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To Filter Vegetable Juices

the fluid pass clear. These powders should These should be allowed to deposit their fecu- not be in too fine a state of division, nor used lous matter before filtration. The supernatant in large quantities, as they then wholly choke liquid will often be found quite clear; when up the filter, and absorb a large quantity of this is not the case, filtration will be necessary the liquid. For some liquids these subliquid. For some liquids these subthrough coarse filtering paper. (See No. 17.) stances are employed for the purpose of Some vegetable juices can be made clear decoloring or whitening them. In such cases, simply by heating them to 180° to 200° Fahr., it is preferable first to pass the fluid through by which their albumen becomes coagulated. a layer of the substance in coarse powder, Others admit of clarification in the same from which it will run but slightly contamimanner as syrups. (See No. 1357.) Many of nated into the filters: or, if the substance be these, again, such as hemlock, henbane, aco- mixed with the whole body of the liquid, to CHEMICAL MANIPULATIONS. pass it through some coarser medium, to remove the cruder portion, before allowing it to run into the filter. Fuller's earth, pipe clay, or potter's clay, washed, dried without heat, and reduced to coarse powder, are used to filter and bleach oils.

Fuller's earth or clay, 1 part, and 2 parts fine silicious sand, first separately washed and drained, then mixed together and dried, constitutes a filtering powder well adapted for glutinous oils.

Granulated animal charcoal, sifted and fanned free from dust, is used to filter and bleach syrups and vegetable solutions.

Carbonate of magnesia and powdered glass, or pumice stone, are used for filtering weak alcoholic solutions of essential oils, and in the preparation of perfumed waters. (See Nos. 976, 1029, 1080, and 1081.)