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

98 ultkation. ■water, are distilled ^Wtli a quantity of cocoa and spice. Now, as the alcohol distils at 176°, and water at 212°, it is perfectly apparent that the 7 pints of alcohol will all dis til from off the water, and hecome impregnated "with the flavor and taste of the cocoa and spices before the water begins to distil. 0 The greater the surface exposed, and the less the height the vapors have to ascend, the more rapidly does the distil lation proceed; and so well are these principles under- ' stood by the Scotch distillers, that they do not take more than three minutes to discharge a still containing fifty gallons of fluid. The body of the still or boiler should never be filled above one-half, sometimes not above one- fourth, to prevent the possibility of boiling or spirting over. As a necessary apjDcndage to the boiler, furnace, &c., a copper skimmer, with small holes, such as is used in kitchens, should be provided. 3. On Filtration. The filtering Apparatus consists of a long, high, nar row, but strong table, in the middle of which are cut out round holes of 4 inches diameter, 2 feet di^ant from each other. On the under part of the table around the holes are placed 4 hooks equidistant from each other, for hanging up the filtering-bags: For filtering-bags, cut a yard of Canton flannel in thi'ee square pieces as exact as you can ; double one of the square pieces, sew it'on one side and let the other remain open, so that you form a triangle; the soft or cotton sub stance of the bag must form the inner side, with brass rings to hang the bag to the table sewed on. For every hole, in the table there should be a correspondent filtering- bag hung up. In connection "with this jwocess there must