INDEX.

Adam’s Still, 38

faults of, 39

operation of, 38

Air necessary to fermentation, 18

cooling for mashes, 15

Alcohol, absolute, 2

as fuel, 221

boiling point of, 2

points of mixture, 2

composition of, 1, 6

contraction in mixtures of, 4

de-natured, 143

determination of purity, 186, 188

estimation of, 179

estimating by Geisler’s method, 183

Brand’s method, 184

sugar in “Beer”, 185

ethyl, 7

methyl, 7

measuring in mixtures, 174, 179

by hydrometers, 176, 178

proof, 175

rectification of, 82, 92

relative amounts in different grains, 126

specific gravity of, 2, 174

strengthening, 31

under proof, 176

wood, 7

Alcoholometer, Cartier’s, 178

Field’s, 182

Tralle’s, 179

Alcoholometry, 174

Alcohols, principal, 6

boiling points of principal, 6

composition of principal, 6

Barbet’s still, 93

traps, 68

test for alcoholic purity, 187

Barley best for malting, 103

cleaning, 104

draining after steeping, 105

drying malt from, 108

effect of germination on, 107

germination of, 106

steeping, 105

test of sufficient steeping, 105

washing, 104

Beet-cleaners, 151

-juice, extraction of by maceration and diffusion, 157, 158

pulp, addition of sulphuric acid to, 153, 156, 160

presses, 154, 156

rasp, 152

Beets, alcohol from, 150

cellars for storing, 149

cultivation of, 140

characteristics of good, 140

cleaning, 151

composition of, 141

conditions for cultivating, 142, 144, 145

diffusion battery for, 158

direct distillation of, 161

distilling apparatus for, 162, 200, 201

distilling plant for, 199, 201

Beets, fermenting juice of, 160

harvesting, 146

how to tell when ripe, 147

hydraulic presses for, 153

macerating, 156, 159

manures for, 143

roll press for, 154

soil for growing, 142

sowing, 144, 146

stack for storing, 148

storing in winter, 149

scum forming during fermentation of, 160

transportation of, 203

Boiling over, to prevent in still, 58

points of alcoholic liquors, 2

Carbonic anhydride, to get rid of, 25

Cellar for beets, 149

Cellier-Blumenthal still, 48

Cleaning barley, 103

beets, 150

grain, 104

potatoes, 110, 204

apparatus for, 151

Coal consumption, 208

Coffey’s still, 54

Column distillery, 64, 66

rectifying, 51, 87, 94

Condenser, Cellier-Blumenthal’s, 48

Coffey’s still, 54

and mash heater, 41, 43, 46, 52, 64, 74

Concentration of alcohol by distillation, 31

Continuous distillation, 50

Cooling mashes by air, 15

by water, 17, 133, 196

Corn, mashing, (see Grain).

Couch, wet, 106

Covered fermentation, 27

Current still, 59

De-Naturants, formulas for, 211, 214, 216, 219, 254

prescribed in U. S., 211, 220

De-natured alcohol in Canada, 214

England, 214

France, 215

Germany, 211, 214

uses of, 210, 213, 217

in Germany, 217, 222

De-naturing in London establishment, 215

in U. S., Acts regulating, 212, 219, 225, 259

regulations, 229

with benzine, 216

Diastase, 14

proper temperature for action of, 14, 133

Distilling apparatus, 33, 63, 189

Adams’, 8

beet, 162

Cellier-Blumenthal’s, 48

Coffey’s, 54

continuous, 50, 68

current, 59

compound still, 46, 47

fire heated, 47

Corty’s, 40

double, 41

Dorn’s, 43

Gillaume’s, 78

simple, 38, 36, 190

with enricher, 37

Distilling column, 64, 73

plants, 189, 199, 205

Distillation, checking 32

compound, 42, 50

multiple to strengthen alcohol, 31

Dough, luting still with, 34

Dujardin’s roll press for beets, 154

Drying, barley, 108

kiln for, 108

Drying rooms, temperature of, 108

Dunder from molasses, 168

Flavor in alcohol, cause of bad, 86

Ferment, too much, 24

Fermentation in general, 9, 18, 27

alcoholic, 22, 23

acetous, 24

foaming, 27

heat necessary for, 19

lactic, 25

loss in, 28

phenomena of, 27

periods of, 26

under cover, 27

viscous, 25

Fermenting apparatus, 28, 194

room, 29, 194

vats, 28, 29, 195

Fire, regulating distilling, 61

Floors for malting barley, 106

“Fractionating”, 83

Fusel oil, (see Rectifying).

Geisler’s apparatus for estimating alcohol, 184

Gelatinizing apparatus, 10

Germinating barley, 106

Grain, alcohol from, 126

composition of, 128

cooling of mashed, 133

distillery for, 197

grinding, 129

infusion of, 131, 135

mashing in general, 130, 134

mashing, proportions of grain for, 134

under steam pressure, 137

mashes, cooling, 133

regulating temperature of, 133, 138

mash tub, 134

thin mash of, 134, 135

saccharifying, 131, 134

steeping, 129

sulphurous acid, 132

temperature of water, 129

sufficient steeping of, 130

Grains, relative quantities of alcohol from various, 126

Gauge glass, 71

Heat indicator for regulating, 61

necessary for fermentation, 19

Henze steamer, 11, 14

Hydraulic presses for beets, 153

Hydrometers, 176, 177

Indicator for regulating distillery fire, 61

Iodine Test, 185

Lactic fermentation, 25

Lime, neutralizing acid by milk of, 80

Loss of alcohol in fermentation, 28

Malt, 103

drying, 108

grinding dried, 109

kiln, 108

Malting barley, 103

cleaning barley for, 104

couch, 106

floors, 106

germinating barley for, 106

in large plants, 108

steeping barley for, 105

Mash cooling, 15, 16, 17

heating, 52, 74

tub, 122, 123, 124

Mashing in general, 8

grain, 30, 134

cleaning, 104

potatoes, 110, 125

starchy materials, 10

Molasses, alcohol from, 163

acidifying, 164

beet sugar, 164

cane sugar, 168

clarifying cane sugar, 170

composition of cane sugar, 168

dilution of, 167

dunder from cane sugar, 168

fermenting cane sugar, 170, 206

cane sugar in Mauritius, 172

cane sugar in Java, 172

mixing vats for water and, 164, 165

plant for distilling, 205

skimmings from cane sugar, 168

transportation of, 207

washes, setting up, 166

pitching temperature of, 166

Methylated spirits, 211, 212

Neutralizing Acids in rectifying, 86

Pitching the mash, 22

temperature, 22

Potato-alcohol use in Germany, 212

how to obtain good, 138

Potatoes, alcohol from, 110

best for distilling, 110

cleaning, 110, 204

crusher for, 116

crushing and steaming, 111, 117

extraction of starch from separately, 122

isolation of starch from, 122

keeping, 110

mashing, 110, 118, 125

plant for distilling, 204

rasp for pulping, 152

saccharifying by sulphuric acid, 124

starch from, 122

steaming, 111

under high pressure, 11, 118, 121

vat for, 112, 121

steamer and crusher for, 111, 117

vacuum cooker for, 11

“Proof spirit”, 175

Rectification, 82, 92

by filtration, 101

Rectifying apparatus, 87

Barbet’s, 94

Gillaume, 97, 99

intermittent, 90

Vulcan, 93

Regulating distillery fire, 61

Relative quantities of alcohol in grains, 126

Rice, (see Grains).

Saccharification, 8, 10, 14

by sulphuric acid, 138

complete, 185

of grain, signs of, 137

Saccharifying apparatus, 14

Specific gravity of alcohol, 2, 174

calculating, 174

Steam generator, 114

regulator, 69

Steamers, high pressure, 11, 12

Steaming under high pressure, 13

Steaming grain, 136

potatoes, 111

under pressure, 118, 121

vat, 112

Steeping barley, 105

grain, 129

sufficiently, 130

temperature, 130

Stills, (see Distilling Apparatus).

Sulphuric acid for saccharifying grain, 138

neutralizing, 86

Sykes’ hydrometer, 177

Testing Alcohol for purity, 187

Twin column rectifier, 95

Vacuum cooker, 10, 11

Vulcan rectifying still, 93

stills, 73, 77

traps, 75

Water for distilling, 208

Yeast, 20

brewers, 11

fermentation by, 9, 10