33 / 230
CONTINUOUS
DISTILLATION.
33
time,
and
is
again
continued
by
opening
tie
cock
p,
to
supply
the
apparatus
with
a
continuous
stream
of
wine
this
is
only
done
when
the
wine
ia
the
still
has
been
entirely
deprived
of
its
alcohol,
and
when
the
wine
which
is
in
the
condenser
is
sufficiently
hot
to
be
introduced
into
the
column.
Then
begins
in
reality
the
continuity,
and
all
the
pre-
vious
work
is
only
preparatory,
although
distillation
has
already
begun.
There
are
two
very
distinct
parts
in
this
apparatus
;
one
is
that
in
which
the
steam,
mixed
with
the
boiling
wine,
or
with
the
low
wines
also
boiling,
un-
dergoes,
by
means
of
this
mixture,
a
change
which
is
the
most
conformable
to
the
object
of
distillation;
the other
is
that
in
which
the
vapours
are
only
in
contact
with
the
wine
through
the
intermediacy
of
the
worms
in
which
they
are
condensed,
and
their
heat
is
abandoned
in
favour
of
the
wine
intended
for
distillation.
The
first
is
evi-
dently
composed
of
the
distilling
column and
of
the
rec-
tifier;
the
condenser
and
the
refrigerator
constitute
the
second.
To
account
for
the
efi'ect
of
the
first
part,
the
rules
laid
down
on
the
various
capacities
of water,
of
alco-
hol,
and
of
their
vapours
for
heat,
must
be
borne
in
mind.
Water
when
arrived
at
212°
cannot
take
any
more
heat
without
being
transformed
into
steam
;
it
occupies
then
a
volume
one
thousand
seven
hundred
times
greater,
and
although
the
steam
possesses
the
same
temperature
as
the
water
by
which
it
has
been
produced,
that
is
to
say,
that
it
does
not
cause
the
thermometer
to
rise
above 212°,
yet
it
contains
eight
times
more
heat
than
water
;
for
about
two pounds
of
steam
mixed
with
fourteen
of
cold
water
gives
sixteen
pounds
at
212°,
When
pure,
alcohol-
-