the strength of acetic acid, the density is no
criterion of the amount of acetic acid present.

The following table, drawn up by Monr, shows

that the specific gravity test answers very well, when
it is required to determine the amount of anhydrous
acid in dilute solutions; but when the acid increases
in strength it is very fallacious :—

' Per Cent. | bp. Gr. Per Cent. Sp. Gr. Per Cent, | Sp. Gr, \ Per Cent, ; Sp. Gr, |
Per Cent, Sp, Gr,
100 80 1 60 1-067 | 40 1051 | 20
99 (| 79 1 | 59 | 1-066 | 39 1-050 19
98 | 1-0670 78 i 5) 1-066 ; 38 1-049 18
97 1-0680 77 I | 52 1065 | 37 1-048 17
96 1-0690 76 1 56 | = (1-064 36 1-047 16
95 75 1- ; 35 | 1-064 35 1-046 15
$4 14 1: ; 54 | 1-063 34 1-045 14
u3 95 elt 53 1-063 $3. | 1044. | 18
92 een 1: 52 | j be |je kr 12
91 7 1: Lal | 31 1-041 11
90 70 1: | 50 | 30 1-040 10
89 | 69 1: | 49 | 29 1-039 9
88 68 1: | 48 28 1-038 8
87 BT |eaks 47 27 1-036 7
86 66 1 | 46 26 5 6
| 85 65 1 45 25 fi
1 Bd 64 1-060 44 24 4
| 88 63 10680 | 48 ip G28 3
&2 62 10670 42 || ee 2
$1 61 10670 | 41 | 21 1
1 |

=
 ALCOHOL,—Disriiiatioy. CorFey’s STILL. 81

interposed copper plates, ina similar manner to that

just described. ‘There are fifteen chambers in this
column, the lower ten, & ik, &e., constitute the
rectifier, and its diaphragms are perforated and
furnished with valves and dropping pipes, precisely
similar to those of the analyzer. The upper five
form the finished spirit condenser, and are s' »parated
from the other ten by a copper diaphragm, without
perforations, but having a large opening at W; for
the passage of alcoholic vapour, and a dropping pipe
ats. Round the opening, W, 18 & neck, rising an
inch or so above the surface of the diaphragm,

which prevents the return of any finished spirit by

that opening. Under the dropping pipe, s, is a pan
much deeper than those of the other dropping pipes,
and from this pan a branch pipe, 7, passes out of
the apparatus and carries the condensed, but still
| very hot spirits, to a worm, or other refrigerator,
| wherein they are cooled. The chambers, v vv v 2,
|

of this spirit condenser are formed of plain unper-

forated diaphragms of copper, with alternate openings
at the ends, large enough both for the passage of
| the vapour upwards and of the condensed spirit
| downwards ; the use of these diaphragms bei:

o
1S

merely to cause the vapour to pass along the pipe,

m m, in a zig-zag direction, and to be thus more
perfectly exposed to its condensing surface.

In every chamber, both of the finished spirit con-

denser and of the rectifier, is a set of zig-zag pipes,
placed as shown in the plan, Fig. 12. ch set of
these pipes is connected
with the others by the
bends, /// 1, thus forming
one continued pipe, m m,
leading from the washpump,
q, to the bottom of the
rectifier, whence it finally
passes out, and rising up,
enters the top chamber
fj.of the analyzer, where it
| discharges itself at nM

is the wash charger; L, a

smaller wash vessel connected with it and with the
wash pump. This vessel is called the wash reservoir;
its use is to retain a sufficient reserve of wash, to
prevent the apparatus being idle during the delay,
which the excise regulations render unavoidable,
between the emptying of the wash charger and the
refilling it from a new back,

The pump, Q, is worked continuously during the

distillation, so as to supply the apparatus with a

VOL. I.

ud

Fig. 12.

| regular stream of wash. It is so constructed as to

| be capable of furnishing somewhat more than is
| necessary, and there is a pipe, n, with stopcock, by
which part of what is pumped up may be allowed
to run back, and the supply sent into the apparatus
regulated.

The steam from the boiler a is conveyed into the

bottom of the spent wash receiver by the pipe, b b,
which, after entering the receiver, branches into a
number of small pipes, perforated with holes. The
steam is thus dispersed through every part of the
wash in which the pipes are immersed. ‘These per-
forated pipes are not shown in the drawing.

When commencing an operation the wash pump

is set in motion to charge all the zig-zag pipes, mm m,
until the wash passes over into the analyzers at n’.
The pump is then stopped, and the steam let into
the bottom of the apparatus by the pipe, 6b. The
steam passes up through the chambers, 8” 8’, and by
the pipe, z, into the analyzers, whence it descends,
throuch é, to the bottom of the rectifier at nN. It
then rises through the chambers, k k, enveloping the
zig-zag pipes, and rapidly heating the wash con-
tained in them. When the attendant perceives, by
feeling the bends, /!/, that the wash has been heated
| in several layers of these pipes, perhaps eight or ten
| layers (the number is not of much moment), he

11

1¢-
ALCOHOL.—Sremen’s STILL.

cold water. The heated watcr flows into the reser-

yoir, L, through the pipe, y. The pipes, b and %,

es the dephlegmators, @ and F, with cold

| water, the warm overflowing through a and w into y.

Fig, 34.

The opening in D, through which the wash is sup-

plied, is not visible in the engraving. ‘The wash, as

it is warmed, falls through / into the upper still,

onuanaste
Sig

and thence through g into the lower one, The con-

nsed liquor in the rectifier, G, falls through x’

into the rectifier, F; the liquor from F passes
through K to the rectifier, E; whilst that from E
flows down through # into the upper still.

The tap, |

s', allows the air to escape from the apparatus whilst

filling it with steam. The tap, », allows of the
escape of steam from the hot-water reservoir, L, or
by the tap, ¢,” it is conveyed away
to be utilized in some other parts of
the work. The crank, with paddles
in p, is to stir the mash up,
as to. keep it uniformly mixed and
heated.
SIE

80

s still, F 34, is much

used in‘Germany for the distillation
of brandy. It cor
which can be used alternately.
are bedded in the steam boiler, L.
M Mare the two stills; N is the rectifier

sts of two stil

Bo

of the wort-warmer; 0, Q, the de-

phlegmator; P, a cylinder in which
the condensed steam is collected for
return to the boiler.

The preparer is filled with mash

liquor by the pipe o; this again sup-
plies the two stills by the pipes, 6 #.
‘The refuse is withdrawn by the pipe,
L (Fig. 35). From the boiler pro-
ceeds a perpendicular pipe provided
with three taps, 7, 7, s, whose open-
ings are 80 arranged that the steam
can be directed into either still at
pleasure.

The wort-warmer is shown in

| section in Fig. 35. It consists of an iron recti-
fier, or low-wine receiver, N, in which is sus-
pended the lower part of the wort- warmer,

the two vessels being bound together by bolted

Steam from the tap, s, enters m

Acme ARETE a
SSN SH REE
Suan i Sunes Bema
ak

Suna

flanges, g.
92

ALCOHOL,—Pitsrorivus’ Sritt.

The apparatus generally employed throughout

Germany for the distillation of fermented worts, &c.,
is that represented in section in Fig, 30, and known
as the Pisrorivs still, In the figure, A and B are two
boilers, connected by the pipe, G. ‘These boilers are
each furnished with an agitating chain apparatus,
F,¥’. Cis the fire-grate; after heating the boiler, A,
the flue winds under B before entering the chimney,
oe
which is furnished with a stopcocked pipe, d, com-
municating with a small worm in the condensing tub,
K; by this means the distiller is enabled to ascertain
when the charge is divested of the whole of its alcohol.
The boiler, a, is charged from the contents of the
second boiler, 8, by means of a connecting-pipe, FE,
having a valve appended, the handle of which is seen
ate. A large pipe, L, issues from the head of the
boiler, B, and is connected with another pipe, N, of a
larger calibre, having another smaller pipe, s, con-

p is a safety valve attached to the first boiler, | v

| nected with the other end. The alcoholic vapour froin

| the two boilers, A and bB, passes through these tubes
| into the rectifying vessel, M, supplied with a second
bottom, from which descends a vertical cylinder over
| the pipe, s, nearly to the exterior bottom. ‘This pas-
sage is made of sheets of copper of nearly the same
| breadth as the vessel, soldered to an end plate of a
| few inches in breadth. The remaining parts of the
essel, noted by 1 T 1, are charged with wash for the
| purpose of heating it before distillation. The spirituous
| vapour, on passing through this rectifying vessel, loses
| much water by condensation; but the chief quantity
| is separated in the double conical space, r, which is
surmounted by a vessel of the same form, b 3, filled
with cold water from the large condensing tub. Some-
times the spirit is made to traverse two or three
vessels of this kind before passing to the condenser.
The pipe, P, conducts the uncondensed alcoholic
vapour to the large condensing worm in the tub, v.

Fig. 30.

The liquid formed in the passage r 7 r and R, collects

at the bottom of the vessel, M, so that the vapour en-
tering by the pipe, s, has to pass through it. When
this quantity becomes too large, the liquor is run into
the boiler, B, by the connecting-pipe, «’, the flow
being controlled by the valve, y. s is the valve
attached to the pipe which conveys the fermented
wash from the compartments, T T T, in the vessel, Mm
to the boiler, 8. The pipe, ¢, supplies the conical
condensing vessel, 6}, with cold water, and the pump,
a, raises the fermented wash from the tank, q,
beneath, and discharges it into the vessel, m, by the
pipe, 2. When the space in the interior of 1 requires
cleaning, water from the condensing tun is run in
through the pipe, m, by turning the stopcock. The
siphon tube, 0, is for the purpose of expelling the air
from the apparatus when the fire is lighted under the
boiler, A; it is closed by the stopcock when the
alcoholic vapour reaches it.

The waste heat from the furnace is made by the

| pipe. y’ 9’, to warm the water employed in mashing

| the grain,
| ‘The fermented liquor to be distilled is pumped up
into compartments, TT T, in the case, M; the valve,
| s, of the pipe connecting the space, 't, with the boiler,
B, is then opened, and the wash introduced into this
boiler, whence it is allowed to flow into the first
| boiler by opening the valve, e, of the connecting pipe,
| 8. This valve is left open till the liquid rises to the
| proper indication, as shown by a gauge in front,
but not seen in the figure; all the taps are then
closed. When this is done the fire is lighted. After
a short interval, the liquor in a begins to boil, and
| the vapour passes over into B, whose contents are
also raised to ebullition, which takes place at a lower
degree in consequence of the quantity of alcohol it
receives from it,
The alcoholic vapour from B passes over by L through
the pipe, N, into the rectifying spaces, rrr r, where
| the excess of the watery vapour is condensed, and
Prene TP

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