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

ON CLAEIFICATION.

101

oftliG instrument, will answeras well as the strainer. This instrument is called a percolator. Having let the ingre dients be acted upon, macerate for the time we have named—introduce them into the percolator, and slightly press them upon the partition. Any portion of the liquid used in the maceration, not absorbed by the powder, should be poured upon the mass in the instrument, and allowed to percolate. Ton must now gradually pour into the percolator sufficient ofthe alcohol, or other liquid to be filtered,to drive before it, or displace^ the liquid contained in the mass;the portion introduced must inlike manner be displaced by another portion;and so on, till you obtmnthe required quantity of filtered liquor. This extract is called tincture. In case the liquor which first passes through, should be thick and turbid, you must again introduce it into the instrument, and be very careful not to have the powder too coarse or loosely pressed, or it will permit the liquid to pass too quickly, and on the other hand it should not be too fine and compact,or it may offer an unnecessary resistance. Should the liquor flow too rapidly, you must return it to the instriuncnt, and close it beneathfor atime, and thus permit the finer parts of the powder to subside, and cause a slower percolation. If you have sufficient time, you can avoid the trouble of going thi'ough the pro cess of displacement,,by simply macerating the articles for two weeks,being careful to stir them up thoroughly once*in every 24 hours. 6. On Clarification. On the whole, clarification is preferable for syi'upa to filtration. They need only he beaten up while cold with a little white of egg^ and then heated ; a scmn rises which mustbe removed as soou as it becomes consistent, and the