The first distilling apparatus for the production of strong alcohol on an industrial scale was invented by Edward Adam, in the year 1801. The arrangement is shown in Fig. [9], in which A is a still to contain the liquor placed over a suitable heater. The vapors were conducted by a tube into the egg-shaped vessel B, the tube reaching nearly to the bottom; they then passed out by another tube into a second egg C; then, in some cases, into a third, not shown in the figure, and finally into the worm D, and through a cock at G into the receiver. The liquor condensed in the first egg is stronger than that in the still, while that found in the second and third is stronger than either. The spirit which is condensed at the bottom of the worm is of a very high degree of strength. At the bottom of each of the eggs, there is a tube connected with the still, by which the concentrated liquors may be run back into A for redistillation after the refuse liquor from the first distill has been run off.
Fig. 9.—Adam’s Still.
In the tube is a stop-cock a, by regulating which, enough liquor could be kept in the eggs to cover the lower ends of the entrance pipes, so that the alcoholic vapors were not only deprived of water by the cooling which they underwent in passing through the eggs, but were also mixed with fresh spirit obtained from the vaporization of the liquid remaining in the bottom of the eggs, in the manner already described.
Adam’s arrangement fulfilled, therefore, the two conditions necessary for the production of strong spirit inexpensively; but unfortunately it had also serious defects. The temperature of the egg could not be maintained at a constant standard, and the bubbling of the vapors through the liquor inside created too high a pressure. It was, however, a source of great profit to its inventor for a long period, although it gave rise to many imitations and improvements.
The operation of distilling is often carried on in the apparatus represented in Fig. [22]. It is termed the Patent Simplified Distilling Apparatus; it was originally invented by Corty, but it has since undergone much improvement. A is the body of the still, into which the wash is put; B the head of the still; c c c three copper plates fitted in the upper part of the three boxes; these are kept cool by a supply of water from the pipe E, which is distributed on the top of the boxes by means of the pipes G G G. The least pure portion of the ascending vapors is condensed as it reaches the lowest plate, and falls back, and the next portion as it reaches the second plate, while the purest and lightest vapors pass over the goose-neck, and are condensed in the worm. The temperature of the plates is regulated by altering the flow of water by means of the cock F. For the purpose of cleaning the apparatus, a jet of steam or water may be introduced at a. A regulator is affixed at the screw-joint H, at the lower end of the worm, which addition is considered an important part of the improvement. The part of the apparatus marked I becomes filled soon after the operation has commenced; the end of the other pipe K is immersed in water in the vessel L. The advantage claimed for this apparatus is that the condensation proceeds in a partial vacuum, and that there is therefore a great saving in fuel. One of these stills, having a capacity of 400 gallons, is said to work off four or five charges during a day of 12 hours, furnishing a spirit 35 per cent. over-proof.
Fig. 10.—Corty’s Simplified Distilling Apparatus.