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A TREATISE ON
tiates its odor or flavor. A portion of soap is put into
the still with the wash to prevent excessive frothing.
The quantity of spirits obtained from various sub–
stances, and eve:µ from pure sugar, depends upon
the skill with which. the several operations are con–
ducted.
By
theory, pure sugar sqould yield
51t
of
alcohol ; but in practice, 1 gallon of proof spirit is
the utmost obtained from 10 lbs. of sugar. .Accord–
ing to Hannstaedt, 100 lbs. starch yield 35 lbs. of
alcohol, or 3 gallon of pure spirits; and 100 lbs. of
the following grains produce the accompanying
quantities by weight of spirit of sp. gr..9427, or con–
taining
45!
of pure alcohol: wheat, 40 to
45t;
rye,
36 to 42i; barley, 40!; oats, 36!; buckwheat, 403;
corn, 40i ; being an average of 3.47 gallons of proof
spirits. It is found that a bushel of good malt yields
2 gallons of proof spirits, and that the maximum
quantity of proof spirits obtained from new grain,
mashed with
t
or
~
of malt, does not exceed 22 gal–
lons per quarter.
IMPROVED SYSTEM OF RECTIFICATION.
Rectification of
WHISKEY
and
PURE SPIRITS
consists
in the partial or total separation from the alcohol
Digitized
by