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

DISTILLATION. 97 boiler tbrougb the tube into the worm (3), and in passing through the worm,become condensed by the cold. The refrigerator, or worm-tub (4), must be kept full, by a con stant stream of cold water,or else the water at the bottom will be cold, while that of the surface will be very hot. The cold wa^r is supplied at 5, and escapes at 6. With respect to the practical part of distilling, we shall observe that the heat shoulc^ in all cases, be as gentle and uniform as possible. Accidents may be efiectually pre vented by distilling spirits in a water bath, which,if suf ficiently large, will perform the operation with all the dis patch requisite for the most extensive business. The vessel in which the distillation is efiected ought to be im mersed in another filled with water up to the neck. The process will thus be managed as cxpeditiously as if the vessel were placed over an open fire, and without the ap prehension of being disappointed by having your spirits burned; nor will it be necessary at any time to raise the water in the bath to a boiling heat. By looking at the en graving ofthe still, you will see what we mean. The inner., boiler or concurbit, marked (2),is the vessel in which the liquids to be distilled are put, and the outer boiler or bath (A) is the vessel that should be filled "with water. This is sometimes called a Main Marie. The cover ofthe inner boiler must be well luted,that is, closed completely, to prevent evaporation. Take a lute, made of equal proportions offlour, whitening and salt,mix ed together with the blade of a knife, and diluted with water; spread this.on a piece of rag, and close all the crevices. The object of distillation is to separate one substance fi*om others with which it may be mixed. For example, in recipe No. 1,for making aqua deparadise,or paradise water, 7 pints of alcohol, 95 per cent., and 20 pints of 5