47 / 230
CONTINUOUS
DISTILLATION.
17
that
coolers,
if
not
pernicious
in
the
distillation
of
brandies,
were
useless.
Consequently
the
use
of
them
was
dropped,
as
was
also
the
pipe
or
tube
called
the
hJaclcamoor^s
head.
But
whether
the
still-head
be
conical
or
otherwise,
its
uses
are
always
the
same,
viz.
to
receive
the
vapours
caused
by
the
ebullition
of
the
liquid,
and
to
transmit
them
through
the
dif-
ferent
tubes
that
surround
the
still-head
and
form
a
part
of
it.
These
tubes
present
the
figure
of
a
trun-
cated
cone,
the
smallest
diameter
of
which
is
the
most
distant
from
the
head.
Every
vessel
composed
of
copper
in
a
distillery
should
be
well
tinned,
and
continually
examined
;
otherwise
a
deterioration
will
occur.
The
acid
of
wine
as
well
as
that
of
ardent
spirits,
corroding
the
copper,
will
form
verdigris,
which
will
be
mixed
and
dis-
tilled
with
the
liquor.
In
describing
the
stills
of
this
country
and
Great
Britain,
it
is
necessary
to
observe
that
all
distillatory
vessels
are
either
alembics
or
retorts.
The
former
consists
of
an
inferior
vessel,
called
the
cwcwrZ>/^,
designed
to
contain
the
matter
to
be
examined,
and
having
the
upper
part
fixed
to
it
called
the
capital,
or
head.
In
this
last
the
vapours
are
condensed
by
the
contact
of the
surrounding
air;
or,
in
other
cases,
by
the
assistance
of
cold
water
enclosing
the
head,
in
a
vessel
called
the
refrigeratory,
or
cooler.
From
the
lower
part
of
the
capital,
or
still-
head,
a
tube
proceeds,
called
the
r?ose,
nozel,
heaJc,
or
spoutj
through
which
the
vapours,
after
condensation,
are
made
to
flow
into
a
vessel
called
the
receiver,
which
has
usually
been
spherical.
Receivers
have
had
several
names,
according
to
their