1876 Bar-Tender's Guide by Jerry Thomas

98

FILTRATION.

Avater, are distilled Avith a quantity of cocoa and spice. Noav,as the alcohol distils at 1T6°, and water at 212°, it is perfectly apparent that the 1 pints of alcoliol will all dis til from olf the water, and become imi^reguated with the flavor and taste of the cocoa and spices before the water begins to distil. The greater the surface exposed,and the less the height the vapors have to ascend,the more rapidly does the distil lation proceed; and so well are these principles under stood by the Scotch distillers, that they do not take more than three minutes to discharge a still containing fifty gallons of fluid. The body of the still or boiler should never be filled above one-h.alf, sometimes not above one- fourth,to prevent the possibility of boiling or spirting over. As a necessary appendage to the boiler, furnace, (fee., a copjier skimmer, ovith small holes, such as is used in kitchens, should be provided. The filtering Apparatus consists of a long, high, nar row, but strong table, in the middle of which are cm out round holes of 4 inches diameter, 2 feet distant from each other. On the under part of the table around the holes are placed 4 hooks equidistant from each other,for hanguig ip the filtering-bags: For filtering-bags, cut a yard of Canton flannei m three square lueces as exact as you can ; double one of the square jiieces, sew it on one side and let the other remain open,so that you form a triangle; the soft or cotton sub stance of the bag must form the inner side, Avith brass rings to hang the bag to the table seAved on. For every hole in the table there should be a correspondent fdtering- bag hung up. In connection Avith this process there must 3. On Filtration.