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

101

ON CLARn ICATION.

This

of the instvuraent, will answer as well as the strainci <

Having let the ingre-

instrument is called a percolator.

clients be acted upon, macerate for the time we have — introduce them into the percolator, and slightlj 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. You must now gradually ])0ur into the percolator sufficient of the alcohol, or other liquid to be filtered, to drive before it, or displace, the liquid contained in the mass; the portion introduced must in like' manner be displaced by another portion ; aiid so on, till you obtain tht 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 cireful 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 comj)act, or it may offer an unnecessary resistance. Should the liquor flow too rapidly, you must return it to the instrument, and close it beneath for a time, and thus permit the finer parts of the powder to subside, and cause a sjower percolation. If you have sufficient time, you can avoid the trouble of going through the pro- cess of displacement, by simply macerating the articlei9 for two weeks, being careful to stir them up thoroughly onee in every 24 hours. named press them upon the partition. 6, On Clarification. On the whole, clarification is preferable for syrups to They need only be beaten i;p while oold with a filtration.

y scum rises which

little white of egg, and then heated ,

must be removed as soon as it

l)ecomcs consistent, and the