njulfor the ReB'ificailoii of Spirit of JVine. 23 1 



fonrifl, as in the former apparatus, of three pieces, but of one 

 \vhole, which does not pafs direftly through the fide oppo- 

 fite 10 that where the fuel is fuppUed, but extends at moft 

 only to two-thirds of the width of the veiTel, where, by 

 means of a knee, it turns up, and, by a fecond knee, is 

 brought back to the other fide. The whole furnace occu- 

 pies, in general, only one-half of the bottom of the vefi"el, 

 and is equal in height to only one-fourth of that of the 

 veil el. 



Over the furnace there is a copper box h, which occupies 

 nearly two-thirds of the diameter of the veflTel, as if in a femi- 

 circle, and completely covers the furnace as well as the tubes. 

 Its height is about two-fevenths of that of the vefTcl. Stri6lly 

 fpeaking, it has only one fide; for the refl: are formed by the 

 fides of the veflel. From the upper part of it there proceeds 

 a fmaller longi^i box, c, which pafTes through the fide of the 

 veflel, and the upper part of which above the veflel is open. 

 In the laft place, on that part of the bottom of the veflel 

 covered by the box there is a cock, h, which ferves for con- 

 veying off the water. The remaining parts of the apparatus 

 arc not different from thofe of that above dcfcribed. 



When you proceed to difiillation, the box is completely 

 filled with water through the part that protrudes beyond the 

 veflel ; and when the water has been brought to a Rate of 

 ebullition by the furnace, it can communicate to the fpirit 

 of wine the heat neccfl"ary for converting it into- vapour. If 

 you are dcfirous, however, to carrv on the operation with as 

 much accuracy as poflible, it will be neceflary to introduce a 

 thermometer into the box r, v.hich is open without; for, as the 

 fpirit of wine boils at 165 degrees of Fahrenheit, and water re- 

 quires. 212, the heat of the boiling water will be fufficient to 

 raife the watery particles, though the fluid in the veflel will 

 not acquire that temperature. It will be moft advantageous 

 to maintain the heat till the thermometer indicates from 170 

 to 175 degrees. If tliis degree of heat be continued without 

 fuffering it, by careleflhcfs, to be raifed higher, the fpirit of 

 wine, bv the firfl re&ification, will be pretty purt, and free 

 from water ; but it is necelTary, towards the end of the difiii- 

 Miioi), to flrengthen a little the degree of lieal, as, without 

 7 ihi? 



