| CHAPTER I. |
| Alcohol, Its Various Forms and Sources. |
| Its chemical structure. How produced. Boiling points. Alcohol andwater. Alcohol, where found. Produced from decomposition of vegetables.Sources. Principal alcohols. | [1] |
| CHAPTER II. |
| The Preparation of Mashes, and Fermentation. |
| A synopsis of steps. Mashing starchy materials. Gelatinizing apparatusand processes. Saccharifying. Cooling the mash. Fermentation. Yeast andits preparation. Varieties of fermentation:—Alcoholic, acetous,lactic and viscous. Fermenting periods. Fermenting apparatus and rooms.Strengthening alcoholic liquors. | [8] |
| CHAPTER III. |
| Distilling Apparatus. |
| The simple still. Adams still. Concentrating stills. Compounddistillation. Dorn’s still. Continuous distillation. TheCellier-Blumenthal still. Coffey’s still. Current stills. Regulatingdistillery fire. | [33] |
| CHAPTER IV.[viii] |
| Modern Distilling Apparatus. |
| The principles of modern compound stills. Vapor traps and theirconstruction. Steam regulation. Feed regulation. American apparatus. TheGuillaume inclined column still. | [66] |
| CHAPTER V. |
| Rectification. |
| General principles of “ractionation.” Old formof rectifying still. Simple fractionating apparatus.“Vulcan” rectifier. Barbet’s twin column rectifier.Guillaume’s “Agricultural” rectifying apparatus. Rectifyingby filtration. | [82] |
| CHAPTER VI. |
| Malting. |
| The best barley to use. Washing. Steeping. Germinating. The “wetcouch.” The “floors.” “Long malt.” Drying.Grinding and crushing. | [103] |
| CHAPTER VII. |
| Alcohol from Potatoes. |
| Washing. Gelatinizing and saccharifying. Low pressure steaming, and apparatustherefor. Crushing the potatoes. High pressure steaming and apparatus. Thevacuum cooker. The Henze steamer. Isolation of starch without steam. Englishmethods. Saccharifying the starch. | [110] |
| CHAPTER VIII.[ix] |
| Alcohol from Grain, Corn, Wheat, Rice, and Other Cereals. |
| Relative yields of various cereals. Choice of grain. Proportions ofstarch, etc., in various grains. Grinding. Steeping. Preparatorymashing. Saccharifying. Treatment of grain under high pressure.Softening grain by acid. | [126] |
| CHAPTER IX. |
| Alcohol from Beets. |
| Beet cultivation. Composition. Soil and manures. Sowing. Harvesting.Storing. Production of alcohol from beets. Cleaning and rasping.Extraction by pressure. Extraction by maceration and diffusion. Thediffusion battery. Fermentation. Direct distillation of roots. | [140] |
| CHAPTER X. |
| Alcohol from Molasses and Sugar Cane. |
| The necessary qualities in molasses. Beet sugar. Molasses mixing anddiluting. Neutralizing the wash. Pitching temperature. Distilling.Fermenting raw sugar. Cane sugar molasses. “Dunder.”Clarifying. Fermenting. Various processes. | [163] |
| CHAPTER XI. |
| Alcoholometry. |
| Hydrometers in general. Proof spirit. Syke’s hydrometer. Gay-Lussac’shydrometer. Tralles alcoholometer. Hydrometric methods. Estimationof alcohol. Field’s alcoholometer. Grisler’s method and apparatus.Estimating sugar in mash. Determination of alcoholic fruits. Physicaltests. Chemical tests. The Permanganate of Potash test. Results by Barbet. | [174] |
| CHAPTER XII. |
| Distilling Plants, Their General Arrangement and Equipment. |
| Simple apparatus. Elaborate plants. Steam stills. The fermenting room.Ventilation. Fermenting vats. Preparatory vats. Arrangement of graindistillery. A small beet distillery. Large beet distilling plant.Transporting beets. Potato distillery. Molasses distillery. Fermentinghouse for molasses. Transportation of molasses to distillery. Coalconsumption. | [189] |
| CHAPTER XIII. |
| De-natured Alcohol, and De-naturing Formulæ. |
| Uses of alcohol. De-natured spirit:—Its use in Germany, Franceand England. The “Denaturing Act.” The uses of de-naturedalcohol. Methods and Formulæ for de-naturing. De-natured alcohol in theindustrial world. | [211] |
| CHAPTER XIV. |
| De-naturing Regulations in the United States. |
| The Free Alcohol Act of 1906, and proposed changes therein. TheAmendment of 1907. Internal Revenue Regulations. | [224] |
| Index. | [261] |