151 / 308
CLARIFYING
WINES
AND
LIQUORS.
159
opinion,
what
advantages
his
recipe
possessed
over
any
other,
or
why
so
many
different
modes
were
adopted
to
obtain
the
same
results.
The
choice
is
often
the
result
of
circumstances,
and
from
long
usage
a
formula-
becomes
almost
sacred
with
some
operatives.
It
will
be
noticed
that
this
plan
of
filtering
is
re-
markable
for
its
economy
and
simplicity,
and
thj
general
directions
for
the
novice
are
few
and
simple.
Keep
the
filtering
substancees
from
lying
too
compact
by
a
few
layers
of
chopped
straw,
and
also
apply
xhe
straw
in
any
instance
where
the
filtration
progresses
slowly,
or
appears choked.
All
substances
to
be
acted
upon
by
filtration
should
be.
separated
from
each
other
by
suitable
and
secure
coverings
of
close-grained
fabrics.
Blankets
are
generally
preferred,
owing
to
the
long
nap,
which
becomes
entangled
and
prevents
the
escape
of
the
particles.
\
Slippery
Elm
stands
deservedly
high
with
manufac-
turers
on
the
continent.
It
yields
a
mucilage
that
combines
freely
with
alcohol,
and
enters
into
many
extemporaneous
receipts.
The
decoction
is
prepared
by
boiling
in
water,
and
is
used
to
give
the
appear-
ance
of
age
to
liquors,
It
is
the
most
serviceable,
however,
used
by
infusing
it
in
the
spirit,
or
placing
the
bark
over
the
surface,
or
mixing
through
in
the