Un manuel pratique sur la distillation de l'alcool à partir de produits agricoles, y compris les processus d'empâtage : brassicole et mascerating : la fermentation et distillation de l'alcool à partir de céréales, betteraves, pommes de terre, de la mélasse, etc., avec des chapitres d'alcoométrie et la dénaturation de l'alcool ... . La température à 75 ou 79° F. F. 5 ans et demi à six gallons d'liquidbrewers la levure sont ensuite ajoutés, et fermentationspeedily s'installe. Ce processus terminé, le fer-œuvre pulpe est distillé dans l'appareil devisedby Cellier-Blumenthal (voir Fig. 15) pour distilingmaterials d'une nature pâteuse ; le produit a Avery

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A practical handbook on the distillation of alcohol from farm products, including the processes of malting : mashing and mascerating : fermenting and distilling alcohol from grain, beets, potatoes, molasses, etc., with chapters of alcoholometry and the denaturing of alcohol ... . the temperature to 75 F.or 79° F. Five and a half to six gallons of liquidbrewers yeast are then added, and fermentationspeedily sets in. This process complete, the fer-mented pulp is distilled in the apparatus devisedby Cellier-Blumenthal (see Fig. 15) for distillingmaterials of a pasty nature; the product has avery unpleasant odor and taste. The process above described is the old methodof pulping the potatoes by using steam. Underthe modem method, however, and with modemapparatus, in preparing potatoes for distillationin large quantities, the steaming of the materialis accomplished at one time and under a high 118 DISTILLATION OF ALCOHOL. Steam pressure. The apparatus is also used forthe preparation of com, potatoes and otherstarch-containing substances. There are many apparatuses which have beendevised for the purpose, but the principle onv/hich they work is practically the same in allcases. They comprise a closed tank, fitted withstirrers, agitators, or other means for mixing and. nnnnHnni Fig. 45.—Bohns Steamer and Crusher. comminuting the contents, means for admittingsteam under pressure, means for cooling the mix-ture to the proper mashing temperatures, andmeans for forcing the steamed material out of thetank. The Steamer. One of the earliest forms ofsteamer was that of Hallefreund devised in 1871, ALCOHOL FROM POTATOES. 119 and adapted for working on a large scale. A modi-fied form of the apparatus known as Bohnssteamer and masher is illustrated in Fig. 45. Thiscomprises a steaming cylinder A, having a securelyclosed opening D for the introduction of the po-tatoes. Centrally through the cylinder passes ahollow shaft B, which is rotated by the powerpulley K. Hollow arms 6 project

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