1876 Bar-Tender's Guide by Jerry Thomas

DISTILLATIOK.

97

boiler through the tub"into the xoorm (3), and in passing through the -w^orm, 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 bottoi will be cold, while that of the surface will be very ho The cold water is supplied at 5, and escapes at 6. With respect to the practical part of distilling, we shju observe that the heat should, in all cases, be as gentle and uniform as possible. Accidents may be eifectually pre vented by distilling spirits in a water bath, which,if suf ficiently large, will perform the operation with all the din- patch requisite for the most extensive business. The vessel in which the distillation is eflfected ought to be im mersed in another filled with water up to the neck. The process will thus be managed as expeditiously as if the vessel were placed over an open fire, and without the ap prehension of being disajjpointed 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, you 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 wdth water. This is sometimes called a Jdain Marie. The cover ofthe inner boiler must be well luted,that is, closed completely, to prevent evaporation. Take a lute, madeofequal proportionsofflour, 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, in recipe No. 1,for making aqua de paradiso,ov paradise water, 7 pints of alcohol,05 per cent., and 20 pints of 5