182 / 230
182
THE
COMPLETE
PRACTICAL
DISTILLEIi
thing
that
has
been
said
on
the
special
distillation
of
lees,
and
on
the
apparatus
suitable
to
it,
is
also
applicable
to
the
wines
or
worts
of
potatoes
and
of
grain.
To
this
case
are
again
attached
all
the
inconveniences
attending
its
application
to
the
distillation
of
lees.
In
fact,
the
dangers
of
torrefaction
depend,
in
this
case,
on
the
workmen,
which
is
not
a
sufficient
guarantee
for
their
disappearance,
and
ihej
may
often
be
reproduced.
The
taste
of
empyreuma
exists
thus
always
more
or
less
intensely
in
spirituous
products,
and
these
retain^
besides,
the
bad
taste
and
flavour
of
the
fruits.
It
would
appear,
in
fact,
as
if
these
peculiar
and
dis-
tinctive
variations
did
belong
to
an
essential
oil,
which
must
principally
reside
in
the
husks
of
the
grain
and
of
the
potatoes,
and
which
is
still
incorporated
in
the
spi-
rituous
produce
more
or
less
intensely,
according
as
these
substances
have
been
introduced
in
smaller
or
larger
quantities
in
the
fermentation
and
distillation.
It
may
thus
be
conceived
that
the
most
efficacious
cor-
recting
mode
is
that
which
has
already
been
recommended,
and
which
consists
in
fermenting
nothing
but
very
fluid
extracts.
It
has
not
been
the
object,
in
discussing
this
matter,
to
introduce
innovations
prejudicial
to
the
esta-
blished
mode
of
working
distilleries
which
could
not
adopt
them
without
injuring
their
interests
:
the
point
aimed
at
has
been
to
signalize
the
causes
of
the
difierent
qualities
of
spirits,
and
the
means
of
conquering
them.
The
condensing
apparatus
already
mentioned
is
that
which
is
most
generally
made
use
of
in
the
distillation
of
corn
and
potatoes.
To
a
manufacturer
who
wished
to
establish
a
corn
or