Of Juices

CHAPTER VI

1. Juices are to be pressed out of herbs when they are young and tender, out of some stalks and tender tops of herbs and plants, and also out of some flowers.

2. Having gathered the herb, would you preserve the juice of it, when it is very dry (for otherwise the juice will not be worth a button) bruise it very well in a stone mortar with a wooden pestle, then having put it into a canvas bag, the herb I mean, not the mortar, for that will give but little juice, press it hard in a press, then take the juice and clarify it.

3. The manner of clarifying it is this: Put it into a pipkin or skillet, or some such thing, and set it over the fire; and when the scum rises, take it off; let it stand over the fire till no more scum arise; when you have your juice clarified, cast away the scum as a thing of no use.

4. When you have thus clarified it, you have two ways to preserve it all the year.

(1) When it is cold, put it into a glass, and put so much oil on it as will cover it to the thickness of two fingers; the oil will swim at the top, and so keep the air from coming to putrify it. When you intend to use it, pour it into a porringer, and if any oil come out with it, you may easily scum it off with a spoon, and put the juice you use not into the glass again, it will quickly sink under the oil. This is the first way.

(2) The second way is a little more difficult, and the juice of fruits is usually preserved this way. When you have clarified it, boil it over the fire, till (being cold) it be of the thickness of honey. This is most commonly used for diseases of the mouth, and is called Roba and Saba. And thus much for the first section, the second follows.