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Monzert's practical distiller : an exhaustive treatise on the art of distilling and rectifying spiritous liquors and alcohol ...

Leonard Monzert · 1889 · Scanned text · Free in the US

34,791 words · about 2 h 26 min to read

Period artwork: Interior of the Bodleian Library, 1845
About this edition

Scanned text — may contain errors · view original scans

Free in the US: this text is in the public domain in the United States; it may still be in copyright elsewhere.

Licence: PD · PD-US by publication date

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About this book

Author
Leonard Monzert
Language
English
Published
1889
Length
34,791 words · about 2 h 26 min
Sections
4 reader sections
Text
Scanned text, read from page scans by OCR; may contain errors
Rights
Public domain in the United States · PD-US by publication date

 

Contents (4)
  1. Front matter about 1 min
  2. Preface about 1 min
  3. Contents about 1 h 33 min
  4. I about 51 min

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Front matter

22200199886

Med

MONZEET’S

Preface

Ill presenting this book to the public it is with the intention of conyeying, in as brief a manner as is consistent with perspicuity, a clear conception of the methods by which spirituous liquors are obtained and purified. It may be remarked that this work is entirely free from theoretical or undeyeloped ideas. Its contents are based upon well established facts which have been obtained by practical experience, and fully demonstrated by the author while acting in his capacity of distiller, rectifier and compounder for oyer a quarter of a century, during which time many changes have taken place, improvements have been perfected, old theories have been cast aside, important facts have been adduced and verified, and much that was formerly shrouded in mystery has been brought to light.

The construction and management of the Still, its various forms and modifications, from the primitive

PREFACE.

pots to the complicated alcohol rectifying apparatus, with its tall column and powerful condensers, are all clearly explained.

The distillation of essential oils, the production of flavoring extracts, the formation and purification of alcohol, the proper management of liquors, are all well worthy of consideration. Each subject is treated separately and in a manner which can not be misunderstood.

The author has been specially careful to avoid the introduction of abstruse problems and intricate chemical analysis, as tending to perplex rather than * aid the practical operative.

It will be seen upon perusal that this work has been written by one who, although laying no claim to literary ability, is thoroughly conversant with the subjects upon which it treats, and he submits with full confidence the results of his labor to a discerning and appreciative public.

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