226 



VINEGAR, CIDER, AND FRUIT-WINES. 



In Figs. 53 and 54 a a a are the wrought-iron retorts, b the 

 hearth, cc the flues, d the chimney. Over the somewhat conical 

 neck of the retort is pushed an elbow pipe e which dips into the 

 receiver F. The latter is a cast-iron pipe 1 to 2 'feet in diameter 



Fig. 53. 



(according to the number of the retorts) and extending the 

 entire length of the oven. For the neck of each retort it carries 

 a tubnlure 5} to 7| inches long. The object of the receiver 

 is to receive the products of distillation from all the retorts 



Fig. 54. 



and at the same time to hydraulically close the elbow-pipe of 

 each receiver. Hence the vapors not precipitated in the receiver 

 can continue their way through g to the other condensing appa- 



