36 GIBBS AND HOLMES. 
identical with that employed at Nagcarlan. However, in a number of 
particulars the equipment and methods are superior. A tank of sufficient 
size to hold the charge next to be distilled, in trade terms a “‘wash-warmer” 
is placed between the still and the condensing worm, and the vapors of the 
charge undergoing distillation are carried through a coil set into this tank. 
At the end of a distillation, when the old charge is drawn off, the new one 
may be run in at once without waiting for the still to cool and the new 
distillation begun in a comparatively short time. In this way an economy 
of time and fuel is effected and the tank at the same time serves as an 
auxiliary condenser. 
At this distillery it is not customary to remove any heads, and the whole 
distillate is collected in a small mixing tank where it may be measured and 
a proof reading taken from time to time until a liquor of the desired 
strength has been obtained. The tails are then collected so long as any 
appreciable amount of alcohol continues to come over. An attempt is made 
to conduct the distillation at a comparatively low temperature, and the 
distillate as it comes from the condensing worm is kept thoroughly cooled to 
avoid subsequent loss of alcohol. 
Our first run was made with a clean still into which 1,140 liters of 
fermented coconut sap were introduced; no heads, tails, or residue from the 
previous distillation were present. 
With this distillation as with the next to be described sam- 
ples of the still contents before and of the residue after dis- 
tillation were taken and analysed, but the analyses must be 
considered of doubtful accuracy and have been omitted. The 
following fractions were sampled: 
Liters. 
Heads 15 
Beverage No. 1 125 
Beverage No. 2 (inclusive of Beverage No.1) 180 
Tails 15 
The analyses are given in Table X. 
TABLE X.—First distillation of vino de coco at Cota. 
] j 
. } 
j ' Sample, Alcohol. | Acids. | Esters. Bese eae 
| | 
| | Per cent.| | | : 
Heads-5542 2223 e223 So Be Ae | 59.1 | 72,2 | 2,129.0) Lo aTom | 5.3 
‘ Beverage No. i. -* es ee eee 48.1 | 217.2 | 218.5 | 48.8) 2.3 } 
| Beverave NO.12 ose eee en Me ee are ee eee ; 241.2 255.6 | 192.4 38.3 | a 
Tails 2005 bese eee ea heres eee / SA! 391.2 112.7 13.7 | Oh y 
ness i / 
a Somewhat uncertain. 
It will be seen that in all essential respects these figures 
corroborate those obtained at Nagcarlan, and, inasmuch as all 
stills throughout the Islands employed for the distillation of 
vino de coco are of the same general type, the data obtained 
may safely be considered as fairly representative. 
Therefore, it may be considered as demonstrated that the 
