An apparatus of this description on the largest scale can distil from 10 to 12,000 litres of wine, (each 2,113 pints) in twenty-four hours, and produce from 1,500 to 1,600 litres of alcohol, or from 21 to 2,400 litres of brandy, 22 degrees over proof. One of the great benefits of this still is, that of requiring no water for condensation, the wine itself serving that purpose, and its bringing over, without interruption, a continued stream of spirit of sufficient strength for marketable purposes.

at the bottom,

The body consists of a boiler, or still A, (sometimes two are employed as in the engraving,) surmounted by a large cylinder, B, which is divided into compartments by a number of copper shelves perforated with holes. Through these the vapour rises, and, in its ascent, comes in contact with the wine to be distilled, descending through the same perforations, so that both are retarded in their progress and blended together; the lighter material still continuing to rise through C, till at length it gains the condenser D, a copper cylinder in which a worm is placed horizontally. This condenser is filled with wine, which, while it serves the purpose of condensing the vapours in the worm, becomes itself heated; and, in that state, is conveyed to the still by the junction pipe 5 and 6. To collect the spirit thus condensed, each coil of the worm has, a tube for the purpose of drawing off the liquor, either in the refrigeratory E, by the upper long inclined tube, or by the lower one sent back again to the rectifier, or upper part of the cylinder, marked C, for re-distillation. At b rising from the discharge-cock a, is a glass tube to show the height of the liquor in the boilers, A A", and in the first still forms a junction at the pipe c. The glass tube e shows the process in the rectifier, which is only an extension of the lower column B; while the tube f shows the progress in that part of the cylinder near the narrow pipe at 3, where the vapour passes into the first coil of the worm in the condenser D, which is divided into two. chambers by a partition at k, but having a communication at the lower part near the coils. The still is charged from the receiver F, through a cock at t. This receiver is filled from the superior one G, by means of a ball-cock at v, the ball floating on the top at u, which opens or closes the cock, according as the liquor in it increases or diminishes; and thus regulates the quantity of wine required to be distilled in a given time. The liquor in the receiver F, is conveyed to the still, through the funnel and pipe at s and 9, communicating at the bottom with the refrigeratory, E, and, rising through that vessel, enters into the condenser, D, by the pipe 8 and 7, having a small tube at its apex, n, which is always open. The refrigeratory, E, contains a

worm into which the condensed vapour passes through the pipe at 4, having at bottom a cock p, for emptying the vessel; also a cock at o for the purpose of letting off water when the work is finishing. His a hydrometer attached to the lower part of the refrigeratory E, with a thermometer to ascertain the temperature and strength of the spirits which run into the receiver. On the top of the first boiler, A, is a safety pipe, d. The figures 1, 2 are the junction between A, B, and C. The pipe 11 and 11", with a cock at g, is for the purpose of returning to the rectifier, C, the weaker spirit from the near coils of the worm in D. The pipe 12, 12", brings by means of the two cocks (h and i,) the liquor condensed in the posterior part of D into the superior part of C. The figure 13 shows a tube that communicates with B inside the boiler A", but this is most frequently dispensed with. The cock J is used for emptying into B the liquid to be distilled and contained in D, when the operation is finished. The letters k, l, m, mark the openings into the upper part of D, and are kept shut and luted during the operation. In these openings, are small pipes, two at k, one of which is generally kept shut, and the other goes down a few inches into the liquid in D, and remains chiefly open to prevent accidents.

Before commencing work, A must be filled with wine until within two or three inches of the pipe b. A" is also filled to the height of six inches above the discharge pipe ε. Before the fire is applied to the boiler, all the other parts of the apparatus must be filled with wine. The two receivers, G and F, must be also full, and when the condenser, D, and the refrigeratory, E, are full, the further admission of liquor is prevented until the wine in the coppers has parted with its spirit, and the fluid in the condenser is of such a heat, as to be admissible into the distilling column, B. When that part of the condenser, D, which rests upon C, is so warm that the hand cannot be kept upon it, the cock, t, at the receiver F is opened. At this stage, begins what is termed the continual process, since the supply of the vessels with wine, the evaporation, condensation, and cooling, go on independently, attention to the fire being all that is necessary.

The system practised by this apparatus is founded on the action of the vapour produced in A, as compared with the quantity of liquid which runs from F to D; and to regulate this and ascertain what was passing in the apparatus, the indicators, e and f, were contrived. A damper, as shown at z, has also been made to moderate or accelerate the action of the fire. When the distillation is rapid, and the vapour is quickly condensed, the liquid may rise in the column, and when perceptible at the middle of the indicator, at e, it may be con

cluded that there is too much of the aqueous vapour furnished by A. The fire must then be decreased by pushing the damper into the chimney. When the liquor in ƒ is seen coloured, it is then also necessary to slacken the action of the fire, lest there might be an admixture of the liquid passing through D, with the spirit as condensed in the worm during the progress to E; or the same end may be accomplished by a prompt regulation of the temperature of D.

When there is occasion to stop the working for four or five days, the most simple method of leaving the apparatus in such a state as to be readily resumed, is to extinguish the fire as soon as the wine has ceased to run from G; by which means, a charge will remain in the different compartments, sufficient for the re-commencement of operations.

This very ingenious invention has not been applied in Great Britain so far as I can learn, because it has been strongly urged as an objection, that the heavy and inspissated consistence of our malt-wash would not readily flow through the minute perforations in the shelves of the cylinders, while it would subject the machinery to interruptions and accidents, to which it would not be so liable in the distillation of wines. If this objection could be overcome by any modification or improvement the revenue might be readily secured, as there is no part of this apparatus which could be converted to an improper purpose; while, from the little expense attending the working of it, persons of limited capital might find it their interest to employ such a machine.

It is common among provincial distillers in France, to ascertain the strength of the spirits by putting a quantity of the brandy, as it runs from the still, into a clear glass bottle of four or five inches in length, swollen at the centre, which, when well shaken, enables them to determine by the size and stability of the head, the quality of the liquor and the state of the still: although this is an old and a common practice, yet all the improvements in the use of the hydrometer are fully known and practised by the French distillers.

The stills are worked by small faggots, chiefly of ash: the head of the still is taken off at each time of charging, and the furnace filled with wood. The dampers are then closed and not opened, unless the fire is too dull, or in order to give it air. This requires caution, for if the fire get strong, there is danger that the still may be burned or the head blown off; to prevent which, cold water is thrown on the head and worm, an expedient that not only contributes to cool the still, but to deprive the liquor of its pungency. Great quantities of brandy are distilled at Bourdeaux, Rochelle, Cogniac, and in the

department of Charente, the Isle of Rhè, Orleans, Bois, Poictiers, Angers, Tours, Nantes, Burgundy, Champagne, and Montpellier.

In the time of Ambrose Parè, who was physician to Charles IX. and Henry III., stills were made in the country of glass and tin; the former were considered the best, but some were made of potter's earth shaped in various ways, some cylindrical, viz. round and oblong, others twisted, &c.* He gives a receipt for the manufacture of pure aqua vitæ, which was obtained by a seven-fold rectification, and was considered a very valuable medicine in the cure of epilepsy, diseases proceeding from frigidity, wounds and punctures of the nerves, syncope, gangrene, and putrescence. It was used by itself, as well as to form a vehicle for other medicines. He also mentions a liquor similar to that distilled in China from the flesh of sheep, which, he says, was a restorative. This liquor was extracted from the flesh of calves, kids, chickens, fat-hens, partridges, and cock-pheasants, pounded small; to which were added some barley, the juice of fresh roses, with a little citron and cinnamon-water; the produce of these formed the liquor.

In the North of France, distillation is carried on from rye and barley malt, and at Dunkirk and other places, cattle are fed on the grains, wash, and refuse of the distilleries, as in Ireland and Scotland. These distilleries are not more than one-tenth the size of our own establishments; and the old mode of fermenting the wash on the grains is practised there, as is common with the Flemish and Dutch. In the operation only one still is used; but the required strength is obtained by repeated distillations. In Normandy, a spirit is made from sour apples, which partakes much of the flavour of the fruit; and another spirit is manufactured, termed Eau d' vie de blè. A great deal of brandy is made from cider generally, also from sirup and molasses, particularly where there are sugar-houses. A spirit resembling whiskey is also made from the fruit of the sloe-tree. Some of this is manufactured by the peasantry in the neighbourhood of Thionville, and is preferred by many to real brandy. The fruit when quite ripe is gathered, and with the kernel bruised to a pulp, in which state it undergoes fermentation for some days, and is afterwards distilled.

In some parts of the North of France, the root of the Jerusalem artichoke (Helianthus tuberosus), has been introduced for the purpose of distillation. The wash made from this vegetable is found to yield a very pure, strong spirit, which resembles that obtained from the grape more than any other substitute that has hitherto been tried. As the root grows readily in Great Britain and might be cultivated abundantly, it would be well to try the experiment here, as we have

* Parè's Works, folio, c. 3. p. 848.