DISTILLATION. 263 



caped from the boiler, to circulate under numerous shallow 

 vessels of copper placed one above the other, and each con- 

 taining a portion of wine of about an inch in depth. The 

 vessels were constantly supplied with cold wine which flow- 

 ed from one to the other, allowing the alcohol to evaporate 

 from them ; the remainder flowed into the boiler to be again 

 distilled. The liquor, deprived of all its alcohol, escaped 

 continually from the boiler by an outlet in the side. 



This process, improved by M. Derosne, is very expedi- 

 tious, and the expense of fuel when compared with the ef- 

 fects produced, is small. 



This method of distilling is called continual distillation. 



The apparatus of M. Cellier, though protected by a patent, 

 was imitated, and Cellier experienced the same fate as Ed- 

 ward Adam, in consequence of the suits he was obliged to 

 institute against the counterfeiters of his apparatus : so in- 

 sufficient is the law regarding patent rights. 



Since that time distillatory apparatus has received an 

 almost endless variety of alterations ; the same general 

 principles, however, prevail in the construction of all of 

 them.* 



Some have directed a current of heat, proceeding from a 

 single fire-place, under several boilers arranged side by 

 side : others have varied the number and form of the con- 

 densers : several have m'^de arrangements by which the 

 filling of the boilers was facilitated ; for ascertainng the 

 time when the liquor no longer contained any alcohol ; 

 for heating the wine subjected to distillation without much 

 expense; &.c. 



These successive discoveries have afforded the means of 

 distilling, in greater perfection than before, the mash of 

 grapes, fermented grains, beer, cider, &c. 



By applying to these fermented substances the simple 

 heat of aqueous or alcoholic vapor, the alcohol disengaged 

 is of the best kind, because the liquor, not being exposed 

 immediately to the action of the fire, does not imbibe any 

 empyreumatic flavor ; neither is the boiler burned as it is 

 in the distillation of the mash of grapes or grain over the 

 naked fire. 



Being obliged either to make choice amongst the kinds 

 of apparatus in general use, or to form a new one com- 



* A work published in two volumes by M. Lenormand is a complete 

 treatise upon the subject, and may be read with advantage. 



