The principle of compound distillation is well shown in Dorn’s apparatus, Fig. 12. This consists of a still or boiler A having a large dome-shaped head, on the interior faces of which the alcoholic vapors will condense. Thus only enriched vapors will pass up through goose-neck B to the mash heater D. C is a worm the end of which passes out to a compartment E through an inclined partition F. From the compartment E a pipe e leads into the still A. An agitator H is used for stirring the mash, so that it may be uniformly heated. A pipe d provided with a cock allows the mash to be drawn off into the still A. From the highest point of the compartment E a pipe M leads to condensing coil K in a tub J of cold water, having a draw-off cock I.

At the exit end of the condensing worm K the tube is bent in a U form as at L, one arm of which has a curved open-ended continuation n, through which the air in the worm is expelled. The other arm opens into an inverted jar l containing a hydrometer, for indicating the strength of the spirit. The spirits pass off through m into a receiver.

In operation the mash is admitted into the heater D through G until the heating tank is nearly filled. A certain amount of mash is then allowed to run into the still A through the pipe d. The cock in d is closed and the fire lighted.

The vapors from the still are condensed in worm C and the condensed liquid drops down into compartment E. Any vapor passing through B and C so highly heated as to be uncondensed in coils C passes through the layer of liquid in compartment E, collects in the highest portion of the compartment and passes through pipe M to coil K where it is entirely liquefied. If the liquid in E rises beyond a certain level it passes through pipe e back to the still. Any vapors which may collect in the upper part of D pass into the small bent pipe opening into the first coil of worm C. Water for rinsing the heater D may be drawn through cock s from the tub J and warm water for rinsing the still, through pipe d from the heater.

Another form of compound still is shown in Fig. 13. In this the still S is divided into an upper and lower compartment by a concavo-convex partition d, having at its crown an upwardly extending tube t from which projects side tubes p. A pipe P opens above and extends from tube t. C is the mash heater and condenser. Connected to the head of the still is a pipe T through which the vapors pass to a condensing coil f formed on the wall of the heater C. At its bottom the coil f extends out of the heater, through the water tub W and out to receiver as at F. In the heat of this heater is a valve V whereby any vapors which may arise from the heated mash are conducted by pipe U to T.

The heater C is filled through funnel Y and the mash is admitted to the still through pipe b having cock a. The pipe P extends to the upper part of the water tub W and then downward to the bottom, where it again enters the still.

An opening in the partition d is controlled by a valve G which allows liquid in the upper compartment of the still to flow into the lower. Spent mash may be drawn off through c and the height of the water in tub W be regulated by pipe Z.

The operation of this still is similar to Dorn’s still. Mash is put into C and a quantity of it is let into the upper compartment of the still and into the lower compartment by valve G. This valve is closed and the fire started. The vapors pass upward through t. If they are quite highly vaporized they pass onward up P, are condensed in their passage through the cool water tub and return as liquid to the upper compartment where they are further heated.

The liquid in the upper compartment is thus constantly enriched and the vapor therefrom passes out through pipe T into condensing coils f where it is condensed into spirit and passes off by F.

The funnel tube Y acts also as a means of warning the attendant as to the condition of the mash. If it is too high in level and the pressure of vapor in the heater C too great, liquid will be forced out of Y; if on the contrary, the mash sinks below the level of the pipe then vapor will escape and the heater needs refilling.

Fig. 14 shows a simple form of compound direct fire still as manufactured by the Geo. L. Squier Mfg. Co., of Buffalo, N. Y.

Cellier-Blumenthal carrying this principle further devised an apparatus which has become the basis of all subsequent improvements; indeed, every successive invention has differed from this arrangement merely in detail, the general principles being in every case the same. The chief defect in the simple stills was that they were intermittent that is required the operations to be suspended when they were recharged, while that of Cellier-Blumenthal is continuous; that is to say, the liquid for distillation is introduced at one end of the arrangement, and the alcoholic products are received continuously, and of a constant degree of concentration, at the other. The saving of time and fuel resulting from the use of his still is enormous. In the case of the simple stills, the fuel consumed amounted to a weight nearly three times that of the spirit yielded by it; whereas, the Cellier-Blumenthal apparatus reduces the amount to one-quarter of the weight of alcohol produced. Fig. 15 shows the whole arrangement, and Figs. 16 to 17 represent different parts of it in detail.

In Fig. 15 A is a boiler, placed over a brick furnace; B is the still, placed beside it, on a slightly higher level and heated by the furnace flue which passes underneath it. A pipe e conducts the steam from the boiler to the bottom of the still. By another pipe d, which is furnished with a stop cock and which reaches to the bottom of the still A, the alcoholic liquors in the still may be run from it into the boiler; by turning the valve the spent liquor may be run out at a. The glass tubes b and f show the height of liquid in the two vessels. K is the valve for filling the boiler and c the safety valve.

The still is surmounted by a column C, shown in section in Fig. 16. This column contains an enriching arrangement whereby the liquid flowing down into the still B is brought into intimate contact with the steam rising from the still. The liquid meets with obstacles in falling and falls downward in a shower, which thus presents multiplied obstacles to the ascent of the vapor. The liquid is thus heated almost to the boiling point before it falls into the still B. The construction for effecting this is shown at C, Fig. 16 and consists of an enclosed series of nine sets of circular copper saucer-shaped capsules, placed one above the other, and secured to three metallic rods passing through the series so that they can be all removed as one piece. These capsules are of different diameters, the larger ones which are, nearly the diameter of the column, are placed with the rounded side downwards, and are pierced with small holes; the smaller ones are turned bottom upwards, a stream of the liquid to be distilled flows down the pipe h from E, into the top capsule of C and then percolating through the small holes, falls into the smaller capsule beneath, and from the rim of this upon the one next below, and so throughout the whole of the series until it reaches the bottom and falls into the still B. The vapors rise up into the column from the still and meeting the stream of liquid convert it partially into vapor which passes out at the top of C considerably enriched, into the column D.

Fig. 16 shows a sectional view of the column D, the “rectifying column” as it is called. It contains six vessels, placed one above the other, in an inverted position, so as to form seals. These are so disposed that the vapors must pass through a thin layer of liquor in each vessel. Some of the vapor is thus condensed and the condensed liquid flows back into column C, the uncondensed vapor considerably enriched passing up the pipe J, into the coil S in the condenser E, Fig. 17, which is filled with the “wash” to be distilled.

Entering by the pipe t, Fig. 15, the undistilled liquid or “wash” is distributed over a perforated plate y y, and falls in drops into the condenser E, where it is heated by contact with the coil S containing the heated vapors. The condenser is divided into two compartments by a diaphragm X which is pierced with holes at its lower extremity; through these holes the wash flows into the second compartment, and passes out at the top, where it runs through the pipe h, into the top of the column C.

The vapors are made to traverse the coil S, which is kept at an average temperature of 122° F., in the right hand compartment, and somewhat higher in the other. They pass first through J into the hottest part of the coil, and there give up much of the water with which they are mixed, and the process of concentration continues as they pass through the coil. Each spiral is connected at the bottom with a vertical pipe by which the condensed liquors are run off; these are conducted into the retrograding pipe p p. Those which are condensed in the hottest part of the coil, and are consequently the weakest, are led by the pipe L into the third vessel in the column D, Fig. 16, while the stronger or more vaporized portions pass through L′ into the fifth vessel. Stop-cocks at m, n, o regulate the flow of the liquid into these vessels, and consequently also the strength of the spirit obtained.

Lastly, as the highly concentrated vapors leave the coil S at R, they are condensed in the vessel F, which contains another coil. This is kept cool by a stream of liquid flowing from the reservoir H into the smaller cistern G from which a continuous and regular flow is kept up through the tap v into a funnel N and thence into condenser F. It ultimately flows into condenser E through pipe t, there being no other outlet. The finished products run out by pipe x into suitable receivers.

It will be seen that the condenser E has two functions. First it condenses the alcoholic vapors before transmitting them to the final condenser F, rejecting and sending back those vapors which are not highly enough vaporized. Second it heats the wash intended for distilling by appropriating the heat of the vapors to be condensed. Thus two birds are killed with one stone. It will be noticed that the same result is accomplished in the columns C and D. This is the principle of all modern stills.

Another form of still which is very analogous to that last described is Coffey’s apparatus, shown in Fig. 18, and is the immediate prototype of the stills used to-day in all but the simplest plants.

It consists of two columns, C the analyser, and H the rectifier, placed side by side and above a chamber containing a steam pipe b from a boiler A. This chamber is divided into two compartments by a horizontal partition a pierced with small holes and furnished with four safety valves e e e e. The column C is divided into twelve small compartments, by means of horizontal partitions of copper, also pierced with holes and each provided with two little valves f. The spirituous vapors passing up this column are led by a pipe i to the bottom of the second column or rectifier. This column is also divided into compartments in precisely the same way, except that there are fifteen of them, the ten lowest being separated by the partitions, which are pierced with holes. The remaining five partitions are not perforated, but have a wide opening as at w, for the passage of the vapors, and form a condenser for the finished spirit. Between each of these partitions passes one bend of a long zig-zag pipe m, beginning at the top of the column, winding downwards to the bottom, and finally passing upwards again to the top of the other column, so as to discharge its contents into the highest compartment. The apparatus works in the following way: The pump Q is set in motion, and the zig-zag pipe m then fills with the wash or fermented liquor until it runs over at n into the highest compartment of column C. The pump is then stopped, and steam is introduced through b, passing up through the two bottom chambers and the short pipe F into the analyzing column, finally reaching the bottom of the other column by means of the pipe i. Here it surrounds the coil pipe m containing the wash, so that the latter becomes rapidly heated.

When several bends of the pipe have become heated, the pump is again set to work, and the hot wash is driven rapidly through the coil and into the analyzer at n. Here it takes the course indicated by the arrows, running down from chamber to chamber through the tubes h until it reaches the bottom; none of the liquor finds its way through the perforations in the various partitions, owing to the pressure of the ascending steam.

As the liquid cannot pass through the holes in the partitions it can only pass downward through the drop-pipe tubes h. By this means the mash is spread in a thin stratum over each partition to the depth of the seal g and is fully exposed to the steam forcing its way up through the holes, the alcohol it contains being thus volatilized at every step.

In its course downwards the wash is met by the steam passing up through the perforations, and the whole of the spirit which it contains is thus converted into vapor. As soon as the chamber B is nearly full of the spent wash, its contents are run off into the lower compartment by opening a valve in the pipe V. By means of the cock E, they are finally discharged from the apparatus. This process is continued until all the wash has been pumped through.

The course taken by the steam will be readily understood by a glance at the figure. When it has passed through each of the chambers of the analyzer, the mixed vapors of water and spirit pass through the pipe i into the rectifying column. Ascending again, they heat the coiled pipe m, and are partially deprived of aqueous vapors by condensation. Being thus gradually concentrated, by the time they reach the opening at w they consist of nearly pure spirit, and are then condensed by the cool liquid in the pipe, fall upon the partition and are carried away by the pipe y to a refrigerator W. Any uncondensed gases pass out by the pipe R to the same refrigerator, where they are deprived of any alcohol they may contain. The weak liquor condensed in the different compartments of the rectifier descends in the same manner as the wash descends in the other column; as it always contains a little spirit, it is conveyed by means of the pipe S to the vessel L in order to be pumped once more through the apparatus.

The condensed spirit gathered over the plates v passes out through the pipe y to the condensing worm T. If any vapors escape the condensing plates they pass into R and are condensed in the worm T also. From worm T the spirit flows into a suitable receiver Z.

Before the process of distillation commences, it is usual, especially when the common Scotch stills are employed, to add about one lb. of soap to the contents of the still for every 100 gallons of wash. This is done in order to prevent the liquid from boiling over, which object is effected in the following way: The fermented wash always contains small quantities of acetic acid; this acts upon the soap, liberating an oily compound which floats upon the surface. The bubbles of gas as they rise from the body of the liquid are broken by this layer of oil, and hence the violence of the ebullition is considerably checked. Butter is sometimes employed for the same purpose.

Figs. 19 and 20 show a diagrammatic section and a plan of a still used for thick mashes which are liable to burn. This comprises a circular chamber B supported over suitable heating means, having on its bottom a series of concentric partitions b which divide the bottom of the chamber into shallow channels for the mash. Running diametrically through the chamber is a partition.

The mash passes from a tank as A by a passage a to an opening on one side of the central portion and into the outside channel b. The current of liquid passes along the outer channel until it is deflected by the central partition into the next interior channel b and so on until it arrives at the center when it passes through the central partition into the other half of the chamber. Here it passes around back and forth and gradually outward to the outermost channel from which it passes off through an adjustable gate in outlet c. By adjusting this gate, and a gate or cock in inlet passage a, the passage and consequent depth of the liquid in the channels may be regulated. The vapor rising from the mash is carried over to a condenser through pipe D. In order to keep the mash from burning a chain g is rotarily reciprocated along the channels by means of the bar G, the gear E and the crank shaft e. Various modifications of this construction have been devised. The advantage of the still lies in submitting the mash in a thin current to the action of the heat, and the consequent rapid vaporization.

Every distillation consists of two operations: The conversion of liquid into vapor, and the reconversion of the vapor into liquid. Hence perfect equilibrium should be established between the vaporizing heat and the condensing cold. The quantity of vapor must not be greater or less than can be condensed. If fire is too violent the vapors will pass out of the worm uncondensed. If the fire is too low the pressure of the vapor is not great enough to prevent the entrance of air, which obstructs distillation. As a means of indicating the proper regulation of the fire, the simple little device shown in Fig. 21 may be used.

This consists of a tube of copper or glass having a ball B eight inches in diameter. The upper end E of the tube is attached to the condensing worm. The lower end of the tube is bent in U-shape; the length of the two bends from b to outlet is four feet. The ball has a capacity slightly greater than the two legs of the bend.

Normally the liquid in the two legs will stand at a level. If, however, the fire is too brisk the vapor will enter the tube and drive out the liquor at d, and thus the level in the leg C will be less than in the leg D. If, however, the fire is low, the pressure of vapor in the worm will decrease and the pressure of the outside air will force down the liquid in leg D and up leg C into the ball.

A more perfected device but operating on the same principle is shown in Fig. 26.

It is obviously impossible to present in the small compass of this book a description of all the varieties of stills used, but these which have been described illustrate the principles on which all stills are constructed and were chosen for their simplicity of construction and clearness of their operation. The principle of their operation is exactly the same as the more modern forms now to be described.

CHAPTER IV.
Modern Distilling Apparatus.

In the previous chapter we have given a description of small, simple stills, such as were used until late years, and which are yet used in many localities where distilling is carried on on a small scale. We will now describe the principle features of more complicated and elaborate apparatus.

All modern distilling apparatus for the production of a high grade of alcohol is based upon the principle set forth in the description of the Coffey still; that is, upon using a distilling column and a concentrating column, wherein the “wash” or mash fermented as described, passes over a series of plates or other obstructions in contact with an ascending column of heated vapor. This heated vapor extracts the alcohol from the wash, or from the low wines of the concentrator, and is continually strengthened during its journey until it passes off to a condenser as a vapor very rich in alcohol. The converse of this is true with the wash, which in its downward course is gradually deprived of its alcohol until it finally passes off at the bottom of the column.

Fig. 22 is illustrative of the general form and arrangement of such a column and its adjuncts; the details, however, will vary with each make of still. In this the “column” consists of a casing really continuous but divided into two portions—the distilling portion A and the rectifying portion B. The operation is alike, however, in principle in both portions.

The wash by means of a suitable pump is forced into an overhead tank or concentrator G where it is warmed by the hot vapors as will be later described. It passes around the interior of the concentrator in a coil c and then passes off by a pipe a to the uppermost plate of the distilling portion A of the column.

The plates, as before explained on page 55, are each formed with a dropping tube O (see Fig. 23), which extends above the plate to an extent slightly less than the desired thickness of the layer of liquid on each plate, and with perforations each having an upwardly projecting rim, and each covered with a cap A. This rim and cap form a trap. The ascending vapors pass up through the perforations, down between the rim and the edge of the cap and thus out through the layer of wash contained on the cap. The wash remains constantly level with the top of the tube O, the excess running off through the tube O to the compartment or plate beneath.

To return to Fig. 22, the wash by the pipe a enters the distilling portion of the column at the uppermost plate thereof and, as described above, drops down from plate to plate. A steam pipe S enters the bottom compartment of the distilling portion of the column and the steam as it rises through the little traps, bubbles out through the layer of wash and in each compartment enriches itself with alcohol. Thus the rising column of vapor is constantly becoming richer and the downward current of wash constantly weaker until at last it passes away as spent wash at the very bottom of the column by the pipe D.

The hot vapors, as before described, pass upward and enter the rectifying portion of the column B. This consists of a series of compartments having perforated bottoms and dropping tubes. The vapor passes upward through these perforations of the plates,—the condensed portion of it dropping back again on to the lower plates or on to the distilling plates to be again vaporized and concentrated and the more highly vaporized portion passing out at the top of the column through the pipe E to the concentrator G.

The concentrator consists of a tank containing water within which is supported a vessel F having double walls. The interior of this vessel is likewise filled with water. Between the double walls and surrounding the coiled pipe c passes the vapors from pipe E.

At the bottom of the vessel F is a compartment f connected by a pipe F′ with the upper compartment of the rectifying column. The less highly heated vapors will be condensed by the passage through the double walls of the vessel and the condensation will collect in the compartment f, and from there pass off by pipe F′ back to the rectifying column, to be again vaporized and strengthened by the descent from plate to plate of B.

The rich and highly vaporized vapors which have passed the test of this preliminary concentration, pass out of the compartment f by a pipe M. Here again the water surrounding the pipe tends to condense all but the most highly charged vapor and send it back to compartment f but the vapor which succeeds in passing over through pipe G is carried downward to a condenser H where it is finally condensed and drawn off as at g. It is necessary that the rate of mash feed be regulated so that neither too much mash shall be pumped into the mash heater G, or too little, and the pipe leading from the pump to the heater is therefore provided with a tap and an indicating dial.

In these modern stills the following are particularly important points to be especially brought to the consideration of the distiller.

It cannot be too strongly impressed that effectiveness of the distilling column depends on the plates dividing it,—that is, upon the horizontality of the plates and the form of the traps or perforations. If the plates are not horizontal the wash is not maintained at a uniform level across the entire extent of the plate and hence some of the ascending vapor will pass out without contacting with the wash through uncovered traps, while others of the traps will be so deeply submerged in wash that the vapor cannot bubble through.

Again the caps should be so made as to divide the vapor into fine streams and bring it into contact with each part of the wash. Plates simply perforated and uncapped give excellent results for they molecularize the vapor ascending through the liquid contained on the plates, but they require a constant pressure of vapor, and any variations of pressure tends to discharge them. In addition these perforations gradually enlarge by the action of acids in the wash or clog up, and the apparatus soon works badly.

Good forms of capped traps are those shown in Figs. 24, 25 devised by Barbet. These are provided with an interior upwardly projecting rim. Extending over the rim and down around it is a copper cap having its margin slitted.

The wash carried on the plate circulates about the caps and the alcoholic vapors bubble out through the slits and up through the wash, the vapor thus being finely divided and coming into intimate contact with each portion of the wash and thus more thoroughly depriving it of its alcohol.

Besides this there is another advantage resident in these caps, namely, that distillation may be stopped for several hours and then re-started without trouble for the reason that the wash has been retained on the plates, whereas were the plates simply perforated the wash would ooze through and the plates have to be recharged. This form of plate may be easily repaired and does not necessitate the removal or replacement of the plate itself. The caps alone need be removed.

For thick washes, which tends to obstruct the slits of the cap, Barbet has devised the cap shown at the right in Fig. 25. This cap extends down to the plate itself, and has very narrow slits in its periphery. With such a cap as shown in Fig. 24, the bran, sediments, etc., would tend to settle upon the top of the cap, enter beneath it and through the slits. The cone-shape of the top of this cap prevents the deposit of dregs thereon and the very narrow slits oppose the entrance of bran or sediment.

While, for the sake of clearness, an old form of concentrator, G, has been shown, the concentrator, preheater for the wash, and condensers, to-day, are usually composed of bundles of tubes through which the vapors pass surrounded by water or the cool wash. These should be of bronze or copper and made without solder. The tubes should be capable of being taken out for cleaning or repairing.

In many distilling apparatuses the distilling column and the rectifying column are in two parts, one beside the other. This overcomes the objection of having a very high column and also prevents the low wines, i.e., the weak alcoholic liquor after its first concentration, from passing into the wash as it would do with the continuous column.

In order that the amount of steam entering the column may be regulated, the column is usually provided with a steam regulator (Fig. 26); whose principle of operation may be easily under stood by referring to Fig. 22. It comprises an upper and a lower chamber Z Z′ connected by a central tube K which projects down nearly to the bottom of the lower chamber. A pipe W communicates with the steam chamber R of the column and enters the chamber Z above the level of the water contained therein. In the upper chamber Z′, is a float X, connected to the differential lever T of a steam valve T′ which controls the inlet of steam passing through pipe S to the steam chest R. The principle of operation is very simple. When the pressure in the steam chest R becomes too great, steam in the pipe W and chamber Z forces the water therein up in tube K, thus lifting the float X and closing the steam entrance valve T′. When the pressure of steam is low, the level of the liquid in Z rises and liquid in Z′ runs into Z, the float X falls opening valve T′ and allowing a greater flow of steam.

In order to measure the output of the still, there is attached thereto a gauge glass (J in Fig. 22), a diagram of which is shown in Fig. 27. This consists of a jar A connected at its lower end at b by an annular passage B to a chamber E from which proceed the taps F. Centrally through the passage B passes a tube c connected at its lower end to the pipe C leading from the condenser. The tube C c projects upward into the jar A and is open at its upper end.

Now the opening b is of a certain size and it is obvious that it will carry off a certain amount of liquid when running full or the amount allowed to flow out by the exit tap F. If now, more than that quantity of alcohol is produced, the alcohol will rise in the jar A until the rate of inflow and outflow is equal. If, however, the still is producing less than that quantity then the level of liquid in A will gradually drop. Hence, by observing the level of the liquid in A and its constancy or variation in level, it is possible to tell precisely how much alcohol is running per hour and if the rate is steady. The jar A is provided with a cap G whereby an alcoholometer may be inserted into tube c for the purpose of testing the strength of the liquor. The taps F are for the purpose of collecting the first runnings, the pure alcohol and the last runnings or “feints.”

These principles are also embodied in the apparatus designed by the Vulcan Copper Works Co., of Cincinnati, and illustrated in Fig. 28. The apparatus comprises the still, a wash heater and a condenser. The still is composed of a series of chambers from 12 to 24, the internal construction of which is shown in Fig. 29. Each chamber consists of a peculiarly perforated plate A, a drop pipe B, a seal C, into which the drop pipe from the plate above projects, and a central standard D.

Returning now to Fig. 28, at the bottom of the column is a manifold E, with pipes F and G whereby either exhaust or live steam may be admitted. H designates the discharge or slop valve, controlled by a float I whereby a constant level of slop or spent wash is kept in the bottom chamber.

To the right of the column is seen the slop tester J and hydrometer L, whereby the spent wash may be tested to see if the spirit is being properly extracted. The steam pressure is indicated by means of a float N contained within a vessel M, a tally weight moving against a scale K, showing the pressure of steam entering through pipe O and acting against water contained in vessel M. Each chamber is provided with a manhole plate P, and a try-cock Q, whereby the operation of each chamber may be tested. R is a gage glass to show the level of the slop in the bottom chamber.

At the top of the column are three rectifying chambers fitted with boiling pipes and traps T, which distribute the ascending vapor and boil out the low wines returned from the wash-heater or fore-warmer.

The heater consists of a shell enclosing a series of tubes extending into an upper and lower chamber. The wash or “beer,” is pumped into the lower chamber of the heater, and passes upward through the tubes to the upper chamber from which is it carried by a pipe to the plate A next below the rectifying plates.

The vapor from the column passes into the middle compartment of the heater and surrounds the beer tubes. The vapors give their heat to the beer and are thus cooled, the low wines being condensed and flowing back onto the uppermost rectifying plate, while the highly vaporized portions pass out to the condenser. This is of the same general construction as the heater, the vapor being cooled and condensed to liquid by the tubes through which a constant current of cool water is passed. This enters at U and passes out at V. These tubular condensers are particularly good as they may be easily cleaned. From the condenser the spirit passes to a discharge box W. A portion of the flow passes into a test tube X, provided with a hydrometer. A trap Y and an air pipe Z provide means for the escape of gas.

It is necessary then that the form of perforation or trap through which the vapor ascends should be such that agitation of the beer shall be enforced in its movement across the plate, and that the steam shall be thoroughly diffused through the beer. In the Vulcan still above referred to, these results are accomplished by forming each perforation with a tongue, as shown in the fragmentary view of a plate, Figs. 30 and 31, the tongues of all the holes being directed towards the periphery of the plate. It is claimed that by this construction the steam is diverted forward and injected into the beer, throwing the beer into vigorous motion, completely diffusing the steam and accelerating the motion of the beer from the seal C to the drop pipe B.

Fig. 32 illustrates another form of distilling apparatus manufactured by the same company, which is practically the same as the apparatus previously described except that it is provided with a “goose-necked” separator, interposed between the wash-heater and the enclosure. This consists of a series of convoluted tubes contained in a tank of cold water. The vapor from the heater passes into these convolutions. The heavier vapors are condensed therein and returned to the heater from which they descend into the column while the more volatilized vapors pass over into the final condenser. The U-bends at the bottoms of each convolution act like so many low wine chambers in the still shown in Fig. 9 the highly heated vapor continually bubbling through the condensed vapor in the U bend and there becoming greatly enriched and concentrated.

This apparatus, it is claimed, is applicable to the distillation of grain, molasses or cane juice and will yield 170 or 180 per cent., or the equivalent to 85–90 G. L. or 34–36 Cartier.