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

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filtkation.

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-vv-.ater, are distilled with a quantity of cocoa and spica Now,as the alcohol distils at 17G°, and water at 212°, it is perfectly apparent that the-7 pints of alcohol will all dis til from off the water, and become impregnated with the flavor and taste of the cocoa and siiices before the water begins to distil. Tlie greater the surface exposed,and the less the height the vapors have to ascend,the more rapidly does the distU- 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 sh'uld never be filled above one-half, sometimes not above -ane- foiirth, to prevent the possibility of boiling or spirting over. As a necessary ajqiendage to the boiler, furnace, <&c., a copper skimmer, with small holes, such as is used m kitchens, should be provided. ^ 3. On Filtration. The filtering App.ar.atus consists of a long, high, nar row,but strong table, in the middle of which are cut 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 hanging -ip the filtering-bags: For filtering-bags, cut a yard of Canton flannei :n three square pieces as exact as you can ; double one of tlio square pieces, sew it on one side and let the other reniain open, so that you form a triangle; the soft or cotton sub stance of the bag must form the inner side, with brass rings to hang the bag to the table sewed on. For every hole in the table there should be a correspondent filtering- bag hung up. In connection with this process there must