484 Preparations and Compositions. Part III

I

1I*

The pulps of fruits that are both ripe and fresh are to be ex-pressed through the sieve, without any previous boiling.

Dub.

Fruits, whose pulps are to be extracted, if they be unripe, orripe and dry, are to be boiled in a little water until theybecome soft. Then the pulps, expressed through a hair-sieve, are to be evaporated to a proper degree of thickness.

Lond.

Set pulpy fruits, if they be unripe, or ripe and dry, in a moistplace, that they may become soft ; then press the pulpsthrough a hair-sieve: afterwards boil them with a gentleheat, and stir (hem frequently; and, lastly, evaporate thewater in a water-bath, until the pulps acquire the properconsistency

Pour boiling water on the bruised pods of the Cassia, so as towash out the pulp ; which is then to be pressed, first througha coarse sieves and afterwards through a hair-sieve ; .lastly,evaporate the water in a water-bath, so as to reduce thepulp to a proper consistency.

Express the pulps of ripe and recent fruits through a sieve,without boiling them.

When these fruits are not sufficiently juicy to afford a pulpby simple expression, the decoction ordered by the Edinburghand Dublin college is much more certain, and in every re-spect preferable to exposing them to a moist air, which is notonly often inefficacious, but is apt to render them spoilt andmouldy On the other hand, the precaution used by theLondon college, of finishing the evaporation in a water-bath,is highly proper, as otherwise they are extremely apt to be-come empyreumatic.

The pulps expressed from recent substances, without coc-tion, are less mucilaginous, are more apt to allow their fluidparts to separate, when left at rest, than when they have beenpreviously boiled. Very succulent vegetables, such as apples,pears, and lily roots, may be roasted in hot ashes, instead ofbeing boiled.