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98
FILTEATION.
water,
ai-e
distilled
Avitli
a
quantity
of
cocoa
and
spice.
Now,
as
the
alcohol
distils
at
176°,
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
with
the
flavor
and
taste
of
the
cocoa
and
spices
before
the
water
begins
to
distil.
The
greater
the
surface
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
sh-ild
never
be
filled
above
one-half,
sometimes
not
above
)ise-
fourth,
to
prevent
the
possibility
of
boiling
or
spirting
(<ver.
As
a
necessary
appendage
to
the
boiler,
furnace,
ifcc,
a
copper
skimmer,
with
small
holes,
such
as
is
used
m
kitchens,
should
be
provided.
3.
On
Filtration.
The
filtering
Apparatus
consists
of a
long,
high
r.ar-
row,
but
strong
table, in
the
middle
of
which
are
cu'.
out
round
holes
of
4
inches
diameter,
2
feet
distant
from
?ach
other.
On
the
under
part
of
the
table
around
the
hole-
rire
placed
4
hooks
equidistant
from
each
other,
for
hanginor
:p
the
filtering-bags
For
filtering-bags,
cut
a
yard
of
Canton
flanne-
n
three
square
pieces
as
exact
as
you
can
;
double
one
ot
the
square
pieces,
sew
it
on
one
side
and
let
the other
reinam
open,
so
that
you
form
a
triangle;
the
soft
or
cotton
sub-
stance
of
the
bag
must
form
the
inner
side,
v>
ith
brass
rings
to
hang-
the
bag
to
the
table
sewed
on.
For
every
hole
in
the
table
there
should
be
a
corres])ondent
filtering-
bag
liung
up.
In
connection
with
tliis
]»ri'(-GSS
there
musl