DISTILLATION. 361 



The vapor in passing through the condensers gradually 

 loses its heat, and thus the water is precipitated, and the al- 

 cohol being deprived of nearly all the water which had risen 

 with it, when it is at length condensed in the worm, marks 

 the highest degree of rectification. 



We see, from the foregoing statement, that by this process 

 there can be obtained at will, and by a single operation, all 

 the degrees of rectification found in commerce ; each con- 

 denser yields a different degree, and, by withdrawing suc- 

 cessively the product of each one, we shall procure a spirit- 

 uous liquor, varying through all the degrees from brandy to 

 the purest alcohol. By conducting the vapors directly into 

 the worm, without causing them to pass through the inter- 

 mediate condensers, that degree which forms good brandy 

 of commerce is produced. 



Such are the principles which chiefly constitute the pro- 

 cess of Edward Adam ; but independently of the applica- 

 tion of thefce principles, he has added some improvements to 

 his apparatus, which render it more perfect. 



By the aid of stop-cocks and pipes, he directs the vapor at 

 pleasure into a small worm of experiment, there to undergo 

 condensation, in order that the degree of rectification may 

 be judged of as often as necessary. He also interposes a 

 worm between the condensers and the worm which is in the 

 water-cask ; the upper worm is immersed in the wine, which 

 receives from it a degree of heat which hastens its ebullition 

 when the boilers are filled. This first worm so condenses 

 the alcoholic vapor, that it flows liquid into the second worm, 

 and heats but little the water bath in which the second 

 worm is immersed. 



From these arrangements there arise three great advan- 

 tages : in the first place, the wine to be distilled is heated 

 without material expense ; in the second, the water bath is 

 not obliged to be renewed ; in the third, the alcohol is al- 

 ways obtained cold, and all danger of loss or evaporation is 

 avoided. 



M. Edward Adam formed successively several large es- 

 tablishments at Cette, Toulon, Perpignan, &/C., and secured 

 a patent right to insure the enjoyment of the advantages 

 arising from his inventions ; his success, however, very soon 

 awakened the attention of other distillers ; his results were 

 such, that they could no longer compete with him, and ac- 

 cordingly they everywhere made attempts either to imitate 

 or vary his process. 



