ALCOHOL. | 155 
subsequently, I found that a lively fermentation had set 
in, and that the temperature had fallen to 77°; at ten 
P.M. it was in a high state of fermentation, the tempera- 
ture had risen 2°, and the wash had attenuated 11 
Beaumés* In twenty-four hours from the time of starting, 
the temperature was 80° F., and the density 4° B. In 
forty-two hours the temperature was 2° lower, the 
density 2° B., and the fermentation less lively. In 
forty-eight hours the temperature had fallen to 76° F. 
Fermentation had almost ceased, and the wash marked 
only $° Beaumé, which was a very good attenuation 
under the circumstances. 
I now distilled the whole in asmall copper still, a 
model of Figure 3 of the distillery cuts. The foreshot, or 
first runnings, I set aside; as also the faints, or last run- 
nings, the balance—about 14 pints—was a pleasant aro- 
matic spirit, resembling brandy, containing 55 per cent. 
alcohol. 
This distillation having been made in nearly a simple 
still, over the naked fire, was the severest test the sorgho 
syrup could be put to; for had there been any disagreea- 
ble peculiarities inherent in it, they would have appeared 
in the spirit run in this way. As was to be expected 
by so imperfect a process of distillation as the simple still 
and worm affords, a good deal of essential oil came over 
with the spirit, as well as water. So I determined to re- 
distil the 1} pints at a low heat, in order to see what 
improvements could be effected. The small still I used 
being intended for experiment, was so arranged as to 
interpose, when required, a stratum of water between 
the fire and the substance under distillation, which, by 
