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

97

DISTILLATION.

boiler through the tub^ into the worm (3),

and in passing

The

through the worm, become condensed by the cold. must be kept full, by a con- stant stream of cold water, or else the water at the botto will be cold, while that of the surface will be very ht- The cold water is supplied at 5, and escapes at 6. With respect to the practical part of distilling, we shjv^ observe that the heat should^ in all cases, he as gentle and uniform as possible. Accidents may be effectually pre- vented by distilling spirits in a water bath, which, if suf- ficiently large, will perform the operation with all the difv- patch requisite for the most extensive business. The vessel in which the distillation is effected ought to be im- mersed in another filled with water up to the neck. The process will thus be managed as expeditiously 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 of the still, you will see what we mean. The inner boiler or concurhit, 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 Bain Marie. The cover of the inner boiler must be well luted, that is, closed completely, to prevent evaporation. Take a lute, made of equal proportions of flour, 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 from others Avith which it may be mixed. For example, in recipe No. 1, for making aqua de paradiso^ ox paradise water^ 7 pints of alcohol, 05 per cent., and 20 pints of 5 refrigerator, or worm-tub (4),