THE COMPLETE PRACTICAL DISTILLERY : COMPRISING THE MOST PERFECT AND EXACT THEORETICAL AND PRACTICAL DESCRIPTION OF THE ART OF DISTILLATIONS AND RECTIFICIATION

WHEN the establishment of a distillery on a grand scale is undertaken, it is incumbent on those concerned to make every preparation necessary to facilitate their labors, insure the preservation of their materials, preserve their products, and employ as few hands as possible. The space destined for a distillery should of course be large. It should contain a plentiful spring, excellent vaults, store-houses, &c. A situation near a stream of water is, of all others, the most preferable, if in the country; but by whatever means water may be obtained, it will be necessary to be secured against the possibility of a failure at any time.
The cellar should be considered as the magazine in which all the wine, previous to its distillation, should be deposited; and ought to occupy the same space under ground as the distillery above it. It has been observed that the best and most perfect cellar is that where the' thermometer is always between 55° and 65° of heat by the scale of Fahrenheit. The further the temperature of this part deviates from this standard, the worse it is. If a cellar has not a sufficient depth, it is necessary to dig it deeper; if too much exposed to the air, surround it with walls; increase the doors, and diminish the air-holes; stop up those that are not well placed, and open fresh ones that will introduce a new current of air.