1862 The Bartender's Guide price $2,50 by Jerry Thomas

FILTKATIOJS

filtered ; lei tno mouth of it, turned down, be placed (in the hole on the top of the table) in the bag, so that the neck of the demijohn will descend one inch in the filtering- bag. The liquor from the upper demijohn will just fill the bag to the neck, the product of which will run clear, pure and bright into the demijohn below. In this way the distiller can employ as many fiHerers as he may desire, oi produce as many different liquois as are wanted. Spirits which are largely loaded with essential oils^ such as those of anise-seed, &c., usually require the addition of a 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 necessary that the articles to be acted upon should be ground 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 recipo, and moisten the mass thoroughly with alcohol, allowing it to macerate^ for twelve hours in a vessel well covered. N^3xt you require a hollow instrument of cylindrical form, having one end shaped like a funnel, so that it can be inserted in the neck of a demijohn, and having inside, near the lower end, a partition pieiced with numerous small holes, like the 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 at the lower end 5. Maceration is simply the immersing of certain substances in spirits or any otlier 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. * ,