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

98

FILTEATION.

water, ai-e distilled Avitli 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 become impregnated with the flavor and taste of the cocoa and spices before the water begins to distil. 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 sh-ild never be filled above one-half, sometimes not above )ise- fourth, to prevent the possibility of boiling or spirting ( ith brass rings to hang- the bag to the table sewed on. For every hole in the table there should be a corres])ondent filtering- bag liung up. In connection with tliis ]»ri'(-GSS there musl 3. On Filtration.