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

DISTILLATION.

97

* boiler through the tub"into the worm (3), and in passing through the -worm, 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 bottoBS will be cold, while that of the surface will be very h(J%, The cold water is supplied at 5, and escapes at C. "With respect to the practical part of distilling, we shau. observe that the heat should, in all cases, be as gentle and uniform as possible. Accidents may be eflectually pre vented by distilling spirits in a water bath, which,if suf ficiently large, will perform the operation with all the did- patch requisite for the most extensive business. The vessel in which the distillation is effected ought to be im mersed in another filled Avith ivater 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 disappointed by having your spirits burned; nor will it be necessary at any time to raise the water in the bath to a boiling he.at. By looking at the q#,- graving ofthe still, you will see what we me.an. 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 with water. This is sometimes called a Bain Marie. The cover of the inner boiler must be tvell luted,that is, closed completely, to prevent evaporation. Take a lute, made ofequal proportionsofflour, ivhiteuing 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 ivhich it may be mixed. For example, in recipe No. 1,for making aqua deparadiso,or paradise water, 7 jiiuts of alcohol, 95 per cent., and 20 pints of 5