Lime juice

“ Adult. Lemon juice is frequently adulterated, the adulterants being water, sugar, or gum, and sulphuric or acetic acid. The modus operandi is, to dilute the genuine juice with water, and then bring up the density with the sugar or gum, and the percentage of acid with one or other of the above acids. The examination of lemon and lime juice supplied to the navy is now conducted in the Inland Revenue Laboratory, Somerset House, and it speaks well for that department when we say that cases of scurvy on board ships are now of very rare occurrence. ”

“ At the present time it is not nearly so frequently seen, since, according to the mercantile marine regulations, subject to legislative enactments passed in 1867, in lieu of vegetables, one ounce of lime juice, sweetened with the same quantity of sugar, must be served out to each man daily. ”

“ The explanation of the mystery about lime-juice (which a hundred years ago was used with absolute success to prevent scurvy, and in 1875 was a dead failure) is shown by the workers at the Lister Institute to be this—namely, "lime" and "lemon" are in origin the same word, and have become applied in ways unrecognized by the Admiralty and their medical advisers in various parts of the world to which the citron, the lemon, the sweet-lime and the sour-lime—all varieties of one species, Citrus medica of Linnæus—have been carried from their original home of origin, the south-east of Asia. ”

“ About an ounce a day per man is the usual allowance, often mixed with sugar in their grog; the quantity is increased if any symptoms of scurvy make their appearance. Lime-juice may be preserved in the same way as ripe fruits by placing the bottles containing it in water, boiling for half an hour, gradually cooling, and hermetically sealing. Dr Leach, consulted by the Board of Trade, strongly recommended the use of lime-juice in all emigrant and other passenger ships, and drew up a dietary scale for this purpose. ”

“ When potassa or soda is used the distillation is omitted, and the expressed liquor, after filtration, used to decompose fresh lemon juice.
8. (Ordinary manufacturing process.) To crude lemon or lime juice, mixed with water, is added ground chalk; the precipitate is washed to free it from the impurities dissolved in the water, and afterwards decomposed by sulphuric acid. If the citric acid is not sufficiently white, it is decolorised by digestion with animal black. ”

“ The citrate of lime obtained from juice so treated is comparatively pure.
Good lemon juice yields about 61⁄2% of crystallised lemon acid; 2 galls. yield fully 1 lb. of crystals. See Lemon juice, Lime juice. &c.
CIT′RON. The fruit of the citron tree (Citrus medica) is acidulous, antiseptic, and antiscorbutic; it excites the appetite, and stops vomiting; and, like lemon juice, has been greatly extolled in chronic rheumatism,474 gout, and scurvy. Mixed with cordials, it is used as an antidote to the manchineel poison. ”

“ If the bottles have not already been broken by the jolting of the sledge or the freezing of the contents, they have to be broken on purpose before chipping off a piece of the frozen lime-juice, as if it were a piece of stone.' Cannot our pharmaceutical chemists come to the rescue, and devise some mode of making lime-juice into small convenient lozenges or dry confections?
'BELL-ANIMALCULES.'
As we write, we look upon a prospect which excites our wonder and interest. ”

“ Purification.—The second operation is the coagulation of the albumen, and the separation of it with other impurities from the juice which holds them in suspension or solution. The moment the juice is expelled from the cells of the canes chemical inversion commences, and the sooner it is stopped the better. This is effected by the addition of lime to neutralize the free acid. As cold juice has a greater affinity for lime than hot juice, it is best to treat the juice with lime when cold. ”

“ Ours is the natural country of the lime, lemon and citron; children of a common stock. We have several varieties of the lime. The trees are of rapid growth, constant bearers, very prolific, subject to no disease, and very tenacious of life. The fruit is large, “How large?” as a Sicily lemon. I consider the lime as profitable as the orange, and more so, with us. It should be cultivated for citric acid, of which it yields more than any other fruit. The time will come when our part of Florida will supply citric acid to the world. A peck of limes will yield a gallon of juice ”

“ A small quantity of milk of lime is then added to the juice to remove mechanical impurities, and the skimmed and clarified juice, after being sufficiently concentrated by rapid evaporation in open pans, is transferred to coolers, and thence into upright casks perforated at the bottom, and so placed that the syrup, or uncrystallisable portion, may drain off into a tank or cistern from the newly formed sugar. During the period of crystallisation it is frequently agitated, in order to hasten the change, and to prevent the formation of large crystals. ”

“ The cultivation of the lime is much attended to in several parts of North America and the West Indies. Its juice affords a more grateful acid than that of the lemon, which is there in little repute, and is, comparatively, but seldom seen. A plate of limes is said to be a constant dish at entertainments in the West Indies ”

“ Add the chalk by degrees to the lemon juice, made hot, and mix well; set by, that the powder may subside, and afterwards pour off the supernatant liquor. Wash the precipitated citrate of lime frequently with warm water; then pour upon it the diluted sulphuric acid, mixed with the distilled water, and boil the whole for 15 minutes in glass, stoneware, or lead; press the mixture strongly through a linen cloth, and filter it. Evaporate the filtered liquor with a gentle heat, and set it aside, that crystals may form. ”

“ I never tasted better.”
“I ran the lemon peel through a meat-chopper with the lemon pulp. I use about one-quarter peel and the pulp of one lemon to the juice of every three lemons. If the juice of one orange and a lime is added to every ten lemons, it flavours the product much better. Sometimes a bit of Maraschino adds a peculiar flavour, but we never use it for the children.”
The party ended with fortune-telling, with apple-parings, sailing walnut shells across the tub of water, risking noses and teeth at biting on swinging apples, and other familiar games. ”

“ Sometimes lime or orange juice is offered as an alternative flavour to rosewater, which makes it much more palatable to Europeans. But insipid as the ordinary sherbet is, it seems the most delicious compound imaginable when it is taken, well-iced, after a long walk with the thermometer at 100° in the shade. ”

“ The mixture is then heated in closed tanks under pressure to 215 degrees Fahrenheit. The heat causes the lime to combine rapidly with the gums and salts in the juice, and the albumen to coagulate.
The hot juice is then run into large settling tanks, where the insoluble solids and the albumen sink to the bottom, carrying with them vegetable and other matter suspended in the juice. Certain foreign substances of light specific gravity float to the surface in the form of scum. ”

“ The product is 0·3 to 4% of the weight of the plant from which the juice has been obtained.
3. (Mein and Liebig.) Belladonna-root (fresh-dried and coarsely powdered) is exhausted by alcohol (sp. gr. 0·822) ; slaked lime (1 part for every 24 of the dried root employed) is then added to the tincture, and the whole digested, with agitation, for 24 hours; sulphuric acid is next added, drop by drop, to slight excess, and, after filtration, rather more than one half the spirit is removed by distillation ”

“ Take 2 or 3 dashes of lemon juice. Take 1 slice of orange (cut in quarters) . Fill the tumber with shaved ice, shake well, and dress the top with sliced lime and berries in season. Serve with a straw. ”

“ The loss of sugar is not the only bad consequence of the use of lime, as the greater the quantity of gum in the liquor, the more it must be boiled—the more it is boiled the darker it gets—and the higher the temperature at which the skip is struck, the smaller the grain. The following is a good proof that lime dissolves albumen, and becomes converted into chalk:—Take a spoonful of syrup out of the tache of any estate on which the liquor is tempered cold ”

“ We make “fruit nectars” by adding lemon juice, sugar and water (the less sugar the better, a sugar syrup is preferable) to pure fruit juices and to combinations of fruit juices. Some, such as grape and black raspberry, will bear a good deal of water, but pineapple and other delicate flavored juices very little.
If pineapple is combined with another juice, let it be something without a strong, positive flavor (as orange or strawberry) , or the pineapple juice will be wasted. A strong and a neutral flavored juice, red raspberry and currant for instance, go well together. ”

“ Get lemons quite free from blemish, squeeze them, and strain the juice; to each pint of it, put a pound of good loaf sugar pounded; stir it frequently until the sugar is completely dissolved, cover the pitcher closely, and let it stand till the dregs have subsided, and the syrup is transparent; have bottles perfectly clean and dry, put a wine glass full of French brandy into each bottle, fill it with syrup, cork it, and dip the neck into melted rosin or pitch; keep them in a cool dry cellar--do not put it on the fire--it will destroy the fine flavour of the juice. ”

“ The white part of the skin is useless and injurious. Put all the sugar into a large porcelain preserving-kettle. Beat to a stiff froth the whites of two eggs, mix it gradually with a quart of clear soft water, and then add it to the sugar. Stir the sugar while it is melting in the water, and when all is dissolved, place the kettle over the fire, and boil and skim it till perfectly clear, and the scum ceases to rise, and the particles of lemon zest are no longer visible. Meanwhile, squeeze the lemons through a strainer into a large pitcher, till you have a quart of juice. ”

“ A very beautiful whitening for walls and ceilings may be made by shaking the best lime in hot water, covering up to keep in the steam, and straining the milk of lime through a fine sieve; add to a pailful half a pound of common alum, two pounds of sugar, three pints of rice-flour made into a thin, well-boiled paste, and one pound of white glue dissolved slowly over the fire. ”

“ The extract will be stronger if the vanilla beans are split and cut into pieces before boiling, and tied up in a very thin muslin bag.
ORANGE MILK.—Take two dozen large ripe oranges. Cut them in two; remove the seeds; and squeeze the juice into a very large and clean stone jar. Never use earthen-ware, to hold any thing acid, as the lead glazing may produce the most deleterious effects. [237] Have ready four pounds of the finest loaf-sugar, dissolved in a gallon of the best rum or brandy. Pour it into the jar that contains the orange-juice; stir the mixture well ”

“ One drachm, when dissolved in one ounce of water, is equal in strength to a like bulk of fresh lemon juice. To communicate the lemon flavour, it is only necessary to rub a lump of sugar on the rind of a lemon to become impregnated with a portion of the essential oil of the fruit, and to add the sugar to the lemonade, negus, punch, shrub, jellies or culinary sauces, prepared with the pure citric acid. ”

“ By this process the fat or oil is decomposed, its acids uniting with the lime to form insoluble lime-soap, while the eliminated glycerine remains in solution in the water along with the excess of the lime. After it has been sufficiently boiled, it is allowed to cool and to settle, and it is then to be strained.
The strained liquid contains only the glycerine and excess of lime, and requires to be carefully concentrated by heated steam. During evaporation, a portion of the lime is deposited, on account of its lesser solubility in hot than in cold water. ”

“ Lemon juice, diluted, is a famous whitener for the skin, as are all vegetable acids, such as tomato, cucumber and watermelon. Oftentimes something is needed to heal as well as whiten. For this, take two tablespoonfuls of oatmeal and cook it with enough water to form a thin gruel, strain, and when cool add to two tablespoonfuls of the gruel one tablespoonful of lemon juice. ”

“ Stew the apples until tender, in just enough cold water to cover them. Drain off the juice through a cullender, and put into a porcelain or enamel kettle; stirring into it three-quarters of a pound of sugar for every pint of the liquid. Boil until it begins to jelly; strain the lemon-juice into it; put in the apples and stew pretty fast, stirring almost constantly, until the compote is thick and smooth. (If the apples are not soft all through, you had better rub them through the cullender before adding them to the boiling syrup.) ”

“ The writer has often been asked what kind of grapes should be used in making unfermented grape juice, when, as a matter of fact, it can be made from any grape; not only this, but unfermented juice is made from other fruits as well, for instance, apples, pears, cherries—and berries of different kinds yield excellent juices. It is really good judgment in selecting the right varieties when planting for fruit production. That also determines the quality of our unfermented juice. ”

“ A supply of fresh limes is easily carried, and no better cooling and refreshing drink can be made than that formed by squeezing a lime in a glass and adding water and sugar. Be very careful of the water drunk in travelling, and use a pocket-filter whenever it is in anyway doubtful. ”

“ Juice may be extracted from all fruits easily. To obtain lemon juice for a fruit beverage, first soften the fruit by pressing it between the hand and a hard surface, such as a table top, or merely soften it with the hands. Then cut it in two, crosswise, and drill the juice out, as shown in Fig. 12, by placing each half over a drill made of glass or aluminum and turning it around and around until all the juice is extracted. To remove the seeds and pulp, strain the juice through a wire strainer. The juice from oranges and grapefruit, if they are not too large, may be extracted in the same way. ”