Practical Distiller

Practical Distiller

iT" BOARD OE ALA. CN ae A PNT i pS && 3.5004 MON ; LEONARD MONZERT’S Practical Distiller Leonard Monzert, Professional Distiller and Rectifier Copyright 1987 by Lindsay Publications, Inc., Bradlev, IL 60915. Original copyright, 1889 by [dick & Fitzgerald. Pub- lishect in New York by Dick & Fitzgerald, and in London by Trubner & Co. Ail rights reserved. No part of this bouk may be reproduced in any farm or by any means without written permission from the publisher, ISBN 0-917914-58-9 234567890 MONZERT’S PRACTICAL DISTILLER AN EXHAUSTIVE [TREATISE ON TILE ART OF DISTILLING AND RECTIFYING SPIRITUOUS LIQUONS AND ALCOHOL GT¥IsG Directions FoR CONSTRUCTING 4ND OPERATING THE STILLS AND THEIR APPURTENANCES IN Present Usr; a New Process or Dtstruca- TION ERBE FROM Fuski O1L; tHE Best Metnons ror Dis- Tinting Essextian Orcs, Extracts, FLavonines, Erc.; tHe Mosr Mopienn AvpruiaANcksS FOR THE MaNUEACTURE O¥ VINEGAR; THE Formation AND PROPERTIES OF ALCOHOL, WITH OLHER VALUABLE INFORMATION FoR DIstTILLers, CompounpERS anD Liquor DEALERS INCLUDING TABLES OF PERCENTAGE, SPECIFIC GRAVITY, ETC. aND & Compiete Descrirtioy or THE FRENCH APPARATUS FOR THE Propouction oF Puxx ALcoHO!. BY ConTIXUOUS DISTILLATION aND RECTIFICATION ILLUSTRATED BY NUMEROUS DIAGRAMS By LEONARD MONZERT FProfeesional Distiller and Rectifier 4 PREFACE. pots to the complicated alcohol rectifying apparatus, with its tall column and powerful condensers, are all clearly explained, The distillation of essential oils, the production of flavoring extracts, the formation and purification of alcohol, the proper management of liquors, are ail well worthy of consideration. Each subject is treated separately and ina manner which can not be mis- understood. The author has been specially careful to avoid the introduction of abstruse problems and intricate chemical analysis, as tending to perplex rather than aid the practical operative. Tt will be seen upon perusal that this work has been written by one who, although laying no claim to literary ability, is thoroughly conversant with the subjects upon which it treats, and he submits with full confidence the results of his labor to a discerning and appreciative public. CONTENTS. PAGE, PRELIMINARY OBSERVATIONS.....-+45 teaver eee ete nnnee 9 MALTING 00.0... eee wee eee eneee veer eer saeeeene 2 BASHING. wc eee ee eee ce ee eee Le tae rene eee tensaseweene le YHE MASH TUB... ce eee ee ence eee neers sen vaneee 14 FERMENTATION OF GRAIN.....--. ee searenee senseaeeees 19 FRRMENTATION OF MOLASSES .... 0. eee e sree cece serene 21 ACETIC FERMENTATION... 0.0.00. . cee ee eves cece ee ennee » al FERMENTATION OF GRAPE JUICK, &C.. +... renee eee 2 REGULATING FERMENTATION. .,006 02 cece eeee ane tor 23 Tue STILL AND APPURTENANCES.....-.-- tea eaceneeeae 24 PRIMITIVE DISTILLATION.... 2+. ao eaee erence saanre 26 THE POTBEN STLLL....... 5065 dan vcencanearsasscuse 26 THR FARMER'S SLLLL..... tba eeetaeneeeees taveces . 28 THE ORDINARY COPPER STILL. cuseceeeeee scenes ware OO THE WORM......0. .2.000 eee see teeeueaee te saenees ol YO SEL RITE STILL... 2... ee eee eee we cu rae eseeneee 34 Dizecrions FoR ERECTING A DISTILLERY........----- 36 RUKNING A CHARGE. 2-02.00 02 cece ee neta eee a7 THE DOUBLER. 22.0.6... cee ce eee ener teeares Bo DISTILLATION OF LIQUORS.... cc ecuerereeneer ees ereees 42 BRANDY FRUM GRAPES. ...00 ce ceeee cree eee eatenee 42 CIDER BRANDY OR APPLE FACK.......4 e00e penne 42 BRANDY FROM RERRTES AND FRULTS...++0 eee ee ee ee 42 WHISKEY 0... cc cece cece eee renee renee beeen eenene 43 HOLLAND GIN... es ce cece eee eee etna e teens . AD WHEAT WILISKEY. 1... cc cee eens cece eee tee seeeee. AD RYE WHISKEY............ wetter ee eke rete teen e eee 45 CORN WHISKEY........... . 46 § CONTENTS. PACE. DISTILLATION OF Ligvorns—Continued, GIN. cee boas eeee eect tee eteeeesceeereaes seeeee 48 5 a at beeeeae wecncecencecetervens AD ARRBACK .... cece cee eter een eee Seed eee eens 50 TectTievtInad G8 LEACHING......... eoeeeeeeneeesssecees OL arts COLUSLN oc. cee eee cee eee cence ea neeeeees 52 THE (;00SM 0.0.0 22 eee ene eae ere ee teeter eer ees 57 DISTILLATION OF ALUOHOT 0.00... p ee cece eae eens 58 ALCOMOL REBINING.. 6.0006 cece ee ee eee caer t anaes G4 DHISTTLLATION OF VOLATILE OILS... 2.0.6.0 ec eee eee ee 628 SEPARALTON OF VOLATILE OILS ANID WATER....... 62 SULLL FOR VOTALILE OILS... 6.62 eee ee eee eee 69 APPLE QU... cece ee cect cere eee cee ae beens 70 PINE-APPLE OLL (BUTYRIC ETHER).-..cscee. seeeee 72 EXTRACTS. cc ccc cee cee cee eee cee eee e eee beste ae eee 72 THe WATER-BATIL STITI.. coe cee eee w ener 73 ESSENCES AND LIQUEURS........5 creer ere cet e ee eee eee 76 ESSENCE OF GIN. 1... 0202. eee eee e ecco sence nee eee 76 RED HATAVTA.. ce cee cee cence eee eens beeen eee eee 77 ANISETTE 0.0000 ce cece eee eee pee eee eee aee rit] ARSINTHE SUISSE. 22... ce eee ete tec acces &0 MARASCHING.., 2.0006 Poe meee nee aseen ee veenaracay 82 GURAQOA coe eae e eee ence cena neccerenteea 23 DOUBLE CURACOA DE HOLLANDE. 0... cce cece cease a3 BLENDING AND GOMPOUNDING....... ccc ec cee reece ed COMPOSITION OF WINES AND LIQUORS.......... . . 85 PERCENTAGE OF ALCOHOL LY WINTS, &C\...... 0.05 86 HINTS FOR COMPOUNDERS......000 co eeu cece eee eeee e7 TO REMOVE A RAD 'TASTE. 0.2... cece c ace caeeeee &? FLAVORINGS FOR COMPOUNDED LIQUORS 2.2... 88 THE FORMATION OF ALCOHOL ..... coves tages vecee, 90 CONVERSION OF STARCLE LN'TO GRAPE 8TGALR. ee 91 CONVERSION OF SUGAR INTO ALCOHOL .......... 7 91 ALCOMOL WItHotLr DISTILLATION ABSOLUTE AT.COHOL ALCOROIC ETHER...... FUSEL OF. .0000 000. veccecesesvce vesetece vecuee, - CONTENTS. 7 ACE. Turn MANUFACTURE OF VINEGSR... seca serees errr e eee oF VINEGAR GENERATOR. ...-- -++- be bene keene wee 98 CONVERTING ALCOHOL INTO VINEGAR... 0-22 04+ 98 VINEGAR RY VDE QUICK MEVHOD...-...eseeree sees 100 FRENCH VINEGAR... 062 eee cee ee ee cabo eee e trees 101 FRENCH VINEGAR-POWDER...----+- pee geen tee eee LOS TO STRENGTHEN YINEGAR BY DISTILLATION. ......102 Tre CONLINGOUS RBCLIFIER..-.. ses errr rete e sce tr ees 108 ITS CONSTRUCTION 2.0 e0- cee eee eee renner este tetenes 104 THE COLUMN AND COLONETIE. .-----ss seer rer rt eres 104 WHE SULAMDS...ce- cer errr ere cree caren t ert aes 109 1O OPERATE TUE CONTINTOUS RECTIFIER. «22.62. 112 THE PRENCH CONDENSER. ....-.----eee ener cence M5 THE ACTION OF TIE COLUMN. .----+-seereree seers 120 THE EPROUVETTE..-.0-eeccee rere reresttre rear eees 123 FACTS ABOUT ALCOHOL... .e5.e-- cereee ee Gene cee ee eee 125 PROPERTIES OF ALCOHOL...- .---- eee teeter e te eeaee 126 TESTS FOT ATGOHOT. «65. eee eee eeenee tec e teen aeee 127 PHYSICAL EFFECTS OF ALCOIOL. ...- bo tees enone 128 ALCOHOL AS AN ANTISEPTIC, ~++-sseeeeeeeeceeeeees 130 ALCOHOL AS A STTMULABT (reese ceeeeceeseerecss 13] ADULTERATION OF LigTurs, &0...6-seeeereren ese rc ees 133 SHRINKAGE IN ALCOOTICG LIQUORS... --.+se eer ereer es 136 CHEMICAL COMPOSIYION OF ALCOGOL..«-+++++ re 137 DARLON. cecceceseee eee cree ec trees ee eee e eee es 148 TY DROGUEN. 00-0. c cee ee cere eee seenes erecee ’ .139 OXYGEN sc ccc eee cece ere cece eee e setae nee eee Fee ee 138 WATER cc ec cnc ec ee cee rece eee eee REE EEE ES 143 PROOF SPIEL’s AND PERCENTAGE. ...00-esscrtrn 146 ABLE OF PERCENTAGE AND SPECIFIC GRAVITY... -- PABLE OF PERCENTAGE AT ANY TEMPERATURE .... 152 BEAUMES WEAVY HYDROMETER...-----seere0r tt 152 TABLE OF SPECTFIC GRAVITY OF BRAUME...--.-0-- 153 TO REDUCE THE SYEBNGTH CF ALCOMOL. -eeeee sere 158 TABLE FOR REDUCING ALCOHOL... 2 cases pees t eee! 154 TO INCKEASR TUE STRENGTH OF ALCOHOL, . 0... eee ee 154 BOILING HEAT Ol SATTRALED SOLUTIONS. serreeseres .155 CONTENTS. ILLUSTRATIVE DIAGRAMS. No. 1. ORDINARY Mash TrB.....- .cee-) cece 18 2, InpRoveD Mash TUB..........2. 0. cece eee eee 16 8. SECTIONAL Paxrs oF Masa TUR.............- 18 4, POTEEN STILL.............-0-00.. ce eeee See eeaee 27 5. ORDINARY STILL. ........0 022 cece eee eee 30 6. THE WORM....12. ee cece ee eee cece ee tan eees ae 7. THE DOUBLER... ,,.:cse sees cu eeueesaeeartacece 40 8 THE COLUMN. 2.20... cece eee ee cece cneseneesees 53 9. THR GOOSE... 2.6... e cece en ee cece ete nernves 59 10. ALCOHOL REFINING.... 00.0002. cece er cna ee eee 67 11. STILL FOR VOLATILE OILS..........20....2048. 71 12. WATER-BATH STILL... 1c. cece ee eee ee ane 75 13. VINEGAR GENERATOR ..... 0.020 c cee eee eee ee gy 14. Frevnen CoLuMN AnD COLONETIE.-..,. -.-.-.6- 105 “15. CLAMPS FOR THE COLUMN....... 0000 eee eeeeee 109 (6. CONTINUOUS RECTIFIER... 006-060. cee ce eee eee 1f1 17. CYLINDERS FOR FRENCH CONDENSER.......-..- 116 18, FRENCH CONDENSER. .....000.. 02 cece cece eee 118 19. Tum EPROUVETTE........... beesecrees eee eee 124 THE PRACTICAL DISTILLER. PRELDUNARY OBSERVATIONS. The production of spirituous liquors, or what may be called the art of converting the substance of plants, seeds and fruit into alcoholic spirits, is a remarkably extensive as well as remunerative industry, not only in the United States, but in nearly all parts of the Civilized World. Every country produces alcoholic spirits of some sort under various donominations, such as Brandy, Gin, Rum, Whiskey, Arrac, Potecn, ete., all of which owe. their respective intoxicating properties to the amount of alcohol which they contain. Brandy (Eau de vic) is the French spirits ; Gin is that of Holland; Great Britain produces Whiskey , India, Arrac, and the West Indies, Rum: while in the United States, liquors of every description are produced in abundance. These liquors differ in quality and flavor, according to the nature of the material from which they are obtained, a3 well as the manner of their production. Fermentation and distillation are the two principal operations by which alcoholic substances are obtained. ‘uy ayigead wih leo, a at ease pind of ew histay di aoe ol sae oon Weetu in way naaiene ich ois wel hr le ‘rng ito abl isting Tre lly aig th aol grapes syle an tier fut ‘eons, Gey lig ws pedo by sme Monks bid was rapid to pase aiid aie eres ie ly Ue Miele ion” anl sabaqually “Rpts of Wine” Ga rnb “Ep no ea, "es", so cane ws at valor modi {iis szoring the ute of he rte ss (Gaps ad fi joel eral Sere hicetneftoaaptonal So pole ht eb be 8 ‘armciatn ich > ain he oan edness in Fran sent th by Ling woe neat ts aud oaesing the vapor. highly soi “When grin is employe, at vitae i, Sis ‘ioe he Heer ha ake ois" ade Fi) Seen sel nal poabits th igor cro gan owes ofan, td os puerionsaseed guration eT Wy at rol 0 ot forthe wore wd plane alld Sil ot Altai poe ald "ing abs my Hl tc ow ha reat hic ae intel tera wa pinay i oe ae te le 8 Maing Fri 5 hich leptin ‘hear fing ena fetulg tn og, Mal ig Dg jo th ei ope 12 MALTING. MALTING. The first operation toward converting the substance of grain into spirits consists of malting. This in itself is a simple and yet avery tedious process, which must be done in a well-ventilated room. Put a quantity of barley into a tub: pour cold wator over it until the water reaches six inches above the grain. Allow it to remain until it becomes stale and emits a foul odor, then draw it off and replace with fresh water, Let this stand as before until the grain becomes quite soft, and can be easily pressed between the fingers. Draw the water off, and pile the grain up on the floor in separate heaps, about ten inches high. Tt will be observed that the ontside of these heaps soon becomes dry, while the interior becomes warm : the grain is then turned with great eare so as to avoid breaking the soed. When well mixed (the dry with the wet, the warm with the cold,) pile it up again as before. Repeat this operation overy six hours until the germ has grown as long as the secd. Spread the grain on the floor to the thickness of abont two inches; turn it often, inorder that it may dry very rapidly. When dry, remove the germ from the seed by sifting through a sieve coarse enough to allow the germ to pass through but not the seed. When this has been MASHING. 13 done, dry ié again until not a particle of moisture remnains. The result is Jal ;—the basis of Ale, Beer, Porter, Whiskey, High-wines and Alcohol. The malt is ground into coarse meal, or crushed, two days before it is required for use. MASIIING, Pure malt is sometimes employed in the production of liquors; this however is very seldom the case, especially for whiskey, although it is an acknowledged fact that pure malt makes the best liquor. The usual proportions are, one bushel of malt to from four to seven bushels of unmalted grain ground into coarse meal, and eighteen gallons of water to each hushel of this mixed meal. The water is heated to 160 degrees Fahrenheit and rnn into a very shallow tub (See Wish Z'ub). Pour in the meal slowly while stirring briskly, and when it is well mixed allow it to stand ‘two hours; then draw off two-thirds of the water from the meal and replace it by the same quantity that was drawn off, this second water being heated to 180°. When this second water is well mixed with the grain, itis allowed to stand three-quarters of an hour, and is run off separately from the first. Repeat this the third time with water heated to 190°, and allow it to stand one hour; then draw this off from the dregs. 14 MASHING, The first drawing is run into cooling pans and as soon as cold enough, is then fermented. The other two are reserved for a second mashing and take the place of the seme amount of first water, thus making the subsequent drawing much stronger. This is the system usually employed in making good whiskey. In making high-wines the whole substance is boiled in order to extract every particle of saccharine matter from the meal; in this ease the first and second drawings are run into the fermenting tub together, while the third is reserved to assist in the next mash. Distillers differ in the manner of performing this operation, Some use more water than athers ; one may prefer boiling, another will insist that the whole substance can us well be extracted by steeping. One thing, however, ean be youched for ;—if quantity is dosired without regard to quality, boiling is decid- edly the best; but long standing without boiling makes the finest liquor. THE MASH TUB. This is a very broad, shallow tub about fifteen feet wide by three feet in height ; in the center is an np- right revolving shaft, with two or four blades, each one foot wide, extending from the shaft to within three inches of the sides of the tab ; (See Diagram No. f) this is worked by steam or horse power. The blades are perforated with holes, which served to mix the water and meal. In small distilleries the shaft ig worked by hand, MASHING. MASHING, _ Ne 2 MASHING. 1% und in many instances it is dispensed with altogether, the stirring being done with paddles, shaped like an oar, and operated by hand. {n large distilleries, a more effectual apparatns is ewployed. An upright shaft A (Diagram No. 2) is pivoted in a beam at I’ and works ina socket G in the centre of the tub's bottom, Four, and sometimes eight, horizontal arms extend at right angles to the upright A; at the end of each arm isa cog-wheel J which works in slotted geariug which extends around the entive rim of the tub. The arms are supplied with short paddles H H, &c., which reach to within two inehes of the bottom of the tub. As the upright revolves the cog-whecl E causes the paddle to revolve in the mash tub as the wheel trayels around the rim of the tnb. Only one of the four (or eight) arms are shown in the diagram No. 2. The construction of the horizonta) arm and paddles will be better understood by Diagram No. 3. A is the upright. B one of the horizontal arms, serving as an axte, and firmly secured to the upright. C isa tubular collar, fitting onto the axle B, aud haying a cog-wheel E, securely fastened on the other end. II is one of the paddles, which fit on the collar C, and are held in place by the screw I. By this method of construction the collar C with its paddles, revolves freely on the axle B, the paddles revolving rapidly as the wheel E travels uround the rim of the tub. As a precautionary measure it may be well for the 18 MASIING. NE 3. FERMENTATION OF GRALN, 19 inexperienced operator to observe the following pre- copts in order to insure a successful result. In heating the water for mashing the grain, the temperature should conform to the requirements of the material employed. Pure malt will mix with much hotter water than unmalted grain ; it is not se liable to clod up and form into lumps. The proper temperature is as follows : For equal portions of ground malt and unmalted meal, heat the water to 160 degrees, Fahrenheit ; For one part malt, and two of grain, 150 degrees ; For one part malt and five of grain, 145 degrees ; For one part malt to ten of grain, 140 degrees. The more malt is used the sooner will the wort clarify. The time required for the liquor to draw and become clear cnough to run into the cooling pans is from one to two and a half hours. FERMENTATION OF GRADY. Fermentation is the third, and most diffienlt opera- tion in the whole system. This is the great bug bear of the distiller, La Bée Noire, as the French say, ‘The practical manner of conducting this operation will be first shown ; and for the benefit of those who would become experts, an exhaustive, selentific re- view will be found on page 91 of this book. Mix together five bushels of ground malt and fifteen of corn meal, or other grain not malted. Soak 20 FERMENTATION OF GRAIN. the lot in hot water (See “ Mashing") or boil it ; then draw the liquor from the dregs. Run it into a wide tub, and add to this liquor one gallon of good brewer's yeast, as soon as it has cooled down to 170 degrees. This will start the fermentation. The room in which the tub is placed must be kept at a temperature, not less than 65 nor more than 85 degrees. If the temperature can be raised or lowered so much the better, us the fermentation can be in- creased or checked at pleasure. In a short time bubbles of gas will be seen to rise from all parts of this liquor. A ring of froth will form, at first around the edge, then gradnally increas- ing and spreading until it meets in the center, aud the whole surface becomes covered with a white creamy foam. These bubbles rise and break in such numbers that they emit a low hissing sound. The white foam con- tinues to inerease in thickness, breaking into little pointed heaps of a brownish huo on the surface and edges. This stage of fermentation is called “ making yeast.” The yeast gradually thickens, and finally forms a tough viseid crust which, when fermentation slackens, breaks, and falls to the bottom. Tn most cases this inust he prevented, by skimming il off as soon as the fermentation is complete, which will be indicated by the liquor becoming clear, and the stopping of the hissing noise. This liquor ts then run into the still at once and the distillate is whiskey. (See “ Distilliug.”) ACETIC FERMENTATION. 21 THE FERMENTATION OF MOLASSES FOR RUM. Molasses is emplosed quite extensively in the pro- Juction of New England rum. Take forty gallons New Orleans or West Indies molasses ; add to it two hundred and forty gullons of water heated to 100 degrees Fahrenheit, mix it thoroughly. Run this mixture into a tub made to hold three hundred gallons, rather broader than high. Add to this three gallons of fresh brewer's yeast. Keep the temperature in the room as near as possible at 75 degrees. ; The fermentation starts rapidly and in course 0 irom 48 to 60 hours, the yeast bubbles will break on the surface, the scum will drop to the bottom and the fermentation is complete. _ Run the liquor into the still, distill according to directions and the product is rum. ACETIC FERMENTATION. This is the dread of the distiller, the wine maker, and the brewer. When this once sets in, the material is hopelessly lost. It comes with very little warning, and by au inexperienced operator may be very easily and quite likely mistaken for the vinous fermentation. Its presence is detected in the following mauner : 22 TERMENTATION OF GRAPE JUICE, ETC. When the vinous fermentation is complete, as has already been described, the crust, or yeast, falls to the bottom. This is the turning point. If the liquor is not at once drawn off from the scdiment, another and far more destructive operation takes place. The hissing monotonous noise is heard again, the temperature of the liquor rises, a slight inward move- ment is observable, floating particles appear on the surface and form partly into ajelly cake ; this becomes thicker by degrees, the liquor becomes nearly trans- parent, the vinous taste disappears, and a sour taste takes its place. This is caused by the alcohol, which was contuined in the liquor at the end of the vinous fermentation, haying been converted into vinegar. FERMENTATION OF GRAPE JUICE, ETC. Tn the wine-producing countries, the grapes are gathered and pressed until the whole substance forms apulp. ‘Chis pulp is put into a fermenting tub. The fermentation starts as soon as the grapes are pressed ; this softens the skins and dissolves a por- tion of the coloving and astringent matter which the skins, stems and stalks contain. The liquor is drawn off from the sediment called in French Ze Marc) intoa elear tub in which it is ullowed to ferment until complete. The proper tem- perature for fermenting grape jnice is 70 decrees Fahrenheit, The fermented liquor is then distilled x FERMENTATION OF GRAPE JVICE, ETC. 23 in the same manner as whiskey and the resulf is brandy. The mark, together with stems and whatever re- mains after pressing, is then diluted with water, and fermented separately and run through the still into brandy. These two mixed together make a better liquor than either when left separate. It is worthy of note that the grapes which are suitable for wine— making are seldom, if ever, used in the production of brandy, The fermentation of apple juice, pear juice, berries, ete., is produced in the same manner as grape juice, and requires no artificial means, as it contains 1ts own ferment, which acts spontancously. REGULATING FERMENTATION. A perfect fermentation is the most esscutial part in the production of all alcoholic distillates ; and in order to ensnre success, the following rules must be observed, and should be committed to memory be- fore proceeding to apply them : Ist. The larger the quantity of mash or extract the more perfect will be tho fermentation. . 2d. A temperature of 65 to 85 degrees 13 absolutely necessary in the fermenting room. 2d. There must Le a sufficient quantity of sacchar- ine matter present. ah, Ferbentation of prain-extract must he started by some active body in a state of decomposition, such th There must be water enough to completely dilute the material. 24 THE STILL AND APPPURTENANCES. Gth. Good ventilation to carry off the gases which are discharged during the process. When it is found that the operation proceeds too slowly, it will require immediate attention, The best thing, when it can be done, is to increase the tem- perature in the apartment, then heat some water to a boiling point, filla lot of bottles with this, and im- merse them in the mash or extract. If the temperature is at the proper degree, then add more yeast to it, mix it well and cover the tub. Should the fermentation proceed too rapidly, first reduce the temperature in the room, then skim off the head of the yeast. Ii this docs not suflice, draw off the whole into a clean tub. Ifany detention should occur, by which fermented liquors cannot be submitted to immediate distillation, the still being, perhaps, undergoing temporary repairs, or for somo other reason,—a second fermenta- tion is likely to occur which must be carefully guarded against. In such case nearly all alkalies, such as lime, pearl ash, chalk, Fuller's earth, ete., may be stirred in the liquor, The fumes of burning sulphur will check fermentation fora while, but will not stop it altogether. THE STILL AND APPURTENANCES, The general principles of distilling, although the stil] has undergone many changes within the present century, is the same now as it was during the time of our great-grand sires. THE STILL AND APPURTENANCES, 25 Evaporation and condensation are the only means by which the different bodies contained in liquids can be separated. Stills aro more or less complicated according to the uses for which they are employed. The copper still with the worm is the most popular, but some stills are made of wood, others of boiler iron ; and stills ranging from ten to twenty-five gallons capacity, are sometimes made of galvanized iron or heavy tin. These vary in form and shape as well as in the manner of operating them. Some stills are heated by steam, some by the direct action of the fire underneath, others by being submerged in boiling water. The larger distilleries usually employ steam for heating. This possesses many advantages over the other methods. It economizes time and fuel, and is safer; it is also more reliable in maintaining a uniform temperature while conducting the oper- ation. It is claimed, however, that liquors which are distilled by the direct action of the fire, are superior in quality ‘to those that are produced by steam. French brandies as well as fine Kentucky whiskeys are products of the ordinary copper stil], set in brick work, and in many instances heated by a wood fire. ; In order to explain the different methods now in use itis necessary to commence at the bottom and ascend step by step until we reach the pinnacle of the dis- tiller's art ; which is the production of fine inodorous alechol, free from taste or smell. 26 THE STILL AND APPURTENANCES. PRIMITIVE DISTILLATION. Stills are sometimes constructed in a rather crude manuer, those, for instance that are employed for distilling liquors for home use, or for illicit distilling. These primitive stills are operated in all parts of the country—East, North, South and West. Usually in out of the way places, in caves, barns, cellars or garrets, on barges and canal boats, in the woods, in swamps, and very frequently in some honest farmer’s kitchen, One or two such instances will serve to illustrate the more note-worthy of the many contri- vances or ‘“ make-shifts"* which are employed as substitutes for the still. THE POTEEN STILL. In many parts of Ireland, especially among the peasantry, a much esteemed liquor is produced, called poteen. And although revenue officials are very numerous, the source from which it is obtained is very seldom discovered. This liquor is made from malted grain. Poteen is a low-proof alcoholisstimulant of a highly intoxicating nature, and is of Irish origin. It has never been successfully imitated. All sorts of contrivances are employed by these Trish peasants for distilling purposes. While some use a regular still, others manage to obtain the wee drop, by means of pots or kettles, A large three-legged iron pot, A (See Diagram No. 4) intended for boiling potatoes, is utilized. This serves the purpose of thestill proper. A close fitting, cone-shaped tin cover B, with a small opening at the THE POTMNEN STILL Lb “JILIS NHNTLOd AHL eyy ye Surmado Tpems & YA ‘gq 1ea09 ul} pedeys-suoD ‘Bug sop y ‘redoad [Tys ey Jo asodand ayy sasras SIDE, "pozipiyn sf ‘saoywjod sul[loq 10of pepuezur (F ‘ON WIEIaRIGY 20g) Y ‘yod wort pedse]-se1q} odie YW ‘8911794 to szod jo suvet Aq ‘dorp sam ety UrezqQo 0} SHBURUL S1oyJO ‘][]S ae[Nder B sn UTES ITTY AL ‘sosadand Suly[ystp toy syuvsved ysty esayy Aq pokotdme are seowRALymo00 JO $}108 [TY ‘payer AT]hJssovons esq Teas SBT 4 “WIBLIO FST fo sl puw ‘oinyeu Buyvorxogur ApYysy V JO JUB[NMIT]S MOTOR? JooId-MO] BST Usa4Og = “UTeAs Pd}VUL Wow] ape ST LonbY spy, “Petarccostp wopyas AJA SI PIUIL]GO BI IT POY WoaAT oOINGS OY] ‘snorewNnT Alaa Oke S[VIOYJO ynussed YSnoyyye puy ~uwsszod pe][z9 ‘peoupoad st conbry petaase youu v ‘dryaesvad ay} Suoue ATyeroedsa ‘punpeay jo spied Aus uy "TTLLS NAHALOd HHL ‘TIS OTF] IOy KoINATYSqnSs se podojdme ere YONA ,, SYyLYS-ayBUI,, Io sooTvA -Lyto0d AueM eG} Jo Aq{IOM-9jJOM eLOTT OY} oPeAySHYTE OF OAIOS [[LA SAOTRISUL TORS OM} JO EIQ ‘ueqaTTy 8 iemazy ysouoy etos ur {Jyuenbesy {tea pur ‘edureas UL ‘Spooa. OY} UL ‘s]vOq [BUEO poe sesavq UO ‘syoLIRd IO sre]Te0 ‘suitq ‘seavo ut ‘seoeyd AvM oY} Jo qno ur 4yfensy) «“JSeAh PUP RNG ‘yyION “ysRq—Aqunoo ay} jo sjand [[v UT payesedo vze s[ps aaytarid asoyy, ‘SUL[[YSTP ZLOl]]T TOT 10 ‘asn smoy aoy ssonbry Surpystp Joy pefojdue ore yey} vouT4sur 107 ‘osoyy ‘1onUeME Splda IeUISL V UL PopNAZSod seuIT}EWIOS e1v STIS ‘NOLLVTTILSIC DALLINIGE “SHONVNGE.DUOdd¥Y GN¥ TUS TAL OG 28 THE STILL AND APPURTENANCES. top, is connected with a long tube C of the same material. This tube sometimes leads through a run- ning brook, the water of which serves to condense the vapor as dt rises from the pot. Where there are no brooks, the same tin pipe is used in syuare coils D, fitted in a wash tub or barrels, (indicated by the dot- ted lines), which is filled with water. The fermented liquor is first putin the pot, the cover fitted on, the seams well closed, the tube which serves as a worm adjusted, a turf fire started, and the operation of dis- tilling proceeds slowly. When allof the fermented liquor has been distilled, it undergoes a scvond distillation, tha result ia Poteen. THE FARMER’S STILL. The farmers in many parts of New England and elsewhere, find if more advantageous to convert their fruit into spirits than to dispose of them, which in many localities, it would not be possible to do, owing to the lack of transportatiou facilities. The cvusion of the Internal Revenue law is practised to a great extent. Kitchen utensils, such as large wash boilers, pot-ash kettles, as well as those intended for boiling maple sap, are brought into requisition. Tin, or galvanized iron pipe, serves for a worm. In this rude manner, the fermented juice of apples, pears, peaches, grapes, currants and other fruits, are converted info spirituous liquors, such as apple jack, cherry brandy, peach brandy, ete. A very ingenious substitute for a still was quite recently discovered in full operation in a steam saw-~ mill, It was constructed in the following manner: THE STILL AND APPURTEXANCES. 29 A strong ale hogshead was placed in a horizontal position with its bung upwards, a two-inch iron pipe was screwed into the bung hole ; a two-inel coek in- serted in the head of the cask at the lower edge; a half-ineh iron pipe passed through one of the staves and connected with the steam boiler. The pipe from the bung was joined to a coil of pipe of the same dimensions, placed in a molasses hogshoad, which stood upright, the upper head having been removed; the extreme lower end of the coil extended through the lower portion of the stave. Jive steam was used for heating the liquor. Fermented molasses constituted the charge ; the result was rum. Enough has been said on this subject to convey a general idea of the arta and artifices employed by what are known as “moonshiners.” We now turn our attention to the legitimate still and its auxiliary appliances. THE ORDINARY COPPER STILL. The ordinary still, such as is used in regular dis- tilleries, consists of a copper boiling kettle, known as the still proper, and a spiral copper tube, graduating in size, from top to bottom. The kettle (See Diagram No. 5) is built very shal- low, with a concave bottom, and convex upper surface, ealled the “Breast.” ‘The top is somewhat broader than the bottom. From the center of the Breast (A), a pipe connection (B) ig made to extend to the upper portion of the tub- ing, called the “‘worm.” G is the opening on the breast of the still in which the tubing (B) is inserted. 30 THE ORDINARY STILL. S TF I I i} 3 NOS THE STILL AND APPURTENANCES, 31 The direct connecting tubing HT is employed only when no other connections are used, such as the Doubler, the Column, or the Condenser known as the Goose, all of which will be explained hereafter. The still is set in brick work with a fire box under- neath, and a flue around the sides; unless it be intended to heat by steam, in which case the still rests on a flat surface, A large cock C is inserted at the side on a level with the bottom of the still. This is the discharge cock, and serves to cmpty the still of its contents after having run off the charee. On the surface of the still (ifa large one) is man hole D; and near this, the charge hole E, which is a two-inch opening coyered with a screw cap, to be removed or adjusted, as occasion may require. -At the side of the still, and at a distance of three- quarters of the height from the bottom, is a half-inch try cock F, and serves as an indicator in charging. This concludes the general outlines or rudimentary description of the still. THE WORM. The worm is that portion of the apparatus through which all distilling operations are completed, and is of the utmost importance to the distiller ; it being the ouly part of the whole system capable of condensing the aleoholic vapors into liquid. No matter how complicated the still works may be, whether consisting of one or more doublers, or ‘olumn, the worm in every case forms the terminus. There are other contrivances which are sometimes 30 THE ORDINARY STILL. THE STILL AND APPURTENANCES, 31 x The direct connecting tubing HT is employed only Egepege when no other connections are used, such as the i Ly Doubler, the Column, or the Condenser known as the UU Goose, all of which will be explained hereafter. \ SRRGDEREOaee The still is set in brick work with a fire box under- A wr neath, and a flue around the sides; unless it be : Hone 1 intended to heat by steam, in which case the still rests : ; = on a flat surface. : ry A large cock C is inserted at the side on a level with the bottom of the still. This is the discharge ryt cock, and serves to cmpty the still of its contents after having run off the charee. T I I I I I if if I J NOS two-inch opening coyered with a screw cap, to be R | ae an: ; ky : MOH On the surface of the still (ifa large one) is man es _ HHH hole D ; and near this, the charge hole E, which is a UW removed or adjusted, as occasion may require. BeGnnen -At the side of the still, and at a distance of three- ] quarters of the height from the bottom, is a half-inch try cock F, and serves as an indicator in charging. ¥ This concludes the general outlines or rudimentary description of the still. THE WORM. The worm is that portion of the apparatus through which all distilling operations are completed, and is of the utmost importance to the distiller ; it being the ouly part of the whole system capable of condensing the aleoholic vapors into liquid. No matter how complicated the still works may be, whether consisting of one or more doublers, or a, ‘olumn, the worm in every case forms the terminus. hj There are other contrivances which are sometimes 32 THE WORM. N06 THE STILL AND APPURTENANCES, 33 employed as substitutes for the worm, but none so reliable. ‘The following is the manner of constructing und adjusting a worm. (See Diagram No. 6). A copper pipe one hundred and fifty feet in length and graduating in size from four inches in diameter at one end, down to one and a half inches at the other, is bent so as to form from twelve to fifteen cireles or spiral coils, all of which must be uniform in cirenmference, outside measurement, and scparated oue from the other about four inches. (See Diagram No. 6). These coils ure licld in position by short pieces of one-inch pipe soldered between them about three feet apart. Iieavy strap iron braces, reaching from the upper coil to the bottom one, are then bolted together in pairs, one inside and the other outside of the circles. Usually four pairs of these are used. The lower ends of these braces rest on the bottom of the worm tub (See K, Diagram No. 5), when placed in position, and are seeured to it by bolts running through the bottom of the tub, by this means the worm is held firm and secure. In placing the worm in the tub, the lower coil should be eight inches above tle bottom of the tub, with the small end projecting through the stave (See I,, Diagram No. 6) into a square copper box, the bottom of which is supplied with a three-way cock. The dimensions of this box are twelve inches by twelve in depth and breadth, and eighteen in length. la the centre of the worm tub and six inches above the bottom is a false bottom extending from the centre to the inner edge of the lower coil of the worm, This serves to spread the cold water as it enters $4 THE SLTILL AND APPURTENANCES. into the tub by means of a two-inch iron pipe (See N, Diagram No. 5) at the centre of the bottom. Six inches above the upper surface of the worm isa tin (or galvanized iron) pipe P three inches in diameter to carry off the overflow water while running a charge. The two-inch iron pipe which enters at the bottom is curried along the bottom to the outer edge where it ascends upward to the bottom of the reservoir tub, from whence it obtains its supply of water to cool the worm. At a distance within convenient reach is a stop cock, which is used to regulate tho flow of water, or shut it off when not needed. The water used for this purpose, should ho at a temperature of sixty degrees Fahrenheit. When this can not be obtained, add ice to it, as uch depends on cooling the worm in order to obtain a satisfactory result. TO SET THE STILL. When placed in its proper position, tho still must be lower than any of its connections, in order to facilitate the management of the operation. First of all, build the foundation upon which the still ig to rest. This should be two feet in height with fire-box and ash-pit. Place the still in position. Build up the brick work (See M, Diagram No. 5), araund the sidos, up to the try-coek F, leaving a circular flue around the sides. Set up the tub containing the worm K, in such a manner that the tail of the worm L may be two feet from the floor. THE STIG. AND APPURTENANCKS, 35 Connect the centre opening of the breast of the still with the wpper portion of the worm by means of a copper pipo H made tapering from 6 to 4 inches in diameter. The still is then ready for use. Now for the tributaries, which include the Feed Tub and the Reservoir Tub. The first of these ig placed in such a way that its contents can be drawn into the still by means of a hose. The Reservoir Tub should be placed on the floor above, or what is still better, on the roof, In most cases the gooso and worm tubs are placed outside of the building. This large tub serves as a water reservoir, It is from this that the worm tub obtains its supply. When placed in position, a two-inch iron pipe is run from its sidv, near the bottom, and carried to the outside eentre of the bottom of the worm tub N, where it connests with a two-inch cock T, which penetrates the bottom and allows the water to flow in when run- ning & charge, or shuts off the water flow when not in use. About four inches below the top of each of these two tubs is a four-inch gaivanized iron pipe P to carry off tie overflow of water. The water used for cooling the worm is usually obtained from a well on the premises and pumped into the reservoir, or from a brook or spring on some adjacent hill and carried by means of a wooden or iron conduit to the reservoir tub. In a room below the still, (in some cases on the same floor), the receiv- ing tub, the low-wine tub, and the reception-tub for the feints are located. 36 DIRECTIONS FOI ERECTING A DISTILLERY. This completes the ordinary distillery, with tho exception of the mash tub, fermenting tubs, etc., a description of which will be found elsewhere. By carefully observing the following directions, any person possessed of a reasonab