25 / 230
DISTILLATION.
25
eggs
are
then
charged
with
the
wine
found
in
the
first
worm,
which
has
already
been
heated
in
the
first
distilla-
tion
:
this
is
a
great
saving
of
fuel,
and
hastens
the
opera-
tion.
In
small
distilleries,
where
only
three
eggs
are
used,
when
they
would
charge
the
eggs
or
the
alembic
with
brandy
or
feints,
they
may
distil
three-six,
by
charging
one
or
two
eggs,
or
the
alembic,
with
brandy
or
with
the
feints.
They
use
a
large tube,
which
being
fixed
between
the
still
and
the
first
egg,
communicates
with
another,
used
to
charge
the
alembic
with
wine
;
a
funnel
is
introduced
into
the
orifice
of
this
tube,
and
by
this
means,
and
by
closing
the
communication
with
all
the
rest,
the
liquor
is
conveyed
into
the
vessel
intended,
and
the
cocks
are
also
closed.
The
large
tube
here
alluded
to
is
the
corne
d^ahondance,
or
horn
of
plenty.
Another
point
is
very
essential
to
be
attended
to.
It
has
been
said
that
the
tun
filled
with
wine,
in
which
the
first
worm
is
placed,
was
hermetically
closed;
but
notwith-
standing
this,
it
receives
the
alcoholic
vapours
while
very
warm,
and
the
wine
is
heated
by
them,
and
consequently,
as
well
as
the
eggs,
disengaged
from
the
vapours.
To
retain
them
the
tun
is
completely
covered
;
but
in
order
that
they
may
not
force
the
cover,
and
thus
cause
the
loss
of
the
goods,
the
cover
is
made
in
the
shape
of
a
dome,
surmounted
by
a
small
tube,
which
either
conducts
them
into
the
worm,
into
the
eggs, or
into
the
still.
Observing
these
precautions,
no
loss
can
attend
the
pro-
cess
of
distillation.
With
the aid
of
the
pump
the
wine
is
conveyed
from
the
tampot
into
the
tun,
and
is
dis-
charged
at
the
bottom
of
this
vessel.
The
cold
wine,
heavier
than
warm
always
occupies
the
3