J U I 
whey fmrns at top. The whey or thin part of this fepa- 
rated matter is eafily prelTed out from the curd by fqueez- 
ing between the fingers, and the curd will then remain 
white ; and on wafhing with water it becomes like rags. 
The purple whey (for in this is contained all the colour) 
foon dries into a purple cake, and may be crumbled be¬ 
tween the fingers into a powder of the fame colour. The 
tvhite curd, being dried and kept for l'ome time, becomes 
hard and brittle. It breaks with a (hilling furface like 
refin, and is inflammable ; taking fire at a candle, and 
burning all away with a (trong flame. The fame thick 
part, being held over a gentle heat, will draw out into tough 
long threads, melting like wax. The purple cake made 
from the whey is quite different from this; and when held 
to a candle fcarcely flames at all, but burns to a black coal. 
The whole virtue of the plant feems alfo to confift in this 
thin part of its juice; for the coagulum or curd, though 
looking like wax or refill, has no tafte at all; Whereas the 
purple cake made from the ferum is extremely bitter, and 
of a tafte fomewhat refembling that of opium. 
Of the fame kind with the wild lettuce are the throat- 
wort, (purge, and many other plants. Thefe are all re¬ 
plete with a milky juice which feparates into Curds and 
whey like that already defcribed. But this, though a 
common law of nature, is not univerfal; for there are 
many plants which yield the like milky juices without any 
reparation enfiling upon their extravafation. The white 
juice of the fonchus never feparates, but dries into an uni¬ 
form cake ; the common red wild poppy bleeds freely with 
a milky juice ; and the heads or capfules of feed bleed not 
Ibis freely than the reft of the plant, even after the flower 
is fallen. This juice, on being received into a (hell or 
other finall veflel, foon changes its white to a deep yel¬ 
low colour, and dries into a cake which feems refinous 
and oily, but no Whey feparates from it. The Tragopo- 
gon, or goat’s-beard, when wounded, bleeds freely a milky 
juice; it is at firft white, but becomes immediately yel¬ 
low, and then more and more red, till at length it is 
wholly of a dufky red. It never feparates, but dries to¬ 
gether into one cake; and is oily and refinous, but of an 
infipid tafte. The great bindweed alfo bleeds freely a 
white juice; the flowers, as well as the (talks and leaves, 
affording this liquor. It is of a (harp tafte; and, as many 
of the purging plants are of this clafs, it Would be worth 
trying whether this milk is not purgative. 
Thefe juices, as well as the generality of others which 
bleed from plants, are white like milk ; but there are fome 
of other colours. The juice of the great celandine is of 
a fine yellow colour; it flows from the plant of the thick- 
nefs of cream, and foon dries into a hard cake, without 
any whey feparating from it. Another yellow juice is 
yielded by the leed-veflels of the yellow centaury in the 
month of July, when the feeds are full grown. This is 
very clammy ; it foon hardens altogether into a cake, 
without any whey feparating from ft. It (licks to the 
fingers like birdlime, is of the colour of pale amber, and 
will never become harder than foft wax if dried in the 
(hade; but, if laid in the fun, it immediately becomes hard 
like refm. Thefe cakes burn like wax, and emit a very 
pleafant fmell. The great angelica alfo yields a yellowifli 
juice on being wounded; and this will not harden at all, 
but if kept feveral years will (till be foft and clammy, 
drawing out into threads or half-melted refin. 
Another kind of juices very different from all thefe, are 
tliofe of a gummy nature. Some of thefe remain liquid a 
long time, and are not to be dried without the aftiftance 
of heat; the others very quickly harden of themfelves, 
and are not inflammable. The gum of the juice of rhu- 
bdrb-leaves foon hardens; and is afterwards foluble in 
common water, and fparkles when put into the flame of 
a candle. The clufters of the common honeyfuckle are 
full of a liquid gum. This they frequently throw out, 
and it falls upon the leaves, where it retains its own form. 
The red hairs of the ros folis are all terminated by large 
bladders of a thin watery fluid. This is alfo a liquid gum j 
I V I ‘ .507 
it flicks to the fingers, draws out into long threads, and 
ftands the force of the fun ali day. In the centre of each of 
thefe dew-drops there is a fmall red bladder, which ftands 
immediately on the fummit of the red hair, and contains a 
purple juice which may be fqueezed out of it. The Piu- 
guicula, or buttervvort, has alfo a gummy matter on its 
leaves in much greater quantity than the ros fobs. 
Some plants yield juices which are manifeftly of an oily 
nature. Thefe, when rubbed, are not at all of a clammy 
nature, but make the fingers glib and (lippery, and do 
not harden on being expofed to the air. If the ftalk of 
elecampane be wounded, there flows out an oily juice 
fwimming upon a watery one. The ftaiks of the hem¬ 
lock alfo afford a fimilnr oily liquor fwimming upon the 
other; and in like manner the white mullein, the berries 
of ivy, the bay, juniper, dog-berry tree, and the fruit of 
the olive, when wounded, (how their oil floating on the 
watery juice. Some of thefe oily juices, however, harden 
into a kind of refin. Our ivy yields fuch a juice very 
abundantly ; and the juice of the fmall purpled-berried 
juniper is of the fame kind, being hard and fat, and not 
very gummy. If the bark of the common ivy is wound¬ 
ed in March, there will ooze out a toilgh and greafy mat¬ 
ter of a yellowifix colour, which, taken up between the 
fingers, feels not at all gummy or (ticking, but melts itt 
handling into a fort of oil, which in procefs of time har¬ 
dens and crufts upon the wounds, and looks like brown 
fugar. It burns with a lading flame, and fmells very 
ftrong. The tops of the wild lettuce, and the leaves’grow- 
ing near the tops, if examined with a magnifying glafs, 
(how a great number of fmall bladders or drops of an oily 
juice of a brownilh colour, hardening into a kind of refin ; 
they are eafily wiped off when of any flze, and are truly 
an oily juice a little hardened. It is probable alfo, that 
the fine blue flour or powder, called the bloom, upon the 
furface of our common plums, is no other than fuch an 
oily juice exudating from their pores in fmall particles, 
and hardening into a fort of refin. 
JU'ICELESS, adj. Dry; without moifture; without 
juice.—Divine Providence has fpread her table every-where ; 
not with a juicckfs green carpet, but with fucculent her¬ 
bage and nourilhing grafs. More. 
When Boreas’ fpirit blufters fore. 
Beware th’ inclement heav’ns; now let the hearth 
Crackle with juicelefs boughs. Phillips. 
JU'ICINESS,/. Plenty of juice; fucculence. 
JU'ICY, adj. Moift; full of juice; fucculent.—Earth, 
being taken out of watery woods, will put forth herbs of 
a fat and juicy fubftance. Bacon. 
The mulk’s furpafling worth! that, in its youth, 
Its tender nonage, loads the fpreading boughs 
With large and juicy offspring. Phillips . 
JUPDA. See Whidah. 
JUI'GNE, a town of France, in the department of the 
Sarte: three miles north-eaft of Sable. 
JUILLAC', a town of France, in the department of the 
Correze: nineteen miles weft of Tulle, and twelve fouth- 
weft of Uzerches. 
JUILLAC' le COQ, a town of France, in the depart¬ 
ment of the Charente : five miles fouth of Cognac. 
JUILLY', a town of France, in the department of the 
Seine and Marne: leven miles north-weft of Meaux. 
JUI'NE, a river of France, which, united with the 
Eftampes, forms the Eftone. 
I'VINGHOE, in Buckinghamthire, was formerly a 
large market-town, but is now very fmall in proportion 
to what it was. It has a market on Saturday, and two 
fairs on the 6th of May and 17th of October? for cattle 
and merchandife. The chief manufactory is of lace, 
wherein about three hundred perfons are conftantly em¬ 
ployed. Ivinghoe is fituated at the fide of a range of 
large high chalk-hills, which are covered with fine green 
palture, free from all kinds of (hrubs or trees. The top 
i of 
