98 / 256
9g
FILTKATION.
Av-ater, are distilled witli a qxiantity of cocoa and spice.
Now,as the alcohol distils at 1T6°, 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 Avith the
flavor and taste of the cocoa and spices before the water
begins to distil.
The greater the sm-face exposed^ and the less the height
the vapors have to ascend,the more rapidly does the distil
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 should
never be filled above one-half, sometimes not above one-
fourth,to prevent the possibility ofboiling or spirting over.
As a necessary appendage to the*boLler, furnace, &c.,
a copper sldmmer, Avith small holes, such as is used in
kitchens, should be provided.
3, On Filtration.
The filtering Apparatus 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.
, , , 1
On the under part of the table around the holes are
placed 4 hooks equidistant from each other,for hangmg up
the filtering-bags;
^ .n . fl i •
For filtering-bags, cut a yard of Canton nannel in
thi-ee square pfeces as exact as you can;double one of tl>e
square pieces, sew it on one side and let the other remain
open,so that you form a triangle; the soft or coUon sub
stance of the bag must form the inner side, Avith brass
rings to hang the bag to the table sewed on. For every
hole in the table there should be a correspondent filtering-
bag hang up. In connection with this process there must