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44
THE
COMPLETE
PRACTICAL
DISTILLER.
into
the
still,
which
is
the
most
distant
from
the
evacu-
ating
funnel
x,
where
it
remains
long
enough
to
be
en-
tirely
deprived
of
its
alcohol.
The
various
strengths
are
obtained
by
the
degree
of
cold
given
to
the
head
by
means
of
the
water
introduced
by
cock
No.
8.
In
the
apparatus
as
previously
described,
the
wine
is
in
immediate
contact
with
the
steam
in
the
column,
but
in
this
last
the
contact
is
effected
through
the
medium
of
the
coppers
of
the
evaporator.
APPARATUS
USED
PRINCIPALLY
IN
AMERI-
CAN
AND
ENGLISH
DISTILLERIES.
As
regards
the
vessels
mostly
used
in
this
country
and
England,
when
the
condensed
vapours
are
obtained
in
the
liquid
form,
the
shape
and
situation
of
them
are
very
different.
The
vapour
should
be
kept
completely
in
its
elastic
form,
to
a
certain
height.
The
neck
of
the
vessel
should
then
turn
by
a
sharp
curve
on an
elbow,
so
that
the
substance,
after
condensation
in
the
liquid
form,
may,
by
its
gravity,
descend
as
quickly
as
possible.
The
height
of
the
elbow
above
the
point
where
the
heat
is
applied
should
be
only
suflScient
to
guard
against
the
mass
below
getting
over
the
neck
by
boiling.
When
the
neck
of
the
lower
vessel
is
liable
to
be
long,
it
should
be
defended
either
by
being
polished
or
clothed,
to
prevent
the
escape
of
heat,
in
order
to
allow
the
vapour
to
be
carried
over
into
the
descending
part before
it
condenses.
The
vessel
from
which
the
vapour
rises,
when
of
a