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FILTKATIOJS
filtered
;
lei
tno
mouth
of
it,
turned
down,
be
placed
(in
the
hole
on
the
top
of
the
table)
in
the
bag,
so that
the
neck
of
the
demijohn
will
descend
one
inch
in
the
filtering-
bag.
The
liquor
from
the
upper
demijohn
will
just
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
fiHerers
as
he
may
desire,
oi
produce
as
many
different
liquois
as
are
wanted.
Spirits
which
are
largely
loaded
with
essential
oils^
such
as
those
of
anise-seed,
&c.,
usually
require
the
addition
of
a
spoonful
or
two
of
magnesia
before
they
will
flow
quite
clear.
4.
To
Displace.
The
kind
of
filtration
commonly
called
the
process
of
displacement,
for
extracting
the
essence
from
roots,
herbs,
seeds,
barks,
&c.,
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
recipo,
and
moisten
the
mass
thoroughly
with
alcohol,
allowing
it
to
macerate^
for
twelve
hours
in
a
vessel
well
covered.
N^3xt
you
require
a
hollow
instrument
of
cylindrical
form,
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
pieiced
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
at
the
lower
end
*
,
5.
Maceration
is
simply
the
immersing
of
certain
substances
in
spirits
or
any
otlier
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.