Choose fairly large carrots. Remove tops, scrub them clean or, if this is not practicable, peel off ihe outside skin.
Then grate the carrots on a strong metal grater, since carrots are fairly tough. "rhe resultant pulp should be left to stand for about half an hour and then be squeezed through butter muslin.
The juice thus extracted is most palatable, and will keep fresh for a day or so. 1 Ib. carrots should produce about 34 pint juice.
Text read from the printed page and cleaned; old type leaves the occasional error.