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THE
COMPLETE
PRACTICAL
DISTILLER.
almost
placed
in
immediate
contact
with
the
steam
pro-
duced
by
the
still.
To
this
effect
the
steam
meets
with
obstacles
in
falling,
and
presents
itself
multiplied
obsta-
cles
to
the
ascension
of
the
steam,
which
this
body
cannot
conquer
without
passing
through
the
wine;
by
these
means
the
latter
is
divided,
and
so
perfect
a
contact
is
established,
that,
in
a
very
short
time,
the
analysis
is
com-
pleted.
In
fact,
the
wine
arrives
almost
boiling
in
the
column, through
the
conduit
D
E,
without
having
lost
any
part of
its
alcohol
;
and
the
more
it
descends
toward
the
still
A,
the
more
it
is
deprived
of
it,
until
it
falls
in
the
still
in
a
state
of
spent-wash.
The
contrary
takes
place
with
the
vapours
supplied
the
still
A
;
on
leaving
it
they
are
quite
watery,
and
they
arrive
at
the
point
C
of
the
column
in
a
very
rich
state,
although
this
richness
is
always
proportionate
to
that
of the
wine
operated
upon.
The
little
tube
c
d
is
a
level
necessary
for
the
purpose
of
observing
and
conducting
the
work.
It
will
thus
be
seen
that
this
column
of
distillation,
little
elevated
as
it
is,
fills
the
same
functions
as
a
multiplicity
of
stills.
It
offers
better
results
and
greater
effects,
with
much
less
copper,
and
presents
the
advantage
attached
to
the
system
of
continuity.
III.
The
Rectifier.
—
This
is
that part
of
the
apparatus
which
is
marked
c
G
;
it
surmounts
the
column,
of
which
it
is
only
a
continuation,
and
contains
the
same
mechan-
ism.
The
spirituous
vapours,
such
as
they
are,
supplied
by
the
column,
pass
through
the
rectifier,
by
the
conduit
H,
into
the
wine-warming
condenser,
which
will
be
imme-
diately
spoken
of.
There
they
are
rendered
richer
in
alco-