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CONTINUOUS
DISTILLATION.
81
the
vapours
it
has
to
condense,
could
not
fill
this
object,
in
virtue
of
the
rules
laid
down
on
the
capacity
of
alco-
hol,
of
water,
and
of
their
vapours,
for
heat.
On
the
other
side,
the wine,
arriving
through
B
C
in
the
distilling
column,
should
nearly
be
at
the
boiling
point;
for,
without
this
condition,
instead
of
being
ana-
lyzed
by
the
alcoholic
vapours,
it
would
condense
part
of
them
to
acquire
its
maximum
of
heat
;
and
this
would
be
a
real
defect,
occasioning
a
loss
of
time
and
heat;
be^
sides,
the
space
through
which
it
passes
in
the
column,
being
calculated
to
operate
on
its
analysis,
admitting
it
enters
immediately
in
distillation,
would,
in
the
former
case,
not
be
large
enough
to
deprive
it
of
all
its
alcohol
and
a
large
proportion
of
the
latter
would
accompany
it
into
the
boiler.
Now
this
is
what
has
been
done
to
con-
ciliate
these
two
dissenting
conditions
:
—
The
condenser
has
been
divided
into
two
equal
parts,
Q
and
i,
by
means
of
a
diaphragm,
n
o,
which,
having
an
opening
toward
the
bottom
of
the
condenser,
allows
the
wine
to
arrive
gradually
through
K
L,
and
to
pass
continually
from
i
to
B.
The
pipes
of
the
condensing-worm
which
are
immersed
in
the
wine
of
Q
contain
the
most
watery
vapours
;
these,
of
course,
abandon
more
heat
by
condensation.
The
wine
contained
in
Q
is
warmer
than
that
of
any
other
part of
the
condenser
;
and,
what
is
more,
the
wine
which
leaves
it
through
D
is
always
the
warmest,
in
virtue
of
the
laws
of
specific
gravity.
A
stopcock
f
is
fixed
to
the con-
denser,
for
the
purpose
of
discharging
the
wine
when
the
apparatus
requires
to
be
cleansed.
V.
The
Refrigeratory
or
Cooler.
—
The
cooler
P
is
a
ver-
tical
cylinder,
in
copper,
into
which
the
wine
is
received