CHAP, iv.] APPLICATIONS OF THE LAWS OF HEAT. 



379 



A is three parts filled, and the heating is commenced. Then while 

 the alcoholic portion is condensed in the coil in B', the more aqueous 

 portion returns to B, raising its level, while that of A is lowered. 

 When the latter is only a quarter full, the residue is emptied by the 

 discharging tap. The tap t is then opened, and A fills itself at the 

 expense of B ; after which more is poured in at r, without stopping 

 until B, which receives liquid from three sources, is again filled and A 

 is reduced to its former state. All then commences again, and the 

 operation is continued indefinitely. 



Fm. 261 Coft'ey's apparatus for the distillation of alcohol. 



The distillation of wine, and of all the fermented liquors obtained 

 from cereals, as wheat, rye, barley, maize, potatoes, beetroot, &c., is 

 widely spread -in all European and American countries. It is the 

 final operation of a considerable industry, that of the preparation of 

 alcohol. The distilling apparatus are very various. In France, be- 

 sides Laugier's apparatus just described there are Gail's and Cham- 

 ponnois's ; in Germany, Dorn's, Pistorius's, and Gall's; in England 



