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5TLTEATI0N.
filtered; let the mouth of it,turned down, be placed (In
the hole on the top of the table)in the bag, so that the
neck ofthe demijohn will descend one inch in the filtering-
bag. The liquor from the upper demijohn willjust fill the
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 loith essential oils, such
as those of anise-seed,&c.,usually require the addition of a
spoonful or tioo of magnesia before they will flow quite
clear.
4. To Displace.
The kind of filtration commonly called the pn'ocess of
displacement,for extracting the essence from roots, herbs,
seeds,barks, <fcc., 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 weigh each powder by itself, and mix them
. together in the proportions demanded by the recipe, and
moisten the mass thoroughly with alcohol, allowing it to
macerate*'for twelve hours in a vessel well covered. Next
you retpiire a hollow instrument of cylindricalform, 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 pierced with numerous small holes,like the
strainer of a French coffee-pot; in the absence of such a
partition, soft cotton, or any insoluble substance, may be
substituted, and being placed in the inside atthelower end
* 5. Maceration is simply the immersing of certain substances m
spirits or any other liquid, for a given length of time. By this process
the strength and flavor are taken from the roots, seeds, &c., and imparted
to the liquid. To macerate, the liquid should be at blood-heat.