Juice

“ There is this farther advantage in keeping the third common term, that it leaves us the words Succus, Jus, Juice, for other liquid products of plants, watery, milky, sugary, or resinous,—often indeed important to man, but often also without either agreeable flavor or nutritious power; and it is therefore to be observed with care that we may use the word 'juice,' of a liquid produced by any part of a plant, but 'nectar,' only of the juices produced in its fruit. ”

“ When the juice has been obtained by the aid of a screw-press or any other means, it is heavy, cloudy, and sour. A proportion of ten per cent. of spirit is added to preserve the juice from being too much affected by tropical heats, and also to modify the possible effect of too great acidity. ”

“ Take a lemon or an orange, grate the rind with a tin grater, put the powder in a saucer, squeeze the juice of the fruit over it, mix it well together with a spoon, then boil some sugar very high, because what you put in it is a liquor, since it is the juice and the grating of the fruit mixt together lowers the sugar, which requires the sugar to be boiled a little higher for this sort of conserve than for the others: when your sugar is boiled to the proper height mix it in your composition, and proceed on just the same as directed for the other conserves. ”

“ Do not be afraid to give the orange juice because it is acid, for it splits up quickly in the stomach and is rearranged, forming alkaline salts. It is the fruit that can be obtained at nearly all seasons. It is best to get mild oranges and strain the juice. The fruit is to be in prime condition. Instead of orange juice, the juice of raw celery, spinach, cabbage, apples, blackberries and other juicy fruits and vegetables may be employed, but these juices must all come from fruits or vegetables that are in prime condition. No sugar is to be added to either the fruit or the vegetable juices. ”

“ When the yeast plant is set to work in a tub or vat of grape juice, it attacks the fruit sugar contained in the juice, and splits it up into alcohol and carbon dioxid, so that the juice becomes bubbly and frothy from the gas. When from seven to fifteen per cent of alcohol has been produced, the liquid is called wine. ”

“ Part XXIV And, as has been formerly stated, one ought to be acquainted with the powers of juices, and what action each of them has upon man, and their alliances towards one another. What I say is this: if a sweet juice change to another kind, not from any admixture, but because it has undergone a mutation within itself; what does it first become?- bitter? salt? austere? or acid? I think acid. And hence, an acid juice is the most improper of all things that can be administered in cases in which a sweet juice is the most proper. ”

“ By the side of each pan stands a negro, naked to the waist, who with an immense ladle, as tall as himself, stirs and skims the boiling juice. The juice, when it flows from the cane, is a thin liquid, of a pale green colour ”

“ Press the juice from ripe currants, strain it, and put a185 pound of sugar to each pint of juice. Put it into bottles, cork and seal it, and keep it in a cool, dry place. When wanted, mix it with ice water for a drink. Or put water with it, make it very sweet, and freeze it. Freezing always takes away much of the sweetness. ”

“ THE JUICE OF FLESH IS WATER, holding in solution many substances besides albumen, which are of the highest possible value as articles of food. In preparing meat for the table, great care should be taken to prevent the escape of this precious juice, as the succulence and sapidity of the meat depend on its retention. ”

“ But the good and pleasure of fruit is not in the juice only;—in some kinds, and those not the least valuable, (as the date,) it is not in the juice at all. We still stand absolutely in want of a word to express the more or less firm substance of fruit, as distinguished from all other products of a plant. ”

“ Colour, whitish, or pale yellow; Odour, slight but peculiar; Taste, nauseous sweet, with some degree of bitterness. Chemical Composition. This concrete vegetable juice, besides sugar, appears to contain mucilage and extractive, to which its taste and other peculiar properties are owing. Solubility. It is entirely soluble in water and alcohol. Med. Uses. It is now merely regarded as a laxative for children, or for weak persons. It generally requires some laxative adjunct, as castor oil, with which it may be combined by the medium of mucilage. Dose, for children, from ʒj to ʒiij, in warm milk. ”

“ If several small solid particles form, use 1/2 as much sugar as juice. If no solid particles form, the fruit juice should be enriched by the addition of some pectin-rich fruit juice.] as fruit juice and heat the sugar. For currants and green or under-ripe grapes, use equal quantities of sugar and fruit juice. Add the hot sugar to the boiling sirup and cook. The following are tests for sufficient cooking of jelly.
(a) Coats the spoon.
(b) Falls from the spoon in heavy drops. [Footnote 130: Two drops forming side by side along the edge of the spoon has been found to be a reliable test.] ”

“ Any of the fruit juices are good, particularly the juices from oranges, raisins, prunes, apples, pears, and cranberries. All these juices are better cooked than raw with the exception of orange juice. All children should have some fruit juice every day. For the very young baby the juices are strained through a wire strainer and a clean cheesecloth so as to remove every particle of solid matter, and there should be added an equal amount of cold, boiled water for the infant under ten months. ”

“ WINE, is an agreeable, spirituous, aromatic liquor, prepared by fermenting the juices of those vegetables which contain saccharine matter. Its constituent parts are: 1. Sugar, or the sweet juice, usually termed must, from which the liquor is obtained; 2. Alkohol, or pure spirit, that is disengaged during the vinous fermentation; and 3. Water, which is the most innocuous part of the whole, and tends to moderate its properties, that may otherwise prove hurtful. ”

“ Take the juice of ten oranges, strain and sweeten them to your taste, dissolve your sugar in the juice over the fire; when cold, take six and twenty yolks of eggs, beat them well, and mingle them with a quart of cream; put the juice of ten oranges more in, and strain all together, stirring them all the time they are over the fire, one way, for fear of curding; when it is of a good thickness pour it into your cups. ”

“ The expressed juice, in doses of two or three ounces, is strongly recommended in hypochondriacal, scorbutic, and such habits as abound with vitiated humours. It corrects acidity, and strengthens the stomach. ”

“ This juice is taken too with pure wine,1407 for the stings of serpents and scorpions, and, mixed with a semi-sextarius of wine, for lumbago. The juice, or the leek itself, eaten as a food, is very beneficial to persons troubled with spitting of blood, phthisis, or inveterate catarrhs; in cases also of jaundice or dropsy, and for nephretic pains, it is taken in barley-water, in doses of one acetabulum of juice. The same dose, too, mixed with honey, effectually purges the uterus. ”

“ It is not always necessary to extract juices from fresh fruit for fruit beverages; in fact, juice from canned fruit or juice especially canned for beverage making is the kind most frequently employed. For instance, in the canning of fruit there is often a large quantity of juice left over that most persons use for jelly. It is a good plan to can this juice just as it is and then use it with lemon juice or other fruit juices for these beverages. ”

“ The juice should be given, and the throat scraped as far down as the nurse can reach, as often as the patient can bear it. The time will come, sooner or later, when the juice is swallowed. No other food should be given. The nurse may have to work away for some hours before any juice is swallowed, but my friend assures me that if the scraping be done gently and skilfully, even children will bear it patiently. Only a silver or bone spoon should be used, and, needless to say, it must be well scalded in boiling water in the intervals of using. ”

“ Second, The gastric juice; secreted in the inner or third lining of the stomach,—an acid, and powerful enough to dissolve all the fiber and albumen of flesh food.
Third, The pancreatic juice; secreted by the pancreas, which you know in animals as sweetbreads. This juice has a peculiar influence upon fats, which remain unchanged by saliva and gastric juice; and not until dissolved by pancreatic juice, and made into what chemists call an emulsion, can they be absorbed into the system.
Fourth, The bile; which no physiologist as yet thoroughly understands. ”

“ This is made into little pastilles, or flat cakes, often bearing the impression of the places where they are made; and a bit now and then put into the mouth, takes off the tickling of a cough. It should be sucked to make it pleasant, as much of the juice taken at a time is unpleasant.
76. LIQUORICE JUICE.
Take up the roots in July; clean them perfectly as soon as out of the earth, then hang them up in the air, till nearly dry; after this cut them into thin slices, and boil them in water till the decoction is extremely strong; then press it hard out to obtain all the juice from the roots. ”

“ Towards obtaining this juice the underground stem or root of the plant is the part employed.
The search of Diogenes for an honest man was scarcely more difficult than would be that of an average person for genuine Liquorice; since the juice is adulterated to any extent, and there is no definite standard of purity for this article so commonly used. Potato starch, miller's sweepings mixed with sugar, and any kind of rubbish are added to it. ”

“ If the fruit is cooked in the cans, as soon as it is sufficiently heated, fill the can completely full with boiling juice, syrup, or water; run the handle of a silver spoon around the inside of the can, to make sure the juice entirely surrounds every portion of fruit, and that no spaces for air remain, put on the rubbers, wipe off all juice, and seal quickly. ”

“ Mash the fruit and strain 1⁄4 pint of juice through a fine sieve, add rather more than 1⁄2 pint of cream, sugar to taste, and a little brandy; whisk it the same as a trifle.—Or: put a very little sifted sugar into 11⁄2 pint of cream, a tea-cupful of raspberry jelly, the grated rind of 1 and the juice of 1⁄2 a lemon, whisk well, for half an hour, till it be thick and solid, then pour it into a glass dish or cups. ”

“ The fresh juice, expressed from the roots, affords certain relief in the painful disease, termed dry belly-ache. This important fact was discovered in the West Indies, by watching a female slave, who collected the root in the woods, and gave two spoonfuls of its juice to a negro, suffering under that colic, at an interval of two hours. ”

“ Then to each pint of the juice add a pound of sugar, and boil this from ten to twenty minutes; pour off into warm dry jars, and cover them securely when cool. After the juice has dripped off the fruit a pleasant refreshing drink may be made for children by pouring a kettleful of boiling water through the flannel bag. Some persons mix with the fruit an equal quantity of green apples when making the jelly. Birds, especially field fares, eat the berries with avidity ”

“ The juice of olives or grapes, which after having been pressed and brought into the house had oozed out by itself, must not be used, whether the fruit had been brought in for eating or beverage. If a man squeezed out the juice of berries and pomegranates and brought the pressed fruit into the house to eat, if any more juice oozed out, he might drink it ”

“ The amount of either of the fruit juices which is necessary to insure the child of a freedom from scurvy, is small, ranging from one-half to one ounce of strained juice daily, this amount is increased gradually until the child is taking from one and one-half to two ounces each day. ”

“ In other cases the sage and parsley leaves are only bruised, and the juice which is pressed from them is mingled with a portion of the morning's milk; or one portion of the milk is coloured red with the juice of boiled beet-root, another green with the juice from spinach leaves flavoured with sage, and another yellow with the bruised petals of the marigold. ”

“ As drinks: mineral water with lemon or orange juice added. Raspberry juice is permitted, but currant and gooseberry juice must be avoided on account of the substances contained in them irritating to the kidneys. Fruit juices free from alcohol (apple cider) may be given.
Every morning on rising, a glass of fruit juice or some fruit. These fruit-acids promote peristaltics of the bowels, and free circulation of the blood.
At supper: Salad of cresses or celery, or a mixed salad, radishes, asparagus, squash and cucumbers. ”

“ When crushed between rolls it yields 65 per cent. of its weight as juice, and 18 per cent. of this juice is sugar. It is concentrated by evaporation at a low temperature, the crystallized portion being known as “raw” or brown sugar, which is subsequently refined, while the uncrystallized portion forms molasses.
FIG. 173.—VACUUM PAN FOR EVAPORATING THE SYRUP TO PRODUCE SUGAR.
In the process of refining, 2 or 3 parts of raw sugar, with one of water containing a little lime, ground bone black, and the serum of bullocks’ blood, is heated by the passage of steam through it. ”

“ When the juice is intended to be kept for a length of time, it should be expressed and bottled, a small quantity of spirits being added to preserve it for if fire is used in preparing it, as in the form of a rob, I know for certain that its virtues will be thereby very much impaired. ”

“ Alcohol is made from the sweet juices of fruits by simply allowing them to ferment. Wine, as you know, is fermented grape juice. Cider is fermented apple juice. The strong alcoholic liquor obtained by distilling wine, cider, or any kind of fermented fruit juice, is known as brandy. ”