24 / 230
24
THE
COMPLETE
PRACTICAL
DISTILLER.
object
to
extract
brandy
only
at
Holland
proof,
or
18^,
the
still
and
two
eggs
are
sufficient.
The
cock
which
transfers
the
vapours
of
the
second
egg
to
the
third
is
then
closed,
and
that
which
communi-
cates
the
vapours
of
the
second
egg
to
the
highest
worm,
or
the
first
worm,
is
then
opened.
The
products
of
the
still
are
taken
till
it
is
perceived
that
the
liquor
is
dimi-
nished
in
strength.
The
first
hogshead
is
then
removed,
and
replaced
with
another,
to
receive
what
are
called
repasses,
or
feints,
in
order
to
redistil
them
;
and
continue
the
operation
till
the
still
no
longer
yields
any
spirit.
To
know
the
precise
moment
whc^
the
distillation
should
be
stopped,
they
open
the
first
small
cock
on
the
side,
which
conducts
to
the
little
worm
placed
upon
the
stove,
and
close
that
which
conveys
the
vapours
from
the
still
into
the
first
egg.
The
vapours
being
condensed
in
the
small
worm,
the
liquor
is
received
in
a
small
glass
;
being
thrown
upon
the
head
of
the
still,
a
piece
of
paper
may
be
lighted
by
this
hot
liquor,
which,
if
it
does
not
burn,
it
is
thought
proper
that the
distillation
should
be
stopped.
French
distillers
use
the
same
process,
in
order
to
judge
of
the
strength
of
the
vapours
disengaged
from
the
eggs
employed.
When
these,
which
proceed
from
the
still,
no
longer
contain
any
alcohol,
the
fire
is
extin-
guished,
and
they
let
out
the
residuum,
which
is
become
useless
;
and
afterward
do
the
same
with
respect
to
the
eggs.
But
if,
on
the
contrary,
alcohol
is
still
found,
it
is
passed
from
tl:e
egg
into
the
cucurbit,
which
is
charged
as
at
first;
and
they
finish
at
a
convenient
time
by
adding
the
feints,
or
some
wine,
if
it
should
be
necessary.
The