Smaller distillers are worked without a pump, the cooling water
merely passing through by gravitation. These smaller affairs again are of
two kinds, the one being mounted at one end of the cooking hearth, as in
outline sketch, which shows a two oven hearth with distiller at one end.
A is the supply pipe to admit air to aerate the water; B is the cock
where fresh water is drawn off; C is a pipe conveying cooling water to
the condenser E, placed on three little feet on top of the boiler, F,
whose steam rises up a central pipe to the dome top, where it expands out
and returns downward through a number of tubes about 1 in. diameter, in
which it is condensed, collected in a bottom chamber, and drawn off
through the cock, B. A distiller of this size would make about thirty
gallons of fresh water per day. Very frequently a distiller, such as is
shown in the sketch, is mounted separately, and placed near the winch or
donkey boiler, which supplies it with steam, the lower part, F, being
then used as a filter. The diameter of E is from 15 in. to 18 in., the
outer casing being either iron or copper. Another form of distiller is
one like the above, but larger, and having a small donkey engine and
circulating pump attached thereto.
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