1862 Bar Tender's Guide price $1.50 by Jerry Thomas

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nLTKATION.

filtered; let the mouth of it,turned down, be placed (in the hole,pn the top of the table)in the bag,so that the neckofthe demijohn will descend one inch in the filtering- bag. The liquor from the upper demijohn willjust fill the bag to the neck,the product of which will run clear, piu'e and bright into the demijohn below. In tl^ way the distiller can employ as many filterers as he may desire, or produce as many different liquors as are wanted. Spirits which are largely loaded with essential oils., such as those ofanise-seed,&c.,usually require the addition ofa spoonful or two of magnesia before they will flow quite clear. 4. To Displace. The kind of filtration commonly called the process of displacement,for extracting the essence from roots, herbs, seeds,barks,&c.,is to be effected in.the.following manner: It is first necessarythat the articles to be acted upon should be gi'ound in a drug-mill to the condition of a coarse pow der; then weigh each powder by itself, and mix them together in the proportions demanded by the recipe, and moisten the mass thoroughly with alcohol, allowing it to macerate* for twelve hours in a vessel well covered. Next you requii'e a hollow instrument of cylindricalform, having one end shaped like a funnel, so that it can be inserted in the neck of a demijohn^ and havmg inside, near the lower end,a partition pierced with numerous small holes,hkethe strainer of a French coffee-pot;in the absence of such a partition, soft cotton, or any insoluble substance, may be substituted, and being placed in the inside atthelower end » 5. Maceration is simply the immersing of certain substances in spirits or anyother liquid, for a given length of time. By this process the strength and flavor are taken from the roots, seeds, &c., and imparted to the liquid. To macerate, the liquid should be at blood-heat.