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

m

♦y

\

i

y ■

DISTlLLATlOir. 97 boiler through the tube into the icprm (3), and in passing through the worm, become condensed by the cold. The refrigerator, or worm-tub (-4), must be kept full, by a con stant stream of cold water, or else the water at the bottom will be cold, while that of the surface will be very hot. The cold water is supplied at 5, and escapes at 6. "With respect to the practical part of distilling, we shall observe tliat the heat should., in all cases, be 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 aH-the dis 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. OThe 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, yon will see what we mean. The inner boiler or concurbit, 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 projjortions of fl our, 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 with which it may be mixed. For example, ill recipe hTo. 1, for making aqua de paradise, or paradise water, 7 pints of alcohol, 05 per cent-, and 20 pints of 5