CHAPTER IV. 



DIRECTIONS FOR ATTENDING THE STILL.' 



Before pouring the wine into the boiler, it should be so thorough- 

 ly rinsed and washed that the last water comes off clean. A negli- 

 gence in this point gives rise to two evils ; the one, the formation of a 

 crust of tartar, lees and extractive matter, which causes the ruin of the 

 boiler, by preventing the immediate contact of the liquid on the metal 

 and exposing it to the whole action of the fire ; the other is to give, 

 after the still has been several times used, a certain taint of burning to 

 the brandy. 



As soon as the boiler is clean, the wine is poured in generally fill- 

 ing it three fourths. A sufficient space must be allowed to prevent the 

 froth of the boiling liquor from passing over into the worm. Distillers 

 know by experience how full they may fill ; they guage with slips of 

 wood plunged perpendiculaily into the boiler ; knowing from practice 

 the capacity of the boiler and the quantity of wine it can hold with- 

 out mconvenience ; but the surest method is to have a pipe with a 

 tap at the proper height, and to leave it open when pouring in, and as 

 soon as the pipe runs, no more should be poured. Another advantage 

 of the pipe is to allow the internal air to escape as fast as expelled 

 by the introduction of the wine, and, to enter, when water is poured 

 in upon the drawing oflf of the refuse. Chaptal tells of a very large 

 boiler that collapsed, and burst like thunder, by the pressure of the 

 external air, as the assistants were pouring in cold water while it 

 was still hot. 



When the boiler is filled, the next object is to set it in operation ; 

 the first thing to be done is to station the vats or tubs for receiving the 

 spirit, and the next to lute the capital to the boiler, and the worm 

 to the capital. This must be done with care and attention, to pre- 

 vent waste. 



After the fire has been set, which must be slow and kept as much as 



*This chapter is a close abstract from Chaptal ; I could have no bet- 

 ter resource for such directions. 



