496 Transactions of the 



the still then pass into a nine-chamber column seventeen feet high, in 

 eight chambers of which there is a coil of pipe containing water. The 

 water enters the upper chamber and passes through each successively 

 to the bottom, constantly increasing in temperature, while the vapors, 

 as they ascend, through the chambers, are gradually decreased in tem- 

 perature. So that by regulating the flow of water through the pipes 

 the temperature of the column can be maintained at a point through 

 which spirit of the desired proof only can pass, this being ascertained 

 by a thermometer on top of the column, thereby running off the entire 

 charge at from twenty to eighty-seven jier cent above proof, at the 

 option of the operator. The only portion requiring redistillation being 

 a small percentage containing light ethereal oil, which, being lighter 

 than alcohol, comes over on the first part of the distillation, in combina- 

 tion with some spirit, and to separate which they (the ether and spirit) 

 are mixed with four or five times their bulk of water and redistilled. 

 The bottom of the still is funnel shaped, with a discharge hole eight 

 inches in diameter, covered by a plate held to its place by a lever and 

 screw, which opened, discharges its contents in one minute. 



As the brandy trade is not yet extensive enough to induce our dis- 

 tillers to use grain, beet, or potato spirit to increase the quantity, as is 

 done in France, we can divest the brandy of most of its fusel oil and 

 acetic ether, both of which are the most poisonous ingredients of dis- 

 tilled spirits, thereby producing a brandy much less injurious to the 

 human system, which will develop bouquet in abundance in the course 

 of a year. The quantity of brand}' produced to the two thousand pounds 

 of grapes at the Johnston Brandy and Wine Manufacturing Company 

 was a little over forty-three gallons proof. From lots, one of seventeen 

 tons and one of ten tons, worked separately, one yielded forty-nine and 

 two tenths, and the other forty-nine and four tenths gallons, at proof, 

 per ton; the average on the whole working being caused by a large 

 amount of inferior grapes worked early in the season. This Company 

 also worked thirty tons of grape skins, after fermentation, part of which 

 had been pressed in a hydraulic and part in screw presses, from which 

 they obtained eight hundred and sixty-nine gallons of proof brandy, or 

 nearly twenty-nine gallons per ton. The yield would have been larger 

 had the skins not been exposed for several days after pressing, before 

 they were received into the distilleiy. 



GEOBGE JOHNSTON, 

 EOBEBT CHALMEES, 



Of Sacramento. 



MANUFACTUEE OF BE ANDY. 



California Vinegrowers' and Wine and Brandy Manufacturers' 1 Association, 

 Sacramento: 



Gentlemen: I received a communication from your Secretary, dated 

 the sixth instant, inviting me to attend a meeting of your Association, 

 to be held in Sacramento on the twenty-first of February, and requesting 

 me to accept the position of Chairman of the Committee on the Manu- 

 facture of Brand}' from the Grape. 



My engagements are of such a character that it would be impossible 

 for me to accept the position of Chairman of the Committee named, 

 and it will be equally impossible for me to be present with you at Sacra- 

 mento on the twenty-first instant. 



