M. Mollerat was the first who tried the experiment with iron cylinders.
M. Vauquelin (Annales de Chimie, tome lxvi, p. 174) has given some observations on the carbonization of wood in close vessels, predicated on a Memoir of M. Mollerat; both of which are interesting. The apparatus used by M. Mollerat is described by Thenard, (Traité de Chimie, iii, p. 373,) to be composed of two parts, viz: a furnace with a moveable dome, and a cylindrical kettle, or vessel of iron sufficiently large to contain a cord of wood. It is furnished with a cover and pipe. The pyroacetic acid is collected. Smaller cylinders are preferred, because the wood is ignited more readily and the charcoal is more of a uniform quality.
From 100 parts of the following named woods, Messrs. Allen and Pepys (Phil. Trans. 1807) obtained the following proportional parts of charcoal:
| Beech | 15.00 | Oak | 17.40 | |
| Mahogany | 15.75 | Fir | 18.17 | |
| Lignum Vitæ | 17.25 | Box | 20.25 |
See also the experiments of Mr. Mushet, in the third volume of Tilloch's Magazine.
It appears by the Annales de Chimie, vol. 66, and the Retrospect of Discoveries, vol. vi, p. 100, that three brothers have established at Pellerey, near Nuits, Cote d'Or, a manufactory on a large scale, for making charcoal in close vessels.
The quantity of charcoal they obtained is double that by the usual mode, while it requires only one-eighth part of wood to be consumed in the distillation; it is also better than the common, as a given quantity evaporates one-tenth more water than the other; hence iron masters may obtain twice as much iron from the use of a given quantity of wood; and in addition to this, there is also prepared a number of other articles, of each of which in order.
350 kilogrammes (700 lbs.) of wood, yield 25 or 30 of tar, which retains so much acid that it is soluble in water; but when it is washed, and rendered thick by boiling, for some time, it offers more resistance to water. If mixed with one-fifth of rosin it is rendered equally fit for the use of ships, &c. as the common tar.
Four sorts of vinegar are prepared, all of which are perfectly limpid, which do not, like the common, contain any tartar, malic acid, resinous or extractive matter, nor indeed any mineral acid, lime, copper, or other substances. The simple vinegar marks—2° hydrometer for salts, at 12° centigrade thermo. it is stronger tasted than common vinegar, and produces a disagreeable irritation. The aromatic vinegar is prepared with tarragon, the smell is agreeable, but it has the same fault as the former. The vinous vinegar is formed by adding some alcohol to simple vinegar; it has a very sensible odour of acetic ether; the alcohol softens the flavour in some degree, but the vinegar is still very sharp. The acid, called strong vinegar, is in fact a very good acetic acid at 101/2° hydr., it is very white, clear, and sharp, without the usual burnt flavour, and seems to form the basis of the preceding kinds. It can be sold for 8 or 9 francs (7s.) per lb. which is only half the price of that distilled from verdigris. Although not so agreeable to the taste as common vinegar, these new kinds are more elegant to the eye, and do not mother.
The editor of the Retrospect makes the following observations: