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“...INDIAN INDUSTRIES 291
this “wash,” as it is then called, is allowed to
stand in large wooden vats, in which it ferments.
In British Guiana this process requires about
two days, and in Jamaica a week and upwards.
When the fermentation ceases and the wash has
settled, it is transferred to the still, a copper
vessel preferably heated by fire underneath. The
spirit is boiled off from the wash, and after
being rectified in a vessel containing vertical tubes
surrounded with water, is condensed in a spiral
tube cooled with running water. In some cases
a “ Coffey ” still is used. This is a vertical still
consisting of two columns of considerable height,
with an internal arrangement of alternate shelves.
The wash is introduced at the top of the first,
and drops from shelf to shelf until it reaches
the bottom, meeting on its way down a current
of steam, while the vapour from it passes to the
bottom of the second column, where it is rectified
by the cold wash passing through it in tubes, and
condensed...”
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