506 j U I 
dreading a fimilar fate, levied troops for his defence, but 
was obliged to ily to Rome, where he laid complaints 
againft Ju'gurtha before the fenate, both on account of his 
brother’s murder and his own expulfion. The Romans 
liitened to the well-grounded complaints of Adherbal; but 
Jugurtha’s gold prevailed among the fenators, and the 
fuftpliant monarch, forfaken in his diltrefs, perifhed by the 
inares Of his enemy. Caecilius Metellus was at laft fent 
againft Jugurtha; and lvis firmnefsand fuccefsfoon reduced 
the crafty Numidian, obliging him to fly among his fa- 
vage neighbours for lupport. Marius and Sylla fucceeded 
Metellus, and fought with equal fuccefs. Jugurtha was 
at laft betrayed by his father-in-law Bocchus, from whom 
he claimed affiftance ; and he W3S delivered into the 
hands of Sylla, 106 years before theChriftian era. He was 
expofed to the view of the Roman people, and dragged 
in chain? to adorn the triumph of Marius, at his fecond 
confulfhip, B.C. 104.. After the proceflion, he was in¬ 
tuited by the populace, the pendants were torn from 
his ears, and he was remanded to a dungeon, where he 
was either ftrangled or fuffered to perifh from hunger. 
He left two fons, who fpent their days in captivity at 
Venufium. See Nuj^idia. 
JUHOO', one of the mouths of the Indus : ten miles 
weft of the Ritchel. 
IV'KJA, an ifland of the Mediterranean, belonging to 
Spain, about fifteen miles long, and twelve wide ; fertile 
in corn, grapes, figs, and other fruit. A great number of 
olive-trees grow wild. The chief employment of the in¬ 
habitants is making fait, highly efteetned for its white- 
nefs : the falt-works belong to the archbifliopric of Tar¬ 
ragona. 
IV'I^A, the capital of the above, is fituated on the 
fouth fide of the ifland, and is fortified in a modern man¬ 
ner; but is little more than a fortrefs, as the garrifon 
without being numerous is more fo than the town. It is 
faid no noxious reptile will live on this ifland. Lat. 38.58. N. 
Ion. 1. E. 
JUICE, f. [jus, Fr .jays, Dut.J The liquor, fap, or wa¬ 
ter, of plants and fruits.—If I define wine, I mult fay, 
wine is a juice, not liquid, or wine is a fubftance; for juice 
includes both fubftance and liquid. Watts. 
Unnumber’d fruits 
A friendly juice to cool thirft’s rage contain. Thompfon. 
The fluid in animal bodies.— Juice in language is lefs than 
blood ; for if the words be but becoming and fignifying, 
and the fenfe gentle, there is juice’-, but, where that want- 
eth, the language is thin, fcarce covering the bone. Ben 
Johnfon's Difcovery. —An animal whole juices are unfound 
can never be nourilhed: unfound juices can never repair 
the fluids. Arlmthnot. 
The juices of feveral plants are exprefled to obtain their 
eflential falts, and for feveral medicinal purpofes, with in¬ 
tention either to be ufed without further preparation, or 
to be made into lyrups and extrafls. The general me¬ 
thod of extrafling thefe juices is, by pounding the plant 
in a marble mortar, and then by putting it into a prefs. 
Thus is obtained a muddy and green liquor, which gene¬ 
rally requires to be clarified, as we lhall foon obferve. 
The juices of all plants are not extracted with equal eafe. 
Some plants, even when frelh, contain fo little juice, that 
water mult be added while they are pounded, otherwife 
fcarcely any juice would be obtained by exprelfion. Other 
plants which contain a confiderable quantity of juice, 
furnilh by exprelfion but a fmall quantity of it, becaufe 
they contain alfo much mucilage, which renders the juice 
fo vifcid that it cannot flow. Water mull alfo be added 
to thefe plants to obtain their juice. The juices thus ob¬ 
tained from vegetables by a mechanical method, are not, 
properly fpeaking, one of their principles, but rather a 
colleflion of all the proximate principles of plants which 
are foluble in water; fuch as the faponaceous extraflive 
matter, the mucilage, the odoriferous principle, and the 
faline and facchariue fubftances; all which are dilfolved 
J U I 
in the water of the vegetation of the plants. Befides all 
thefe matters, the juice contains fome part of the refinous 
fubftance, and the green colouring matter, which in al- 
molt all vegetables is of a refinous nature. Thefe two lat¬ 
ter fubftances, not being foluble in water, are only inter- 
pofed between the parts of the other principles, which are 
dilfolved in the juice, and confequently dilturb its tranf- 
parency. They nevertheless adhere together in a certain 
degi'ee, and fo ftrongly in molt juices, that they cannot 
be feparated by filtration alone. When therefore thefe 
juices are to be clarified, fome previous preparations nmft 
be ufed by which the filtration may be facilitated. Juices 
which are acid, and not very mucilaginous, are fpontane- 
oully clarified by reft and gentle heat. The juices of moll 
antiscorbutic plants abounding in faline volatile princi¬ 
ples, may be difpofed to filtration merely by immeriion in 
boiling water; and, as they may be contained in clofe bot¬ 
tles, while they are thus heated in a water-bath, their fa¬ 
line volatile part, in which their medicinal qualities chiefly 
confift, may thus be preferved. Fermentation is alfo an 
effectual method of clarifying juices which are fufceptible 
of it; for all liquors which have fermented, clarify fpon- 
taneoufly after fermentation. But this method is not 
ufed to clarify juices, becaufe many of them are fufcepti¬ 
ble of only an imperfect fermentation, and becaufe the 
qualities of moft of them are injured by that procefs. The 
method of clarification moft generally ufed, and indifpen- 
fably neceffilry for thofe juices which contain much mu¬ 
cilage, is boiling with the white of an egg. This matter, 
which has the property of coagulating in boiling-water, 
and of uniting with mucilage, does accordingly, when 
added to the juice of plants, unite with and coagulate 
their mucilage, and feparates it from the juice in form of 
fcum, together with the greateft part of the refinous and 
earthy matters which difturb its tranfparency. And as 
any of thefe refinous matters which may remain in the li¬ 
quor, after this boiling with the white of eggs, are no 
longer retained by the mucilage, they may eaiily be fepa¬ 
rated by filtration. 
Thefe juices, efpecially before they are clarified, con¬ 
tain almolt all the fame principles as the plant itfelf; be¬ 
caufe, in the operation by which they are extracted, no 
decompofition happens, but every thing remains, as to its 
nature, in the fame ftate as in the plant. The principles 
contained in the juice are only feparated from the grolfer 
oily, earthy, and refinous, parts, which compofe the folid 
matter that remains under the prefs. Thefe juices, when 
well prepared, have therefore the fame medicinal qualities 
as the plants from which they are obtained. They mull 
evidently differ from each other as to the nature and pro¬ 
portions of the principles with which they are impreg¬ 
nated, as much as the plants from which they are extract¬ 
ed differ from each other in thofe fefpefls. 
Moft vegetable juices coagulate when they are expofed 
to the air, whether they are drawn out of the plant by 
wounds, or naturally run out; though what is called na¬ 
turally running out, is generally the effeft of a wound in 
the plant, from a fort of canker, or fome other internal 
caufe. Different parts of the fame plant yield different 
juices. The fame veins in their courfe through the dif¬ 
ferent parts of the plant yield juices of a different appear¬ 
ance. Thus the juice in the root of the cow-parfnep is 
of a brimftone colour; but in the ftalk it is white. 
Among thofe juices of vegetables which are clammy 
and readily coagulate, there are fome which readily break 
with a whey. The great wild lettuce, with the fmell of 
opium, yields the greateft plenty of milky juice of any 
known Britilh plant. When the ftalk is wounded with a 
knife, the juice flows out readily like a thick cream, and 
is white and ropy; but, if thefe wounds are made at the 
top of the ftalks, the juice that flows out of them is dallied 
with a purple tinge, as if cream had been fprinkled over 
with a few drops of red wine. Some little time after let¬ 
ting this out, it becomes much more purple, and thickens; 
and finally, the thicker part of it feparates, and the thin 
whey 
