169 / 230
SPECIAL
DISTILLATIONS.
169
It
is
evident,
then,
that
if
water
were
added
to
wine,
for
the
purpose
of
rendering
its
distillation
possible,
the
greater
the
quantity
of
water
that
is
added
the
more
ob-
noxious
this
addition
will
be
to
the
quality
of
the
spirits.
If a
fermented
liquor
were
distilled
by
the
simple
appa-
ratus,
and
it
were
necessary
to
improve
the
alcohol
by
the
operations
of
rectification,
it
is
evident
that
this
recti-
fication
must
be
effected
by
means
of
passing
the
spirits
repeatedly
through
the
still.
Let
it
be
supposed
that
in
a
similar
case
the
first
recti-
fication
gives
part
of
its
products
at
thirty
and
some
degrees
;
it
would
be
advantageous
to
separate
this
por-
tion
of
strong
spirit
from
that
which
runs
afterward
at
a
lower
degree.
The
combustibles
necessary
for
the
boiling
and
vapori-
zation
of
this
alcohol,
if
it
were
brought
back
to
the
still
with
the
feints,
would
be
saved
;
in
such
case
these
feints
are
rectified
separately.
It
is
true,
that
in
working
in
this
way
it
is
necessary
not
to
give
over
after
each
opera-
tion,
but
to
work
continuously,
because
there
is
always,
at
each
rectification,
a quantity
of
spirituous
liquor
left
which
is
too
small
to
make
one
charge.
In
the
beet-root
sugar
fabric
of
M.
le
Due
de
Raguse,
at
Chatillon-sur-
the
quotient
add
32;
the
sum
expresses
the
corresponding
degree
on
the
scale
of
Fahrenheit.
Secondly,
to
convert
the
degrees
of
Fahren-
heit
into
those
of
Reaumur,
from
the
degrees
of
Fahrenheit
subtract
32,
multiply
the
remainder
by
4,
and
divide
the
product
by
9;
the
quotient
will
be
the
degree
according
to
the
scale
of
Reaumur;
and
so
on
for
the
rest.
This
little
explanation
will
prove
of
very
great
ser-
vice
to
the
reader,
not
only
as
regards
distilling,
but
in
other
thinga
aiso.
15