166 / 230
166
THE
COMPLETE
PRACTICAL
DISTILLER.
advantage;
and
if
in
the
first
case
its
economical
supe-
riority
over
simple
apparatus
is
greater
than
in
the
second,
its
advantages
in
the
latter
case
are
of
sufficient
moment
to
render
it
preferable.
The
reader's
attention
will
not
be
directed
any
further
to
the
choice
of
appara-
tus
;
and
there
is
justification
in
thinking
that
a
sufficient
and
unexceptionable
guide
has
been
ofibred
in
regard
to
economical
questions,
if
there
did
not
exist
a
powerful
consideration
which
may
sometimes
cause
the
distiller
not
to
be
influenced
by
the
question
of
economy
in
the
choice
of
apparatus.
For
instance,
such
is
that
of the
distillation
of
lees,
as
also
that
of
grain,
and
of
potatoes
in
the
natural
state.
This,
particularly,
would
cause
an
admission
of a
distinc-
tion
in
distillation,
and
consequently
the
latter
will
be
divided
into
two
kinds,
the
first
of
which
will
be
called
^^
distillation
of
fluid
matter
/'
the
second,
distillation
of
half-fluid,
half-solid
matter.
Each
kind
of
these
distillations
will
be
treated
of
sepa-
rately,
and
to
each
of
them
will
be
assigned
the
apparatus
and
modifications
that
may
be
thought
applicable.
In
relation
to
the
distillation
of
fluid
matter,
it is
that
which
is
efi*ected
on
wines
containing
little
or
no
original
substances
in
suspension,
although they
may
retain
a
more
or
less
considerable
quantity
of
the
latter
in
disso-
lution
;
such
are
the
wines
of
the
grape,
of
molasses,
of
saccharified
fecula,
of
beer,
and
other
extracts
of
grain.
These
kinds
of
wine
are
those
that
ofi'er
the
least
difficulty
to
distillation.
It
may
be
efi'ected
in
any
kind
of
distil-
ling
apparatus
;
so
that,
in
this
case,
that
which
is
the
most
perfect
may
at
once
be
chosen,
without
the
least