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168
THE
COMPLETE
PRACTICAL
DISTILLER.
It
is
thus
that
each
time
the
distiller
wishes
to
give
to
his
spirit
as
much
of
the
flavour
of
the
fruit
and
of
the
wine
as
possible,
he
should
not
distil
it
at
a
stronger
de-
gree
than
is
required
for
consumption.
He
should
draw
the
spirit
as
high
as
possible
in
all
other
cases
;
and
if
such
spirit,
lowered
with
water
down
to
proof,
has not
quality
enough,
this
proof
must
again
be
submitted
to
the
still,
to
be
more
concentrated.
This
operation
will
always
be
practicable
with
the
continuous
apparatus,
because
every
thing
in
this
system
will
tend
to
favour
it.
It
has
been
seen, in
fact,
in
this
system
of
distillation,
that the
only
difl&culty
which
presented
itself
sometimes
was
occasioned
by
the
wine
being
so rich
as
to
be
ui?able
to
condense
its
own
vapours;
for,
all
things
equal,
the
proportion of
water
should
always
be
greater,
according
as
the
spirit
is
to
be
drawn
off
at
a
low
strength.
But
as
it
is
important
here
to
draw
the
spirit
at
the
highest
standard
possible,
whether
one
or
two,
or
even
three,
operations
are
resorted
to,
it
will
be
conceived
that
with
respect
to
condensation
it
will
be
found
here
the
most
favourable
in
support
of
the
operation.
The
con-
trary
would
take
place
if,
in
operating
on
too
rich
a
wine
by
means
of the
continuous
apparatus,
the
spirits
were
only
to
be
drawn
at
19°
or
22°,*
to
preserve
all
the
good
quality.
*
As
the
thermometers
of
Reaumur
and
Fahrenheit
are
occasionally
referred
to
in
the
course
of
this
work
and
others
upon
the
subject
of
distillation,
therefore,
in
order
to
establish
a
correspondence
between
them,
and
to
convert
the
degrees
of
the
former
into
those
of the
latter,
multiply
the
degree
of
Reaumur
by
9,
divide
the
product
by
4,
and
to