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S4
THE
COMPLETE
PRACTICAL
DISTILLER.
that
IS;
when
weighing
152°
—
passes
into
vapour
at
172®
temperature.
Its
vapour
possesses
the
same
temperature,
and
contains
much
less
heat
than
the
vapour
of
water
;
for
two
pounds
of
alcoholic
vapour,
mixed
with
about
six
of
cold
water,
will
only
give
a
mixture
of
alcohol
and
water
of
172°
heat.
Vapour
of
water,
which
can
only
remain
vapour
at
212°
of
temperature,
will
be
condensed
at
a
temperature
at
which
alcohol
will
keep
its
vaporous
state
:
in
water,
for
instance,
of
172°
temperature,
the
vapour
of
water
will
be
condensed,
when,
at
the
same
time,
that
of
alco-
hol
will
pass
through
it
without
undergoing
the
least
condensation.
If,
instead
of
passing
through
water
at
172°,
this
vapour
passed
through
boiling
wine,
the
water
will
be
condensed
in
favour
of the
alcohol
of
the
wine,
which
will
be
vapor-
ized
in
relative
proportions,
and
this
in
virtue of
the
well-recognised
fact
that
when
wine,
composed
of
a
mix-
ture of
alcohol
and
of
water,
is
in
a
state
of
ebullition,
alcohol
only
takes
the
temperature
of
172°,
which
is,
of
course,
colder
tham
that
of
water.
What
happens
in
this
case
?
The
vapour
of
the
water,
in
traversing
the
mixture,
is
condensed,
because
it
meets
with
alcohol
which
has
only
172°
;
and
as
the
latter
cannot
take
any
more
heat
without
passing
into
vapour,
it
is
vaporized
by
means
of
the
heat
which
the
steam
of
water
has
abandoned
in
being
condensed.
Supposing
the
vapour
which
passes
through
wine
in
a
state
of
ebullition
to
be
itself
a
mixture
of
vapours,
of
water,
and
of
alcohol,
it
is
easily
foreseen
what
will
hap-
pen,
—
the
portion
of
alcoholic
vapour
will
pass
without