THE COMPLETE DISTILLER TEXT

With regard to the containing Vessel; its Purity, and the Provision for rendering it occasionally close, are chiefly to be considered. In cleansing it, no Soap, or other unctuous Body should be used, for fear of checking the Fermentation; and, for the same Reason, all strong alkaline Lixiviums should be avoided. Lime-water, or a turbid Solution of quick Lime may be employed for this Purpose, without producing any ill Effect; it will also be of great Service in destroying a prevailing acetous Salt, which is apt to generate in the Vessels when the warm Air has free Access to them; and tends to pervert the Order of Fermentation, and, instead of a Wine or Wash, produce a Vinegar. Special Care must also be had, that no Remains of Yeast, or cadaverous Remains of former fermented Matters, hang about the Vessels, which would infect whatever should be afterwards put into them; and cannot, without the utmost Difficulty, be perfectly cured and sweetened. The occasional Closeness of the Vessels may in the large way, be provided for by Covers properly adapted; and, in the small way, by Valves, placed in light Casks. These Valves will occasionally give the necessary Vent to preserve the Vessel, during the Height of the Fermentation; the Vessel otherwise remaining perfectly close, and impervious to the Air. It is a Mistake of a very prejudicial Nature, in the Business of Fermentation, to suppose, that there is an absolute Necessity for a free Admission of the external Air. The express contrary is the Truth, and very great Advantages will be found by practising according to this Supposition. A constant Influx of the external Air, if it does not carry off some Part of the Spirit already generated, yet certainly catches up and dissipates the fine, subtile, or oleaginous and saline Particles, whereof the Spirit is made, and thus considerably lessens the Quantity. By a close Fermentation this Inconveniency is avoided; all Air, except that included in the Vessel, being excluded. The whole Secret consists in leaving a moderate Space for the Air at the Top of the Vessel, unpossessed by the Liquor. When the Liquor is once fairly at work to bung it down close, and thus suffer it to finish the Fermentation, without opening or giving it any more Vent than that afforded it by a proper Valve placed in the Cask; which, however is not of absolute Necessity, when the empty Space, or rather that possessed by the Air, is about one tenth of the Gage; the artificial Air, generated in the Operation being then seldom sufficient to open a strong Valve, or at most not to endanger the Cask. This Method may be practised to good Advantage by those whose Business is not very large; but it requires too much Time to be used by the large Dealers, who are in a manner forced to admit the free Air, and thus sustain a considerable Loss in their Quantity of Spirit, that the Fermentation may be finished in the small Time allowed for that Purpose. It may, however, be said, that the silent, slow, and almost imperceptible vinous Fermentation, is universally the most perfect and advantageous. During the whole Course of this Operation, the Vessel should be kept from all external Cold, or considerable Heat, in an equal, uniform, and moderate Temperature. In the Winter, a Stove-Room, such as is common in _Germany_, would be very convenient for this Purpose; the Vessel being placed at a proper Distance from the Stove: But at other Seasons no particular Apparatus is necessary with us in _England_, if the Place allotted for the Business be but well defended from the Summer’s Heat, and the ill Effects of cold bleak northern Winds. The Operation is known to be perfected when the hissing, or small bubbling Noise can be no longer heard, upon applying the Ear to the Vessel; and also by the Liquor itself appearing clear to Eye, and having a pungent Sharpness on the Tongue. And that it may fully obtain these Properties, and be well fitted to yield a pure and perfectly vinous Spirit by Distillation, it should be suffered to stand at rest in a somewhat cooler Place, if practicable, than that in which it was fermented; till it has thoroughly deposited and cleansed itself of the gross Lee, and become perfectly transparent, vinous and fragrant; in which State it should be committed to the Still, and the Spirit obtained will not only exceed that obtained in the common Way in Quantity, but also in Fragrance, Pungency, and Vinosity. CHAP. III. _Of Distillation in general._ Having in the two preceding Chapters laid down the best Methods of Brewing and Fermentation, we shall now proceed to the Method of Distillation. And in order to lead our Readers methodically through the Path which lies before them, we shall begin with explaining the Principles of Distillation; or, the Method of extracting the spirituous Parts of Bodies. To extract the Spirits is to cause such an Action by Heat, as to cause them to ascend in Vapour from the Bodies which detain them. If this Heat be natural to Bodies, so that the Separation be made without any adventitious Means, it is called Fermentation, which we have already explained. If it be produced by Fire, or other heating Power, in which the Alembic is placed, it is called Digestion, or Distillation: Digestion, if the Heat only prepares the Materials for the Distillation of their Spirits; and Distillation, where the Action is of sufficient Efficacy to cause them to ascend in Vapour, and distil. This Heat is that which puts the insensible Parts of a Body, whatever it be, into Motion, divides them, and causes a Passage for the Spirits inclosed herein, by disengaging them from the Phlegm and the earthy Particles by which they are inclosed. Distillation considered in this Light, is not unworthy the Attention and Countenance of the Learned. This Art is of infinite Extent; whatever the whole Earth produces, Flowers, Fruits, Seeds, Spices, aromatic and vulnerary Plants, odoriferous Drugs, _&c._ are its Objects, and come under its Cognizance; but we generally confine it to Liquids of Taste and Smell; and to the simple and spirituous Waters of aromatic and vulnerary Plants. With regard to its Utility, we shall omit saying any thing here, as we shall give sufficient Proofs of it in the Sequel. CHAP. IV. _Of particular Distillation._ Distillation is generally divided into three Kinds; the first is called Distillation _per ascensum_, which is when the Fire, or other Heat, applied to the Alembic, containing the Materials, causes the Spirits to ascend. This is the most common, and indeed almost the only kind used by Distillers. The second is called Distillation _per descensum_; which is, when the Fire being placed upon the Vessel precipitates, or causes the Spirit to descend. This Kind is hardly ever used by Distillers, but to obtain the Essence or Oil of Cloves. The third is termed Distillation _per latus_, or oblique Distillation; but this being used only by the Chemists we shall say nothing farther of it here. With regard to the different Methods of Distillation, occasioned by the different Vessels, or Materials made use of to excite Heat, improperly called Distillation; they are of various Kinds, and shall be explained as they occur in the Work. There are various Kinds of Distillation, some of which arise from the different Constructions of Alembics; such are the Distillation by the common Alembic, with a Refrigeratory, the Glass Alembic, the serpentine Alembic, and the Retort: Others are produced from the Heat surrounding the Alembic; such as the Distillation in _Balneum Mariæ_, the Vapor, the Sand, the Dung, and the Lime Baths. These different Methods of Distilling, we shall explain in enumerating the Operations in which they are most proper; and proceed to treat of the different Forms of Alembics and their Constructions. CHAP. V. _Of_ ALEMBICS, _and their different Constructions._ The Alembic is a Vessel usually of Copper tined, which serves for, and is essential to all Operations in the Distillery. There are several Sorts of Alembics, all different, either with regard to Matter or Form. As, the common Alembic with a Refrigeratory, the earthen and the glass Alembic, the _Balneum Mariæ_, and the Vapour-Bath Alembic. Every one of these being of a different Construction, are also used in different Operations. The common Alembic consists principally of two Parts, the lower Part called the Body, and the upper termed the Head. The Body consists of two Pieces, the lower called the Cucurbit, and the upper the Crown. The Cucurbit or lower Part of the Body, is a kind of Receptacle proportioned to the Size of the Alembic, in which the Bodies to be distilled are placed. The Crown, or upper Part of the Body, is also another Part of the Alembic; and is that Part of the Body to which the Head is immediately luted. But an Idea of these several Alembics will be much better attained from the following Figures, which represent them much stronger to the Imagination than is possible to be done by Words. _Fig. 1._ Is a common Alembic, as it appears before it is placed in a Furnace, where _a_ is the Bottom, _b_ the Crown, _c_ the Head. _Fig. 2._ Is the Body without the Head; _a_ the Rim or Top of the Crown where the Head is luted. _Fig. 3._ The Head; _a_ the Rim where it is to be luted to the Body; _b_ the Nose, or End which is luted into the Worm. _Fig. 4._ The Worm, as it appears when out of the Tub in which it is fixed when in use; _a_ the End into which the Still Head is inserted, _b_ that which conveys the Liquor into the Receiver. _Fig. 5._ Two Stills at work in one Refrigeratory; _a_, _b_ the two Still Heads, _c_, _d_ the Bodies inclosed in the Brick-Work; _e_, _e_ the two Fire-Places; _f_, _f_ the two Ash-Holes; _g_ a Common Receiver; _h_ a Spout Receiver, called by Chemists a Separating-Glass, used in the Distillation of Herbs, in order to extract their essential Oil; _i_ a Crane for drawing the Water out of the Refrigeratory. _Fig. 6._ A small Still with a Refrigeratory; _a_ the Body, _b_ the Head, _c_ the Refrigeratory filled with Water, _d_ the Receiver, luted to the Bec of the Alembic. _Fig. 7._ A Glass Alembic to be used as a _Balneum Mariæ_; _a_ the Body, _b_ the Head, _c_ the Bec, which is to be luted to the Receiver, _d_ a Trivet on which it is standing in the Water. _Fig. 8._ A proper Receiver for the Glass Alembic, called by Chemists a Bolt-Head, or Matrass. _Fig. 9._ The Glass Alembic placed in a Copper Vessel; _a_ the Copper Vessel filled with Water, _b_ the Body of the Glass Alembic, _c_ the Head, _d_ the Receiver luted at _c_ to the Bec of the Alembic. _Fig. 10._ A cold Still for distilling simple Waters; _a_ the Head, _b_ the Bec, or Nose, _c_ the Receiver, _d_ the Plate on which Herbs are laid. _Fig. 11._ A Vessel for Digestion, called by Chemists a Pelican or circulatory Vessel; _a_ the Body, _b_ the Head, _c_, _c_ two Tubes, luted at _d_, _d_, by which the Liquor returns from the Head into the Body; _e_ a Furnace on which it is placed, _f_ the Fire-place, _g_ the Ash-hole. _Fig. 12._ Another Receiver, used when it is necessary to lute it to the End of the Worm, in order to prevent the most volatile Parts from being evaporated, and lost. CHAP. VI. _Of the_ ACCIDENTS _that too often happen in performing the Processes of_ DISTILLATION. Among the Accidents which frequently happen in Distilling, the least of all is for the Operation to miscarry and the Ingredients to be lost. And this being a Subject of the greatest Importance we shall treat it with all possible Accuracy. All Accidents are occasioned by Fire, their primary Cause; by want of Attention they get too much Head, and Fear often suffers them to become irremediable. The first Accident which may happen by the Fire, is when a Distiller, by too great a Heat, causes the Ingredients to be burnt at the Bottom of the Still; by this Means his Liquor is spoiled by an empereumatic Taste, and the Tin is melted off from the Alembic. An Empereuma resembles the Smell of burnt Tobacco, and is produced in Liquors by too great a Degree of Heat. To illustrate this, distil any Fruit, Flowers, or any Aromatic whatever; but especially something whose Smell is very volatile, draw off only the best, unlute the Alembic, and what remains in the Still, will be found to have a very disagreeable Smell; whence it follows, that if a little more had been drawn off, it would have spoiled what was before obtained. If the Fire be too violent, the extraordinary Ebullition of the Contents causes them to ascend into the Head; and, if a Glass Alembic, they fall ignited into the Recipient; the Heat breaks it, the Spirits are dissipated, and often take Fire from the Heat of the Furnace. If the Fire be too strong, the Bottom of the Still becomes red hot, the Materials inflamed, and consequently the Fire reaches the Recipient. When an earthen Alembic is used, the closest Attention is requisite to keep the Fire from burning the Materials at the Bottom. The Head, which is always of Glass, bursts, and the Spirits are spilt, and often catch fire. And the Remedy becomes the more difficult, as Earth retains the Fire much longer than a common Alembic. If the Alembic be not firmly fixed, it is soon put out of Order, falls down and unlutes itself; thus the Liquor is spilt, and the Vapour sets the Spirits on fire. If all the Joints be not carefully luted, the Spirits at their first Effort issue through the least Aperture, run into the Fire, which is propagated into the Alembic by the Vapour. In Distillations where the Phlegm ascends first, its Humidity penetrates the Lute, and loosens it, so that when the spirituous Vapours ascend, they are exposed to the same Accident. Lastly, when the Recipient is unluted, especially if near full, without the greatest Circumspection the Spirits will be spilt, and so catch Fire. Hitherto I have only given a simple Account of what daily happens to Distillers; but the Consequences of these Accidents are infinitely more terrible than the Accidents themselves; for an Artist to lose his Time, his Labour and Goods, is no small Matter; but it follows from what we have premised, that both his Life and Fortune are in danger from these Conflagrations. Instances of the former are too common, as well as those of the latter, relating to the Danger to which the Operator is exposed. They are evident, and we have seen very lately three Instances sufficient to intimidate the most sanguine. The Spirits catch, the Alembic and Recipient fly, and the inflamed Vapour becomes present Death to all who breathe it. The Rectifiers, who perform the most dangerous Operations of Distillery, are particularly exposed to these terrible Accidents; the Fineness of the Spirit at the same time that it renders it more inflammable, also causes the Fire to spread with the greater Rapidity. And when their Store-houses are once on Fire, they are seldom or never saved. Possibly I may be censured for my Conciseness on this Head; indeed the Importance of it requires the most particular Discussion; but intending to speak of the Methods proper to prevent these Accidents, I shall close this Chapter, with recommending the Subject of it to the serious Reflection of all concerned in Distillation. And it being hitherto omitted, though of all others it requires the Attention of the Distiller, I shall further observe, that these Operations should never be left to Servants. What can be expected from ignorant Persons? Fear will seize them, when the greatest Presence of Mind is requisite.————Let us now proceed to the Methods of preventing, or at least lessening their Effects. CHAP. VII. _Of the Methods of preventing Accidents._ To have informed the Reader of the Accidents which happen in Distilling, would have been of little Consequence, without shewing, at the same Time, the Methods of preventing them. In order therefore to fortify him against the Terror, which the foregoing Chapter may have excited, we will here point out the Remedies for all the Cases before specified. To prevent Accidents, two Things especially must be known, and adverted to. 1. The Knowledge of the Fire, which depends on the Fuel, whether Wood or Coal. 2. The Manner of luting so as to prevent the Vapours from escaping through it, and by that Means of setting the whole on fire. The hardest Wood generally makes the quickest Fire, such as Beech, Oak, Holm, Elm, _&c._ The white Woods, as the Ash, the Poplar, the Willow, and the Birch, make a milder Fire. This holds good also of the Coal made of these two kinds of Wood; and, consequently, the Nature of the Wood or Coals must determine the Fire, and the Action of this must be proportioned to the Effect intended to be produced by it. That is, the Capacity of the Alembic, the Matters to be distilled, and their Quantity. The same may also be said of Pit Coal, which is generally used in _England_. It is evident, that the larger the Alembic, the more Fire is necessary. What has not been digested, also, requires more Fire than that which has been prepared by that Operation. Spices require a stronger Fire than Flowers; a Distillation of Simple Waters more than that of spirituous Liquors. The surest Way of ascertaining the necessary Degree of Fire, is to regulate it by the Materials, as they are more or less disposed to yield them Spirits, _&c._ and this is done as follows. The Operator must not leave the Alembic, but attentively listen to what passes within, when the Fire begins to heat it. When the Ebulition becomes too vehement, the Fire must be lessened, either by taking out some of the Fuel, or covering it with Ashes or Sand. It requires a long Experience in the several Cases, before a Distiller can acquire a competent Knowledge in this important Point. Nor is it possible to determine the Degree of Fire from the Quantity of Fuel; Judgment, assisted by Experience, must supply this Defect. Every thing being determined with regard to the Degree of Fire, we shall now proceed to explain the Method of luting Alembics. By the Term luting an Alembic, we mean, the closing the Joints through which the Spirits might transpire. Lute is a Composition of common Ashes, well sifted, and soaked in Water; Clay, and a kind of Paste made of Meal or Starch are also used for this Purpose; which, as I before observed, is to close all the Joints, _&c._ in order to confine the Spirits from transpiring. Good Luting is one of the surest Methods of preventing Accidents. An Alembic, where all Transpiration is prevented, having nothing to fear but the too great Fierceness of the Fire; and that may be regulated by the Rules already laid down. The refrigerating Alembic is mostly used. The Body and the Head are joined to each other; but notwithstanding the greatest Care be taken in luting the Juncture, there will still be some imperceptable Interstice for Transpiration; and the least being of the greatest Consequence, a Piece of strong Paper, should be pasted over the Joint, and the Alembic never left, till the Spirits begin to flow into the Receiver, in order to apply fresh Paper, if the former should contract any Moisture. The Master himself should carefully attend to this, and whatever Precaution may have been previously used, the Eye must be constantly upon it. The Alembic, when vinous Spirits are distilled, should be luted with Clay, carefully spread round the Junctures, in order to prevent all Transpiration; because the Consequences here are terrible; for when the Fire catches a large Quantity, it is often irremediable. Besides, as this Earth cracks in drying, it must be often moistened, and fresh applied, on the first Appearance of any Occasion for it.