Juice

Examples

• After the effervescence has ceased, a taste of the liquid will show you that the lemon juice has lost its acid nature, and has acquired in exchange a salty taste. Bertha M. Clark. General Science.
• At seven he painted the Battle of Waterloo with tiger-lily pollen and black-currant juice, in the absence of water-colours. Thomas Hardy. The Return of the Native.
• In those days the natives around these forests (who were half Indian and half Negro) happened to find some of this juice sticking on the tree. Various. The Wonder Book of Knowledge.
• A little cup is then fastened to the tree with a piece of soft clay to press the cup against it, and the juice runs into this cup. Various. The Wonder Book of Knowledge.
• By experiment it has been found that the addition to the bleaching solution of an acid, such as vinegar or lemon juice or sulphuric acid, causes the liberation of the chlorine. Bertha M. Clark. General Science.
• Grape juice mixed with millet ferments quickly and strongly, and the Romans learned to use this mixture for bread raising, kneading a very small amount of it through the dough. Bertha M. Clark. General Science.
• After the juice has been gathered in this way, the native builds a fire; over it he places a cover shaped like a large bottle with the bottom knocked out of it. Various. The Wonder Book of Knowledge.
• To every gallon of juice to be filtered there is placed in the filter 2 ounces of charcoal, 2 scruples of crushed mustard seed, and 6 drachms of ground sassafras root. William K. David. Secrets of Wise Men, Chemists and Great Physicians.
• Then the juice would fill up the hole the beetle had made, and the tree would go on growing as before. Various. The Wonder Book of Knowledge.
• A kind of a sugar called jaggery is also obtained from the cocoanut juice. Various. The Wonder Book of Knowledge.
• Prawns fresh from the sea sprinkled with lime juice. Hemingway, Ernest. For Whom The Bell Tolls.
• After filtering it is again boiled, and if any scum or impurities appear on the surface they are removed, when the juice is to be bottled, corked tightly, and should be left for one year. William K. David. Secrets of Wise Men, Chemists and Great Physicians.
• In Brazil the juice is collected in clay vessels and smoked and dried in a smouldering fire of palm nuts, which gives the material its dark brown appearance. William Henry Doolittle. Inventions in the Century.
• In South America there are some trees known as cow-trees which, when wounded, yield a rich, milky, nutritious juice in such abundance as to render it an important article of food. Various. The Wonder Book of Knowledge.
• Why does fruit-juice produce alcohol, wine turn to vinegar, milk become sour, and butter rancid? Walter Libby. An Introduction to the History of Science.
• You know the secret of keeping the juices in? Charlotte Bronte. Shirley.
• Wild yeast settles on the skin of grapes and apples, but since it does not have access to the fruit juices within, it remains inactive very much as a seed does before it is planted. Bertha M. Clark. General Science.
• The advantages of this process are that the fruit juices will remain sweet indefinitely, will not ferment, and are free from all deleterious matter. William K. David. Secrets of Wise Men, Chemists and Great Physicians.
• In the same parcel came some green sugar-cane, fresh tamarinds taken direct from the tree, fresh limes, and the juices of two different fruits. William K. David. Secrets of Wise Men, Chemists and Great Physicians.
• Within a few years some valuable methods of keeping meats, fish, oysters, fruits, fruit juices, milk, butter, etc. William K. David. Secrets of Wise Men, Chemists and Great Physicians.
• When cut into small pieces the fodder is considerably bruised, and there is much more exposure of the juices to the air than there is where whole fodder is used. William K. David. Secrets of Wise Men, Chemists and Great Physicians.
• The juices are put in bottles and are immediately corked and wired securely, and then submerged in a water bath to a depth of about 1 inch above the bottles. William K. David. Secrets of Wise Men, Chemists and Great Physicians.
• The fermentation which occurs in bread making is similar to that which is responsible for the transformation of plant juices into intoxicating drinks. Bertha M. Clark. General Science.
• Schaumberg & Dillon’s method of preserving fruit juices consists in bottling and sealing the juices, and then heating the bottles to 170 deg. William K. David. Secrets of Wise Men, Chemists and Great Physicians.
• Exposure to air and warmth brings about changes in dough as well as in fruit juices, and alters the character of the dough and the bread made from it. Bertha M. Clark. General Science.
• Cleverly do they extract the sweet juices of flowers to fill the emptiness of many-celled combs. Fergus Hume. The Island of Fantasy.

Inputed by Elizabeth