1864 Bar Tender's Guide price $2 00 by Jerry Thomas

101

ON CLAmnCATION.

ofthe instrumeDt, will answer as well as the strainer. This instrument is called a percolator. Having let the ingre dients be acted upon,^acerate for the tjwe we h^'e named—introduce thctn ^nto the pei'colator, and slightly press them upon the partition. Any^Dortiou 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 pour into the percolator sufficient ofthe alcohol, or other liquid to be filtered, to drive before it, or displace, the liquid contained in tlie mass;the portion introduced must in like manner be displaced by another portion ; and so on, till you obtain the required quantity of filtered liquor. Tins extract is called tincture. In case the liquor which first passes through, should be thick and,tu:'bid, you must again introduce it into the instrument, and be very careful 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 comjiaot, or it may offer an unnecessary resistance. Should the liquor flow too rapidly, you must return it to the instrument^nd close it beneath for a time, and thus permit the finer parts of the powder to subside, and cause a slower percolation. If you have sufficient time, you can avoid the trouble of going through the pro cess of displacement, by simply macerating the articles for two weeks, being careful to stir them up thoroughly once in every 24 hours. 6, On Clarification. On the whole, clarification is preferable for syrnps to filtration. They nf;ed only be beaten up While cold with a little white of e^p, and then heated ; a scum rises which mustbe removed as soon as it becomes consistent, and the