Its chemical structure. How produced. Boiling points. Alcohol and water. Alcohol, where found. Produced from decomposition of vegetables. Sources. Principal alcohols. 1 CHAPTER II. THE PREPARATION OF MASHES, AND FERMENTATION. A synopsis of steps. Mashing starchy materials. Gelatinizing apparatus and processes. Saccharifying. Cooling the mash. Fermentation. Yeast and its preparation. Varieties of fermentation:--Alcoholic, acetous, lactic and viscous. Fermenting periods. Fermenting apparatus and rooms. Strengthening alcoholic liquors. 8 CHAPTER III. DISTILLING APPARATUS. The simple still. Adams still. Concentrating stills. Compound distillation. Dorn's still. Continuous distillation. The Cellier-Blumenthal still. Coffey's still. Current stills. Regulating distillery fire. 33 CHAPTER IV. MODERN DISTILLING APPARATUS. The principles of modern compound stills. Vapor traps and their construction. Steam regulation. Feed regulation. American apparatus. The Guillaume inclined column still. 66 CHAPTER V. RECTIFICATION. General principles of "fractionation." Old form of rectifying still. Simple fractionating apparatus. "Vulcan" rectifier. Barbet's twin column rectifier. Guillaume's "Agricultural" rectifying apparatus. Rectifying by filtration. 82 CHAPTER VI. MALTING. The best barley to use. Washing. Steeping. Germinating. The "wet couch." The "floors." "Long malt." Drying. Grinding and crushing. 103 CHAPTER VII. ALCOHOL FROM POTATOES. Washing. Gelatinizing and saccharifying. Low pressure steaming, and apparatus therefor. Crushing the potatoes. High pressure steaming and apparatus. The vacuum cooker. The Henze steamer. Isolation of starch without steam. English methods. Saccharifying the starch. 110 CHAPTER VIII. ALCOHOL FROM GRAIN, CORN, WHEAT, RICE, AND OTHER CEREALS. Relative yields of various cereals. Choice of grain. Proportions of starch, etc., in various grains. Grinding. Steeping. Preparatory mashing. Saccharifying. Treatment of grain under high pressure. Softening grain by acid. 126 CHAPTER IX. ALCOHOL FROM BEETS.