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THE
COMPLETE
PRACTICAL
DISTILLER.
solidated
with
the
rest
of
the
apparatus
by
two
iron
bars,
one
of
which
is
nailed
lo
the
timber-work
p
Q,
while
the
other
is
attached
to
the
first
egg.
This
pipe
is
called
come
dJ
dbondance^
or
horn
of
plenty.
All
the
apparatus
of
the
French
distillers
that
have been
encouraged
by
pa-
tents
have
been
constructed
according
to
the
principles
of
this
now
described,
or
those
analogous
to
them.
In
the
working
of
the
still
just
described,
they
first
close
the
lower
cocks
that
communicate
with
the
grand
tube
connected
with
the
egg.
They
open
those
of
the
conducting
tube;
then
the
wine
contained
in
the
tun
escapes
and
settles
in
the
still.
During
this
time
a
labourer
pumps,
to
replace
the
wine
in
the
tun
that
has
escaped
by
the
pipe.
They
know
that
the
still
is
sufficiently
charged
when
the
wine
flows
through
the
little
cock
adapted
to
it.
The
globules
are
compelled
to
traverse
the
liquid
to
ascend
to
the
upper
part
of
the
egg
;
but
it
is
necessary
to
observe
that
the
vapours
that
issue
from
the
still
are
not
purely
alcoholic,
but
mixed
with
many
watery
particles.
In
visiting
the
vacant
part
of
the
^gg^
the
watery
part
mixes
with
the
wine,
with
which
it
has
much
affinity,
while
the
spurious
parts,
accumulating
in
the
upper
part
of
the
first
^gg^
pass
from
that
into
the
second
and
third,
and
after
having
traversed
them
all,
settle
in
the
upper
worm,
where
they
condense,
and
finish
the
cooling
in
the
second
worm.
The
liquor
comes
out
cold
from
the
lower
orifice
of
the
second
worm,
and
is
received
into
the
vessel
destined
to
that
purpose.
The
vapours
are
passed
through
all
the
condensers,
or
only
a
part
of
them,
accordingly
as
the