149 / 308
CLARIFYING
WINES
AND
LIQUORS.
15T
that
contains
mucilage
that
is
not
precipitated
by
alcohol
viz.
starch
and
gluten.
Wheat
bran,
as
found
in
commerce,
placed
in
a
barrel
filter
to
the
depth
of
eight
or
ten
inches,
and
the
surface
of
the
bran
covered
to
the
depth
of
one
or
two
inches
with
slippery
elm
bark,
and
the
filtration
maintained
with
rapidity,
yields
a
supe-
rior
liquor,
of
a
fine,
dry
taste.
Liquor
prepared
by
this
process,
cannot
be
used
for
a
great
length
of
time
;
the
difficulty
of
fining
down,
&c.,
has
caused
this
plan
to
sink
into
disuse.
Where
a
sufficient
time
is
allowed
for
the
color
extracted
from
the
husk
to
subside,
no
finer
spirit
can
be
produced,
when
we
keep
in
view
the
economical
and
simple
plan used
for
attaining
such
desirable
ends.
The
most
common
process
is
filtration
through
oatmeal
and
rice
in
some
instances
the
mixture
is
favored
with
a
small
portion
of
wheaten
flour
;
in-
all
large
manufactories,
the
spirit
runs
from
.the
charcoal
through
the
rice
filters.
These
filters
are
made
to
suit
conveni-
ence.
A
common
barrel,
etc.,
will
answer
every
purpose,
and
is
made
in
every
respect
that
the
charcoal
filters
were
;
the
first
layer
at
the
bot-
tom
is
of
sand,
varying
in
depth
from
four
to
twelve
inches.
This
sand
rests
on
a
perforated
bottom,
a
few
inches
above
the
main
bottom,
and
is
covered
with
a
blanket
that
is
to
say,
the
sand
has
a
blan-