97 / 256
DISTILLATION.
97
boiler
through
the
tub^
into
the
worm
(3),
and
in
passing
through
the
worm,
become
condensed
by
the
cold.
The
refrigerator,
or
worm-tub
(4),
must
be
kept
full,
by
a
con-
stant
stream
of
cold
water,
or
else
the
water
at
the
botto
will
be
cold,
while
that
of
the
surface
will
be
very
ht-
The
cold
water
is
supplied
at
5,
and
escapes
at
6.
With
respect
to
the
practical
part
of
distilling,
we
shjv^
observe
that
the
heat
should^
in
all
cases,
he
as
gentle
and
uniform
as
possible.
Accidents
may
be
effectually
pre-
vented
by
distilling
spirits
in
a
water
bath,
which,
if
suf-
ficiently
large,
will
perform
the
operation
with
all
the
difv-
patch
requisite
for
the
most
extensive
business.
The
vessel
in
which
the
distillation
is
effected
ought
to
be
im-
mersed
in
another
filled
with
water
up
to
the
neck.
The
process
will
thus
be
managed
as
expeditiously
as
if
the
vessel
were
placed
over an
open
fire,
and
without
the
ap-
prehension
of
being
disappointed
by
having
your
spirits
burned
;
nor
will
it
be
necessary
at
any
time
to
raise
the
water
in
the
bath
to
a
boiling
heat.
By
looking
at
the
en-
graving
of
the
still,
you
will
see
what
we
mean.
The
inner
boiler
or
concurhit,
marked
(2),
is
the
vessel
in
which
the
liquids
to
be
distilled
are
put,
and
the
outer
boiler
or
bath
(A)
is
the
vessel
that
should
be
filled
with
water.
This
is
sometimes
called
a
Bain
Marie.
The
cover
of
the
inner
boiler
must
be
well
luted,
that
is,
closed
completely,
to
prevent
evaporation.
Take
a
lute,
made
of
equal
proportions
of
flour,
whitening
and
salt,
mix-
ed
together
with
the
blade
of
a
knife,
and
diluted
with
water;
spread
this
on
a
piece
of
rag,
and
close
all
the
crevices.
The
object
of
distillation
is
to
separate
one
substance
from
others
Avith
which
it
may
be
mixed.
For
example,
in
recipe
No.
1,
for
making
aqua
de
paradiso^
ox
paradise
water^
7
pints
of
alcohol,
05
per
cent.,
and
20
pints
of
5