1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

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ETLTEATION.

filtered; let the mouth of it,turned down, be placed (in the hole on the top of the table)iu the bag,so that the neck ofthe demijohn wiU descend one inch in the filtering- bag. The liquor from the upper demijohn "will just fill the n bag to the neck, the product of which will run clear, pure and bright into the demijohn below. In this way the distiller,can employ as many filterers as he may desire, or 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. The kind of filtration commonly called the process of displacement,for extracting the essence from roots, herbs, seeds,barks,&g.,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 Aveigh each powder by itself, and mix them together in the proportions demanded by the recipo, and moisten the mass thoroughly with alcohol, allowing it to macerate* for twelve hours in a vessel wcU covered. Next you require a hollow instrument of cylmdricalform, having one end shaped like a funnel, so that it can be inserted in the neck of a demijohn, and having inside, near the lower end, a partition pieiced Avith numerous small holes,likethe Btrainer of a French coffee-pot; in the absence of such a partition, soft cotton, or any insoluble substance, may be Bubstituted, and being placed in the inside atthe loAver end n * 5. Maceration is simply the irnmorsing of certain substances m spirits or any other liquid, for a giA'en length of time. By this.process the strength and flavor are taker from the roots, seeds, &o., and imparted 10 the liquid. To macerate, the liquid should be at blood-heat 4. To Displace. /