304. APPENDIX. 
to advise tneir general adoption; but to do away with a portion of 
the inconvenience attendant upon their use, we have caused the ap- 
paratus to undergo an improvement which, without making them lose 
anything of their primitive simplicity, procures two important results 
—an economy, more or less, of fuel; and a double production of 
brandy in the same space of time. By this new plan our still gives 
brandy of 20° to 22° of the first quality, while the old way only 
gives these results after two successive distillations of the same pro- 
duct. The capacity of the apparatus is thus doubled, by an expense 
which does not exceed two hundred francs on an average. 
Expense attending the purchase and erection of an Improved Agricul- 
tural Distillery. 
1. A cucurbite, or copper cauldron, containing 890 gallons, 
about eG tae iS aT rat Ss eet See 
2. A copper wine heater, of the same capacity -~ - 14 00 
3. A copper condenser, of 150 quarts . - - &- 54 00 
4, A wooden cooler, bound with iron - - - - 12 00 
5. A copper worm -~ - LPS . - - 40 00 
§. A little pump, to introduce the fermented juice into the 
cauldron - - - - - - - - - 8 00 
7. A rasping mill and its apparatus” - oe - 50 00 
B. Cost of erection - - - - - - - - 20 00 
Total- - - - $290 00 
With this apparatus, which should operate night and day, according 
to established custom, three heatings a day of twenty-four hours would 
be made, and about 240 gallons of liquid distilled ; but, as our maize 
and sorgho wines contain double the alcohol as those of the beet, it is 
about 475 to 500 gallons that would be worked up in this lapse of 
time. This quantity of fermented juice would give about 16 per cent. 
of sugar; an average for the sorgho of about 38 gallons of brandy, 
at 50 degrees centesimal; and for corn, about 12 per cent., about 30 
gallons of brandy of the same quality. 
