IMPROVE. MENTS IN THE DISTILLATION AND RECTIFICATION OF SPIRITS, IN APPARATUSES EMPLOYED THEREIN, AND IN THE PREPARATION OF THE SUBSTANCES TO BE Brewin A communication.
Year: 1857

page_text: LETTERS PATENT to Richard Archibald Brooman, of 166, Fleet Street, in
the City of London, E.C., Patent Agent, for the Invention of "IMPROVE.
MENTS IN THE DISTILLATION AND RECTIFICATION OF SPIRITS, IN APPARATUSES
EMPLOYED THEREIN, AND IN THE PREPARATION OF THE SUBSTANCES TO BE
Brewin A communication.
PROVISIONAL SPECIFICATION left by the said Richard Archibald
Brooman at the Office of the Commissioners of Patents, with his
Petition, on the 11th April 1857.
I, RICHARD ARCHIBALD BROOMAN, of No. 166 Fleet Street, in the City of
London, E.C., Patent Agent, do hereby declare the nature of the said Inven-
tion for "IMPROVEMENTS IN THE DISTILLATION AND RECTIFICATION OF SPIRITS, IN
APPARATUSES EMPLOYED THEREIN, AND IN THE PREPARATION OF THE SUBSTANCES TO
BE DISTILLED (Communicated to me by a foreigner residing abroad) to be
as follows:-
The first part of this Invention relates to the distillation of saccharine roots
and other substances in a distilling apparatus composed of one cylinder only.
An important alteration in the process makes this apparatus become valuable
by reason of its cheapness and the simple manner of working it.
This alteration consists in dividing the products of distillation into two
portions.
The first portion consists of the alcohol obtained from the commencement

page_text: to the moment when the alcohol leaving the worm marks only 40 or 0
under proof.
The second portion consists of the feints from 40 under proof to 0°.
The strength of these feints is from 50 under proof to 60 under proof, and
even less. They are intended to be redistilled, and I designate them by the
term weak feints If it be desired to obtain the produce of a strength
above 40 under proof, the products must be separated whilst they run at a
degree higher than, say, 30 under proof, then the first feints obtained will
average nearly 45 under proof.
The average strength of the feints to be redistilled will thus be 50 or 60
under proof, or less. hese weak feints are set aside, and they serve to feed
the steam boiler in which they are re-distilled, by supplying steam for the same
cylinder recharged with fermented substances. Care must be taken not to
feed the steam boiler with the weak feints except when commencing to work
with a cylinder newly charged.
The vapour which passes off from the boiler is strongly alcholic, and by
coming in contact with the cold beetroot, or other substance contained in the
cylinder, becomes partly condensed,and the liquid descends to the lower part of
the cylinder. This liquid still contains a certain quantity of alcohol,and to exhaust
this it is returned to the steam boiler through a pipe which communicates at
the lower part of the cylinder with a plunging pipe in the steam boiler. This
pipe is furnished with a tap, which enables the cylinder and boiler to be set in
communication at any moment.
When the vapour rises to a certain height in the cylinder, and three-fourths
of the matter are heated, the tap is opened, and the condensed alcholic liquid
which is at the bottom of the cylinder descends. When this liquid has passed
into the boiler, which may be easily known by the boiler gauge, the com-
munication tap is closed. This operation is effected without stopping the
process of distillation. This tap may be left open throughout the whole of the
process of distillation; the condensed water and drainings from the beetrootor
other substances distilling pass in a continuous manner to the boiler, and will
serve, as before recommended, to feed it. Thus the quantity of drainings to
be carried away will be diminished. Notwithstanding this advantage, I prefer
to feed the boiler with the liquid to be redistilled, or weak feints; the first
alcoholic waters and the hot water coming from the worm only, the feints by
this means are much improved in quality.
The method which I have the most generally adopted produces feints of
better quality, and I recommend it in preference; however it may be, the
apparatus supplies the means of distillation in these three conditions.-A single

page_text: cylinder, about 6 feet 6 inches high and about 2 feet in diameter, furnished
with ten diaphragms, can distil 2 tons of beetroot or other substance in 24
hours. It is only necessary to increase the size of the cylinder to distil a greater
quantity of beetroot or other substance; thus with the aid of one cylinder,
10 tous and more of beetroot or other substance may be distilled in one day.
The manner of setting to work is as follows:-Each diaphragm is properly
filled with beetroot or other substance to be distilled; it will contain about
76 lbs.; thus the complete charge will be 6 cwt. When the charge is com-
pleted, the top or cover is put on and firmly fixed with adjusting screws.. The
steam boiler is then filled with water to about one-third, and the fire is lighted
under it. Then the steam tap in the pipe which establishes the communication
between the boiler and the cylinder is opened, and the apparatus works as
stated above.
The feints or spirits of most strength are collected separately. The weak
feints to be redistilled are received in a special reservoir or receiver. This
special reservoir communicates with the steam boiler by a plunging tube,
furnished with a tap to carry the feints to be redistilled into the boiler. The
operation can thus be continued indefinitely by recharging the steam boiler
with the weak feints obtained from the work of the preceding 12 hours.
To make this apparatus yet more simple, and that it may be understood by
those even who are the least famiiar with the use of taps, I have placed the
distilling cylinder upon the man-hole of the boiler itself, and have thus done
away with the various taps, viz., the steam tap, the feeding tap, and the tap of
communication.
The working of this apparatus is the same as in the preceding, the feints
are to be divided in the same manner, those to be re-distilled serving to feed
the steam boiler. At the under part a balance valve is so arranged that it
may serve to prevent the escape of steam whilst the distilled beetroot is being
taken away, and it is also intended to create at will a certain pressure in the.
boiler when necessary to cause a commotion of steam in the fermentation vats,
in order to increase the temperature of the juice.
I apply the same methods, and distilling and fermenting apparatuses, to the
production of spirituous liquors from sugar cane, Indian corn, &c.; also from
sweet fruits, such as apples, pears, oranges, figs, pumpkins, the fruit tree,
lemons, shells of green peas, cherries, plums, mulberries, raspberries, straw-
berries, and every thing which can be fermented without extracting the juice,
by distilling the various substances whole, or cut into pieces.
The method of producing spirit from sweet roots, such as beetroot,
carrots, &c., is based upon,-

page_text: 1st, the direct fermentation of the vegetable matter cut in pieces or in
slices without extracting the juice.
2nd, the conservation indefinitely of the fermenting properties of the
said juice for converting into alcohol the portions plunged therein.
3rd, the direct distillation of the vegetable substance cut in pieces without
previously extracting the juice, by means of a current of steam passing through
the pieces without any direct heating or forcing of the steam, and in such
manner that the pieces or substances will preserve their form and exhibit a
pulp proper for consumption.
4th, upon the peculiarity of the apparatus for effecting these operations.
This method, which I at first confined to sweet fleshy roots, 1 apply now
with equal success to the production of alcohol from caues or stalks, such as
sorgho, Indian corn, the sugar cane, and refuse of the cane after the sugar
has been made.
I also apply this method to the production of alcohol from sweet pulpy
fruits, such as apples, pears, oranges, figs, &c. &c., in a word, from any
kind of fruit which can support alcoholic fermentation and distillation. The
general process which I have described must be materially modified,
according to the nature of the various substances I have enumerated
To effect the fermentation of canes or stalks, sweet and fleshy, such as
sugar canes, Indian corn, and sorgho, the quantity of acid employed
should be considerably less than for roots; it seldom exceeds the
thousandth part of the weight of those substances.
Fruits, such as apples, pears, &c. &c. &c., require still less sulphuric
acid to ferment them; the quantity often varies from a thousandth to a
five-thousandth or even a ten-thousandth part
For fermenting sweet fruits, vegetable acids, such as tartaric, oxalic, citric,
and other acids advantageously, replace the sulphuric acid, and the alcoholic
products have been much improved by the use of them. The quantity of acid
to employ with these several substances being very variable, I have sought to
find out some certain means of determining the quantity of acid to be
employed to effect the most perfect fermentation, and have ascertained that
there generally exists a proportion between the salts potash, soda, lime, and
magnesia, formed with the vegetable acids contained in the substances and
the quantity of acid requisite to effect the fermentation.
I have discovered that when a given quantity of the sweet fleshy substance
upon being burnt leaves a salty residuum capable of saturating five ounces of
sulphuric acid; the quantity of sulphuric acid to be added in the fermentation
of an equal weight of the same substance would be four ounces. I point out,

page_text: therefore, the enumeration of the substances and the saturation of the salt resi-
duum by an acid, as a means of determining the quantity of acid to be employed
during the fermentation. When the other acids spoken of above are substituted
for sulphuric acid they should be always used in the same proportions.
To prepare the very fleshy and pulpy fruits which do not yield their juice
easily, such as apples and pears, I use, instead of root cutters, nut mills
(similar to those used in the making of cider), which crush the fruit without
extracting the juice.
I subject canes, stalks, aud corn to the action of two cylinders, which crush
them without extracting the juice. The stalks and canes may be cut into
pieces of 1 to 2 inches in length. The fermentation is completely effected
and the distillation becomes in consequence easy and rapid. The refuse of
the sugar cane does not require this preparation; it is fermented as it comes
from the mill, and distilled in the same state.
The instrument I use is in some of its parts like a chaff cutter. The blades
are set in a hollow cylinder; the canes are made up into bundles and put in
the box; two wooden rollers cause it to advance to about 2 inches under the
blade of the chaff cutter, when the knife passes and cuts each stalk to the
required length; before the 2nd blade has arrived, the stalks are advanced
another distance, and are cut also, and so the machine continues to act. 'The
pieces fall directly upon two fluted cylinders, situated under the machine, the
flutes of which are very strong, and enter one within the other, like cog wheels,
but without touching. The cylinders can be approached or set wide apart at
pleasure to suit the size of the pieces falling upon them, which pieces must
be pressed or squeezed, but not sufficiently so as to force out the juice; but 1
do not limit myself to the use of this instrument or cutter, I only point out
its utility.
CONDITIONS TO BE COMPLIED WITH TO SECURE SUCCESS IN THE FERMENTATION.
I have stated that the fermentation of the substances is effected in a liquid
which is always the same, and which retains indefinitely its fermentable
properties provided that the conditions of success I have laid down are
attended to. These conditions are,-1st, the quantity of acid; 2nd, the
temperature at whien the fermentation is effected; 3rd, the proportion by
weight of the pieces with the quantity of liquor.
1st, the dose of acid.-The quantity of acid to be added for a proper
fermentation varies according to the nature of the substances to be distilled
certain substances, such as sweet roots, require more acid than stalks, such as
the sugar cane and others, and these again more than fruit. lu order to

page_text: ascertain the exact quantity of acid to be employed, several vats should be
prepared, and the quantity of acid put into each should differ; then the progress
of the fermentation should be remarked in each vat, and that in which
fermentation has first and most rapidly commenced and terminated will have
contained the proper quantityof acid. An excess of acid prevents fermentation.
Too small a quantity of acid causes the fermentation to be slow and weak.
Fermentation should be effected between 68° and S2° Fahrenheit; a lower
temperature would retard the fermentation. A temperature above 86°
Fahrenheit yields a less quantity, converts the juice which serves as the
fermenting principle into an acid, and injures its keeping, in consequence of
the formation of acetic acid during the various processes which the fermented
pieces undergo when in the liquor.
3rd, proportion of (fermenting) liquid to the pieces.-The proportion
should always be two parts of liquid to 1 of the pieces by weight.
PREPARATION OF THE JUICE NECESSARY IN THE FERMENTATION AND PREPARING
FOR FERMENTATION.
Let us suppose the erection of a distillery capable of distilling in 24 hours
20 tons of sweet matter, whether roots, stalks, or fruits. The number of vats
necessary for this distillation is 12; they should be capable of containing from
1000 to 1100 gallons, the charge of each vat will be 1 tons of pieces of
stalks or of fruits, 660 gallons of water, and the quantity of acid above
indicated as necessary for any effectual fermentation. The 660 gallons
of water are allowed to run into each of the vats, care being taken if
the water is cold to open the steam plunging tap which enters the vat,
and thus raise the temperature of the water to 72 degrees Fahrenheit, then
the total quantity of the acid is added, and the 1 tons roots, &c. are im-
.mediately thrown in. During the filling of the vats a workınan should
continually keep stirring the substances with the rake. When the charging is
complete the mixture is allowed to remain thus for 4 hours, taking care to
stirit for some minutes every hour. After the expiration of the 4 hours, take
11 lbs. of pressed yeast or 10 quarts of harm, and mix in 10 quarts of liquor
from the fermentation vat. The yeast thus mixed is thrown into the vat to
be fermented, and the whole is stirred during 5 or 6 minutes; the charge is
then complete. The pieces are kept continually immersed in the liquid by
means of a cover or lid pierced with holes, which is fixed at the surface of the
liquid. In the vat thus charged fermentation commences rapidly; the liquid
rises through the holes of the lid, bubbles up, and the carbonic acid gas
produced by the fermentation passes quickly off. When the fermentation is

page_text: finished, which happens in 18 or 20 hours, the bubbling ceases. Then the
pieces as they rise and float on the surface of the liquid are taken out, first
by means of a shovel, then with a net, or scoop pierced with holes, which
takes up only the pieces and lets the liquid flow away. The liquid which
remains in the fermenting vat after the pieces are taken out may be used for
an indefinite length of time in preparing fresh substances for alcoholic fer-
mentation. The successive charges of the same vat are composed always of
the same quantities, viz., 1 ions.
The 2nd filling or charge is made in the following manner:- a ton of the
pieces are put into the vat, and about one-third of the quantity of acid is
added; the acid is previously mixed with 10 quarts of the liquor contained in
the vat. The acid thus nixed with the juice should be poured over the
surface whilst the contents of the vat are quickly stirred. Fresh pieces are
continued to be brought to the vat till we have again a ton, when the
second third of the acid is added, and, finally, the remaining ton of picces
is brought, which, with the last third of the acid, completes the charge. A
workman continues to stir the contents of the vat during the entire time of
charging, and especially when the acid is put in; the same person will have
to see that the quantities of acid and pieces are exact. When the portions
of the sweet substances are at a temperature lower than that of the liquid, to
avoid cooling it too much it will be necessary to slightly turn on the steam
tap of the vat to raise the temperature of the mixture from 72° to 17°
Fahrenheit, but never above 86° Fahrenheit; the mixture must also be con-
tinually kept stirred during the time of raising the temperature, otherwise the
heat will not be equal throughout the mass, and this would destroy a portion
of the fermentating properties of the juice. When the mixture has acquired
the necessary temperature, 6 lbs. of yeast are added in the manner above
described. This addition is made as soon as the charging of the vat is
complete.
The third filling or charging in the fermented liquor is made exactly in the
same manner as the 2nd; the same quantity of pieces, say, 1 tons, and the
same quantity of acid in proportion. The temperature should always be kept
up
if necessary by means of the steam tap from the fermenting liquor from
2° to 82°, using the precautions above pointed out. The quantity of yeast
will be reduced to 2 lbs., and completely suppressed in the following charges,
which are always made in the same manner. The heating by forcing into
the vat the steam from the fermented juice to prevent the lowering of the
temperature, which may be occasioned by the continued addition of fresh

page_text: pieces of roots, &c. in the vats, will increase the quantity of liquid by the
condensation of the steam. This excess of fermented liquid should be from
time to time distilled in the distilling apparatus. The juice for this purpose
is placed in a cylinder instead of the pieces, taking care not to fill the cylinder
more than one half. The distillation is effected in the same manner as for
the pieces. Some few days after the commencement of the work, when five
or six chargings have taken place in the same vat, it will be necessary to
ascertain if the quantity of acid which is used be correct. For this purpose
three vats are prepared, and the quantity of acid put into each is varied
according to the quantity of pieces of the substances to be fermented, say,
2 quarts, 3 quarts, 3 quarts, and the fermentation is closely watched, and
'the time it occupies is noted. The vat in which it first commenced and
terminated will indicate the proper quantity of acid. In order to be perfectly
sure of the right quantity of acid, the same operation can be made with
three otlier vats, always varying the quantity of acid and making the same
observations. When the dose of acid is properly ascertained it should be
regularly and invariably persevered in as long as the character of the fer-
mentation shews no change. It often happens that when the quantity of acid
has been well determined upon at the commencement it remains good
throughout the entire duration of the distilling season. Generally speaking,
a rather smaller quantity of acid will be found necessary for beetroot from
January to March than from October to January. By carrying on fer-
mentation under the conditions pointed out the transformation of sugar into
spirit is complete, and the quantity of spirit produced is always in proportion
to the richness of the substances in saccharines matter. All the directions
given for the direct distillation of roots fermented after being cut in pieces by
the application of a current of steam can be appplied to the direct distillation
of stalks, canes, and fleshy fruits, which I have above enumerated, by sub-
jecting them to modifications according to the nature of the substances to
operate upoп.
Fermented fruits which are soft in their nature, such as cherries, plums,
mulberries, currants, raspberries, strawberries, &c., will require for direct dis-
tillation to be placed in layers still less thick, otherwise the fermented matters
will be converted into pulp; other fruits named above, such as apples, pears,
oranges, figs, pumpkins, can be distilled direct if the conditions for the dis-
tillation of fleshy roots are complied with. It is not the same with respect to
fermented stalks, sugar canes, Indian corn, sorgho, they can be distilled with-
out inconvenience by being placed in layers 18 inches thick, or even more.

page_text: These substances are not, like beetroot, liable to become crushed by their own
weight when subjected to the action of the current of steam if the layers are
too thick.
All the apparatuses now in use fordistilling roots containing diaphragins or
plates pierced with holes, or of the distilling and rectifyingapparatus, herein-
after described, can be applied to the distillation of canes, fleshy fruits
fermented when cut in pieces, as described. When stalks are used, such as
the sugar cane, Indian corn, sorgho, &c., the number of the diaphragins may be
diminished without inconvenience. These fermented substances can be dis-
tilled even in the fermentation vat; for this purpose, as soon as the fermentation.
is completed the juice is allowed to run off, the fermented pieces remaining
suspended on a false bottom, pierced with holes, with which each vat should
be supplied. The top of the vat should be covered with a moveable lid or
cover resting on the edges,aud fitting against the sides with a layer of clay, or
any other means may be adopted to prevent the escape of the steam; this
cover will be in communication with a refrigerator.
The fermentation vat being thus arranged as a distilling apparatus, there is
introduced beneath the false bottom a jet of steam, which penetrates equally
throughout the vat; the alcoholic vapours are thus driven off and become
condensed in the worm by separating the products, as I have stated for
distillation in the simple apparatus, that is to say, into strong and weak feints;
these latter to be redistilled. The water from the condenser and drains
should fall into an intermediate receptacle between the vats and the boiler,
where they have a current of steam passing through them and going into
the vat, exhausting all the alcohol.
My Invention,so far as relates to rectification and to apparatuses employed
therein, consists in a method of and apparatus for rectifying, whereby pure
alcohol or neutral or plain spirit is produced or obtained in a continuous
manner, and from the first process from alcohol or alcoholic vapours arising in
a direct manner from a distilling apparatus. The vapours which cscape from
the upper part of all distilling apparatuses before entering the condensers con-
tain four sorts of products.
1st, alcoholic vapours condensing at a point below 173° Fahrenheit.
2ndly, watery vapours condensing at a point below 212° Fahrenheit.
3rd, vapours having a disagreeable smell and taste, which form and con
tinue in a state of vapour at a temperature inferior to that of water or spirit.
4th, vapours of an equally disagreeable taste and smell, which form and con-
lense at a temperature superior to that of water, and consequently of alcohol.
When this mixture of vapours is partially or incompletely cooled at a

page_text: degree below the point at which water boils, and above that at which alcohol
boils, that is to say, above 173° Fahrenheit, condensation takes place, and the
first vapours condensed are the watery vapours, and the vapours which impart
bad taste and flavour, that is to say, the oils and these two vapours in con-
densing occasion the condensation of a certain quantity of alcoholic vapours.
The non-condensed vapours are thus freed or purified from all the products
of this first condensation. If the temperature of the mixture of vapour is
continued to be lowered a second condensation will take place, especially of
those alcoholic vapours which contain in greater or less degree the bad flavour
from the first running, according to the temperature at which this con-
densation takes place. The non-condensed vapour will be nothing more than
bad flavours brought over from the first running, which can be condensed
separately. If heat be applied to the first condensed product in thin layers,
and extended over a considerable surface, that is to say, the mixture of oil,
water, and alcohol heated at a well regulated temperature and below boiling
point, the vapours which will be disengaged will be the more pure in propor-
tion to the lowness of the temperature and the greater quantity of. water used,
the water acting in this case by dissolving the bad flavoured oil and rendering
it more fixed. If heat be applied in the same manner, that is, at a tempera-
ture below boiling point, to the second products from condensation, that is to
say, the alcohol charged with the bad flavour from the first running, this pro.
dact becomes purified, the most volatile (oils) flavors pass off more or less
perfectly in proportion to the alcoholic strength of the condensed product.
The separation of the four products which we have enumerated is not
accomplished all atonce, but successive condensations and heatings, which may
-be effected in one continuous operation, are necessary.
The rectifying apparatus or column, which forms part of the present Inven-
tion, is intended to effect the separation or elimination in a continuous manner;
of,-
1st, water and oils, the ordinary products of the end of the rectification.
2nd, pure alcohol.
3rd, bad taste or flavoured products, from the first running lighter than
alcohol.
The distilling apparatuses now employed separate the bad taste of the end
of the rectification, that is to say, the oils, but they leave completely the dis
agreeable products of the commencement of rectification. The chief feature of
this method of and apparatus for rectifying consists in the elimination, or the
continuous separation from spirit of bad flavours, light and more volatile than
alcohol.

page_text: 1st, by successive condensation of the vapours into liquid.
2nd by the successive heating of these same liquids in shallow layers or
streams, and at a temperature lower than their boiling point.
3rd, by the washing of these same liquids according to their degree of
purity by water.
4th, by a means of cooling sufficiently, which determine successively and at
pleasure the number of condensations requisite to produce the desired result.
And th, by a means of heating in shallow beds or layers, which effects the
separation, especially of the bad flavours brought over in the first running in
the process of rectification.
DESCRIPTION OF THE RECTIFYING APPARATUS OR COLUMN.
This column is composed of a series of pieces or plates placed one above the
other. The complete column is composed of, say 29 pieces, in copper or
other metal, or in wood. These 29 pieces are separated from each other by as
many stiff plates of copper fastened to the edges of each piece, and tightened
between the edges, similarly to ordinary rectifying columus. The pieces havo
the form of an ordinary rectangle. Each piece is traversed lengthways and
horizontally by three copper pipes. Each copper pipe has a bend or elbow at
the end, and communicates with the corresponding lower piece fixed or bolted
to a flange at the end of each pipe; these bends or elbows are fixed on the
outside of each piece, with tubes of vulcanized india-rubber or other matter
or metal fitted to the pipes, and fastened with copper screws or otherwise.
Upon each plate of separation between the piecesa rectangular opening is cut.
The plates are so placed with respect to each other that two openings may
never coine opposite each other in each piece, but, on the contrary, on opposite
sides, that it to say, that when the opening of one plate is on the right of the
upper plate, that below should be on the left at the other end. The border or
flange of this opening is arranged in the nine first upper plates of the column,
so as to form a bed of liquor on the plate to the depth of the edge of the open-
ing. In the other plates, and to the bottom of the column, the flange or edge is
in an o,osite direction. to conduct the liquor into the plate placed imme-
diately underneath. At the upper part of the column isa pipe which conducts
the bad flavoured vapours or last process of the rectification into a cooler. At
the tenth plate there is a discharge pipe to conduct the alcohol of good taste
into a special refrigerator placed by the side of the column. Between the 23rd
and 24th plate there is a sypbon pipe for conveying hot water upon the 24th
plate. At the under part of the last plate is a pipe for conveying alcoholic
vapours from the still. The products of condensation pass from the last plate

page_text: into a reservoir through a pipe. The cold liquor intended for distillation is in-
troduced directly, either by means of a pump or by a pipe communicating with
the reservoir, for wash place:l above the columu. This liquid enters by the two
lateral pipes, arrives at the elbow, which communicates with the pipes of the
2nd piece, and so on to the pipe of the last piece, from whence it passes out by
a pipe to go on to the upper part of the distilling column, where it arrives
nearly at boiling point. A pipe to receive the water cold, warm,or hot,coming
from the cooler, which passes successively in the corresponding pipes of each
piece to arrive at the pipe of the last piece, from whence it runs off by another
pipe, which remounts it to the top of the column to keep the pipes always full.
The two coolers are fed with cold water from an upper reservoir; its
entrance is regulated in each refrigerator by a tap.
WORKING OF THIS APPARATUS.
When this apparatus is ready for work, the three pipes of the upper picce
of the column are put in communication, the two lateral with the reservoir
of wash or fermented liquor, the middle pipe with the refrigerator of water,
by means of reservoirs placed over them; the wash and water are allowed to
run till all these pipes are filled. then is introduced the vapours from a distil-
ling apparatus in the lower piece of the column. This vapour spreads itself
around the pipes filled, two with wash and one with water, heats them by par-
tially condeusing itself, and so on for the vapours which follow, and for the
pipes placed in the upper pieces; the products condensed to a liquid state, to
the strength of alcohol, and of different temperatures, extend themselves in
thin layers upon the plates, where they are successively heated by the vapours
which circulate above, at a temperature varying according to the strength of
the alcohol. The liquid, more or less alcoholic, being condensed, descends to
the plate placed immediately under the rectangular opening in each plate,
and by which opening the vapour ascend from plate to plate in an opposite
direction to the condensed, liquid, which descends from plate to plate to reach
the bottom piece, and from thence to the feints reservoir. The purified alco-
holic vapours rise successively from plate to plate, to arrive at about frds of
the height of the column, where the product, which these condense, passes
off to a refrigerator. The communication is now closed between the refrigera-
tor and the column; the alcoholic vapours continue to ascend and partially
condeuse,and lastly arrive at the upper pipe of the column in the refrigerator,
where they condense in the state of alcohol of bad flavour. When the opera-
tion has arrived at this point, the wash is allowed to continue to flow into the
two lateral pipesofeach piece of the column, and to pass into the upper part of

page_text: the distilling apparatus through a plunging pipe. The continued running of
the wash is regulated by its complete exhaustion at the lower part of the
distilling column, from whence it escapes in a continuous manner in the state
spent wash.
As a consequence of this action, in an inverse sense cold wash
becomes hot, and hot vapour cool; a regular purification is effected and con-
tinued of the alcoholic products on the one side by the condensation of the
water and oils which pass off into the feints trough; and, on the other, of
ibe alcoholic vapours, which have just been condensed by the cooling action of
the pipes into a liquid, which spreads itself in shallow beds upon the ten upper
plates. The liquid is now at a temperature near its boiling point, occasioned by
fresh arrivals of vapour, which keep up a degree of heat sufficient to set free
the bad flavour essences more volatile than alcohol, and which then pass
by the upper portion of the column into a refrigerator. When the alcoholic
products which run through this refrigerator are sufficiently strong, and are
nearly pure tasted, the tap between the tenth plate and the other refrigerator
is opened; then the alcoholic products which are condensed upon these ten
plates, free from bad flavour descend to this refrigerator, where they are cooled
and come out pure alcohol or neutral spirit.
The quantity of alcohol of pure or neutral flavour which can be thus
obtained varies according to the alcoholic richness of the wash; the column of
wash heated, its temperature on leaving the rectifying column, and the
alcoholic strength of the feints on their leaving the distilling apparatus; in
fact, the rectification of any determined quantity of alcoholic vapours can only
be effected by successive condensations, limited always by the state and
quantity of wash.
To produce at pleasure the number of successive condensations necessary
for the most perfect and complete rectification of the alcoholic products,
water, either cold, warm, or hot, is allowed to circulate. If one pipe is not
found to be suflicient to supply the water, two, three, or even four may be
used; this will serve to increase the successive condensations. The einploy-
ment of water in these circumstances is one of the new and important means
which characterize this Invention.
The alcoholic products charged with bid flavour and oil which have passed
to the lower part of the column and in the feints trough are injected by
means of a pump into the upper part of the distilling column, from whence
they flow and rectify at the same time as the wash itself; or they may be dis-
tilled separately by means of a steam pipe entering the feints trough or
reservoir. To facilitate the rectification of these oily products, a sinall con-
tinous stream of hot water is thrown into tho-rectifying column at the height

page_text: of the 24 plate, in counting from the top of the column; this water, by
dissolving the bad tasted oils, renders the rectification more easy and more
rapid.
The rectifying column which I have described can be applied to all distilling
columns employed in the distillation of liquids, fleshy substances, or roots, or
fermented bodies.
The column can be made of any dimensions with the same success. It can
be constructed in copper, cast iron, or even wood. The 10 upper plates, as
also the corresponding elbows, should always be in copper, which it will
be necessary to have tinned, or iron plates tinned, as likewise the outsides of
the pipes which correspond with these plates, also tinned.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Richard Archibald Brooman in the Great Seal Patent Office
on the 10th October 1857.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, RICHARD
ARCHIBALD BROOMAN, of 166, Fleet Street, in the City of London, E.C.,
Patent Agent, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Eleventh day of April, in the year of our Lord
One thousand eight hundred and fifty-seven, in the twentieth year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me,
the said Richard Archibald Brooman, Her special licence that 1, the said
Richard Archibald Brooman, my executors, administrators, and assigns, or
. such others as I, the said Richard Archibald Brooman, my executors, adminis-
trators, and assigns, should at any time agree with, and no others, from
time to time and at all times thereafter during the terin therein expressed,
should and lawfully might make, use, exercise, and vend, within the United
Kingdom of Great Britain and Ireland, the Channel Islands, and Isle of
Man, au Invention for "IMPROVEMENTS IN THE DISTILLATION AND RECTIFICATION
OF SPIRITS, IN APPARATUSES EMPLOYED THEREIN, AND IN THE PREPARATION OF THE
SUBSTANCES TO BE DISTILLED," (communicated to me by a foreigner residing
abroad,) upon the condition (amongst others) that I, the said Richard
Archibald Brooman, my executors or administrators, by an instrument in
writing under my, or their, or one of their hands and seals, should par-
ticularly describe ard ascertain the nature of the said Invention, and in what
mauner the same was to be performed, and cause the same to be filed in the

page_text: Great Seal Patent Office within six calendar months next and immediately
after the date of the said Letters l'atent.
NOW KNOW YE; that I, the said Richard Archibald Brooman,do hereby
declare the nature of the said Invention, and in what manner the same
is to be performed, to be particularly described and ascertained in and by
the following statement thereof, reference being had to the Drawings hereunto
annexed, that is to say:-
The first part of this Invention relates to the distillation of saccharineroots
and other substances in a distilling apparatus composed of one cylinder only.
This important alteration in the process makesthis single cylinder apparatus
become valuable, by reason of its cheapness land the simple manner of
working it.
This alteration consists in dividing the products of distillation into two
portions. The first portion consists of the alcohol obtained from the com.
inencement of distillation to the moment when the alcohol on leaving the
worm marks only 25° Gay Lussac, 40 or 50 under proof. The second portion
consists of the feints from 40 under proof to 0°. The strength of these
feints is from 50 under proof to 60 under proof, and even loss; they are
intended to be redistilled, and I designate them by the terin
"weak
feints."
If it be desired to obtainthe produce above of a strength of,say, 40° under
proof, the products must be separated whilst they run at a degree higher than,
say, 30° under proof, when the first flegms obtained will average nearly 40°
or 45 under proof, or thereabouts. The average strength of the feints to be
redistilled will thus be 50° or 60° under proof, or less. These weak feints
are set aside, and they serve to feed the steam boiler in which they are re-
distilled by boiling in the boiler and supplying steam for the same cylinder
recharged with fermented substances, such as slices of beet, or mangold,
sugar cane, &c. Care must be taken not to feed the steam boiler with
these weak feints except when commencing the work with a cylinder newly
charged.
The vapour which passes off from the boiler is strongly alcoholic, and by
coming in contact with the cold beetroot, or other substance contained in the
cylinder, becomes partly condensed, and the liquid descends to the lower part
of the cylinder. This liquid still contains a certain quantity of alcohol, and to
exhaust this it is returned to the steam boiler through a pipe which com-
inunicates at the lower part of the cylinder with a plunging pipe in the steam
boiler. This pipe is furnished with a tap, which enables the cylinder and
boiler to be set in communication at any moment.

page_text: When the vapour rises to a certain height in thecylinder and three-fourths
of the matter are heated, the tap is opened and the condensed alcoholicliquid
which is at the bottom of the cylinder descends. When this liquid has passed
into the boiler, which may be easily known by the boiler guage, the com-
munication tap is closed. This operation is effected without stopping the
process of distillation. This tap may be left open throughout the whole of
the process of distillation. The condensed water and drainings from the beet-
root or other substances distilled pass in a continuous manner to the boiler,
and will serve, as before recommended, to feed it. Thus the quantity of
draining to be carried away will be diminished.
Notwithstanding this advantage, I prefer to feed the boiler with the liquid
to be redistilled, or weak feints; the first alcoholic waters and the hot water
coming from the worm only, the raw spirit by this menus is much improved
in quality.
The method which I have most generally adopted produces raw spirit of
better quality, and I recommend it in preference; however, it may be the
apparatus supplies the means of distillation in thesethree conditions. Asingle
cylinder,about 6 feet 6 inches high and about two feet in diameter, furnished
with ten diaphragms, can distil 2½ tons of beetroot or other substances in
twenty-four hours. It is only necessary to increase the size of the cylinder
to distil a greater quantity of beetroot or other substances; thus with the aid
of one cylinder ten tons and more of beetroot or other substances may be
distilled in one day.
The manner of setting to work is as follows:-Each diaphragm is properly
filled with beetroot or other substance to be distilled. It will contain about
76 lbs., thus the complete charge will be 6 cwt. When the charge is com-
pleted, the top or cover is put on and firmly fixed with adjusting screws. The
steam boiler is then filled with water to about one-third, and the fire is lighted
under it; then the steam tap in the pipe which establishes the communica-
tion between the boiler and the cylinder is opened, and the apparatus works
as stated above. The feints or spirits of most strength are collectedseparately.
The weak feints to be redistilled are received in a special reservoir or receiver.
This special reservoir communicates with thesteam boiler by a plunging tube,
furnished with a tap, to carry the feints to be redistilled into the boiler. The
operation can thus be continued indefinitely by recharging the steam boiler
with the weak feiuts obtained from the work of the preceding 12 hours.
To make this apparatus yet more simple, and that it may be understood by
those even who are least familiar with the use of taps, I have placed the
distilling cylinder upon the man-hole of the boiler itself, and have thus done

page_text: away with the various taps, viz., the steam tap, the feeding tap, and the tap of
communication. The working of this apparatus as in the preceding; the
weak raw spirit, or flegms, or feints are to be divided in the same manner,
those to be redistilled serving to feed the steain boiler. At the under part
a balance valve is so arranged that it may serve to prevent the escape
of
steam whilst the distilled beetroot is being taken away, and it is also
intended to create at will a certain pressure in the boiler when necessary, to
cause the escape of steam in the fermenting vats, in order to encrease the
temperature of the juice.
My Invention, so far as relates to rectification, and to apparatuses employed
therein, consists in a method of and apparatus for rectifying, whereby pure
alcohol, or neutral or plain spirit is producer or obtained in a continuous
manner, and form the first process from alcohol or alcoholic vapours arising
in a direct manner form a distilling apparatus.
The vapours which escape from the upper part of all distilling apparatuses
before entering the condensers contain four sorts of products: 1st, alcoholic
vapours condensing at a point below 173° Fahrenheit; 2nd, watery vapours
condensing at a point below 212° Fahrenheit; 3rd, vapours having a dis-
agreeable smell and taste, which form and continue in a state of vapour at a
temperature inferior to that of water or spirit; 4th, vapours of an equally
disagreeable taste and smell, which form and condense at a temperature
superior to that of water, and consequently of alcohol.
When this mixture of vapours is partially or incompletely cooled at a degreo
below the point at which water boils and above that at which alcohol boils,
that is to say, about 173° Fahrenheit, condensation takes place, and the first
vapours condensed are the watery vapours, and the vapours which impart bad
taste and flavor, that is to say, the oils; these two vapours in condensing
occasion the condensation of a certain quantity of alcoholic vapours. The
non-condensed vapours are thus freed or purified from all the products of this
first condensation. If the temperature of the mixture of vapour is continued
to be lowered a second condensation will take place, especially of those
alcoholic vapours which contain in greater or less degree the bad flavour from
the first running, according to the temperature at which this condensation
takes place. The non-condensed vapour will be nothing more than bad flavours
brought over from the first running, which can be condensed separately. If
heat beapplied to the first condensed product in thin layers and extended over
a considerable surface, that is to say, the mixture of oil, water, and alcohol
heated at a well regulated temperature and below boiling point, the vapours
which will be disengaged will be the more pure in proportion to the lowness

page_text: of the temperature and the greater quantity of water used, the water acting in
this case by dissolving the bad flavored oil and rendering it more fixed. If
heat be applied in the same manner, that is, at a temperature below boiling
point, to the second products from condensation, that is to say, the alcohol
charged with the bad flavour from the first running, this product becomes
purified, the most volatile (oils) flavours pass off more or less perfectly in
proportion to the alcoholic strength of the condensed product. The separation
of the four products which we have enumerated is not accomp'ished all at
once; but successive condensations and heatings, which may be effected in one
continuous operation, are necessary.
2°
The rectifyingapparatus or column, which forms part of the present Inven-
tion, is intended to effect the separation or elimination in a continuous manner
of, 1 water and oils, the ordinary products of the last part of the rectificater;
'pure alcohol; 3° bad taste or flavored products from the first running
mauvais gout de téte de rectification) lighter than alcohol. The distilling
apparatuses now employed separate the bad taste of the end ofthe rectification.
that is to say, the oils, but they leave completely the disagreeable products of
the commencement of rectification. The chief feature of this method of an
apparatus for rectifying consists in the elimination or the continuous separation
from spirit of blad flavours, lightand more volatile than alcohol-1st, by suc-
cessive condensations of the vapours into liquid; 2nd, by the successive heating
of the same liquids in shallow layers or streams, and at a temperature lower
than their boiling point; 3rd, by the washing of these same liquids according
to their degree of purity by water; 4th, by a means of cooling sufficiently,
which determine successively and at pleasure the number of condensations
requisite to produce the desired result; and, 5thly, by a means of heating in
shallow beds or layers, which effects the operation, especially of the bad flavours
brought over in the first running in the process of rectification.
DESCRIPTION OF THE RECTIFYING APPARATUS OR COLUMN.
This column is composed of a series of picces of plates | laced one above the
other. The complete column is composed of, say, 36 pieces, more or less, in
copper or other metal, or in wood; these 36 pieces are separated from each
other by as many stiff plates of copper, fastened to the edges of each piece and
tightened between the edges, similar to ordinary rectifying columns. The
pieces have the form of an ordinary rectangle. Each piece is traversed
lengthways and horizontally by three copper pipes; each copper pipe hasa bend
or elbow at the end, and communicates with the corresponding lower piece,
fixed or bolted to a flange at the end of each pipe; these bends or elbows are

page_text: fixed on the outside of each piece, with tubes of vulcanized india-rubber or
other matter or metal fitted to the pipes, and fastened with copper screws or
otherwise. Upon each plate of separation between the pieces a rectangular
opening is cut. The plates are so placed with respect to each other that two
openings may never come opposite each other in each piece, but, on the con-
trary, on opposite sides, that is to say, that when the opening of one plate is on
the right of the upper plate, that below should be on the left at the other end.
The border or flange of this opening is arranged in the twelve first upper
plates of the columu, so as to form a bed of liquor on the plate to the depth of
the edge of the opening. In the other plates, and to the bottom of the
column, the flange or edge is in an opposite direction, to conduct the liquor
into the plate placed immediately underneath.
At the upper part of the column is a pipe, which conducts the bad flavoured
vapours, or first and last process of the rectification, into a cooler. At about
the twelfth plate there is a discharge pipe, to conduct the alcohol of good
taste into a special refrigerator placed by the side of the column. Between
the 30th and 31st plate, but we are not bound to this exact place, there is a
syphon pipe, for conveying hot or cold water upon the 30th or 31st plate, or
thereabouts. At the under part of the last plate is an opening for conveying
alcoholic vapours from a boiler placed underneath the column. The products
of condensation pass from the last plate into the boiler through the above-
mentioned opening. When the rectifying column is used for rectifying low
wines they are introduced into the before-mentioned boiler by means of a
pipe and stop-cock; alcoholic vapours from a distilling column are introduced
at the same opening when it is intended to rectify directly from a distilling
column or apparatus. At à convenient height above the top of the rectifying
column is placed one or more reservoirs for water. These reservoirs contain
hot and cold water or tepid water. The water from one or more of these
reservoirs enters at the proper temperature at the top of the column into the
3 lateral pipes, and thus descends to the bottom of the column, where
it passes out in a hot state into a pipe, which rises nearly to the height of
the column, by which means the necessary pressure is maintained upon the
pipes. Two refrigerants are necessary, one to secure the spirit which arrives
from the pipe which leaves the columu at the 12th plate, or thereabouts, the
other to receive the feints which arrive from the summit of the column.
When this apparatus is worked, the 3 pipes at the upper piece or box
are placed in connection with the reservoirs before mentioned, and the water
is allowed to run till all the pipes are full.
•
·
..
The boiler below the rectifying column is of a very simple construction,

page_text: and consists of two parts, forming an upper and lower boiler. These are
put in communication by means of a pipe in the form of a bill head or swar
neck. These boilers are furnished with coils of pipes, through which a current
of steam is made to pass, which heats the low wines when low wines are
distilled, or keeps up the heat in the alcoholic vapours when the column of
rectificationis putin immediate communication with the distilling apparatus
When the vapour from a distilling apparatus is introduced into the boiler
under the column, this vapour spreads itself around the pipes filled with
water, heats them by partially condensing itself, and causes the same effect
on the vapours which follow; then the products condensed to a liquid state
to the strength of alcohol and of different temperatures extend themselves
in thin layers upon the plates, where they are successively heated by the
vapours which circulate above at a temperature varying according to the
strength of the alcohol. The liquid more or less alcoholic being condensed,
descends to the plate placed immediately under the rectangular opening in
each plate, and by which opening the vapours ascend from plate to plate in
an opposite direction to the condensed liquid, which descends from plate to
plate to reach the bottom piece, and from thence to the boiler. The purified
alcoholic vapours rise successfully from plate to plate to arrive at about 3ds
of the height of the column, where the product from them passes off to the
refrigerator. The communication is now closed between the refrigerator and
the column; the alcoholic vapours continue to ascend and partially condense,
and lastly arrive at the upper pipe of the column in the refrigeraut, where
they condense in the state of alcohol of bad flavour. When the operation
has arrived at this point the water is allowed to continue to flow into the 3
lateral pipes of each piece of the column, and to pass into the upper part
of the distilling apparatus through a plunging pipe. The continued running
of the wash is regulated by its complete exhaustion at the lower part of the
distilling column, from whence it escapes in a continuous manner in the state
of spent wash. As a consequence of this action, in an inverse sense cold
water becomes hot and hot vapour cool; a regular purification is effected and
continued of the alcoholic products on the one side by the condensation of
the water and oils, which pass off into feints' trough, and on the other of
the alcoholic vapours which have just been condensed by the cooling action
of the pipes into a liquid, which spreads itself in shallow beds upon the 10
or 12 upper plates. The liquid is now at a temperature near to its boiling
poiut, occasioned by fresh arrivals of vapour, which keep up a degree of heat
sufficient to set free the bad flavour essences more volatile than alcohol, and
which then pass by the upper portion of the column into a refrigerator.

page_text: When the alcoholic products which run through this refrigerator are sufli-
ciently strong and are nearly pure tasted, the tap between the 12th plate and
the other refrigerator is opened; then the alcoholic products which are con-
densed upon these 10 plates free from bad flavour descend to this refrigerator,
where they are cooled, and come out pure alcohol or plain spirit. The quantity
of alcohol of pure flavour which can be thus obtained varies according to the
alcoholic richness of the wort, the column of wort heated, its temperature ou
leaving the rectifying column, and the alcoholic strengh of the feints on their
leaving the distilling apparatus; in fact, the rectification of any determined
quantity of alcoholic vapours can only be effected by successive condensations,
limitled always by the state and quantity of worts.
To produce at pleasure the number of successive condensations necessary
for the most perfect and complete rectification ofthe alcoholic products, water,
either cold, warın, or hot, is allowed to circulate. If one pipe is not found
to be sufficient to supply the water, two, three, or even four may be used; this
will serve to increase the successive condensations.
'The employment of water in these circumstances is one of the new and
important means which characterize this Invention. The alcoholic products
charged with bad flavour and oil, which have passed to the lower part of the
column and into the feints' receiver, are injected by means of a pump again
into the boiler, from whence they again rise and are rectified; or they inay
be distilled separately by means of a steam pipe entering the feints' trough
or reservoir.
To facilitate the rectification of these vily products, a small continuous
stream of hot water is thrown into the rectifying column at the height of
the 30th, 31st, or 32nd plate, in counting from the top of the column;
this water by dissolving the bad tasted oils renders the rectification more
easy and more rapid.
The rectifying column which we have described can be applied to all
distilling columns employed in the distillation of liquids, fleshy substances,
or roots, or fermented bodies. The column can be made of any dimensions
with the same success.
I apply the same methods and distilling and fermenting apparatuses to the
production of spirituous liquors from the sorgho, the suger cane, Indian corn,
&c.; also from sweet fruits, such as apples, pears, oranges,figs, pumpkins, the
fruit tree, lemons, shells of green peas, cherries, plums, mulberries, rasp-
berries, strawberries, and every thing which can be fermented without ox-
tracting the juice, by distilling the various substances whole or cut int> pieces.
The method of producing spirit from sweet roots, such as beetroot, carrots,

page_text: &c., is based upon, 1st, the direct fermentation of the vegetable matter cut
in pieces or in slices without extracting the juice; 2nd, the conservation
indefinitely of the fermenting properties of the juice for converting into
alcohol the portions plunged therein; 3rd, the direct distillation of the
vegetable substance cut in pieces without previously extracting the juice, by
means of a current of steam passing through the pieces without any direct
heating or forcing of the steam, and in such manner that the pieces or sub-
stances will preserve their form and leave a residue proper for the alimentation
of animals; 4th, upon the peculiarity of the apparatus for effecting these
operations.
This method, which I at first confined to sweet fleshy roots, I apply now
with equal success to the production of alcohol from canes or stalks, such as
sorgio, Indian corn, the sugar cane, and refuse of the cane after the sugar has
been marle, I also apply this method to the production of alcohol from sweet
pulpy fruits, such as apples, pears, oranges, figs, &c. &c.; in a word, from any
kind of fruit which can support alcoholic fermentation and distillation.
The general process which I have described must be materially modified
according to the nature of the various substances I have enumerated.
To effect the fermentation of canes or stalks, sweet and fleshy, such as
sugar canes, Indian corn, sorgho, the quantity of acid employed should be
considerably less than for the roots; it seldom exceeds the thousandth part of
the weight of those substances. Fuits, such as apples, pears, &c., &c.,
require still less sulphuric acid to ferment them; the quantity often varies
from a thousandth to a five-thousandth or even a ten-thousandth part.
For fermenting sweet fruits, vegetable acids, such as tartaric, oxalic, citric,
and other acids, advantageously replace the sulphuric acid, and the alcoholic
products have been much improved by the use of them.
The quantity of acid to employ with these several substances being very
variable, I have sought to find out some certain means of determining the
quantity of acid to be employed to effect the most perfect fermentation, and
have ascertained that there generally exists a proportion between the salts
potash, soda, lime, and magnesia, forned with the vegetable acids con-
tained in the substances, and the quantity of acid requisite to effect the
fermentation.
I have discovered that when a given quantity of the sweet fleshy
substance upon being burntleaves a salty residuum capable of saturating five
ounces of sulphuric acid; the quantity of sulphuric acid to be added in the
fermentation of an equal weight of the same substances would be four ounces.
I po nt out, therefore, the enumeration of the substances and the saturation

page_text: of the salt residuum by as acid an a means of determining the quantity of
acid to be employed during the fermentation. When the other acids spoken
of above are substituted for sulphuric acid they should be always used in the
same proportions. To prepare the very fleshy and pulpy fruits which do not
yield their juice easily, such as apples and pears, I use instead of root-cutters
nut mills (similar to those used in the making of cider), which crush the fruit
without extracting the juice. I subject canes, stalks, and corn to the action
of two cylinders, which crush them without extracting the juice. The stalks
and canes may be cut into pieces of 1 to 2 inches in length; the fermenta-
tion is completely effected, and the distillation becomes in consequence easy
and rapid. The refuse of the sugar cane does not require the preparation;
it is fermented as it comes from the mill, and distilled in the same state.
The instrument I use is in some of its parts like a chaff-cutter; the blades
are set in a hollow cylinder, the canes are inade up into bundles and put in
the box, two wooden rollers cause it to advance to about two inches under the
blade of the chaff-cutter, when the knife passes and cuts each stalk to the
required length; before the second blade has arrived the stalks areadvanced
another distance and are cut also, and so the machine continues to act.
The pieces fall directly upon two fluted cylinders (situated under the
machine), the flutes of which are very strong, and outer one within the other
like cog wheels, but without touching. The cylinders can be approached or
set wide apart at pleasure to suit the size of the pieces falling upon them, which
pieces must be pressed or squeezed, but not sufficiently so as to force out tho
juice; but I do not limit myself to the use of this instrument or cutter; I only
point out its utility.
CONDITIONS TO BE COMPLIED WITH TO SECURE SUCCESS IN THE FERMENTATION.
I have stated that the fermentation of the substances is effected in a liquid
which is always the same, and which retains indefinitely its fermentable pro-
perties, provided that the conditions of success I have laid down are attended
to. These conditions are.-19. the quantity of acid; 2°, the temperature at
which the fermentation is effected; 3°, the proportion by weight of the pieces
with the quantity of liquor.
1º, the dose of acid.-The quantity of acid to be added for a proper
fermentation varies according to the nature of the substances to be distilled;
certain substances, such as sweet roots, require more acid than stalks, such as
the sugar cane and others, and these again more than fruit.
In order to ascertain the exact quantity of acid to be employed, several
vats should be prepared, and the quantity of acid put into each should differ;

page_text: then the progress of the fermentation should be remarked in each vatand that
in which the fermentation has first and most rapidly commenced and termi-
nated will have contained the proper quantity of acid. An excess of acid
prevents fermentation; too small a quantity of acid causes the fermentation to
be slow and weak.
Fermentation should be effected between 68° and 82° Fahrenheit; a lower
temperature would retard the fermentation. A temperature above 86° Fahren-
heit yields a less quantity, converts the juice which serves as the fermenting
principle into an acid, and injures its keeping, in consequence of the forma-
tion of acetic acid during the various processes which the fermented pieces
undergo when in the liquor.
30, proportion of (fermenting) liquor to the pieces.-The proportion should
always be two parts of liquid to one of the pieces by weight.
PREPARATION OF THE JUICE NECESSARY IN THE FERMENTATION AND PREPARING
FOR FERMENTATION.
Let us suppose the erection of a distillery capable of distilling in 24 hours
20 tons of saccharine matter, whether roots, stalks, or fruits. The number of
vats necessary for this distillation is twelve; they should be capable of con-
taining from 1000 to 1100 gallons. The charge of cach vat will be 1 tons
of pieces of stalks or of fruits, 660 gallons of water, and the quantity of
acid above indicated, as necessary for au effectual fermentation The 660
gallons of water are allowed to run into each of the vats, care being
taken to open the steam plunging tap which enters the vat, and thus raise the
temperature of the water to 160 Faherenheit, then the total quantity of the
acid is added, and the 1 tons of roots, &c. are immediately thrown in.
During the filling of the vats a workman should continually keep stirring
the substances with a rake. When the charging is complete the mixture is
allowed to remain thus for 4 hours, taking care to stir it for some minutes
every hour. Af the expiration of the 4 hours, take 11 lbs. of preserved
yeast, or 10 quarts of barm and mix in 10 quarts of liquor from the fermen-
tation vat. The yeast thus mixed is thrown into the vat to be fermented, aud
the whole is stirred during 5 or six minutes; the charge is then complete.
The pieces are kept continually immersed in the liquid by means of a cover or
lid pierced with holes, which is fixed at the surface of the liquid. In the vat
thuscharged fermentationcommencesrapidly; theliquidrises throughthe holes
of the lid, bubbles up,and the carbonic acid gas produced by the ferinentation
passes quickly off. When the fermentation is finished, which happens in 18 or
20 hours, the bubbling ceases; then the pieces as they rise and float on the

page_text: surface of the liquid are taken out, first by means of a shovel, then with a net,
or scoop pierced with holes, which takes up only the pieces and lets the liquid
flow away. The liquid which remains in the fermenting vat after the pieces
are taken out may be used for an indefinite length of time in preparing fresh
substances for alcoholic fermentation. The successive charges of the same vat
are composed always of the same quantities, viz, 1 tons, &c.
The second filling or charge is made in the following manner:-Half aton
of the pieces are put into the vat and about one-third of the quantity of acid
is added; the acid is previously mixed with 10 quarts of the liquid contained
in the vat. The acid thus mixed with the juice should be poured over the
surface whilst the contents of the vat are quickly stirred. Fresh picces are
continued to be brought to the vat till we have again half a ton, when the
second third of the acid is added, and, finally, the remaining half ton of pieces
is brought, which with the last third of the acid completes the charge.
A workınan continues to stir the contents of the vat during the entire time
of charging, and especially when the acid is put in; the same person will have
to see that the quantities of acid and pieces are exact.
When the portions of the sweet substances are at a temperature lower than
that of the liquid, to avoid cooling it too much it will be necessary to slightly
turn on the steam tap of the vat to raise the temperature of the mixture from
72° to 77° Fahrenheit, but never above 86° Fahrenheit. The mixture must
also be continually kept stirred during the time of raising the temperature,
otherwise the heat will not be equal throughout the mass, and this would
destroy a portion of the fermenting properties of the juice. When the mix-
ture has acquired the necessary temperature, 6 lbs. of yeast are added in the
manner above described. This addition is made as soon as the charging of
the vat is complete.
•
The third filling or charging in the fermented liquor is made exactly in the
saine manner as the second; the same quantity of pieces, say, 1 tons, and
the same quantity of acid in proportion. The temperature should always be
kept up, if necessary, by means of the steam tap from the fermenting liquor
from 72° to 82; using the precautions above pointed out; the quantity of
yeast will be reduced to 2 lbs., and completely suppressed in the following
charges, which are always made in the same manner. The heating by forcing
into the vat the steam from the fermented juice to prevent the lowering of the
temperature, which may be occasioned by the continued addition of fresh
pieces of root, &c. in the vats, will increase the quantity of liquid by the
condensation of the steam. This excess of fermented liquid should be from
time to time distilled in the distilling apparatus. The juice for this purpose is

page_text: placed in a cylinder instead of the pieces, taking care not to fill the cylinder
more than one half; the distillation is effected in the same manner as for the
pieces. Some few days after the commencement of the work, when five or
six chargings have taken place in the same vat, it will be necessary to ascer-
tain if the quantity of acid which is used be correct. For this purpose 3 vats
are prepared, and the quantity of acid put into each is varied according to the
quantity of pieces of the substances to be fermented, say, 24 quarts, 3 quarts,
3 quarts, and the fermentation is closely watched and the time it occupies is
nuted. The vat in which it first cominenced and terminated will indicate the
proper quantity of acid. In order to be perfectly sure of the right quantity
of acid, the same operation can be made with three other vats, always varying
the quantity of acid and making the same observations. When the dose of
acid is properly ascertained, it should be regularly and invariably persevered in
as long as the character of the fermentation shews no change. It often
happens that when a quantity of acid has been well determined upon at the
commencement it remains good throughout the entire duration of the distilling
season. Generally speaking, a rather smaller quantity of acid will be found
necessary for beetroot from January to March than from October to January.
By carrying on fermentation under the conditions pointed out, the trans-
formation of sugar into spirit is complete, and the quantity of spirit produced
is always in proportion to the richness of the substances in saccharine matter.
All the directions given for the direct distillation of roots fermented after
being cut in pieces by the application of a current of steam can be applied to
the direct distillation of stalks, canes, and fleshy fruits, which I have above
enumerated, by subjecting them to modifications according to the nature of
the substances to operate upon.
Fermented fruits which are soft in their nature, such as cherries, plums,
mulberries, currants, raspberries, strawberries, &c., will require for direct dis-
tillation to be placed in layers still less thick, otherwise the fermented matters
will be converted into pulp. Other fruits named above, such as apples, pears,
oranges, figs, pumpkins, can be distilled direct if the conditions for the distil-
lation of fleshy roots are complied with. It is not the same with respect to
fermented stalks, sugar canes, Indian corn, "sorgho;" they can be distilled
without inconvenience by being placed in layers 18 inches thick, or even more.
These substances are not, like beetroot, liable to become crushed by their own
weight when subjected to the action of the current of steam if the layers are
too thick.
All the apparatuses now in use for distilling roots containing diaphragms or
plates pierced with holes of the distilling and rectifying apparatus, herein-

page_text: before described, can be applied to the distillation of canes, fleshy fruits,
fermented when ent in pieces, as described.
When stalks are used, such as the sugar canc, Indian corn, sorgho, &c., the
number of the diaphragms may be diminished without inconvenience. These
fermented substances can be distilled even in the fermentation vat. For this
purpose, as soon as the fermentation is completed the juice is allowed to run
off, the fermented pieces remaining suspended on a false bottom pierced with
holes, with which cach vat should be supplied. The top of the vat should be
covered with a moveable lid or cover, resting on the edges and fitting against
the sides with a layer of clay, or any other means may be adopted to prevent
the escape of steam. This cover will be in communication with a refrigerator.
The fermentation vat being thus arranged as a distilling apparatus, there is
introduced beneath the false bottoina jet of steam, which penetrates equally
throughout the vat; the alcoholic vapours are thus driven off and becoine
condensed in the worm by separating the products, as I have stated for
distillation in the simple apparatus, that is to say, into strong and weak feints,
these latter to be redistilled. The water from the condenser and drains should
fall into an intermediate receptacle between the vats and the boiler, where
they have a current of steam passing through them and going into the vat,
exhausting all the alcohol.
The Drawings hereunto annexed show the manner in which I construct
my rectifying apparatus.
Figure 1 is a sectional elevation of the rectifier, which is mounted on the
top of the boiler; Figure 2 is an external elevation of the boiler detached;
Figure 3 is a plan of the same with the rectifier in section; Figure 4 is an
edge view of a portion of the rectifier; Figure 5 is a plan in section of the
sume. Similar letters refer to similar parts. A, A, is the rectifying column,
which is mounted on the top of the boiler B; C is one of three pipes
leading from the water tanks, which are placed above the rectifier A, A.
These pipes supply water to the pipes D, D, which pipes are carried through
the boxes D' of the rectifying column A in a zig-zag manner, as shewn in
Figure 1. E, E, are openings in the bottoms of the boxes D¹, D', so that
they may be in communication with each other; F is the entrance of the
warin water pipe into the column A, A, The warm water is for the purpose
of dissolving the essential oils on the lower plates or boxes D¹ D¹.
boiler B has a partition G in it, which divides it into two compartments
G, G. a is an overflow pipe from the upper compartment to the lower to
prevent the former from getting over full; H is an inverted cone with swan
neck H', which forms the communication. between the lower and upper
The.

page_text: divisions G¹ and G" of the boiler B; 1 and 1' are coils of steam pipes with
suitable inlet and outlet cocks. These coils are fitted to the two compart-
ments G¹, G¹¹. J and K are suitable guages fitted to those compartments;
1. and L are man-holes in the lower and upper compartments G1, G; Mis
a refrigerant for finished or fine spirits, and M¹ is the discharge pipe; N is
the pipe which leads from the rectifying column A to the refrigerant M; O
is a refrigerant for feints, and O¹ is the discharge pipe; P is the pipe leading
from the top of the rectifying column A, A, to the refrigerant O; Q is a pipe
which leads from the tank or reservoir, and branches off into two portions
QQ,one branch Q of which supplies the refrigerant M, and the branch Q
supplies the refrigerant O; R is a pipe leading to the stills, from which either
alcoholic vapour (in the continuous process) or wash may enter the boiler.
And having now described the nature of the said Invention, and in what
manner the same is to performed, I declare that I claim,-
First, the employment of a single cylinder or distilling column in connection
with a steam boiler, the separation of the products of distillation effected by
such column or cylinder, and using the weakest products to feed the said
boiler, and thus redistill them.
Second, the placing of a cylinder or distilling column on the boiler, as
described.
Third, the distillation of sorgho, sugar cane, and other products of like
nature in the vats in which the same have been fermented by the introduction
of steam therein.
Fourth, the particular construction of cylinder, lerein-before described, for
distilling the stalks of maize, sugar cane, magass, sorgho, and other like
substances.
Fifth, the separating of the products of bad flavour more volatile than pure
alcohol in continuous distillation, by means of a rectifing apparatus producing
plain spirit in a continuous manner from the impure alcoholic vapours arising
directly from distilling apparatuses employed in the making of alcohol from
rice, grains, sugar and other canes, and roots, which yield by distillation
alcoholic products requiring rectification or purification.
Sixth, the maintaining a circulation of cold or warm water in pipes pro-
ducing successive and multiplied condensations sufficient to purify the
alcoholic vapours, as herein-before described.
Seventh, the injection of a stream of hot water into the rectifying
column to hasten the purification of the oily products of distillation
Eighth, the preparation of the substances to be distilled, in the manner
herein-before described.

page_text: And,last, the general construction of the rectifying
apparatus,herein-before
¡escribed, and represented in the Drawings annexed, and the application
hereof to all kinds of distilling apparatuses.
In witness whereof, 1, the said Richard Archibald Brooman have here-
unto set my hand and seal, this Tenth day of October, One thousand
eight hundred and fifty-seven.
R. A. BROOMAN. (L.S.)