A Practical Handbook on the Distillation of Alcohol from Farm Products

The handbook provides a practical guide to producing alcohol from farm crops, explaining chemical sources and properties, preparation of mashes, malting, saccharification and fermentation, and the principles and operation of stills including modern continuous and rectifying apparatus. It gives crop-specific procedures for potatoes, grains, beets and molasses, discusses measurement methods such as alcoholometry, presents denaturing formulas and recommendations for industrial fuel and manufacturing uses, and outlines contemporary legal and regulatory provisions. Practical appliances, comparative yields, and step-by-step operations for small and large plants are emphasized, with illustrations and references to European and American practices.