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To Filter Vegetable Juices

These should be allowed to deposit their feculous matter before filtration. The supernatant liquid will often be found quite clear; when this is not the case, filtration will be necessary through coarse filtering paper. (See No. 17.) Some vegetable juices can be made clear simply by heating them to 180° to 200° Fahr., by which their albumen becomes coagulated.

Others admit of clarification in the same manner as syrups. (See No. 1357.) Many of these, again, such as hemlock, henbane, aconite, &c., are greatly injured by heat, and must be filtered or decanted after repose.