1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

101

ON CLAKmCATION.

of the instrument, will answer as well as the strainer. This instrument is called a pei'colator. Having let the ingre dients be acted upon, macerate for the time we have named—introduce them into the percolator, and slightly press them upon the partition. Any portion of the liquid used in the maceration, not absorbed by the powder, should be jjoured upon the mass in the instrument, .and allowed to percolate. You must now gradually pour into the percolator sufficient ofthe alcohol, or other liquid to be filtered, to drive before it, or displace, the liquid contained in the mass; the portion introduced must in like manner be displaced by another j)ortion ; and so on, till you obtain the required quantity of filtered liquor. Tins extract is called tincture. In case the liquor which first passes through, should be thick and turbid, you must again introduce it into the instrnment, and be very careful not to have the powder too coarse or loosely pressed, oiW 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 ofter an unnecessaiy resistance. Should the liquor flow too rapidly, you must return it to the instrument, and close it beneathfor a time, and thus permit the finer parts of the powder to subside, and cause a slower percolation. If j'ou have sufficient time, you can avoid the trouble of going through the pro cess of displacement, by simply macerating the articles for two weeks, being careful to stir them up thoroughly once in every 24 hours.

6, On Clarification.

On the Avhole, clarification is preferable for syrups to filtration. They need only be beaten up while cold with a little white of egg, and then heated; a scum rises which mustbe removed as soon as it becomes consistent, and the