By direct Distillation of the Roots.—This process, commonly called " Leplay's method," consists in fermenting the sugar in the slices themselves. The operation is conducted in huge vats, holding as large a quantity of matter as possible, in order that the fermentation may be established more easily. They usually contain about 36 hectolitres, and a single charge consists of 1000 kilos. of the sliced roots. The slices are placed in porous begs in the vats, containing already about 20 hectolitres of water acidulated with a little sulphuric acid ; and they are kept submerged by means of a perfo rated cover, which permits the passage of the liquor and of the carbonic acid evolved ; the tem perature of the mixture should be maintained at about 25° or A little yea,t is added, and fermentation speedily sets in ; it is complete in about twenty-four hours or more, when the bags are taken out and replaced by fresh ones; fermentation declares itself again almost immediately, and without any addition of yeast. New bags may, indeed, be placed in the same liquor for three or four successive fermentations without adding further yeast or juice.
The slices of beets charged with alcohol are now placed in a distilling apparatus of a very simple nature. It consists of a cylindrical column of wood or iron, fitted with a tight cover, which is connected with a coil or worm, kept 000l in a vessel of cold water. Inside this column are arranged a row of perforated diaphragms or partitions. The space between the lowest one and the bottom of the cylinder is kept empty to receive the condensed water formed by the steam, which is blown into the bottom of the cylinder in order to heat the contents. Vapours of alcohol are thus disengaged from the undermost slices, and these vapours as they rise through the cylinder vaporize the remaining alcohol, and finally pass out of the top at a considerable strength and are condensed in the worm. When all the contents of the still have been completely exhausted of spirit, the remainder consists of a cooked pulp, which contains all the nutritive constituents of the beet except the sugar.