1876 Bar-Tender's Guide by Jerry Thomas

tOO

EILTEATION.

filtered; Jet the nuouth of it,turned down, be placed (in. tlie hole on the top of the table) in the bag,so that the neck ofthe demijohn will descend one inch in the filtering- bag. The liquor from the upper demijohn wiUjust fill the bag to the neck, the product of which will run clear, pure anil bright into the demijohn below. In this way the distiller can employ as many filterers as he may desire, oi produce as many different liquors as are wanted. Spirits which are largely loaded with essential oils, such as those of anise-seed,&c.,usually require the addition ofa spoonful or two of magnesia before they will flow quite clear. 4. To Displace. The kind of filtration commonly called the process of displacement,for extracting the essence from roots, herbs, seeds,barks,&c.,is to be effected in the following manner: It is first necessary that the articles to be acted upon should be ground in a drug-mill to the condition of a coarse pow der; then weigh each powder by itself, and mix them together in the pro2tortions demanded by the recipe, and moisten the mass thoroughly with alcohol, allowing it to mcucerate* for twelve hours in a vessel well covered. Next you require a hollow instrument of cylindricalform, having one end shapied like a funnel, so that it can be inserted in the neck of a demijohn, and having inside, near the lower end, a partition pierced with numerous small holes,like the strainer of a French coffee-pot; in the absence of such a partition, soft cotton, or any insoluble substance, may be substituted, and being placed in the inside atthe lower end * 5. Maceration is simply the immersing of certain substances m spirits or any other liciuid, for a given length of time. By this process the strength and flavor aro taken from the roots, seeds, &c., and imparted to the liquid. To macerate, the liquid should be at blood-heat