This Method of Practice, therefore, is productive of three valuable Particulars: The first is, that by cooling the Spirits it preserves the Receiver, and obviates the Accidents arising from their Heat. The second is, that the Spirits being kept in a moderate Heat, the Transpiration is less, and consequently the Spirits procured by the Operation have more Taste, Smell and Fragrancy than they would otherwise have had.
Experience demonstrates, that when the Spirits flow hot into the Receiver, however attentive the Distiller may be to lute the Junctures of the Alembic, there will be a very sensible Evaporation, which even in simple Waters greatly depreciates the Goodness of the Liquor.
Lastly, the third is, that the Cooling of Alembics is what principally contributes to the Perfection of the Operation; because the Coolness of the Head precipitates the Phlegm, and in the Case of too great a Degree of Fire, and where the Ebullition is too vehement, if after taking away Part of the Fire, or covering it, the Ebullition should continue, the Head may be cooled with a wet Cloth, till the Ebullition is reduced.
As there is a Necessity of cooling the Alembic, so what we have said cannot be too carefully observed. In fine, the Contrast of Cold and Heat, equally concurring, but by Methods directly opposite, to the same Process, and the Perfection of the Distillation, is a Phœnomenon, which deserves the Attention of all who study the Operations of Nature.
CHAP. X.
Of the Necessity of putting Water into the Alembic, for several Distillations.
Two principal Advantages attend putting Water into the Alembic. The first is, to prevent the Loss the Distiller would incur without that Precaution, and so prevent any Alteration in the Liquor procured by Distillation. This we shall illustrate by an Example. Suppose a Distiller should attempt to rectify Spirits of Wine, without putting Water in the Alembic. It is evident, that the Fire will consume Part of it, which is entirely loss, because the same Quantity of Spirit cannot be procured from it, which might, had there been any thing to moderate the Action of the Fire, which now preyed upon it.
Secondly, If Liquors are impregnated with strong Ingredients, especially Seeds, and the Quantity be sufficient to absorb all the Phlegm, a great Quantity of Spirit must be left in the Still, or the Ingredients will burn, and the Spirits contract an empyreumatic Taste, which is the more detrimental to the Spirit, as it is increased by Age.
Thirdly, If no Water be put into the Alembic with the Ingredients, the Spirit will be rendered finer by them, and the Fire, if ever so little too strong, will cause the Ingredients to burn, and the Spirits to contract an Empyreuma; a Misfortune easily prevented by this Precaution.
Thus it is a Safe-guard against Accidents: But besides, Water being mixed with the Ingredients, they are at once prevented from burning, and the Spirit not weakened; for no sooner are the Ingredients put in Motion by the Fire, than the Spirits immediately ascend, and the Liquor loses nothing of its Quality, provided the Receiver be removed as soon as the Phlegm begins to ascend.
The Water therefore prevents the Waste of the Spirits, and thus the Distiller loses nothing of his Goods; whereas, without Water, the Spirits by impregnating the Materials, their Quantity must be less. With regard to the Phlegm, there is no Difficulty in finding when it begins to ascend, the first Drop being cloudy, and when it has continued dropping for some time, it is perceived by a milky Cast at the Bottom of the Receiver.