1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

101

ON OLAKiriCATION.

ofthe inbti'araent,"vrill answer as Avell as the strainer, Thh instrument is called a percolator. Having let the ingre dients be acted uijon, macerate for the time we havt 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 pour into the percolator sutEcient ofthe alcohol, or other liquid to be filtered, to drive before it, or displace, the liquid contained in the mass;the portion introduced must inlike manner be displaced by another portion;and so on, till you obtain the required quantity of filtered hquor. This extract is called tincture. In case the hquor which first jDasses through, should be tbick and turbid, you must again introduce it into the instrument, and be very careful 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 compact, or it may offer an unnecessary resistance. Should the liquor flow too rapidly, you must return it to the mstrumcnt, and close it beneath for a time, and thus permit the finer parts of the powder to subside, and cause a slower percolation. If you have sufficient time, you can avoid the trouble of going through the pro cess of displacement, by simply macerating the articles for two weeks,being careful to stii' them up thoroughly once in every 24 hours.

6. On Clarification.

On the whole, clarification is preferable for syrups to filtration. They need only be beaten up while cold with a little white of egg, and then beated ; a scum rises which mustbe removed as soon as it becomes consistent, and the