1876 Bar-Tender's Guide by Jerry Thomas

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sary to describe the raw materials generally used in mace rating and distilling. Such a description would only un necessarily enlarge the work,thereby increasing the price, with but little or no advantage to the reader. A well in formed and practical druggist will at once be able to understand, and properly furnish, the articles contained in each recipe. The first to be described arethe '■'■ManufacturingInstru mentsf for without these nothing can be effected. The arrangements and preparations of the articles described in this work, do not coEtemplate an expensive and costly ap paratus, nevertheless ine author recommends that the best materials and most substantial instruments should be pro vided, by reason of their durability, and the certainty of obtaining in its perfection a good product. The instruments deemed indispensable in the process of distilling are as follows:—first, a furnace; second, two boilers of tinned copper; third, a copper skimmer; fourth, a few filter-bags, filtering-holders, and a percolator; fifth, tubs and pads for various uses; sixth, measures from one giillon to that of the smallest; seventh, weights and seales; eighth, areometer; ninth, funnels; tenth, alcohol lamps, with tinned dishes for different colors of bottle wax; eleventh, a cork-press and syphon; twelfth, casks, demi johns, bottles. Those who wish to engage in this business on a large scale, would do well to purchase a brass mortar; one of iron would often change the color of the material; one of stone is required for the preparation of syrup of orgeat. Sieves must also be provided for separating the coarse pow dered materials from the fine, and a large knife for cutting and preparing roots, etc., etc., for the' powdered state. jfecessary Preparations.—There should always be on hand, well clarified white and brown sugar syrups, put up