101 / 256
ON
CLARn
ICATION.
101
of
the
instvuraent,
will
answer
as
well
as
the
strainci
<
This
instrument
is
called
a
percolator.
Having
let
the
ingre-
clients
be
acted upon,
macerate
for
the
time
we
have
named
—
introduce
them
into
the
percolator,
and
slightlj
press
them
upon
the
partition.
Any
portion
of
the
liquid
used
in
the
maceration,
not
absorbed
by
the
powder,
should
be
poured
upon
the
mass
in
the
instrument,
and
allowed
to
percolate.
You
must
now
gradually
])0ur
into
the
percolator
sufficient
of
the
alcohol,
or
other
liquid
to
be
filtered,
to
drive
before
it,
or
displace,
the
liquid
contained
in
the
mass;
the
portion
introduced
must
in
like'
manner
be
displaced
by
another
portion
;
aiid
so
on,
till
you
obtain
tht
required
quantity
of
filtered
liquor.
This
extract
is
called
tincture.
In
case
the
liquor
which
first
passes
through,
should
be
thick
and
turbid,
you must
again
introduce
it
into
the
instrument,
and
be
very
cireful
not
to
have
the
powder
too
coarse
or
loosely
pressed, or
it
will
permit
the
liquid
to
pass
too
quickly,
and
on
the
other
hand
it
should
not
be
too
fine
and
comj)act,
or
it
may
offer
an
unnecessary
resistance.
Should
the
liquor
flow
too
rapidly,
you
must
return
it
to
the
instrument,
and
close
it
beneath
for
a
time,
and
thus
permit
the
finer
parts
of
the
powder
to
subside,
and
cause
a
sjower
percolation.
If
you
have
sufficient
time,
you
can
avoid
the
trouble
of
going
through
the
pro-
cess
of
displacement,
by
simply
macerating
the
articlei9
for
two
weeks,
being
careful
to
stir
them
up
thoroughly
onee
in
every
24
hours.
6,
On
Clarification.
On
the
whole,
clarification
is
preferable
for
syrups
to
filtration.
They
need
only
be
beaten
i;p
while
oold
with
a
little
white
of
egg,
and
then
heated
,
y
scum
rises
which
must
be
removed
as
soon
as
it
l)ecomcs
consistent,
and
the