CHAPTER VI.

_Of Juices._


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 arises, 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.