104 
such form as to be capable of being” 
placed securely in the back or vat in 
which the process of fermentation isto 
be carried on; the back or vat must 
be closed air-tight, with a hole in the 
top, communicating with that part of 
the apparatus called the cone or con- 
densor. ‘This cone is surrounded by 
a cylinder or réservoir, which is to be 
filled with cold water, so that the alco- 
holic vapour or steam, evolved during 
the process, may be condensed as it 
comes in contact with the cold interior 
surface of the cone; and, being there- 
by converted into liquid, trickles down 
the inside of thé condensor, and 
through a long pipe is returned into 
the fermenting liquor. 
By the application of this appara- 
tus, a considerable portion of alcohol, 
which has been hitherto suffered to 
escape in the form of vapour, along 
with the non-condensable’ gases, is 
condensed and returned into the li- 
quor; and the non-condensable gases 
are carried off by a pipe, which, pro- 
ceeding from the interior lower part of 
the cone, and running up the inside 
of the cylinder in the cold water, 
passes out through the side, and the 
end is immersed some depth below the 
surface of water contained in a sepa- 
rate vessel, permitting the gases to 
escape, but still under a certain de- 
gree of pressure, the object of which 
is to confine the alcoholic steam and 
gas within the cone, and allow them 
a sufficient time to cool and condense. 
‘This discovery is of the greatest im- 
portance, since it enables us, without 
the least detriment or inconvenience 
to the process, to exclude the oxygen 
of the atmospheric air, which, by con- 
stantly supplying the gyle in brewing 
with the principle that causes and 
promotes acidity, casts on it from the 
first that roughness and disagreeable 
flavour which spoil most of our com- 
mon beverages. 
The apparatus being applied to fer- 
ment the must of grapes, has been 
found to procure an increase of quan- 
tity, amounting in some instances to 
ten’ or twelve per cent. and which ne- 
cessarily varies according to situation, 
season, or former management; butin 
no instance has it been found less than 
from five or six per cent. When 
applied to the fermentation of beer, 
this saving has constantly been between 
four and a half and five per cent. a 
quantity certainly inferior to that ob- 
tained from wine, but which will not 
appear animportant when we consider 
Improved Machine for Fermenting Wines, Se. 
[Sept. 1 ’ 
this saving is a spirit congenial to the 
nature of the beer, and an essential 
oil necessary to its preservation, mild- 
ness, and flavour. haw 
Messrs. Deurbroucq and Nichols 
having taken outa patent for the appa- 
ratus, Messrs. Gray and Dacre of 
Westham, have adopted it in their 
brewery, and become their agents in 
England for its sale. The following is 
a representation of it, and description 
of its parts:— 
AA.—A Closed vat, in which the pro- 
cess of fermentation is carried on. 
B.—Condensing cone, communicating 
immediately with the interior of the fer- 
menting vat. , 
CC.—Smal] channel extending round 
the interior base of the cone, being adapt- 
ed to receive the condensed alcohol and 
essential oils, from whence they are con- 
ducted down the small pipe (D) into the 
val. aed 
EE,.—Reservoir for containing cold wa- 
ter surrounding the cone. . ont 
F.—Exit-pipe, communicating with the 
interior of the cune, its extremity being 
immersed some inches below the surface 
of the water in the small tub (G), from 
whence the non-condensible gasses are 
permitted to escape into the atmosphere. 
H.—Cock to draw off the water from the 
reservoir (EE). ; 
Messrs; Deurbroucg and Nichols’s. 
improved system of fermentation is 
conducted in close vessels, of any 
form and size, but made perfectly air- 
tight; the preparation of the wort for 
this system in no way differs fromthe 
already well-established mode, but 
merely in the man#gement when in 
the working-tun, by brewers, distillers, 
wine-makers, &c. Pus icuvo. 
For 
