1876 Bar-Tender's Guide by Jerry Thomas

ON CLAEHIOATION.

101

oftheinstrument, mil ans-wer as well as the strainer. This instrument is called a percolator. Having let the ingre dients be acted upon, macer.ate for the time we have named—introduce them into the percolator, and slightlj press tliem upon the partition. Any portion 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 diive before it, or displace, the liquid contained in the mass;the portion introduced must inlike manner be displaced by another portion;and so on, till you obtain ths required quantity of filtered liquor. n This extract is called tincture. In case the liquor which first passes through, should be thick and turbid, 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 compact, or it may offer an unnecessary resistance. Should the liquor flow too rapidly, you must return it to the instrument, and close it beneathfor a time, and thus peimit the finer parts of the j)owder to subside, and cause a slower percolation. If you have sufficient time, you can avoid the trouble of gomg thi-ough the pro cess of displacement, by simply macerating the articles for two weeks, being careful to stii- them up thoroughly once in every 24 hours. 6, On Clarification. On the whole, clarification is preferable for syrups to filtration. They need only be beaten up while cold with a little white of egg, and then heated ; a scum rises which mustbe removed as soon as it becomes consistent, and the