1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

ON CLAliniCATION. 101 ofthe instrumoilt, ■will answer as well as the strainer. Tiih instrument is called a percolator. Having let the ingre dients be acted ujion, macerate for the time we hav< named—introduce them into the percolator, and slightlj press them upon the partition. Any portion of the liquid used in the maceration, not absorbed by the powder, should bo poured upon the mass in the instrument, and allowed to percolate. You must now gradually pour into the percolator sufticicnt of the .alcohol, or other liquid to be fi ltered, to drive before it, or displace, the liquid contained in the mass; the portion introduced must in like manner be displaced by another portion ; and so on, till you obtain tht; required quantity of filtered liquor. This extract is called tincture. In c.ase 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 beneath for a time, and thus permit the fi ner parts of the powder to subside, and cause a slower percolation. If you have sufficient time, you can avoid the trouble of going through the jiro- cess of displacement, by simply macerating the articles for two weeks, being careful to stir them up thoroughly once in every 21 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 healed ; a scum rises winch must be removed as soon as it becomes consistent, and the