170 / 230
170
THE
COMPLETE
PRACTICAL
DISTILLER.
Seine,
wliere
tlie
molasses
is
submitted
to
distillation,
they
work
nearly
in
the
way
which
has
just
been
spoken
of,
and
that
with
the
only
view
of
improving
the
quality
of the
produce.
The
spirit
which
runs
at
a
strength
above
23°
or
24°
is
separated
from
that
which
runs
at
an
inferior
degree;
and
these
two
productions,
separately
conducted,
form
two
different
qualities,
proceeding
from
the
same
run,
of
which
that
which
is
obtained
at
the
highest
standard;
and
lowered
down
with
water,
is
the
best.
It
is
now
easy
to
account
for
that
variation
in
quality
which
belongs
entirely
to
the
influence of
rectification.
In
fact,
beet-root
molasses
contains
an
essential
oil
which
is
disagreeable,
or
which,
by
its
nature,
favours
the
formation
of
empyreumatic
oil
in
the
act
of
distilla-
tion
;
an
acid
is
thus
formed
in
the
fermentation,
and
these
causes
of
defect
in
quality,
it
is
known,
are
more
or
less
removed
according
as
the
alcohol
is
more
or
less
cleared
from
the
water
with
which
it
is
mixed
in
the
wine.
The
various
substances
which
might
be
the
object
of
special
distillations
are
so
numerous,
and
the
proportions
of
alcohol
they
might
render
are
submitted
to
such
ex
ceptions
and
such
modifications,
that
it
would
be
difiicult
to
give
an
exact
and
complete
index
of
them.
The
residue
or
spent-wash
of
fluid
matter
is
not
applied
perhaps
to
any
use.
The
only
substances
which
it
might
retain,
besides
some
calcareous
salts
of
little
importance,
are
undecomposed
sugar,
a
gummy
substance,
and
more
or
less
extractive
matter.
When
speaking
of
fermenta-
tion,
the
process
was
indicated
that
is
to
be
followed
to