177 / 230
SPECIAL
DISTILLATIONS.
177
essential
oil
is
seated
which
gives
the
lees
taste,
properly
speaking,
is,
in
fact,
avoided
by
these
means.
Thus,
it
would
be
necessary,
in
the
choice
of
the
method
to
be
followed
in
the
distillation
of
lees,
to
discuss
whether,
on
one
side,
the
acquisition
of
quality
obtained,
with
the
loss
of a
certain
portion
of
alcohol,
is
not
more
advantageous
to
the
interests
of the
distiller
than
to
obtain
the
whole
of
the
alcohol,
subject
to
the
infectious
taste
of the
lees
of
empyreuma,
and,
moreover,
with
the
danger
of
all
the
difficulties
attached
to
the
distillation
of
half-fluid,
half-
solid
substances.
It
is
thought
that
the
first
of
these
two
propositions
unites
the
most
causes
in
its
favour
;
and
this
opinion
is
the
better
founded,
as
it
may
be
possible,
by
adopting
the
method
which
it
embraces,
to
remove
the
only
weak
side
which
it
presents.
Suppose
a
given
quantity
of
lees
transformed
into
fluid
wines
by
separating
the
solid
substances
by
means
of
the
press
:
the
fluid
matter
should
first
be
distilled
by
the
same
apparatus
and
the
same
j;^rocesses
as
wine,
in
the
class
of
which
these
operations
would
thus
place
it
;
and,
besides,
the
solid
substances
might
be
distilled
by
means
of
the
steam
of
water,
with
the
disj^osition
which
has
been
recommended
as
useful
in
treating
lees.
It
is
thus
that
two
qualities
of
spirits
would
be
obtained
—
one
of
which
would
scarcely
differ
from
that of
fluid
wines,
and
the
other
bearing
all
th^
taste
of
the
lees,
of
which
it
might
be
freed
by
rectificat:i>n.
This
mode
con-
ciliates
sufficiently,
it is
thought,
the
chxnc^s
<f
success
to
attract
the
attention
of
distillers
of
le^s^ ?iid
i^
m
p^r*
feet
harmony
with
the
principles
heretofore
?et
fc^'-tK,