104 DIRECTIONS FOR MAKING SYRUPS, &C.
1. Juices are to be pressed out of herbs when they
are young and tender, out of some stalks, and tender
•ops of herbs and plants, and also out of someflowere.
2. Having gathered the herb, if you would prjserve
t he juiceof it when it is very dry (for otherwise thejuice
will not be worth a button) bruise it well in a stone
mortar with a wooden pestle, then having put it into
3 canvass bag, the herb I mean, not the mortar, for
that will give but little juice, press it hard in a press,
then take thejuice 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 ariseth 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.
1st. 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 witn it, you may easily scim it off with a spoon,
and put the juice you use not into the glass again, it
will quickly sink under the oil.
2nd. 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