,,the ,,art ,,of ,,preserving1 c4 c4 c4 ,,the ,,art ,,of ,,preserving ,,all ,,kinds ,,of ,animal and ,vegetable ,substances ,,for ,,several ,,years4 ,a ,,work ,,published ,,by ,,order ,,of ,,the ,,french ,,minister ,,of ,,the ,,interior1 ,on the ,report of the ,board of ,arts and ,manufactures1 ,,by ,m4 ,,appert4 ,,translated ,,from ,,the ,,french4 ,,second ,,edition4 ,,london3 ,,printed ,,for ,,black1 ,,parry1 ,,and ,,kingsbury1 ,,booksellers ,,to ,,the ,,hon4 ,,east-,,india ,,company1 ,,leadenhall ,,street4 #ahab4 ,printed by ,cox and ,baylis1 ,great ,queen ,street4 ,,table ,,of ,,contents4 ,page ,explanation of the ,plate viii ,advertisement ix ,letter of the ,minister of the ,interior xxi ,certificate of the ,board of ,arts xxiii ,letter to ,general ,caffarelli from the ,council of ,health xxiv #a4 ,the ,art of ,preserving1 c4 #a #b4 ,description of my ,rooms1 c4 #aa #c4 ,of ,bottles and ,vessels #ah #d4 ,of ,corks #bj #e4 ,of ,corking #bb #f4 ,the ,means of distinguishing defective ,bottles1 c4 #cg ,description of the ,author's ,process #da #g4 ,boiled ,meat #da #h4 ,gravy #dc #i4 ,broth1 or ,jelly #df #aj4 ,round of ,beef1 ,fillet of ,mutton1 ,fowls1 and young ,partridges #dg #aa4 ,new-laid ,eggs #ej #ab4 ,milk #eb #ac4 ,cream #ee #ad4 ,whey #ef #ae4 ,vegetables #eg #af4 ,green ,peas #eh #ag4 ,asparagus #fj #ah4 ,windsor ,beans #fa #ai4 ,peeled ,windsor ,beans #fc #bj4 ,french ,beans #fc #ba4 ,artichokes #fe #bb4 ,cauliflowers #ff #bc4 ,sorrel #fh #bd4 ,spinage1 ,succory1 and other ,herbs #fi #be4 ,a ,soup called ,julienne #ga #bf4 ,vegetable ,soup #gc #bg4 ,love-,apples #gd #bh4 ,herbs and ,medicinal ,plants #ge #bi4 ,the ,juices of ,herbs #gg #cj4 ,fruits and their ,juices #gh #ca4 ,white and ,red ,currants in ,bunches #gi #cb4 ,white and ,red ,currants stripped #hj #cc4 ,cherries1 ,raspberries1 ,mulberries #hj #cd4 ,juice of ,red ,currants #ha #ce4 ,strawberries #hb #cf4 ,apricots #hc #cg4 ,peaches and ,nectarines #he #ch4 ,prunes from ,green-,gages and ,plumbs #hf #ci4 ,pears of every ,kind #hh #dj4 ,chesnuts1 ,truffles1 and ,mushrooms #hi #da4 ,the ,juice of the ,grape or ,must #ia ,of the ,mode of making ,use of the ,substances which have been preserved #ic #db4 ,meat1 ,game1 ,poultry1 ,fish #ic #dc4 ,jellies made of ,meat and ,poultry #ig #dd4 ,milk and ,cream #ih #de4 ,vegetables #ii #df4 ,french ,beans #ajj #dg4 ,peas1 ,beans1 c4 #aja #dh4 ,spinage and ,succory #ajf #di4 ,vegetable ,soups #ajg #ej4 ,tomates and ,herbs #ajh #ea4 ,preserved ,fruits1 ,marmelades1 c4 #aji #eb4 ,currant-,jam #aac #ec4 ,syrup of ,currants #aad #ed4 ,ices #aaf #ee4 ,cordials #aag #ef4 ,chesnuts1 ,truffles1 ,mushrooms #abj #eg4 ,grape ,juice1 or ,must #aba ,preparation of ,grape ,syrup #abb ,syrups and ,ratafies #abe #eh4 ,general ,observations #acj #ei4 ,practical ,remarks #ace ,letter from the ,secretary of the ,society for the ,encouragement of ,national ,industry #adb ,report of the ,society #ade ,,explanation ,,of ,,the ,,plate4 ,fig4 #a4 ,a reel with two iron bars1 made use of to double the wire1 and cut the doubled wire twice the length required for fixing the corks in the bottles4 ,fig4 #b4 ,a small machine for twisting the wire one-third of its length after having been doubled by fig4 #a4 ,fig4 #c4 ,an instrument for compressing 7and1 as it were1 biting7 the corks three quarters of their length1 beginning at the smallest end4 ,fig4 #d4 ,a stool stuffed with straw1 furnished with a wooden stand on which the bottles may be placed to be tied4 ,the same stool will serve to sit on during the corking4 ,fig4 #e4 ,a hollow block of wood1 called a bottle-boot 7,casse-,bouteille71 within which the bottle is set when it is to be corked4 ,this bottle-boot is furnished with a strong bat for beating in the corks4 ,fig4 #f4 ,a front and side view of pointed pincers1 used for twisting the wire employed to keep on the corks1 and for cutting off the superfluous ends of the wire4 ,i make use of flat pincers and scissars for this operation4 ,illustration3 ,neele sc4 ,strand ,london ,published #beth4 ,feby4 #ahaa by ,black ,co4 ,leadenhall ,str4 ,,advertisement4 ,in an advertisement prefixed to the pamphlet1 of which the following sheets are a translation1 the author publishes his address3 8,quai ,napolon1 au coin de la rue de la ,colombe1 ,no4 #d1 dans la ,cit1 ,paris20 and offers for sale there1 an assortment of provisions1 preserved by the process1 of which an account is here communicated to the public4 ,as the book itself is a recommendation of the author's own goods1 it has been thought proper to add to his account of his process1 a translation of the authorities and testimonies by which his own statements are authenticated2 notwithstanding the repetitions which are in consequence admitted4 ,the recommendation of the process by the ,french ,minister immediately follows4 ,the more elaborate ,report of the ,paris ,society for the ,encouragement of ,national ,industry1 will be found at the end of the work4 ,it is needless to anticipate the author's display of the advantages which must flow from a simple and unexpensive process of keeping fresh articles of animal and vegetable food4 ,if this can be effected for only one year1 that is1 from the season of produce through the seasons of scarcity2 if no other articles1 for instance1 than eggs1 cream1 and vegetables1 can be preserved in their full flavour and excellence during a long winter1 there is not a mistress of a family in the kingdom1 rich enough to lay by a stock of those articles1 and not too rich to despise the economy of a family1 who will not find herself benefitted by the perusal of the small work here put within her reach2 and there is no reason to suspect the correctness of this part of the author's statements4 ,this1 however1 is but one of the more obvious benefits of his process2 and if thus much be ascertained1 then an interminable prospect of resources is opened1 which the ,state1 still more than the individual1 will be called upon to employ4 ,the author1 in his enumeration of the advantages to be derived from his process1 places at the head1 the saving it will occasion in the consumption of sugar4 ,this process1 added to recent improvement in the art of preparing grape syrup1 holds forth1 in his opinion1 a prospect of relief to the suffering proprietors of ,french vineyards4 ,this statement will have been listened to with great complacency by the ,french government1 which so ostentatiously avows the determination to compel the whole ,continent to subsist on its own produce1 and dispense with the more luxurious of transatlantic commodities4 ,our country1 however1 from its soil and climate1 can take little or no share in this branch of the application of the author's process4 ,on the other hand it offers us incalculable benefits in the equipment and victualling of our fleets1 and in providing for the health and comfort of the floating defence of the country1 as well as of that numerous and meritorious class of men1 to which the nation owes so much of its prosperity4 ,whatever promises an improvement in the condition of every order of men who subsist on the ,ocean1 must be considered as an object of national concern4 ,the ,french government1 at least on the part of some of its members in the subordinate branches of its administration1 has taken the lead in recommending the author's process to the attention of public functionaries4 ,from the superior activity1 as well as more enlightened discernment of the people of this country1 we may expect that our author's process will excite equally the notice of the government and country at large2 and we trust that government-contractors and commissioners1 as well as the pursers of men of war1 and the stewards of merchantmen1 will not be the last to examine for themselves the promising statements of our author4 ,from the public papers we learn that a patent has been taken out for preserving provisions according to the process described in this book4 ,we do not pretend to determine how far this patent may interfere with the adoption by other persons of this same process as a manufactory and trade2 but1 it is certain1 that on the small scale on which provisions would be preserved for single families1 every person will be at liberty to avail himself of the instructions he may meet with in this volume4 ,it was thought less objectionable to insert unnecessary matter1 than to omit what to some readers might be useful or interesting4 ,every thing1 therefore1 has been translated1 and we have even copied the author's plate of the machinery used in corking bottles1 though from our improved state of mechanics1 the greater part of our readers will stand in no need of its assistance1 similar machines being in common use by the wine-coopers1 c4 ,,the ,,minister ,,of ,,the ,,interior1 ,,count ,,of ,,the ,,empire1 ,,to ,m4 ,,appert1 c4 ,paris1 #cjth ,january #ahaj4 ,second ,division4 ,,board ,,of ,,arts ,,and ,,manufactures4 ,my ,board of ,arts and ,manufactures,a has reported to me1 ,sir1 the examination it has made of your process for the preservation of fruits1 vegetables1 meat1 soup1 milk1 c4 and from that report no doubt can be entertained of the success of such process4 ,as the preservation of animal and vegetable substances may be of the utmost utility in ,sea-voyages1 in hospitals and domestic economy1 ,i deem your discovery worthy an especial mark of the good will of the government4 ,i have in consequence acceded to the recommendation made me by my council to grant you a recompence of #ab1jjj francs4,b ,in so doing ,i had in view the assigning you the reward due to the inventors of useful processes1 and also the indemnifying you for the expences you have been obliged to incur1 either in the forming your establishment or in the experiments necessary to establish the success of your process4 ,you shall be immediately informed when you may repair to the public treasury and receive the #ab1jjj francs4 ,it appears to me of importance1 ,sir1 that you should spread the knowledge of your preserving process4 ,i desire1 therefore1 that agreeably to your own proposal1 you will digest a detailed and exact description of your process4 ,this description1 which you will remit to my ,board of ,arts and ,manufactures1 shall be printed at your expence1 after it shall have been examined4 ,you will then transmit me #bjj copies4 ,the transmission of these copies being the only condition ,i impose on you for the payment of the #ab1jjj francs1 ,i doubt not you will hasten to fulfil it4 ,i desire1 ,sir1 you will acknowledge the receipt of my letter4 ,accept assurances1 c4 7,signed7 ,,montalivet4 ,a ,mon ,bureau consultatif des ,arts et ,manufactures4 ,b ,about #ejj sterling4 99 99 99 99 99 ,,board ,,of ,,arts ,,and ,,manufactures4 ,the undersigned ,members of the ,board of ,arts and ,manufactures attached to the ,minister of the ,interior1 being required by his ,excellency to examine the description of the process of ,mr4 ,appert for the preservation of alimentary substance1 certify that the details it contains1 as well on the mode of carrying on the process as on the results1 are exactly conformable to the various experiments which ,mr4 ,appert has made before them1 by order of his ,excellency4 7,signed7 ,,bordel1 ,,gay-,,lussac1 ,,scipion-,,perrier1 ,,molard4 ,paris1 #aith ,april #ahaj4 99 99 99 99 99 ,copy of a ,letter written to ,general ,caffarelli1 ,maritime ,prefect at ,brest1 by the ,council of ,health1 dated ,brumaire1 year #ab4 ,the provisions prepared according to the process of ,citizen ,appert and sent to this port by the ,minister of ,marine1 have1 after lying in the roads three months1 been found in the following condition4 ,the broth or soup 7bouillon7 in bottles was good2 the bouillon with a bouilli in a vessel apart was also good1 but weak2 the bouilli itself was very eatable4 ,the beans and green peas1 prepared both with meat and vegetable soup1 had all the freshness and flavour of recently gathered vegetables4 7,signed7 ,,dubreuil1 ,,billard1 ,,duret1 ,,pichon1 ,,thaumer4 ,true ,copy4 ,j4 ,,miriel1 ,secretary4 ,,the ,,art ,,of ,,preserving1 c4 c4 c4 ,i4 ,all the expedients hitherto made use of for preserving alimentary and medicinal substances1 may be reduced to two principal methods2 that of dessication2 and that of mingling1 in greater or less quantities1 a foreign substance for the purpose of impeding fermentation or putrefaction4 ,it is by the former of these methods that we are furnished with smoaked and hung meat1 dried fish1 fruits1 and vegetables4 ,by the latter1 we obtain fruits and other vegetable substances preserved in sugar1 the juices and decoctions of plants reduced to syrups and essences1 all kinds of pickles1 salted meat and vegetables4 ,but each of these modes has its peculiar inconveniences4 ,dessication takes away the odour1 changes the taste of the juices1 and hardens the fibrous or pulpy matter 7the porenchyma74 ,sugar1 from the strength of its own flavour1 conceals and destroys in part other flavours1 even that1 the enjoyment of which we wish to preserve1 such as the pleasant acidity of many fruits4 ,a second inconvenience is this1 that a large quantity of sugar is required in order to preserve a small quantity of some other vegetable matter2 and hence the use of it is not only very costly1 but even in many cases pernicious4 ,thus the juices of certain plants cannot be reduced to a syrup or essence1 but by means of nearly double the quantity of sugar4 ,it results from this1 that those syrups or essences contain much more sugar than any medicinal substance1 and that most frequently the sugar counteracts the operation of the medicine1 and is hurtful to the patient4 ,salt communicates an unpleasant acerbity to substances1 hardens the animal fibre1 and renders it difficult of digestion4 ,it contracts the animal parenchyma4,c ,on the other hand1 as it is indispensable to remove1 by means of water1 the greater part of the salt employed2 almost all the principles which are soluble in cold water1 are lost when the salt is taken away3 there remains nothing but the fibrous matter1 or parenchyma2 and even that1 as has been said1 undergoes a change4 ,c 8,the salt meat with which the crews of vessels are fed1 appears to be one of the principal causes of the scurvy4 ,it seems that the same causes which operate to prevent the fermentation of meat1 renders it also difficult of digestion4 ,though a small quantity of salt may be an obstacle in the way of putrefaction1 the too abundant and frequent use which is made of it1 must cause great obstructions in the smaller vessels of the body1 and these obstructions cannot fail to overload the stomach of men who have to digest dry vegetables and biscuits1 which sailors advanced in years are not always able to chew completely4 ,bad digestion and obstruction in the smaller vessels may occasionally give rise to ulcers in the mouth1 and spots1 which denote the scurvy40--,sant des ,marins1 by ,duhamel4 ,vinegar can seldom be made use of1 but in the preparation of certain articles for seasoning4 ,i shall not enter into any details concerning what has been said and published on the art of preserving alimentary substances4 ,i shall only observe1 that as far as my knowledge extends1 no author1 either ancient or modern1 has ever pointed out1 or even led to the suspicion1 of the principle which is the basis of the method ,i propose4 ,it is known1 how much1 within a certain period1 the public attention1 both at ,paris and in the departments1 has been directed towards the means of diminishing the consumption of sugar1 by supplying its place by the use of various extracts1 or essences1 of indigenous substances4 ,the government1 whose philanthropic views are turned towards all useful objects1 does not cease to invite all those who pursue the arts and sciences1 to investigate the means of drawing the utmost advantage from the productions of our soil1 in order to develope1 to the utmost1 our agriculture and manufactures1 and so diminish the consumption of foreign commodities4 ,in order to attain the same end1 the ,society for the ,promotion of ,national ,industry,d stimulates1 by the offer of flattering rewards1 all those whose talents and labours are directed towards discoveries1 from which the nation and humanity may draw substantial benefits4 ,animated by this laudable zeal1 the ,agricultural ,society1 by its resolution of the #bast of ,june #ahji1 and its official notification of it1 the #aeth of the ,july following1 made an appeal to the whole nation1 in order to collect all the information and documents which might contribute to the composition of a work on the art of preserving1 by the best possible means1 every kind of alimentary substance4 ,d ,la ,socit d',encouragement pour l',industrie nationale4 ,it was after invitations of so great weight1 that ,i resolved to make known a method of effecting this object1 of great facility in the execution1 and at the same time very cheap1 and which1 by the extension it admits of1 may afford numerous advantages to society4 ,this method is not a vain theory4 ,it is the fruit of reflection1 investigation1 long attention1 and numerous experiments1 the results of which1 for more than ten years1 have been so surprising1 that notwithstanding the proof acquired by repeated practice1 that provisions may be preserved two1 three1 and six years1 there are many persons who still refuse to credit the fact4 ,brought up to the business of preserving alimentary substance by the received methods2 having spent my days in the pantries1 the breweries1 store-houses1 and cellars of ,champagne1 as well as in the shops1 manufactories1 and warehouses of confectioners1 distillers1 and grocers2 accustomed to superintend establishments of this kind for forty-five years1 ,i have been able to avail myself1 in my process1 of a number of advantages1 which the greater number of those persons have not possessed1 who have devoted themselves to the art of preserving provisions4 ,i owe to my extensive practice1 and more especially to my long perseverance1 the conviction3 #ast4 ,that fire has the peculiar property1 not only of changing the combination of the constituent parts of vegetable and animal productions1 but also of retarding1 for many years at least1 if not of destroying1 the natural tendency of those same productions to decomposition4 #b;d4 ,that the application of fire in a manner variously adapted to various substances1 after having with the utmost care and as completely as possible1 deprived them of all contact with the air1 effects a perfect preservation of those same productions1 with all their natural qualities4 ,before ,i state the details of my process1 ,i ought to observe that it consists principally1 #ast4 ,in inclosing in bottles the substances to be preserved4 #b;d4 ,in corking the bottles with the utmost care2 for it is chiefly on the corking that the success of the process depends4 #c;d4 ,in submitting these inclosed substances to the action of boiling water in a water-bath 7,,balneum ,,mariae71 for a greater or less length of time1 according to their nature1 and in the manner pointed out with respect to each several kind of substance4 #dth4 ,in withdrawing the bottles from the water-bath at the period described4 ,,ii4 ,description of my ,rooms set apart for carrying on the ,process on a large ,scale4,e ,my laboratory consists of four apartments4 ,the first of these is furnished with all kinds of kitchen utensils1 stoves1 and other apparatus1 necessary for dressing the animal substances to be preserved1 as well as with a kettle for broth1 gravy1 c4 containing #ahj ,french pints1 raised on brick work4 ,this kettle is provided with a pot to be put within it1 pierced with holes like a skimmer1 with divisions for holding various kinds of meat and poultry4 ,this pot can be put into and taken out of the kettle with ease4 ,the kettle is provided with a wide cock1 to which is fitted1 within1 a little rose1 like that of a watering-pot1 covered with a piece of boulting-cloth4 ,in this way ,i can procure broth or gravy quite clear1 and ready to be put into bottles4 ,e ,it is obvious1 that for the use of private families1 and for carrying on the process on a small scale1 nothing further will be requisite1 than such vessels and other conveniences as are found in every house in the country1 where provisions are cured for the consumption of the family during winter4 ,the second apartment is appropriated to the preparing of milk1 cream1 and whey4 ,the third is used for corking and tying the bottles and vessels1 and putting them into bags4 ,the fourth is furnished with three large copper boilers1 placed upon stones raised on brick work4 ,these boilers are all furnished with a stout lid1 fitted1 to rest upon the vessels within4 ,each boiler is furnished with a wide cock below1 in order to let out the water at a proper time4 ,these large boilers are destined to receive1 generally1 all the objects intended to be preserved1 in order to apply the action of heat to them in a suitable manner2 and thus they constitute so many water-baths4,f ,f ,the reason why it is necessary that large boilers should be furnished with wide cocks is1 that it would take up too much time to let so large a body of water1 always placed over a heated stove1 remain till it became cool2 and that1 on the other hand1 it would do great injury to those substances to let them remain too long exposed to the heat4 ,without inconvenience1 therefore1 in private families1 any cauldron or earthen vessel may be taken for a water-bath1 provided the water rises to the rim of the bottle4 ,in case there should be no vessel sufficiently high1 the bottles may be laid down in the water-bath1 care being taken to pack them well together1 lest they should be broken4 ,many operations have succeeded well with me this way4 ,the corks are somewhat more liable to burst outwards2 but if the bottles are well corked1 there is nothing to be feared4 ,for instance1 it would not be advisable to lay on their sides1 bottles1 or other vessels stopped up with stoppers consisting of different pieces of any substance1 because the action of the fire upon this kind of stopper is stronger2 and however well the vessel might be corked1 it would not be advisable to incur the risque4 ,small water-baths are the more convenient1 because they may be placed any where1 and removed at will4 ,they soon become cold4 ,the bottles are taken out when the water is sufficiently cool to allow of the finger being put in1 and thus the operation is terminated4 ,the utensils which furnish the third apartment for the preparatory process consist of #a4 ,rows of bottle-racks round the room4 #b4 ,a reel for the iron wire1 to be used for binding the necks of the bottles and other vessels4 7,fig4 #a47 #c4 ,shears and pincers for tying on the corks4 7,fig4 #f47 #d4 ,machine for twisting the iron-wire after it has been divided and cut to a proper length4 7,fig4 #b47 #e4 ,two instruments forming a lever1 and used for compressing1 and as it were biting the corks4 7,fig4 #c47 #f4 ,a bottle-boot or block1 standing on three legs1 and provided with a strong bat for corking4 7,fig4 #e47 #g4 ,a stool standing on five legs1 for tying on the corks4 7,fig4 #d47 #h4 ,a sufficient quantity of linen bags1 for covering the bottles and other vessels4 #i4 ,two stools covered with leather and stuffed with hay1 in order to shake the bottles upon them1 and in that way force a greater number of peas and other small substances into the bottles4 #aj4 ,a press for the juice of plants1 fruits1 and herbs2 with pans1 vessels1 sieves1 and every thing else that belongs to it4 ,besides my laboratory1 consisting of these articles1 ,i have fitted up three apartments4 ,the first1 for preparing vegetables3 it is furnished with dressers all round4 ,the second1 for storing up and preparing all kinds of fruit4 ,the third is a cellar1 furnished with bottle racks1 for rinsing and setting by the bottles and other vessels1 as in a store-house4 ,i have the precaution to keep the bottles and other vessels ,i may want1 ready rinsed at hand4 ,i am also supplied with an assortment of corks1 compressed and bit in the instrument already described4 ,when every preparation is thus made1 the process is half done4 ,the principle by which all alimentary substances are preserved and kept fresh1 is invariable in its effects4 ,the result in particular experiments1 depends upon the fitness of each individual application of the principle to the substance which is to be preserved1 according to its peculiar qualities2 but in every case1 the exclusion of air is a precaution of the utmost importance to the success of the operation3 and in order to deprive alimentary substances of contact with the air1 a perfect knowledge of bottles and the vessels to be used1 of corks and corking1 is requisite4 ,,iii4 ,of ,bottles and ,vessels4 ,i chose glass1 as being the matter most impenetrable by air1 and have not ventured to make any experiment with a vessel made of any other substance4 ,the ordinary bottles have generally necks too small and ill made2 they are also too weak to resist the blows from the bat and the action of the fire3 ,i1 therefore1 caused bottles to be made for my especial use1 with wider necks1 and those necks made with a projecting rim1 or ring1 on the interior surface1 placed below1 and resembling1 in form1 the rim which is at the top of the exterior surface of the necks of bottles4 ,my object was1 that when the cork had been forced into the neck of the bottle1 three-fourths of its length1 in the manner already described1 it should be compressed in the middle4 ,in this manner the bottle is perfectly corked on the outside as well as within4 ,it thus opposes an obstacle to the swelling1 or expansion1 which arises from the operation of heat upon the substance enclosed within the bottle4 ,this mode of forming the neck of the bottle is so much the more indispensable1 as ,i have repeatedly known the swelling to be so strong1 as to push out corks of three or four lines in length1 though confined by two iron wires crossed4 ,the bottles and vessels should be made of a tough substance de matire liante1 the former having the weight of twenty-five or twenty-six ounces for each litre,g that the bottle contains4 ,the glass ought to be of equal thickness in every part1 or it is liable to break in the water-bath4 ,the form of the ,champagne bottle is most convenient2 it is the handsomest as well as the strongest1 and is of the best shape for packing up4 ,g ,the ,french litre1 consists of nearly two wine pints and a half1 ,english measure4 ,,iv4 ,of ,corks4 ,economy in corks is generally very unwise1 as in order to save a very trifle in the price of cork1 a risk is incurred of losing the valuable commodity it is intended to preserve4 ,as corking is made use of in order to preserve and meliorate certain articles1 by depriving them of all contact with the air1 too much attention cannot be given to the good quality of the cork1 which should be of eighteen or twenty lines in length and of the finest quality4 ,experience has so fully satisfied me on this point1 that ,i never make use of any but superfine corks3 these are1 in the end1 the cheapest4 ,i further take the precaution of compressing1 and1 as it were1 biting the cork1 three-fourths of its length1 by means of the instrument already described 7fig4 #c71 beginning at the small end4 ,the cork is rendered more supple2 the pores of the cork are brought closer2 it is somewhat lengthened1 and its thickness is so much diminished at the extremity which is put into the mouth of the bottle1 that a large cork may be made to enter a very moderate opening4 ,the action of the heat within the vessel is such1 that the cork swells within1 and the corking is thus rendered perfect4 ,v4 ,of ,corking4 ,after what has been just said1 the absolute necessity will be apparent of having good bottles1 with a projecting rim of equal thickness all round within the neck4 ,excellent superfine corks are also indispensable1 which have been compressed in the instrument three quarters of their length4 ,before ,i cork1 ,i take care that the bottles containing liquor are filled only up to within three inches of the outer rim1 lest they should burst from the bubbling and swelling occasioned by the application of heat to the water4 ,when the bottles contain vegetables1 fruit1 c4 they may be filled up to within two inches of the rim4 ,i place the full bottle upon the bottle-boot already mentioned1 before which ,i seat myself4 ,this apparatus is to be supplied with a strong wooden bat1 a small pot full of water1 and a sharp knife1 greased with a little suet or soap1 for cutting off the tops of the corks1 which ought never to be raised much above the head of the bottles4 ,these arrangements being made1 ,i place the bottle-boot between my legs1 and taking a cork of fit size1 ,i dip one half of it into the little pot of water1 in order to facilitate its entrance2 and having wiped the end1 ,i then put it to the mouth of the bottle1 at the same time turning it round4 ,i hold it in this position with my left hand1 which ,i keep steady1 that the bottle may stand upright4 ,i take the bat in my right hand1 in order to drive in the cork by force of blows4 ,when ,i find1 at the first or second blow of the bat1 that the cork has somewhat entered1 ,i take my hand from the cork in order to hold with it the neck of the bottle1 which ,i fix firmly and upright upon the bottle-boot2 and by dint of repeated blows1 ,i continue to drive in my cork three-fourths of its length4 ,the quarter of the cork which remains above the bottle1 after having refused to yield any further to the redoubled blows of the bat1 assures me1 in the first place1 that the bottle is completely corked1 and this same residue serves also to hold the double crossed iron wire which is necessary to bind fast the cork1 that it may be able to resist the action of heat on the water-bath4 ,i must repeat again1 that too much attention cannot be given to the corking3 no circumstance however minute ought to be neglected1 in order to effect the rigorous exclusion of the air from the substance to be preserved2 air being a most destructive agent1 and the one which is most sedulously to be counteracted in the course of the process4,h ,h ,many persons believe they have corked well1 when they have forced the cork even with the mouth of the bottle2 but this is a great mistake4 ,on the contrary1 whenever the whole of the cork1 instead of withstanding the blows of the bat1 is forced into the bottle1 it is adviseable to draw it out and substitute another in its place4 ,thus the believing that a bottle corked very low is well corked1 because no liquor escapes when the bottle is turned with its neck downwards1 is an error1 which1 joined to the use of bad corks1 causes a number of losses4 ,he who corks with care and judgment is satisfied that the operation has been performed well by the resistance of the cork to the blows of the bat1 and never thinks of turning the neck of the bottle downwards4 ,it is besides sufficient to reflect on the punctures met with in cork1 and on all the hidden defects which may subsist in the interior even of the finest cork1 by means of which1 the air may be introduced2 in order to be convinced of the propriety of making use of none but the very best corks1 and that1 after having well compressed them in the machine for that purpose2 and also of corking them so closely that they become very much compressed in the middle4 ,it is in this way only1 that losses can be prevented from frequently taking place1 which have often no other cause than bad corking2 for1 if a bottle does not instantly run when carelessly corked1 it proceeds from this circumstance1 that the air has not had time to penetrate through the apertures which may be in the interior of the cork3 and1 in fact1 how different is the quality of wine1 drawn from the same cask6 and how many bottles do we meet with1 which have lost more or less of their contents6 ,the bottles being well stopped up1 ,i then fasten the cork down with a couple of iron wires crossed3 this is an easy operation1 and any one can do it1 who has once seen it done4 ,i then put each bottle in a bag of canvass or coarse linen cloth1 made for the purpose1 sufficiently large to wrap up the whole of the bottle up to the very cork4 ,these bags are made in the shape of a muff1 open alike at both ends3 one of these ends is drawn with a string running in a gutter1 leaving an opening of about the width of a crown piece2 the other end is provided with a couple of small strings1 in order to tye the bag round the neck of the bottle4 ,by means of these bags1 ,i can dispense with the use of hay or straw in packing up the bottles in the water-bath2 and1 whenever any one of them breaks1 the fragments are preserved in the bag4 ,i am spared a great deal of trouble and a number of inconveniences which ,i had formerly to sustain1 in picking up the pieces of the bottle out of the straw or hay ,i then made use of4 ,after having spoken of bottles1 their form and quality2 of stoppers1 and the length of the fine cork of which they ought to be composed2 of the corking and tying2 of bags1 their form and utility2 ,i proceed to give an idea of vessels with large necks1 that is1 glass jars1 which ,i make use of for preserving solid and bulky substances1 such as poultry1 game1 meat1 fish1 c4 ,these jars have necks of two1 three1 or four inches diameter1 and are of a larger or smaller size2 like bottles1 they are furnished with a projecting rim1 not only in order to strengthen the neck1 but also for receiving the iron wire destined to bind the corks4 ,i have not yet been able to procure from the glass-houses a similar projecting rim in the interior of the neck of these jars1 as ,i have in that of the bottles4 ,the completely corking up these vessels1 is1 from this circumstance1 rendered more difficult1 and demands especial care4 ,i met with another obstacle in the cork itself1 from its thinness 7more especially when the cork was very fine71 and also from its ascending pores being against the grain4 ,i was therefore obliged to form stoppers of three or four pieces of cork1 from twenty to twenty-four lines in length1 placed together the way of the grain1 the pores of the cork being placed horizontally1 by means of isinglass prepared in the following manner4 ,i melted over the fire four drams of well beaten isinglass1 in eight ounces of water3 when melted1 ,i caused it to run through fine linen2 and then put it again over the fire in order to reduce it to one third of its volume4 ,after which ,i added an ounce of good full-proof brandy4 ,i then left the whole on the fire till it became reduced to about three ounces4 ,i then put the glue thus prepared in a little pot over live coals1 and took care to warm my pieces of cork4 ,i then slightly smeared over the pieces of cork with a brush1 in order to glue them together4 ,when the pieces composing the stopper were well fixed and glued together1 ,i then fixed a tight thread to the two extremities of the stopper1 in order to keep the pieces together1 and let them dry1 either in the sun or in a gentle heat for about a fortnight4 ,at the end of this time ,i took a cork-maker's knife and cut my stoppers of a proper shape2 and having always fitted them to the mouth of the jar1 they have never proved defective4 ,having corked my jars1 and driven in the stopper by means of the bat1 the bottles being always placed upright in the bottle-boot1 ,i made use of a compound luting4 ,this luting 7communicated to me by ,mr4 ,bardel7 is made of quick lime1 which is slaked in the air by being sprinkled with water1 till it becomes reduced to a powder4 ,the powder to be kept in this state in corked bottles ready for use4 ,this lime mixed with a cheese made of skimmed milk 7fromage la pie71 and formed to the thickness of paste1 produces a luting which hardens rapidly1 and which withstands the heat of boiling water4 ,i besmear the whole of the outside of the stopper with this luting1 and ,i cover the edge of the jar with hemp and strips of linen placed above and close to the stopper1 and hanging down to the rim4 ,farther1 that the iron wire may have force enough to keep down the stopper1 ,i put a piece of cork seven or eight lines high1 and sixteen or eighteen lines in diameter1 in the middle of the large stopper which is itself too big to allow the wire to have any effect upon it4 ,by means of this second cork1 placed in the middle of the large stopper1 ,i am able to make the wire take a proper hold of the cork and give due strength and solidity to the stopper4 ,when every thing has thus been foreseen and prepared1 and1 above all things1 well corked1 tied1 and wrapped up in bags1 there remains nothing to be done1 but to apply the preserving principle1 that is1 heat1 to the substances duly arranged1 and this is the most easy part of the operation4 ,i place all the vessels1 bottles or jars1 upright in a boiler1 which ,i then fill with cold water up to the necks of the vessels2 ,i then cover the boiler with its lid1 which is made to rest upon the vessels4 ,i cover the upper part of the lid with a piece of wet linen1 in order that the sides of the lid may exactly fit1 and all evaporation from the water-bath be impeded as much as possible4 ,when the boiler has been thus filled and adjusted1 ,i light the fire beneath4 ,when the water-bath begins to boil1 ,i take care to maintain the same degree of heat for the greater or less quantity of time required by the substances exposed to its influence4 ,when this time has elapsed1 ,i then instantly put out the fire by means of a coal extinguisher 7touffoir74 ,after the fire has been put out a quarter of an hour1 ,i let out the water of the bath by means of the cock2 after the water has been withdrawn half an hour1 ,i uncover the boiler1 and ,i do not take out the bottles till one or two hours after the uncovering2 and this terminates the operation4 ,the next day1 or a fortnight afterwards1 for that is immaterial1 ,i place my bottles on shelves1 as ,i do wine1 in a cool and shady place4 ,if ,i purpose sending them a great distance1 ,i think it worth while to pitch them before ,i place them on the shelves2 otherwise this last operation is not absolutely necessary4 ,i have now by me1 bottles which have been three years lying under a stair-case1 the substances contained in which retain as much flavour as if they were just prepared1 and yet they were never pitched4 ,we have just seen1 from all that has been said1 that alimentary substances1 in order to be preserved1 should be1 without exception1 subjected to the application of heat in a water-bath2 after being rigorously excluded from all contact with the air1 in the manner1 and with the precautions already indicated4 ,the preserving principle is1 as ,i have already observed1 invariable in its effects4 ,thus every loss ,i have sustained from any of the articles being spoiled1 had no other cause than an erroneous application of the principle1 or some negligence or omission in the preparatory process already pointed out4 ,it sometimes happens to me even now1 that my operations do not perfectly succeed2 but no man makes experiments in any of the arts1 or in any branch of natural philosophy1 without being liable to disappointment4 ,nor can any one1 therefore1 who is employed in such a process as mine1 flatter himself that he may not sometimes find his commodities spoiled from some defect in a vessel1 or in the interior of a cork4 ,but in fact1 when due attention is given1 these losses seldom take place4 ,,vi4 ,the means of distinguishing among the ,bottles or ,jars1 as they are taken from the ,boiler1 such of them as1 from some neglect in the preparatory process1 some accident1 or the action of the fire1 are in danger of occasioning a loss1 or spoiling the substances enclosed in them4 ,when the operation is completed1 of whatever kind it may be1 ,i take the greatest care in my power to examine all the bottles and jars one by one1 as ,i take them from the boiler4 ,i have remarked in some1 defects in the glass1 as stars and cracks occasioned by the action of the heat in the water-bath2 or by the tying1 when the mouth of the vessel has been too weak4 ,i have observed in others1 a moisture round the stopper1 or little spots near the mouth1 from which ,i inferred that part of the substance enclosed had oozed out during the dilation or expansion produced by the heat of the water-bath3 these are the two principal observations that usually occur to me3 and whenever ,i observe either of these appearances on any bottle1 ,i always set it aside1 and make use of the substance immediately1 that nothing may be lost4 ,the first of the flaws pointed out1 arises from the quality1 and originally bad structure of the bottle2 but the second may arise from any one of four causes3--#a4 ,from a bad cork2 #b4 from bad corking2 #c4 from the bottle having been filled too near the brim2 and #d4 from bad tying4 ,a single one of these faults is sufficient to spoil a bottle2 more easily1 therefore1 a complication of them4 ,in the applying of heat to the water-bath1 ,i have had various obstacles to encounter1 more particularly when peas were to be preserved2 for peas are of all substances the most difficult to preserve completely4 ,this vegetable1 when gathered while it is too young or too tender1 dissolves in water1 and in consequence the bottle is found half empty1 and even this half is not fit to be kept2 hence1 whenever this circumstance occurs1 ,i set aside the bottle and make use of the article immediately4 ,if the peas have been gathered two or three days1 the heat occasions them to lose all their flavour2 they become hard2 they ferment before the operation2 the bottles break in the water-bath with an explosion2 those which resist the first heat break afterwards1 or are faulty3 and this is easily recognised by the liquor in the bottle1 which becomes turbid2 while peas which are well preserved1 leave the liquid pellucid4 ,it is not necessary to recommend dispatch and the utmost cleanliness in the preparation of alimentary substances4 ,this is absolutely indispensable2 more especially in what respects the substances themselves1 which are to be preserved4 ,i take care to have all my preparatory arrangements made before ,i begin the process2 that there may be no waiting1 and that the best use may be made of the time employed in carrying it on4 ,,description ,,of ,,my ,,process1 ,,as ,,applied ,,to ,,the ,,various ,,articles ,,intended ,,to ,,be ,,preserved4 ,,vii4 ,boiled ,meat4 7,pot-au-,feu de ,mnage47 ,i put a quantity of meat into the pot to be boiled in the ordinary way4 ,when it was three-fourths boiled1 ,i took out one half of it1 the bones of which ,i had already taken off1 as ,i purposed to preserve it4 ,when the meat was completely boiled1 ,i strained the broth1 and after it had become cool1 ,i put it in bottles which ,i corked well1 tied and wrapped up in their several bags4 ,the beef which ,i had taken out when three-fourths done1 ,i put into jars which ,i filled up with a part of the same broth4 ,having corked1 luted1 and tied up these1 and wrapped them in bags1 ,i placed them1 and the bottles containing the broth1 upright in a cauldron or boiler4 ,i filled this boiler with cold water up to the rim of the bottles and jars4 ,i put the lid upon the boiler1 causing it to rest on the vessels within1 and took care to surround it with a wet linen cloth1 in order to impede as much as possible1 any evaporation from the water-bath4 ,i heated the boiler1 and when the water-bath had been made to boil1 ,i kept up the same degree of heat for an hour1 and precisely at the end of the hour1 let the fire pass into an extinguisher4 ,half an hour afterwards1 ,i let off the water from the bath1 by means of the cock at the bottom of the boiler4 ,at the end of another half hour ,i took off the lid4 ,an hour or two afterwards1 ,i took out the bottles and jars4 7,the time of doing this is1 however1 immaterial1 and the operator will consult his own convenience47 ,the next day ,i besmeared the corks with rosin1 in order to forward the bottles and jars to different sea-ports4 ,at the end of a year1 and a year and half1 the broth and boiled meat were found as good as if made the day they were eaten4 ,,viii4 ,gravy4 ,in the year #ab1 having reason to hope that ,i should be employed to provide some nourishing provisions for the sick on board his majesty's vessels1 in consequence of some experiments which had already been made in the sea-ports1 by order of his ,excellency the ,minister of the ,marine and ,colonies1 on alimentary productions preserved according to my method2 ,i made the necessary arrangement for fulfilling the orders ,i had reason to expect4 ,in consequence1 that ,i might not want too many bottles and jars1 and that ,i might be able to condense the substance of eight messes in a bottle of the size of one litre1 ,i made the following experiment4 ,as1 in general1 evaporation cannot take place1 but at the expence of the object to be condensed1,i ,i made some gravy1 in the proportion of two pounds of good meat and poultry to one litre4 ,my gravy being made1 and strained and suffered to become cool1 ,i put it in bottles4 ,after having well corked1 and tied the bottles and wrapped them in bags1 ,i placed them in the boiler4 ,i had taken out1 when one quarter dressed1 the best pieces of the beef and poultry4 ,when these were grown cold1 ,i put them in jars1 and filled the jars with the same gravy4 ,having well corked1 luted1 tied and wrapped up these jars1 ,i set them upright in the same boiler with the bottles of gravy4 ,having filled the boiler with cold water up to the rim of the bottles and jars1 and having covered the lid of the boiler with a wet linen cloth1 ,i heated the water-bath4 ,when it was made to boil ,i kept up the same degree of heat for two hours1 and completed this operation as ,i did the preceding4 ,i ,jellies1 essences of meat1 the substance of ice and portable soups1 which are prepared from the soft and white parts of animals1 preserved at a great expence by means of evaporation1 and drying in stoves with the aid of hartshorn and isinglass1 furnish merely factitious aliments1 without flavour or any other than a burnt or mouldy taste4 ,the beef and fowls were found well dressed1 and were kept1 as well as the gravy1 for more than two years4 ,,ix4 ,broth1 or ,jelly4 ,i composed this jelly1 according to the prescription of a physician1 of calves feet and lights1 red cabbage1 carrots1 turnips1 onions1 and leeks1 taking a sufficient quantity of each4 ,a quarter of an hour before ,i took this jelly from the fire1 ,i added some sugar-candy with some ,senegal gum4 ,i strained it as soon as it was made4 ,after it was cold it was put in bottles1 which were corked1 tied1 wrapped up in bags1 and put in the water-bath1 which was kept boiling one quarter of an hour1 and this jelly was preserved and remained as good as it was the day on which it was made4 ,x4 ,round of ,beef1 ,fillet of ,mutton1 ,fowls and young ,partridges4 ,i prepared all these articles as if for common use1 but only three-fourths dressed1 the young partridges being roasted4 ,when they were grown cold1 ,i put these articles separately into jars of a sufficient size4 ,having well corked1 luted1 tied and wrapped them up1 ,i put them all into the water-bath which was kept on the boil for half an hour4 ,they were forwarded to ,brest1 and from thence were sent to ,sea for four months and ten days1 together with some vegetables1 gravy1 and preserved milk1 all well packed up in a chest4 ,when opened1 eighteen different kinds of preserved food were tasted1 every one of which had retained its freshness2 and not a single substance had undergone the least change at ,sea4 ,to the experiments made with these four kinds of provisions1 ,i can add two others made by myself2 the one1 a fricasee of fowls2 and the other1 a matelot of eels1 carp1 and pike1 with an addition of sweet-bread1 mushrooms1 onions1 butter1 and anchovies1 all dressed in white wine4 ,the fricasee and the matelot were perfectly preserved4 ,these results prove sufficiently that the same principle1 applied with the same preparatory process1 and with the same care and precautions1 in general preserves all animal productions4 ,but it is to be observed that in the previous cooking of each articles1 it is to be only three-fourths dressed at the utmost1 in order that the remainder of the requisite cooking may be communicated by means of the water-bath4 ,there are a number of articles which can bear an additional hour of boiling in the water-bath without any danger1 as broth1 gravy1 jellies and the essences of meat1 poultry and ham1 the juice of the grape and of plants1 c4 ,but there are also others which will sustain a great injury from a quarter of an hour's or even a minute's too much boiling4 ,thus the result will always depend upon the dexterity1 intelligence and judgment of the operator4,j ,j ,the celebrated ,,chaptal says1 in his ,elmens de ,chimie1 discours prliminaire1 p4 cxxxi4 8,we hear in manufactories of nothing but the caprice of experiment1 but this vague phrase has its origin only in the ignorance in which the workmen are of the true principles of their art2 for nature does not act according to any principle of discernment1 but obeys constant laws4 ,the dead matter which we employ in our manufactories1 exhibits necessary effects in which the will can have no share1 and consequently can have no caprice4 ,make yourself acquainted1 we should say to the manual operator1 with the substance on which you are to operate1 study better the principles of your art1 and you will be able to foresee1 predict and calculate every thing4 ,it is your ignorance alone which renders your operations a constant groping in the dark1 and a discouraging alternation of success and disappointment40 ,in fact1 the operator who proceeds with a perfect knowledge of the principles of his art1 and of the results of its application1 will never ascribe the failure of his process to caprice1 but will impute it to the neglect of some indispensable precaution in the application of his principle2 and his disappointment will serve as a guide for him to calculate better and improve his preparatory process4 ,convinced that the effects that flow from his principle are invariable1 he knows that every kind of loss and damage can proceed only from an error in the application of his principle4 ,,xi4 ,new-laid ,eggs4 ,the more fresh the egg is1 the longer it withstands the heat of the water-bath4 ,i consequently took eggs the day they had been laid1 placed them in a jar1 with raspings of bread1 to fill up the vacuities1 and secure them against breaking when removed to a distance4 ,having well corked1 tied and luted the jars1 c4 ,i placed them in a boiler of a proper size,k to give them seventy-five degrees of heat4,l ,having taken the water-bath from the fire1 ,i took out the eggs as soon as the water was so cool that ,i could put my finger in it4 ,i then took out the eggs and kept them six months4 ,at the end of that period ,i took the eggs out of the jar1 put them into cold water which ,i set on the fire1 and heated it to seventy-five degrees3 ,i found them fit to dip a toast of bread into1 and as fresh as when ,i prepared them4 ,as to hard eggs1 which are to be cut into slices and fricaseed1 ,i heat the water-bath eighty degrees1 and as soon as it begins to boil1 ,i remove the water-bath from the fire4 ,k ,this operation performed on a great scale1 that is in a larger boiler1 would require too much exactness1 as it would be more difficult to command just the due degree of heat in such a boiler than in a small water-bath which may be set on and taken off at pleasure4 ,l ,that is1 of ,reamur1 or #bjj of ,fahrenheit1 in like manner1 the #hj of ,reamur1 or boiling point mentioned below1 is #bab of ,fahrenheit4 ,t4 ,,xii4 ,milk4 ,i took twelve litres of milk fresh from the cow2 ,i condensed it in the water-bath and reduced it to two-thirds of its volume1 frequently skimming it4 ,then ,i strained it through a boulting cloth4 ,when cold ,i took from it the skim which had risen while it was cooling1 and bottled it1 with the usual process1 and afterwards put it in the water-bath which ,i let boil for two hours2 and at the end of several months1 ,i perceived that the cream had separated itself and was swimming in the bottle in the form of flakes4 ,to obviate this inconvenience1 ,i made a second experiment on a like quantity of milk which ,i condensed in the water-bath1 reducing it to one half1 instead of one third1 as ,i had done the former4 ,i then added to the milk1 so reduced1 the yolks of eight new laid eggs well beaten4 ,having left the whole thus well mingled half an hour on the fire1 ,i completed the experiment as before4 ,this expedient perfectly succeeded4 ,the yolk of egg had so completely combined all the particles1 that at the end of a year1 and even of eighteen months1 the milk remained as fresh as when ,i put it in the bottles4 ,the first also was preserved more than two years4 ,the cream which was in flakes disappeared when put on the fire4 ,both sustained the boiling alike4 ,from both1 butter and whey were afterwards obtained4 ,in the different experiments and chymical analyses to which they were exposed1 it was found that the last1 being much the better1 was equal to the best cream sold at ,paris to drink with coffee4 ,,xiii4 ,cream4 ,i took five litres of cream taken with care from milk of the preceding evening4 ,i condensed it in the water-bath to four litres1 without skimming it4 ,i took off the skim which was formed above1 in order to strain it through a boulting cloth afterwards1 and let it cool4 ,after having taken off the skim which had risen while cooling1 ,i put it in half bottles1 observing the usual process1 and let the water-bath boil for one hour4 ,at the end of two years this cream was found as fresh as if prepared the same day4 ,i made some good fresh butter with it2 making from four to five ounces of butter from half a litre of cream4 ,,xiv4 ,whey4 ,i prepared some whey by the ordinary process4 ,when clarified1 and grown cold1 ,i put it in bottles1 c4 and let it remain in the water-bath which was boiling one hour4 ,however well the whey may be clarified1 when put into the water-bath1 the application of the heat always detaches some particles of cheese which are deposited4 ,i preserved some in this way two and three years1 and before ,i made use of it1 ,i strained it that it might be very clear4 ,on an emergency you may content yourself with carefully decantering the whey for this purpose4 ,,xv4 ,of ,vegetables4 ,as the difference of climates renders the productions of different countries more or less early1 and varies their qualities1 kinds and denominations1,m attention will be given by the operator to the circumstances of the spot in which he resides4 ,m ,for this reason the translator adds the original names of the vegetables spoken of4 ,it may happen that some of the kinds of fruits and roots mentioned by the author1 do not exactly correspond with those which are considered as the same in this country4 ,whatever peculiarities there may be in the articles themselves1 these will hardly affect the treatment they have to undergo in the process of preserving them4 ,t4 ,at ,paris and its environs1 ,june and ,july are the best months for preserving green peas 7petits pois verts71 small windsor beans 7petites fves de marais71 and asparagus 7asperge74 ,at a later period1 these vegetables suffer greatly from heat and dryness4 ,in ,august and ,september ,i preserve artichokes 7artichauts71 ,french beans 7haricots verts et blancs71 and cauliflowers 7choux-fleurs74 ,in general1 all vegetables intended to be preserved should be used as recently gathered as possible1 and prepared with the utmost rapidity1 so that there should be as it were1 but one step from the garden-bed to the water-bath4 ,,xvi4 ,green ,peas4 7,petits pois verts47 ,the clamart and the crochu are the two kinds of peas which ,i prefer1 especially the latter1 which is the most juicy and sweet of all1 as well as the earliest1 except the michaux 7hastings71 which is the first pea1 but this kind is not fit to be preserved4 ,i gather the peas when they are not too young and tender1 for they are apt to dissolve in water during the operation4 ,i take them when they are of a middling size4 ,they are then in a more perfect state1 and have an infinitely finer taste and flavour4 ,i shell them as soon as they are gathered4 ,i separate the large ones1 and they are then put in bottles1 the bottles being for that purpose placed on the stool before mentioned1 in order that as many peas as possible may1 by shaking the bottle1 be made to go into them2 ,i then cork the bottles1 c4 and put them in the water-bath1 which is made to boil for an hour and half1 if the season be cool and moist2 and two hours in a dry and hot season2 and ,i terminate the operation as before4 ,i also put in bottles the larger peas which ,i had separated from those which were more delicate4 ,these1 also1 ,i put into the water-bath1 which ,i let boil according to the season1 two hours1 or two hours and an half4 ,,xvii4 ,asparagus4 7,asperge47 ,i clean the asparagus as if for ordinary use1 either with the stalk1 or the buds only4 ,before ,i put them in bottles or jars1 ,i plunge them into boiling water1 and afterwards into cold water1 in order to take away the peculiar sharpness of this vegetable4 ,the stalks are placed in the jars with great care1 the heads being downwards3 the buds are put in bottles4 ,after both are well drained1 ,i cork the bottles1 c4 and ,i put them in the water-bath1 where they remain only till the water thoroughly boils4 ,,xviii4 ,windsor ,beans4 7,petites fves de marais47 ,neither the feverole 7the small dried bean7 nor the julienne1 which resembles it1 are fit to be preserved4 ,i make use of the genuine ,windsor1 or broad bean1 which is of the thickness and breadth of the thumb1 when ripe4 ,i gather it very small1 about the size of the end of the little finger1 in order to preserve it with its skin4 ,as the skin becomes brown when in contact with the air1 ,i take the precaution of putting the beans in bottles as soon as shelled4 ,when the bottles are full1 the beans having been shaken down gently on the stool1 and in that way the vacancies in the bottle having been filled up1 ,i add to each bottle a little bunch of savory2 ,i cork them quickly in order to give them one hour's boiling in the water-bath4 ,when this vegetable has been quickly gathered1 prepared and preserved1 it has a white1 greenish colour2 on the contrary1 when the operation has been tardy1 it becomes brown and hard4 ,,xix4 ,peeled ,windsor ,beans4 7,fves de marais drobes47 ,in order to preserve ,windsor beans stripped of their skins1 ,i gather them larger1 about half an inch long at the utmost4 ,i take off the skin1 bottle them with a small bunch of savory1 c4 and ,i put them in the water-bath1 which is made to boil an hour and half4 ,,xx4 ,french ,beans4 7,haricots verts et blancs47 ,the bean known by the name of bayolet1 which resembles the ,swiss bean1 is the kind fittest to be preserved green1 with the pod4 ,it combines uniformity with the best taste4 ,i cause the beans to be gathered as for ordinary use4 ,i string them1 and put them in bottles1 taking care to shake them on the stool1 to fill the vacancies in the bottles4 ,i then cork the bottles and put them in the water-bath1 which is to boil an hour and half4 ,when the beans are rather large1 ,i cut them lengthways into two or three pieces3 and then they do not require being in the water bath longer than one hour4 ,of the kinds of haricot1 of which the seeds or beans themselves are to be preserved1 the ,soissons haricot is justly entitled to the preference4 ,for want of that1 ,i take the best of any other species of the haricot blanc that ,i can meet with4 ,i gather it when the shell begins to turn yellow4 ,i then shell it immediately1 and bottle it1 c4 ,i put it in the water-bath1 to give it a two hours' boiling4 ,,xxi4 ,artichokes4 7,artichauts47 ,to preserve artichokes whole1 ,i gather them of a middling size2 after having taken off all the useless leaves and pared them1 ,i plunge them into boiling water1 and immediately afterwards into cold water4 ,having drained them1 ,i put them into jars which are corked1 c4 and they receive an hour's boiling4 ,to preserve cut artichokes 7en quartiers71 ,i divide them 7taking fine specimens7 into eight pieces4 ,i take out the choke and leave very few of the leaves4 ,i plunge them into boiling water1 and afterwards into fresh water4 ,having been drained1 they are then placed over the fire in a saucepan1 with a piece of fresh butter1 seasoning1 and fine herbs4 ,when half dressed1 they are taken from the fire and set by to cool4 ,they then are put in jars1 which are corked1 tied1 luted1 c4 and placed in the water-bath1 in which they receive half an hour's boiling4 ,,xxii4 ,cauliflowers4 7,choux-fleurs47 ,i plunge the cauliflower1 like the artichoke1 in boiling water1 and then in cold water1 after having first plucked it4 ,when well drained1 ,i put it in jars1 which are corked1 c4 ,i place it in the water-bath1 in order to give it half an hour's boiling1 c4 ,as the seasons vary1 and are sometimes dry and sometimes moist1 it will be soon obvious1 that it is necessary to study and adapt the various degrees of heat required according to the season4 ,attention to this circumstance must never be disregarded4 ,for instance1 in a cool and damp year1 vegetables are more tender and consequently more sensible to the action of fire4 ,in this case1 the water-bath should be made to boil seven or eight minutes less2 and in dry seasons1 when vegetables are firmer1 and better support the action of fire1 seven or eight minutes boiling should be added4 ,,xxiii4 ,sorrel4 7,oseille47 ,i gather oseille 7sorrel71 belle-dame,n noire 7beet71 laitue 7lettice71 cerfeuil 7chervil71 ciboule 7green onion71 c4 in fit proportions4 ,when they have all been well plucked1 washed1 drained1 and minced1 ,i cause the whole to be stewed together in a copper vessel well tinned4 ,these vegetables ought to be well stewed1 as if for daily use1 and not dried up and burned as is often done in families1 when it is intended to preserve them4 ,this quantity of stewing is the most fit4 ,when my herbs are thus prepared1 ,i set them to cool in earthen or stone vessels4 ,afterwards ,i put them in bottles with a wide mouth4 ,i cork them1 c4 and ,i put my sorrel in the water-bath1 which is allowed a quarter of an hour's boiling merely4 ,this time is sufficient for preserving it ten years untouched1 and as fresh as if it was just taken from the garden4 ,this mode is1 without dispute1 the best and most economical for families and hospitals1 civil and military4 ,it is1 above all1 most advantageous to the ,navy3 for sorrel thus prepared may be brought from the ,indies1 as fresh and savoury as if dressed the same day4 ,n ,a species of the ,bella-donna very generally made use of as an ingredient in ,french soups4 ,t4 ,,xxiv4 ,spinage1 ,succory1 and other ,herbs4 7,epinards et chicores47 ,sorrel and succory are prepared as if for daily use4 ,when fresh gathered1 plucked1 scalded1 cooled1 squeezed and minced1 ,i put them in bottles1 c4 to give them a quarter of an hour's boiling in the water-bath1 c4 ,carrots1 cabbages1 turnips1 parsnips1 onions1 potatoes1 celery1 chardoons1 7cardons d',espagne71 red beet1 and1 generally1 all vegetables1 may be preserved alike1 either simply scalded1 or prepared with soup1 in order to be used when taken out of the vessel4 ,in the first case1 ,i cause the vegetables to be scalded and half boiled in water with a little salt4 ,i then take them from the water in order to strain them and let them cool2 and afterwards put them into bottles1 and into the water-bath4 ,i let the carrots1 cabbages1 turnips1 parsnips1 and red beet1 remain in the water-bath while it boils one hour3 and the onions1 potatoes1 and celery1 c4 half an hour4 ,in the other case ,i prepare my vegetables with soup1 either with or without meat1 as for ordinary use4 ,when three-fourths boiled and well prepared and seasoned1 ,i take them from the fire to let them cool4 ,then ,i put them in bottles1 c4 and give them a good quarter of an hour's boiling in the water-bath4 ,,xxv4 ,a ,soup called ,julienne4 ,i compose a ,julienne of carrots1 leeks1 turnips1 sorrel1 ,french beans1 celery1 green peas1 c4 ,these ,i prepare in the ordinary way1 which consists in cutting the carrots1 turnips1 leeks1 ,french beans and celery into small pieces1 either round or long4 ,having well plucked and washed them1 ,i put these vegetables into a saucepan over the fire1 with a largish piece of fresh butter4 ,when these are half-done1 ,i add the sorrel and green peas4 ,after the whole has been stewed down1 ,i moisten the vegetables with good gravy1 prepared for the purpose1 with good meat and poultry4 ,i let the whole boil half an hour4 ,then ,i withdraw the fire to let it grow cool2 and having put the ,julienne into bottles1 c4 ,i let it boil half an hour in the water-bath4 ,julienne prepared in this way1 has been kept by me more than two years4 ,the ,julienne au maigre is prepared in the same manner1 except that1 instead of gravy1 ,i moisten my vegetables1 when well dressed1 with a clear vegetable soup1 either of ,french beans1 lentils1 or large green peas1 which ,i have preserved2 and ,i give it in like manner half an hour's boiling in the water-bath4 ,,xxvi4 ,vegetable ,soup4 7,coulis de ,racines47 ,i compose and prepare a vegetable soup in the usual way2 ,i make the soup so rich1 that a bottle of the size of a litre can supply a dish for twelve persons1 by adding two litres of water to it1 before it is made use of4 ,when it has grown cool1 ,i put it in bottles1 to give it half an hour's boiling in the water-bath4 ,,xxvii4 ,love-,apples4 7,tomates1 ou ,pommes d',amour47 ,i gather love-apples very ripe1 when they have acquired their beautiful colour4 ,having washed and drained them1 ,i cut them into pieces1 and dissolve them over the fire in a copper vessel well tinned4 ,when they are well dissolved and reduced one third in compass1 ,i strain them through a sieve sufficiently fine to hold the kernels4 ,when the whole has passed through1 ,i replace the decoction on the fire1 and ,i condense it till there remains only one third of the first quantity4 ,then ,i let them become cool in stone pans1 and put them in bottles1 c41 in order to give them one good boiling only1 in the water-bath4 ,i have not yet tried any experiments with the flower of the love-apple1 but there is no doubt that this new method will furnish means of deriving1 at a slight expence1 a great value from them also4 ,,xxviii4 ,herbs and ,medicinal ,plants4 7,plantes ,potagres et ,mdicinales47 ,i filled a bottle with mint 7menthe poivre7 in branches and full of flowers4 ,i stirred it with a stick to make the bottle hold a greater quantity of it4 ,i corked it well1 c4 and gave it a slight boiling in the water-bath4 ,it was perfectly preserved4 ,the same may be done with all plants to be preserved in bunches4 ,the operator will calculate the degree of heat which it will be necessary to give to the several subjects of his experiment4,o ,o ,the mode of extracting the juice of plants by means of water has more or less inconvenience4 ,all those juices which have a principle that is very volatile and easy to evaporate1 lose infinitely1 even in warm water2 much more so therefore1 when the heat of the water is raised to a higher degree1 and when the plants have been left for a long time in digestion4 ,aromatic vegetables are infused1 when the object is to preserve the aroma1 and not impart to the water the extractive principle which the plant contains4 ,therefore1 tea and coffee are made by infusion4 ,but all the theories ancient and modern1 and all the new apparatus employed to seize and hold fast the aroma of the coffee are still very deficient4 ,ebullition which is often times resorted to in order to extract the aroma of plants by means of distillation1 in spite of all the apparatus made use of for keeping the same closed up1 most frequently destroys the nature of the productions4 ,not only are the principles extracted by the water injured by this first operation1 but they scarcely retain any strength after the evaporation which it is usual to make them undergo1 in order to form essences of them4 ,the extract therefore1 exhibits nothing but the appearance of the soluble and nutritive principles of vegetable and animal substances2 since fire1 which is necessary to form an essence by means of evaporation1 destroys the aroma and almost all the properties of the substance which contains it4 ,,xxix4 ,the ,juices of ,herbs4 ,i have succeeded in preserving very well the juices of such plants as lettuce1 chervil1 borage 7bourache71 wild succory 7chicore sauvage71 water-cresses 7cresson de fontaine71 c4 ,i prepared and purified them by the usual process1 ,i corked them1 c4 in order to give them one boiling in the water-bath4 ,,xxx4 ,fruits and their ,juices4 ,fruits and their juices require the utmost celerity in the preparatory process1 and particularly in the application of heat to the water-bath4 ,the fruit which is to be preserved either whole or in quarters1 ought not to be completely ripe1 because it dissolves in the water-bath4 ,in like manner it should not be gathered either at the commencement or the end of the season4 ,the first and the last of the crop have neither the fine flavour1 nor the perfume of those which are gathered in the heighth of the season1 that is1 when the greater part of the crop of each species is ripe at the same period4 ,,xxxi4 ,white and ,red ,currants in ,bunches4 7,groseilles rouges et blanches en ,grappes47 ,i gather the white and red currants apart1 and not too ripe4 ,i collect the finest1 and in the finest bunches2 and ,i bottle them1 taking care to shake them down on the stool1 in order to fill up the vacancies in the bottle4 ,then ,i cork them1 c4 in order to put them in the water-bath which ,i am careful to watch closely2 and as soon as ,i perceive it boils1 ,i withdraw the fire rapidly1 and a quarter of an hour afterwards draw off the water from the bath by means of the cock1 c4 ,,xxxii4 ,white and ,red ,currants1 stripped4 7,groseilles rouges et blanches grenes47 ,i strip the white and red currants apart4 ,they are immediately put into bottles1 and ,i conclude the operation with the same attention as in preserving the currants in bunches4 ,i preserve a greater quantity of currants stripped1 than in bunches2 as the stalks always give a harshness to the currant juice4 ,,xxxiii4 ,cherries1 ,raspberries1 ,mulberries4 7,cerises1 ,framboises1 ,mures et ,cassis47 ,i gather these fruits before they are too ripe1 that they may be less squeezed in the operation4 ,i put them in separate bottles1 and shake the bottles gently on the stool4 ,i cork them1 c4 and ,i complete them in the same manner1 and with the same care as the currants4 ,,xxxiv4 ,juice of ,red ,currants4 ,i gather red currants quite ripe1 and squeeze them upon fine sieves4 ,i put into a press the skins which remain upon the sieves1 in order to extract all the juice which may be in them1 and this ,i mix with the former juice4 ,i perfume the whole with a little raspberry juice1 and ,i strain this decoction through a sieve finer than those used before4 ,i put the juice in bottles1 c4 and expose them to the water-bath1 with the same attention as the stripped currants1 c4 ,i proceed in the same manner with the juice of white currants and barberries 7pines-vinettes71 as well as with that of pomegranates1 oranges1 and lemons4 ,,xxxv4 ,strawberries4 7,fraises47 ,i made a number of experiments on the strawberry1 and in various ways1 without being able to obtain its perfume4 ,i was forced to have recourse to sugar3 in consequence1 ,i squeezed some strawberries1 and strained them through a sieve1 as if ,i were about to make ice4 ,i added half a pound of powder sugar1 with the juice of half a lemon1 to a pound of strawberries4 ,i mixed the whole together1 and put the decoction in bottles which ,i corked1 c4 ,i exposed it to a water-bath till it began to boil1 c4 ,this mode succeeded very well1 in every respect1 except the colour1 which was considerably faded2 but that may be supplied4 ,,xxxvi4 ,apricots4 7,abricots47 ,for the table1 the wild and garden apricot 7l'abricot commun1 et l'abricot pche7 both taken from trees standing free in the open air1 are the best kinds for preservation3 ,i commonly mingle these two kinds together1 because the former supports the latter1 which has more sugar in it1 and which dissolves more from the action of heat4 ,they may nevertheless be prepared apart1 provided the precaution be taken1 of letting the garden peach remain a few minutes less in the water-bath than the wild peach4 ,that is1 as soon as the water-bath begins to boil1 the fire is to be taken away from the garden peach1 while the fire may be allowed to remain under the wild peach until the water-bath completely boils4 ,i gather the apricots when they are ripe1 but somewhat firm2 when1 on being squeezed gently between the fingers1 the stone is perceived to detach itself from the fruit4 ,as soon as gathered1 ,i cut them in halves1 take out the stone1 and peel off the skin with a knife as delicately as possible4 ,i put them into bottles1 either in halves or quarters1 according to the size of the mouth1 and shake them on the stool to fill up the vacancies4 ,i add to each bottle from twelve to fifteen almonds2 ,i cork them and put them into the water-bath to receive one boiling only2 and ,i instantly withdraw the fire with the same precaution as made use of in the preparation of the currants1 c4 ,,xxxvii4 ,peaches and ,nectarines4 7,pches1 ,brugnons47 ,the grosse mignonne and the calande are the two kinds of peach which unite the most flavour and perfume4 ,for want of these1 ,i take the best ,i can meet with4 ,i gather the nectarine 7brugnon7 more ripe than the peach1 because it supports the heat better3 and on the other hand1 ,i leave the skin on it in order to preserve it4 ,moreover1 the same process is observed as in preserving the nectarine1 the peach1 and the apricot2 in every instance watching the water-bath closely1 as ,i do in preserving the bunches of currants4 ,,xxxviii4 ,prunes from ,green ,gages1 and ,plumbs4 7,prunes de ,reine-,claude et ,mirabelles47 ,i have made prunes of whole green-gages1 including the stone and the stalk1 as well as of other great plums2 and even of perdrigons and alberges1 which succeeded very well4 ,but there are these inconveniences in preserving the largest fruits whole1 that few of these large plums can be put into even a large jar1 since the vacancies cannot be filled up by shaking the fruit1 without altogether crushing them2 and that when the heat of the water-bath is applied to them1 they shrink1 and the jars are found half empty4 ,in consequence1 ,i have abandoned this too expensive mode1 and am accustomed to preserve all these large plums1 cut in halves1 after having taken out the stone4 ,this is the easiest and most economical manner1 corks of a sufficiently large size for large objects being very dear1 and also rare1 when the cork is very fine2 the vessels too which have a narrow or middling neck are more easy to be well corked1 and the operation is in consequence more certain4 ,as to the mirabelle a small white plum and all other small plums1 ,i prepare them with the stone in them1 after having taken off the stalk2 for they are in this way easier to shake close1 and they leave but few vacancies in the bottles4 ,in general1 ,i observe1 in the preservation of all these prunes1 either whole or cut in halves1 the same process1 care and attention1 which ,i have pointed out under the head of apricots and peaches4 ,,xxxix4 ,pears of every kind4 ,when the pears are peeled1 and cut into quarters1 and the pips with their husks are taken out1 ,i put them into bottles1 c4 in order to place them in the water-bath4 ,i carefully attend to the degree of heat they have to receive1 which1 if they are of a kind usually eaten raw1 should not be more than sufficient to make the water-bath boil4 ,when the preserve consists of pears usually stewed or boiled1 then ,i let them remain boiling in the water-bath1 five or six minutes4 ,pears which have fallen from the tree require a quarter of an hour's boiling1 c4 ,,xl4 ,chesnuts1 ,truffles1 and ,mushrooms4 7,marrons1 ,truffes1 et ,champignons47 ,i pierce chesnuts at the point with the point of a knife1 as if ,i meant to roast them4 ,i put them in bottles1 and give them one boiling in the water-bath4 ,having well washed and brushed the truffles in order to take away all the soil1 ,i cut off the upper part gently with a knife4 ,then ,i put them into bottles either whole or in pieces1 according to the diameter of the neck4 ,the remainder ,i put in bottles apart4 ,the whole being well corked1 c4 ,i put them in the water-bath to receive an hour's boiling1 c4 ,it is not necessary to recommend that the truffles should be sound1 and recently gathered4 ,i take ,mushrooms fresh from the bed1 well formed and firm4 ,having peeled and washed them1 ,i put them in a saucepan on the fire1 with a piece of butter or some good olive oil1 in order to make them eject their liquor4 ,i leave them on the fire till this liquor is reduced one half4 ,i withdraw them in order to let them grow cool in a pan2 after which1 ,i bottle them and give them one good boiling in the water-bath4 ,,xli4 ,the ,juice of the ,grape or ,must4 ,during the vintage of #ahjh1 ,i took black grapes1 carefully gathered from the vine2 after having taken away the rotten and green grapes1 and stripped the others from the stalks1 ,i squeezed them upon a fine sieve1 and afterwards put into a press the husks which remained on the sieve1 in order to extract the remainder of the juice2 and then put the produce both of the sieve and the press into one cask4 ,having let it stand in this state twenty-four hours1 ,i put it in bottles1 c4 to give it one good boiling in the water bath4 ,when the operation was completed1 ,i withdrew the bottles from the boiler4 ,the action of the fire had precipitated the little colour which the grape-juice had assumed during the preparation1 and it was become very white4 ,i then placed it in my laboratory in a rack as if it had been wine4 ,i repeated all these experiments on the #ajth of ,september #ahji1 in the presence of the special commission nominated by his ,excellency the ,minister of the ,interior1 composed of the most distinguished persons of the profession4 ,new experiments which ,i have begun1 as well as others which ,i purpose to make on various objects1 will be detailed in a memoir which ,i shall publish as soon as ,i shall be able to speak of their result4 ,,of ,,the ,,mode ,,of ,,making ,,use ,,of ,,the ,,substances ,,which ,,have ,,been ,,preserved4 ,,xlii4 ,meat1 ,game1 ,poultry1 ,fish4 ,meat which has in the preparatory dressing1 as well as the boiling it received in the water-bath1 received its due quantity of cooking1 will1 when it is taken to be used1 require only to be properly warmed in order to produce both soup and meat 7potage et bouilli74 ,for the sake of greater economy1 and to lessen the number of bottles and jars wanted1 it is better to make in the first instance a good gravy as already pointed out by me4 ,for both the beef and the gravy need only to be warmed1 and by adding one half or two-thirds of water to the gravy a good soup is provided4 ,in this manner1 a bottle containing a litre of gravy may1 by adding two litres of boiling water to it at the moment that it is to be used1 and adding a little salt1 furnish a dozen good messes4 ,thus it is easy at a very slight expence to keep a little stock of provisions against an emergency and hot weather1 when it is so difficult to procure them1 more especially in the country4 ,all meat1 poultry1 game1 and fish1 which have received three-fourths of their dressing in the preparatory process1 and the remainder in the water-bath1 as already pointed out1 may1 when taken out of the vessels1 be heated to the proper degree in order to be instantly served at table4 ,if1 for instance1 the substance taken from the bottle or jar1 had not received either enough previous dressing1 or enough heat from the water-bath2 it is immediately put on the fire in order to supply what is deficient4 ,consequently1 when the operator has taken due care in making his preparations1 having properly seasoned and dressed them1 the use to be made of them afterwards1 will at all events be easy and convenient2 for on the one hand they will need only to be warmed1 and on the other hand1 they may1 if necessary1 be eaten cold4 ,substances thus prepared and preserved1 do not1 as might be imagined1 require to be consumed as soon as they are opened4 ,provisions may be used from a vessel eight or ten days after it has been uncorked1,p care being taken only to replace the cork as soon as the necessary part of the provision has been taken out4 ,besides1 it is easy to regulate the size of the vessels from one to twenty-five litres or more1 according to the rapidity of the expected consumption4 ,p ,see the report made to the ,socit d',encouragement pour l',industrie nationale1 by ,mr4 ,bouriat1 in the name of the ,committee4 ,two half-bottles1 one of milk1 the other of whey1 after remaining uncorked from twenty to thirty days1 had been re-corked with little cork2 nevertheless the two substances retained all their properties4 ,,xliii4 ,jellies made of ,meat and ,poultry4 ,a well prepared and preserved jelly1 carefully taken in pieces out of the jar may be used to garnish cold dishes1 or it may be even dissolved in the water-bath1 the vessel containing it being first uncorked2 afterwards it may be poured in a dish to congeal again before it is made use of4 ,under an infinity of circumstances1 a cook may be in want of the substances necessary to make a sauce with4 ,but with the essences of meat1 poultry1 ham1 c4 as well as with a provision of jelly well preserved and prepared1 they may be furnished in an instant4 ,the broth or jelly prepared and preserved as pointed out in page #df is eaten either cold as it is found in the bottles1 or diluted with more or less boiling water1 in the proportions which persons of experience may judge suitable in the several instances4 ,,xliv4 ,milk and ,cream4 ,cream1 ,milk and ,whey1 prepared and preserved in the manner already pointed out1 are used in the same way1 and for the same daily purposes1 as the same articles when fresh4 ,since cream and milk are perfectly preserved in this manner1 there is no doubt that desert-creams might be preserved by a similar process1 as well as those which are used for ices4 ,these1 having been well prepared and completed before they are put into bottles1 will only require to be gently warmed in the water-bath1 the bottles being uncorked1 in order to facilitate its coming out of the vessel4 ,in this manner creams and ices may be furnished instantly4 ,,xlv4 ,vegetables4 ,vegetables put into bottles without being dressed1 and entirely submitted to the action of heat in the water-bath1 as before described1 require to be prepared for use on being taken out of the bottles4 ,this preparation will be made according to the season1 and every one's taste and inclination4 ,attention must be given to the washing of the vegetables when taken from the bottle2 and to facilitate the taking them out1 ,i fill the bottle with luke-warm water1 and after having drained it of the first water1 ,i wash the vegetables in a second water somewhat hotter1 and having drained them1 ,i then prepare them for a meat or vegetable soup4 ,,xlvi4 ,french ,beans4 7,haricots47 ,i scald ,french beans 7haricots verts17 as if they were fresh in water1 with a little salt when not sufficiently dressed by the preserving process4 ,this often happens to them as well as to artichokes1 asparagus and cauliflowers4 ,if sufficiently boiled1 on being taken out of the bottles1 ,i have only to wash them in hot water in order to prepare them afterwards for vegetable or meat soup4 ,i scald in the same way the beans of the haricot blanc2 when sufficiently dressed1 ,i take them from the fire and leave them in the boiling water1 half an hour1 and even an hour1 in order to render them more tender3 ,i then prepare them for soup4 ,,xlvii4 ,peas1 ,beans1 c4 ,green peas are dressed in various ways4 ,if they are ill cooked in the season1 it is the cook who is blamed2 but if they are not found good in winter1 the fault is thrown on the person who has preserved them1 though the fault most frequently arises from some of the substances employed2 either from the bad butter1 or the oil or rancid fat which is made use of through negligence or economy4 ,at another time they are prepared two hours too soon4 ,they are suffered to stick to the bottom of the saucepan when on the fire1 and they are served smelling of the butter which is turned into oil with a burnt taste2 or they are prepared without care and with too much precipitation4 ,it is thus we see green peas brought to the table swimming in water2 but every one has his way4 ,the following is mine4 ,as soon as the peas have been washed and immediately afterwards drained 7for neither this vegetable nor the windsor-bean must be suffered to remain in water1 for that would take away their flavour71 ,i put them on the fire in a saucepan with a morsel of good fresh butter4 ,i add to them a bunch of parsley and chives4 ,after having tossed them several times in butter1 ,i dredge them with a little flour1 and moisten them immediately afterwards with boiling water up to the level of the peas4 ,i leave them thus to be boiled a good quarter of an hour1 until very little sauce remains4 ,then ,i season them with salt and a little pepper1 and leave them on the fire until they are stewed down2 ,i then take them off the fire immediately1 in order to add a piece of fresh butter as large as a nut1 with a table spoonful of powder sugar for each bottle of peas4 ,i toss them well without replacing them on the fire1 until the butter is melted1 and ,i serve them up in the shape of a pyramid upon a dish1 which ,i take care to warm thoroughly4 ,i have observed several times1 that by adding sugar to the peas when upon the fire1 and giving them only one boiling1 the peas became hard and the sauce ran so that it could no longer bind the peas together4 ,thus great attention should be given to the not putting in the sugar and the last piece of butter until the moment of serving them up4 ,this is the only way of dressing them well1 for neither in summer nor winter ought any sauce to appear among the peas4 ,there is another mode of eating green peas and which may suit many persons2 this consists in simply boiling the peas in water4 ,when done1 the water is drained off and the peas are tossed with a piece of good fresh butter1 salt1 pepper and sugar1 all together over a very gentle fire1 they are then served up directly upon a very hot dish4 ,care must be taken that the peas do not boil with the seasoning1 otherwise the butter turns into oil1 and the green peas are dissolved in the water4 ,i cook the small windsor-beans1 as well with as without their skin1 by the same process and with the same attentions which ,i observe in dressing green peas4 ,i make an excellent soup-maigre1 with large preserved peas which are equally good for a meat soup4 ,as to asparagus1 artichokes1 cauliflowers1 c4 they are dressed in the usual way after having been washed1 c4 ,green peas1 beans1 ,french beans1 and all kinds of vegetables may be three-fourths boiled1 seasoned at the same time1 as is done when intended for immediate use1 put into bottles or other vessels when cool1 corked1 c4 and allowed one half hour's boiling in the water-bath4 ,by these means vegetables will be preserved and quite ready1 which may be made use of in an instant1 without any other care than to warm them2 and there are also many instances in which these vegetables may be eaten cold4 ,in this way all difficulties may be removed in travelling by land or water4 ,,xlviii4 ,spinage and ,succory4 ,i dress spinage and succory as usual1 in either vegetable or meat soup4 ,each bottle of a litre1 contains two or three dishes1 either of spinage1 or succory according to their strength4 ,when ,i want to make use of a part only ,i re-cork the bottle which ,i keep for another day4 ,,xlix4 ,vegetable ,soups4 ,having emptied a bottle containing a litre of preserved ,julienne1 ,i add two litres of boiling water with a little salt1 and ,i have a dish for twelve or fifteen persons4 ,as well as a ,julienne1 a coulis de racines1 a soup of lentils1 carrots1 onions1 c4 being well prepared1 furnishes with the greatest economy1 excellent dishes in an instant4 ,all farinaceous substances1 such as oatmeal1 rice1 spelt1 semoulia1 vermicelli1 and in general every thing that may be formed into a paste1 nutritive and easy of digestion1 may be prepared and seasoned with either vegetable or meat soup1 and even with milk1 before they are made to undergo the preserving process1 in order to facilitate the use of them at sea and in armies at a moment of necessity4 ,l4 ,tomates and ,herbs4 ,i use preserved ,tomates or love-apples in the same manner as those taken fresh in the season4 ,they need only to be properly warmed and seasoned when taken out of the bottle4 ,a ,sorrel preserved in the manner pointed out1 does not1 when taken out of the bottle1 in the least differ from fresh sorrel in ,june4 ,i make use of it in the same way4 ,as to mint 7menthe poivre7 and all other plants which may be preserved in bunches2 cooks will know how to make the proper use of them1 as well as of the juices of herbs4 ,,li4 ,preserved ,fruits1 ,marmelades1 c4 ,the manner of making use of fruits1 preserved by the process ,i have pointed out1 consists1 #ast4 in putting such fruit into a fruit jar1 in the same state in which it is in the bottle1 without adding any sugar1 because many persons1 more especially ladies1 prefer fruits with their natural juice4 ,at the same time ,i prepare another jar with a preserve of grape-syrup or powder sugar1 for those who prefer it4 ,i have from experience learnt that grape-syrup preserves the aroma and agreeable acidity of fruits1 much better than sugar4 ,this is a very simple and economical mode of preparing an excellent dish of preserved fruits1 which is the more convenient1 as every one can satisfy his own taste as to the mixture of sugar with his fruits4 #b4 ,in order to make preserves with sugar 7compotes sucres71 ,i take a pound of preserved fruits1 it matters not which2 this1 on being taken out of the bottle1 ,i put1 with its juice1 over the fire in a skimming pan1 mixing with it four ounces of grape syrup4 ,as soon as it begins to boil1 ,i withdraw it from the fire1 and take off the froth by means of a piece of brown paper1 which ,i apply to the surface4 ,as soon as ,i have skimmed it1 ,i take the fruit gently off the syrup1 in order to put it into a fruit-jar4 ,after having reduced the syrup one half over the fire1 ,i put it upon the fruit in the jar4 ,fruits thus preserved are sufficiently sweet1 and have as fine a flavour as a preserve made in the season with fresh fruits4 #c;d4 ,in order to preserve in brandy either cherries1 apricots1 green-gages1 pears1 peaches1 mirabelles1 c4 7compotes l'eau de vie71 ,i take a pound of preserved fruit1 together with its juice1 which ,i put in a saucepan1 on the fire1 together with a quarter of a pound of grape syrup4 ,when ready to boil1 ,i skim it2 after which1 ,i gently take the fruit from off the syrup1 and put it in a jar4 ,i leave the syrup on the fire1 till it is reduced to one-fourth of its bulk4 ,then ,i take it from the fire in order to add to it a glass of good brandy2 and having mixed the whole1 ,i pour the hot syrup upon the fruit in the jar1 which ,i take care to close well that the fruit may be better penetrated by the syrup1 c4 ,the preserved pear and peach may be alike made use of to make a ,burgundy wine conserve with cinnamon1 as well as compotes grilles4 #dth4 ,i make a marmelade1 either of apricots1 peaches1 green-gages1 or mirabelles1 by the following process4 ,i take for one pound of preserved fruit1 half a pound of grape syrup4 ,i boil the whole together over a quick fire1 taking care to stir it well with a spoon to prevent its boiling4 ,when the marmelade is boiled to a slight consistency1 ,i take it off1 because the confectionary which is the least boiled is the best4 ,as preserved fruits afford a facility of making confectionary just when it is wanted1 they may1 by a little boiling only1 be had at any time1 fresh and of excellent quality4 ,,lii4 ,currant ,jam4 ,the mode of making currant jam with the juice of this preserved fruit1 is quite simple4 ,i put half a pound of sugar to one pound of currant juice1 which ought to be perfumed with a little raspberry4 ,having clarified and dissolved my sugar1 ,i put the currant juice to it1 and give it three or four boilings2 and when it falls from the skimmer in small lumps not larger than a lentil1 ,i take it from the fire to put it in jars1 c4 ,,liii4 ,syrup of ,currants4 ,in order to make syrup of currants1 ,i warm the juice of this fruit till it is ready to boil4 ,i then strain it through a cloth4 ,by these means ,i obtain the juice1 limpid1 and freed from its mucillage4 ,when strained1 ,i add half a pound of grape syrup to a pound of fruit1 and put the whole on the fire together2 when boiled to the consistence of a slight syrup1 ,i take it from the fire to put it in bottles when it is cold4 ,there is a very simple and economical mode of making use1 not only of currant juice1 but that of all fruits which are employed to compose an acid beverage4 ,this mode consists merely in putting into a glass of water slightly sweetened with grape syrup1 a table spoonful of the juice of preserved currant1 or of any other fruit that may be at hand1 which is poured into another glass and then drank off4 ,this mode is the more convenient1 because it will be always easy to have these preserved juices at hand1 or to procure them at a small expence4 ,in this way my family has been1 for the space of fifteen years1 in the habit of making use of currant juice2 and most frequently we prepare this substitute for lemonade1 without either sugar or syrup4 ,,liv4 ,ices4 ,i have prepared and made1 in the mode usually employed in the fruit season1 ices of currants1 raspberries1 apricots1 and peaches1 as well as strawberries1 preserved in the manner pointed out by me4 ,i made these experiments before the late improvement in the art of making grape syrup1 but now that this production has been brought nearly to perfection1 the syrup of the acid grape manufactured by ,mr4 ,privat of ,meze1 will soon advantageously supply the place of the juice of the sugar cane1 in the preparation of the ices of fruit4 ,as ,i have already observed1 the grape syrup preserves the aroma of all fruits better than sugar4 ,sugar overpowers to so great a degree the taste of the fruits1 that it is necessary to add some lemons to the ices of fruits1 in order1 as it were1 to bring out the aroma4 ,when therefore the juice of an acid grape shall be made use of1 the lemons will become unnecessary1 and the ices of fruit will be the richer4 ,the sweet syrups of the grape will be successfully made use of with all ice-creams4 ,,lv4 ,cordials4 7,liqueurs47 ,i have composed liqueurs and ratafies with the juice of preserved fruits and sweetened with grape syrup4 ,these preparations yielded in nothing to the best home-made liqueurs4 ,the simple and easy modes which ,i have pointed out1 of preparing every kind of preserved fruit for daily use1 prove sufficiently that this method1 as sure as it is useful1 will introduce the greatest economy in the consumption of the produce of the sugar-cane4 ,the consumer1 and more especially the manufacturer1 who is obliged to lay in during summer1 a considerable stock of this foreign commodity for syrups1 liqueurs and confectionary1 as well as all the objects of pharmacy1 may dispense with it2 for it will be sufficient if they lay in an adequate stock of fruit in the season1 and prepare it in the manner pointed out1 to be exempt from the necessity of preparing it with sugar1 except on an emergency1 and in the quantities actually wanted4 ,it will follow that the greater part of all these fruits will be preserved1 altogether without1 or at least with a small quantity of sugar2 that many of them will be prepared with grape syrup1 and that the sugar from the cane will be made use of only for indispensable objects1 or to comply with the old habits1 and gratify the luxury of a few4 ,it will follow1 that in a plentiful year1 sugar will not be necessary in order to provide against a scanty season2 and that1 with a slight expence1 the same enjoyment will be derived from the preserved produce of two1 three1 and four years1 as from a year of plenty4 ,,lvi4 ,chesnuts1 ,truffles1 ,mushrooms4 ,on taking the chesnuts out of the vessel in which they have been preserved1 ,i plunge them in cold water1 sprinkle them with a little fine salt1 and roast them in a pan over a quick fire4 ,in this manner they are excellent4 ,the moistening them and the putting salt upon them may be dispensed with1 but they must always be roasted over a quick fire4 ,i make the same use of preserved truffles and mushrooms1 as of those recently gathered4 ,,lvii4 ,grape ,juice1 or ,must4 ,when ,i made my first experiments of preserving grape juice in its fresh state1 ,i was unacquainted with ,mr4 ,parmentier's 8,information concerning the means of furnishing a substitute for sugar1 in the principal uses made of it in medicine and domestic economy40,q ,it is this valuable information which supplied me with the means of availing myself of fresh experiments1 and making use of two hundred bottles of grape-juice preserved by me six months before4 ,q 8,l'instruction sur les moyens de suppler le sucre dans les principaux usages qu'on en fait pour la mdecine et l'conomie domestique2 par ,m4 ,,parmentier40 #ast4 ,i made very good grape syrup1 following the process of ,mr4 ,parmentier1 which is literally as follows4 ,preparation of ,grape ,syrup4 8,you take twenty-four ,french pints of grape juice and put one half of it in a boiler placed on the fire1 with the precaution of not suffering it to boil with too much force4 ,you add fresh juice as that in the boiler evaporates2 you skim it and stir the surface1 to add to the evaporation4 ,when the whole of the juice has been put into the boiler1 you skim it1 you take the boiler off the fire1 and add some lye-ashes tied up in a cloth1 or whiting 7blanc d',espagne1 ,spanish1 or ,troy-white71 or chalk reduced to a powder1 and first diluted in a little grape juice1 until it no longer effervesces1 or1 as it were1 boils in the liquor which was shaken4 8,by these means1 the acid contained in the grape1 is separated and neutralized4 ,in order to try the liquor1 put blue paper into it1 and when it does not turn red1 then you may be satisfied that the liquor is no longer acid4 ,replace the boiler on the fire1 after having let it settle an instant1 and put in two whites of beaten eggs4 ,strain the liquor through a woollen cloth1 fixed on a wooden frame of twelve or fifteen square inches1 so that it occupies little room2 then boil again1 and continue the evaporation4 8,in order to know whether the syrup be sufficiently condensed1 let some drop from a spoon upon a plate3 if the drop falls without spirting or spreading1 or if when divided1 the halves run into each other again but slowly1 then you may infer that it has acquired the proper consistency4 8,pour it into an earthen vessel which is not varnished2 and when completely cold1 transfer it to vessels of a moderate size1 neat1 dry1 and well corked2 and placed it in the cellar4 ,a bottle once opened1 should not remain long only half filled2 and when you make use of it1 take care to hold the neck downwards4 8,it is hardly possible to determine precisely1 the quantity of chalk or ashes necessary to be used4 ,less is required in the ,south than in the ,north1 but at all events1 more than is necessary will do no harm1 since it remains upon the straining cloth with the other insoluble salts and the skim4 8,if in order to preserve these syrups for a longer time1 you were to carry on the boiling too long1 you would find yourself mistaken2 for the syrup would not fail to chrystalize at the bottom of the vessel1 while the body would become thin3 on the other hand1 if the syrup were not sufficiently evaporated1 it would soon ferment4 ,a housekeeper who has made these syrups twice1 will have learnt the degree of boiling which ought to be given to the syrup1 better than can be taught her by rule40 ,syrups and ,ratafies4 ,with this same syrup1 ,i have prepared preserves1 confectionary1 syrups and beverages1 as well as liqueurs and ratafies of all the kinds of fruit ,i have spoken of4 #b;d4 ,i made syrup of the same grape juice and by the same process1 except that ,i boiled the latter but slightly1 that is1 one quarter less than the former2 as ,i wished to satisfy myself whether it would be preserved by the application of heat to the water-bath1 in the way before pointed out4 ,having prepared my syrup1 ,i put it when cold1 into three half bottles2 one full1 and the other a quarter empty4 ,i corked and sealed the bottles1 and let them remain in the water-bath only till it boiled1 c4 ,i remarked no difference in the full and half full bottles1 and all three were completely preserved4 #c;d4 ,i took six pints of preserved grape juice1 to which ,i added two pints of good old proof brandy1 and also two pounds of grape syrup1 which ,i had prepared4 ,this preparation which ,i mixed well1 ,i made use of to compose four kinds of liqueur1 by means of infusions of apricot-kernels1 mint1 orange flower1 badian1 which ,i had prepared before3 these liqueurs having been well strained1 were found very good1 and sufficiently sweet4 #dth4 ,i took two bottles of preserved grape juice1 which ,i poured into two other fit bottles4 ,i corked and tied these bottles1 and left them standing upright ten days4 ,during this interval1 the liquor caused its cork to burst1 like the best ,champagne wine1 and mantled in the same way4 #eth4 ,i repeated this last experiment in the same manner4 ,at the end of twelve or fifteen days1 observing no appearance of fermentation in the bottles1 ,i uncorked them in order to let in the air1 and ,i then put into them a table spoonful of preserved raspberry juice4 ,having re-corked and sealed them1 ,i let them remain eight days longer upright4 ,at the end of that time1 both the white and the red juice 7le blanc et le ros7 caused the cork to spring out4 ,they mantled completely1 and were very agreeable to the taste1 particularly the red1 perfumed with raspberry4 ,after these experiments made of the ,massy grape in the department of ,seine and ,oise1 it is more than probable that in the fine vineyards of the ,south1 infinitely more precious results will be drawn from the making use of this method4 ,grape juice will be preserved there1 in order1 by congelation1 to reduce it at will1 to the consistence of syrup1 after having taken away its acid for the sweet syrup2 or if the juice be condensed over the fire1 the quantity of boiling made use of for condensing the syrup1 will1 by the operation of heat in the water-bath in any preparatory process1 be rendered immaterial for the preservation of the syrup for several years4,r ,r ,the original is more precise1 and refers to an instrument made use of in ,france for ascertaining the density of liquors1 an ,arometer1 which1 at least in its application to grape syrup1 is unknown in this country3 the words are1 8les degrs de cuisson de #be1 #cj1 ou #cc l'aromtre1 devient indiffrent pour conserver ces sirups10 c4 ,t4 ,by means of this process1 which is easy to be put in practice1 and of little expence in the execution1 syrups may be obtained clear and white 7even when produced from black grapes71 and of a pure sweetness1 free from a certain flavour of molasses and burnt sugar1 from which it has not hitherto been found possible to exempt grape syrup1 when boiled in the ordinary mode1 sufficient for its preservation4 ,thus this precious production1 preserved in bottles and vessels of every size1 may be transported to a great distance and in all seasons1 coming from ,bergerac1 ,mze1 and all the manufactories of the ,south1 to improve the produce of our small vineyards1 and make all classes of society share in the enjoyment of this useful resource4 ,,lviii4 ,general ,observations4 ,from this detail of experiments1 it is obvious that this new method of preserving animal and vegetable substance1 proceeds from the simple principle of applying heat in a due degree to the several substances1 after having deprived them as much as possible of all contact with the external air4 ,it might on the first view of the subject be thought that a substance1 either raw or previously acted upon by fire1 and afterwards put into bottles1 might1 if a vacuum were made in those bottles and they were completely corked1 be preserved equally well with the application of heat in the water-bath4 ,this would be an error1 for all the trials ,i have made have convinced me that the absolute privation of the contact of external air 7the internal air being rendered of no effect by the action of heat71 and the application of heat by means of the water-bath1 are both indispensable to the complete preservation of alimentary substances4 ,my object is not like that of the ,bourdeaux chymists1 to disunite the component parts of the animal substance1 and obtain the animal jelly in a separate state1 as well as the animal fibre1 free from its juice1 and so made to resemble tanned leather4 ,neither is it my endeavour to furnish at a great expence1 as in the preparation of portable soup1 a tenacious paste or glue1 better adapted to derange the stomach than to provide it with a salutary nourishment4 ,my problem is1 to preserve all nutritive substances with all their peculiar and constituent qualities4 ,my experiments prove that ,i have resolved this problem4,s ,s ,some persons of enlightened understandings1 but who have1 perhaps1 delivered themselves over to the spirit of system and prejudice1 have declared themselves against my method1 alleging a pretended impossibility4 ,but is it then difficult on the principles of a sound1 natural philosophy1 to assign a reason for the preservation of alimentary substance by my process8 ,may we not infer1 that the application of caloric1 or heat1 to the water-bath1 operates in producing a gentle fusion of the constituent fermenting principles1 so as to destroy the predominating agency of fermentation8 ,this agency is an essential condition of fermentation1 at least of its taking place with a certain promptitude4 ,further1 there is no fermentation without air2 this being also excluded by my method1 we have two assignable causes for its success2 the theory of which appears to flow naturally from the means practically employed4 ,indeed1 if we refer to any of the methods made use of and any of the experiments and observations of ancient and modern times1 upon the preservation of alimentary substances1 with which we are acquainted1 we shall find that fire is every where the principal agent1 either in the natural duration1 or in the artificial preservation of vegetable and animal substances4 ,fabroni has proved that heat applied to grape juice or must1 destroys the fermentation of this vegeto-animal1 which is pre-eminently leaven4 ,thenard has made like experiments on cherries1 gooseberries1 and other fruits4 ,the experiments of the late ,vilaris1 and of ,mr4 ,cazals1 learned chymists at ,bourdeaux1 who have dried meat by means of stoves1 equally prove that the application of heat destroys the agents of putrefaction4 ,drying1 boiling1 evaporating1 as well as the caustic and savoury substances which are employed in the preservation of alimentary productions1 all serve to shew that caloric in its various modes of application1 produces the same effects4 ,it is to the solution of this problem that ,i have devoted my fortune and twenty years of labour and meditation4 ,happy that ,i have already been able to render service to my fellow citizens and humanity1 ,i rely on the justice1 generosity and intelligence of a wise government1 which never fails to encourage useful discoveries4 ,that government will perceive that the inventor of this method of preservation could not obtain from the invention itself an indemnification for his labour and expence4 ,the chief importance of this process lies in its subservience to the wants of civil and military hospitals1 and particularly of the ,navy4 ,it is in these departments of the public service that my process may be employed in a manner advantageous to the state1 and it is from them that ,i may receive the just reward of my labours4 ,i expect every thing from the beneficent views of the minister1 and my expectations will not be disappointed4 ,,lix4 ,practical ,remarks4 ,the bottles and other vessels of every kind fit for the preservation of alimentary substances will occasion but a very slight expence at one time4 ,they may be always used again1 if care be taken to rince them as soon as they are empty2 good corks1 string and wire are not expensive4 ,as soon as the method is known1 proper bottles and jars will be met with at the manufacturers1 corks of every size and properly prepared for use will be furnished by the cork-cutters1 as well as iron-wire fit for use4 ,it will be always adviseable to procure corks before bottles1 and in that case no other bottles need be purchased than such as may have necks suited to the size of the corks1 for ,i have been often unable to procure corks of such a size as ,i could wish4 ,the glass-houses of la ,garre1 ,sves1 and des ,prmontrs near ,courcy-le-,chteau1 are already accustomed to the manufactory of corks and jars necessary for the preserving process4 ,i am most satisfied with the latter1 which has served me for the last four years4 ,good corking depends only on a little practice4 ,it will suffice to cork a dozen bottles with care and exactness1 in order to familiarize a person with the method4 ,every day1 wine and liquors are bottled and transported by land and water to the remotest places4 ,even glass vessels containing from forty to eighty litres in measure have been sent to a great distance full of oil of vitriol and other liquids4 ,it will be the same with animal and vegetable productions1 preserved in glass bottles or jars1 when sufficient care and attention shall be given them4 ,this is the principal thing required4 ,how many rich liquors and other substances would be better preserved which are either lost or spoiled for want of being well corked6 ,no one will doubt1 after all the experiments ,i have detailed1 that the adoption of this new method1 which1 as may be seen1 unites the greatest economy to a perfection unlooked for till the present time1 will secure the following advantages4 #a4 ,that of considerably diminishing the consumption of sugar1 the produce of the cane1 and of giving the greatest extension to the manufactories of grape syrup4 #b4 ,that of preserving for use in all countries and all seasons1 a number of alimentary and medicinal productions1 which being very abundant in some places at certain seasons1 are therefore wasted1 being considered as of no value2 while the same substances1 under other circumstances1 being much wanted1 become of double and even four-fold value2 and sometimes cannot be procured at any price1 such as butter and eggs4 #c4 ,that of procuring for civil and military hospitals1 and even for the armies the most valuable assistance1 the details of which would be superfluous here4 ,but the great advantage of this method consists principally in its application to the service of the ,navy4 ,it will supply fresh and wholesome provisions for his majesty's vessels on long voyages with a saving of more than fifty per cent4 ,mariners will in case of illness be furnished with broth1 various and cooling beverages1 vegetables and fruits2 in a word1 they will be able to partake of a number of alimentary and medicinal substances1 which will alone be sufficient to prevent or cure the diseases contracted at ,sea1 more especially the worst of them all1 the scurvy4 ,these advantages eminently merit the public attention when we reflect that salted provisions1 and1 above all1 their bad qualities1 have caused the loss of more lives at ,sea than shipwrecks and naval engagements4 #d4 ,medicine will find in this method the means of relieving humanity1 by the facility of meeting every where1 and in all seasons1 animal substances1 and all kinds of vegetables1 as well as their juices1 preserved with all their natural qualities and virtues3 by the same means it will obtain resources infinitely precious in the production of distant regions1 preserved in their fresh state4 #e4 ,from this method will arise a new branch of industry1 relative to the productions of ,france1 by their circulation through the interior1 and the exportation abroad1 of the produce with which nature has blessed the different countries4 #f4 ,this method will facilitate the exportation of the wine of many vineyards3 wine which can scarcely be kept a year1 even when not removed from the spot1 may hereafter be preserved many years though sent abroad4 ,finally1 this invention cannot fail to enlarge the domain of ,chymistry1 and become the common benefit of all countries1 which will derive the most precious fruits from it4 ,so many advantages1 and an infinity of others which the imagination of the reader will easily conceive1 produced by one and the same cause1 are a source of astonishment4 ,,society ,,for ,,the ,,encouragement ,,of ,,national ,,industry4 ,paris1 #gth ,april1 #ahji4 ,,the ,,secretary ,,of ,,the ,,society ,,for ,,the ,,encouragement ,,of ,,national ,,industry1 ,,to ,,mr4 ,,appert1 ,,proprietor ,,at ,,massy4 ,sir1 ,i have the pleasure to transmit to you a copy of the ,report made to the ,socit d',encouragement1 by ,messrs4 ,guyton-,morveau1 ,parmentier1 and ,bouriat1 on your preserved vegetable and animal substances4 ,nothing can be added to the judgment passed by the ,committee upon your discovery4 ,they announce1 that it has not been in their power to make any experiments1 either sufficiently exact1 or continued for a sufficient length of time1 to enable them to verify to what extent the substances prepared by you may be preserved2 but what they have themselves observed1 suffices to enable them to form an opinion to which they were previously disposed1 by the numerous and decisive testimonies which attest your success4 ,the ,society are of opinion that they are rendering a service to the country and humanity1 when they make known so useful a discovery with the eulogies which it merits4 ,their desire will be accomplished1 should their suffrage determine the public to make use of your productions1 and so contribute to confer upon you the just rewards of your labours4 ,accept1 ,sir1 the assurance of the perfect respect with which ,i have the honour to salute you4 ,,math4 ,,montmorency1 ,secretary1 c4 ,,extract ,,from ,,the ,,proc,s-,,verbal ,,of ,,the ,,sitting ,,of ,,the ,,council ,,of ,,administration1 ,,wednesday1 #ae,,th ,,march1 #ahji4 ,report made by ,mr4 ,bouriat1 in the name of a ,special ,committee1 on ,vegetable and ,animal ,substances1 preserved by ,,mr4 ,,appert4 ,the council referred to a committee1 consisting of ,messrs4 ,guyton-,morveau1 ,parmentier1 and myself1 the examination of vegetable and animal substances presented by ,mr4 ,appert1 and preserved by his process1 for more than eight months4 ,these substances were1 #a4 ,pot-au-feu a standing ,french dish of boiled meat1 fowls1 c4 #b4 ,consomm1 gravy4 #c4 ,milk4 #d4 ,whey4 #e4 ,green ,peas4 #f4 ,small ,windsor ,beans4 #g4 ,cherries4 #h4 ,apricots4 #i4 ,currant ,juice4 #aj4 ,raspberries4 ,each of these articles was contained in an earthen vessel hermetically sealed1 the cork being fastened with iron wire and pitched4 ,proceeding methodically in our enquiry3 ,we found in the pot-au-feu a jelly tolerably rich1 with a piece of beef and two pieces of fowl in the middle4 ,warming the whole with care1 to a suitable degree1 the soup was found good1 and the meat which was separated from it1 very tender1 and of an agreeable flavour4 ,the consomm appeared to us to be excellent2 and though prepared fifteen months before1 there was scarcely any discernible difference between its then state1 and what it would have been1 if made fresh the same day4 ,the milk was found to be of a yellowish colour1 resembling that of colostrum or beestings1 more thick1 as well as sweeter and more savoury than the ordinary milk3 a superiority it derives from the concentration it has undergone4 ,it may be affirmed that milk of this kind1 though prepared nine months before1 may supply the place of the greater part of the cream sold at ,paris4 ,what however will appear more extraordinary is1 that this same milk having been put into a pint bottle which was uncorked a month before1 to take out a part of it1 and re-corked afterwards with little care1 was also preserved1 having undergone scarcely any change4 ,at first it appeared to have somewhat thickened1 but a slight shaking was sufficient to bring back its ordinary liquidity4 ,i present it here in the same bottle1 that you may convince yourselves of a fact1 which ,i should have had a difficulty to believe1 if ,i had heard of it only1 without having the evidence before me4 ,the whey which we afterwards examined1 presented some singular appearances not less astonishing4 ,it had all the transparency of whey recently prepared4 ,its colour was deeper1 it had a stronger taste1 and it was somewhat thicker4 ,it underwent a change also with less rapidity1 having been exposed to the air at the end of a fortnight2 for a bottle opened six weeks ago1 occasionally shaken1 and ill corked1 did not begin to lose its transparency till the end of a fortnight4 ,its surface at the end of more than a month was covered with a somewhat thick mouldiness1 which when carefully taken off1 left the remainder still possessing the flavour of whey4 ,the green peas and the ,windsor beans1 boiled with the attention enjoined by ,mr4 ,appert1 furnished two excellent dishes1 which the remoteness of the usual season of such vegetables appeared to render still more finely flavoured and agreeable4 ,whole cherries1 and apricots cut in quarters preserved a great part of the flavour they had when gathered4 ,it is true ,mr4 ,appert was obliged to gather them before they were quite ripe1 lest they should lose too much of their figure in the glass jars in which they were preserved4 ,the currant and raspberry juice appeared to us to enjoy almost all their qualities4 ,we found the aroma of the raspberry perfectly preserved1 as well as the somewhat aromatic acid of the currant4 ,their colour only was a little faded4 ,such were the results on our examining the substances prepared according to ,mr4 ,appert's process1 more than eight months1 and some of them a year1 and fifteen months before2 for instance1 the whey4 ,we could only receive his statement as to the time of the previous preparation of these articles1 as they had been deposited but two months with the ,society2 but even this shorter period is sufficient to give us a favourable opinion of the author's process4 ,we are the more justified in relying on ,mr4 ,appert's declarations1 as persons highly worthy of credit1 have by their own experiments1 convinced themselves that similar substances may be preserved for more than a year4 ,mr4 ,appert forwarded to the ,council mere specimens of the articles ,i have enumerated2 but he prepares a still greater variety of alimentary substances4 ,he did not communicate his process to us4 ,observations4 ,the art of better preserving vegetables and animal substances in the state in which nature produces them1 has been to a considerable degree the object both of pharmacy and chymistry4 ,to attain that end various means have been employed4 ,desiccation1 ardent spirits1 acids and oils1 saccharine and saline substances1 c4 have been made use of2 but it must be confessed that these means cause many productions to lose a part of their properties1 or otherwise modifies them1 so that their aroma and flavour are no longer to be recognized4 ,from this point of view1 the process of ,mr4 ,appert appears to us preferable1 if without having recourse to desiccation he adds no extraneous substance to that he wishes to preserve4 ,there is every reason to believe that his method is by so much the better1 as the substances on which he operates are more capable of sustaining so high a temperature without a sensible change4 ,several persons of acknowledged merit1 have by desire of the prefects in different ,seaports1 examined ,mr4 ,appert's preparations4 ,it is only necessary to read the reports made by these well-informed persons1 in order to be convinced of the excellence of the author's process4 ,at ,brest1 for instance1 on the #adth of ,april #ahjg1 the committee named by the ,maritime ,prefect express themselves as follows3 8,it is demonstrated by every thing just said1 that all the alimentary substances1 in number eighteen1 embarked in the ,stationnaire1 ,december #ab1 #ahjf1 and disembarked ,april #ac1 #ahjg1 and which were examined by a committee for that especial purpose1 under the presidency of a commissary of marine belonging to the hospitals1 underwent no change while they were on board1 and that they were in the same state at the several periods of the embarkation and disembarkation4 8,it may be added that ,mr4 ,appert's process for the preservation of the articles examined1 has been followed by all the success he had promised himself2 and that with improvement1 which he considers as very easy1 and finding means to diminish the number of vessels employed1 these provisions would offer great advantages on board his majesty's and other vessels40 ,the ,committee nominated at ,bourdeaux by the ,prefect of the ,department1 assert1 positively3 8,the detail which we have just given1 on the objects prepared by ,mr4 ,appert1 will point out to you that they were in a state of perfect preservation2 that the means made use of do not depend on the addition of extraneous substances1 and that these means are founded on a process invented or improved by ,mr4 ,appert1 which do not destroy the perfume or flavour of the subjects submitted to their influence40 ,rear-,admiral ,allemand wrote a letter to ,mr4 ,appert1 of which ,i subjoin a copy4 8,i communicated your letter1 ,sir1 to the ,captains1 under my orders1 and they tasted the day before yesterday the vegetables ,i purchased of you fourteen months ago1 one bottle of which my matre-d'htel had by accident left in the store-room4 ,as green peas and beans are just beginning to be gathered1 the officers actually believed your preserved vegetables to be fresh1 so well had you succeeded2 they wish to purchase a large quantity of them1 as well as soup1 fruit1 and meat in bottles4 ,i shall also take a considerable quantity for myself at the end of the season4 8,i am so well persuaded1 ,sir1 of the infinite advantage which would attend the providing a quantity of articles for the use of the sick on board1 that if his ,excellency1 the ,minister of the ,marine and ,colonies1 should do me the honour to ask for my opinion1 ,i shall not hesitate to confirm this my opinion1 as well for the sake of the government and of the sick1 as of yourself4 ,i shall take the earliest opportunity to speak with him on the subject4 ,accept the assurance of my high consideration4 8,on board the ,imperial ,ship le ,majestueux1 at anchor off the ,ile d',aix4 7,signed7 8,,allemand40 8#gth ,march1 #ahjg40 ,copy of a ,letter of ,vice-,admiral ,martin1 ,maritime ,prefect1 to ,mr4 ,appert1 at ,brest4 8,i have received1 ,sir1 your letter of the #bgth of last ,april4 ,according to your desire1 ,i have addressed to his ,excellency1 the ,minister of the ,marine and ,colonies1 a report of the examination of a variety of provisions prepared according to your process4 8,i shall neglect no opportunity of making known a discovery which appears to be as useful to the ,state as it is interesting to seamen4 ,i have the honour to salute you4 8,the vice admiral1 maritime-prefect1 7,signed7 8,,martin40 8,rochefort1 #bb;d ,may1 #ahjg40 ,it is apparent from these reports1 which appear to be almost the same1 though made in towns remote from each other1 at different periods and by different persons1 that the process of ,mr4 ,appert is as certain as it is useful4 ,it affords the means of enjoying throughout the empire1 during the whole year1 and with great convenience1 the productions which belong alone to a part of it1 without fearing that they may have undergone any change by their having been transported to a great distance1 or from the remoteness of the season of their growth4 ,merely under this point of view1 the advantage appears to be great3 and it has not escaped the notice of the poets and amiable writers1 who1 to amuse themselves1 sing the art of cookery4 ,mr4 ,appert has repeatedly received from them the most flattering and highly deserved praises4,t ,t ,these potes et littrateurs amiables qui chantent pour s'amuser1 are ,m4 de ,berchoux1 author of the charming poem la ,gastronomie1 and the authors of the ,almanac des ,gourmands1 an annual publication written with infinite wit and humour1 and which enjoys a higher reputation1 and more extensive popularity1 than any other work of taste published in ,france1 since the revolution4 ,for an account of both these productions the reader is referred to the ,,literary ,,panorama1 ,vol4 ,,vii4 pp4 #ffa1 and #gai4 ,the ,almanac of ,gluttons1 if it be not the standard of poetic genius in imperial ,france1 is at least an indication of the direction which talent is now taking3 a direction1 which the laws and literary police of the ,napoleon government will not fail effectually to maintain4 ,t4 ,the process of this manufacturer is not less valuable in the sparing of sugar in the use of fruit2 for without the aid of that article1 it preserves the juice till the moment of its consumption1 when only a small portion needs to be added to the juice2 double the quantity would have been necessary to preserve the same fruit4 ,it may be further added that the flavour and aroma of substances are better preserved by ,mr4 ,appert's process1 than by the decoctions usually made use of in order to preserve them with sugar4 ,this will be considered as a very great advantage1 when we reflect how prodigious a quantity of this colonial produce is every year employed to preserve the different kinds of fruit and their juices4 ,the establishment of ,mr4 ,appert has not perhaps been duly appreciated by rich capitalists1 who might have given it that desirable extension which it will only gradually receive1 if the author is abandoned to his own resources4 ,the success he has already met with1 increases his zeal and makes him carry his views further4 ,he promises to transmit1 unchanged1 the most agreeable productions of our soil beyond the ,line4 ,he purposes to multiply the enjoyments of the ,indian1 the ,mexican1 and the ,african1 as well as of the ,laplander1 and to transport into ,france from remote regions1 an infinity of substances which we should desire to receive in their natural state4 ,the experiments already made on board several vessels1 prove that the sick among a crew will be well satisfied with ,mr4 ,appert's preparations1 which furnish them with the means of procuring1 when necessary1 meat and broth of a good quality1 milk1 acid fruits1 and even anti-scorbutic juices2 for ,mr4 ,appert assures us he is able to preserve these also4 ,with respect to the embarkation of meat necessary for a whole crew on a long voyage1 a slight difficulty seems to lie in the requisite multiplicity of bottles4 ,but ,mr4 ,appert will1 without doubt1 find means to obviate this inconvenience1 by the choice of vessels less fragile and of a larger size4 ,our opinion of the substances preserved by ,mr4 ,appert1 and transmitted to our examination1 is1 that they were all of a good quality1 that they may be made use of without any inconvenience2 and that the ,society owes great praise to the author for having so far advanced the art of preserving vegetable and animal substances4 ,we are happy to render this homage to the zeal and disinterestedness with which he has laboured to attain his end4 ,when the relations of commerce shall be rendered more easy1 ,mr4 ,appert will require nothing beyond his own talents and perseverance1 to establish a branch of commerce as useful to himself as to his country2 but at the present moment his fellow citizens cannot better recompense his labours1 than by employing the produce of his manufactures4 ,note4--,mr4 ,appert desires to preserve his connection with the ,society1 in order to inform them of the result of the fresh exertions to which he is about to devote himself1 on the invitation of your committee4 99 99 99 99 99 ,the council concurring in opinion with its committee1 adopts the present report and its conclusions1 and resolves that it shall be inserted in the minutes of the ,society4 7,signed7 ,,guyton-,,morveau1 ,,parmentier1 ,,bouriat4 7,a true copy47 ,,math4 ,,montmorency1 ,secretary4 ,,finis4 ,printed by ,cox and ,baylis1 #ge1 ,great ,queen ,street1 ,lincoln's-,inn-,fields4 ,,books ,printed for1 and ,sold by ,,black1 ,,parry1 and ,,kingsbury1 ,booksellers to the ,hon4 the ,east-,india ,company1 ,no4 #g1 ,leadenhall ,street4 ,,agriculture ,,defended--,in ,answer to 8a ,comparative ,statement of the ,food produced from ,arable and ,grass ,land2 with ,observations on the late ,inclosures1 published by the ,rev4 ,,luke ,,heslop1 ,archdeacon of ,bucks40 ,inscribed to the ,landholders of the ,united ,kingdom of ,great ,britain and ,ireland1 by ,,philarator4 #hvo4 #cs4 ,,asiatic ,,annual ,,register4--,the ,asiatic ,annual ,register1 or a ,view of the ,history of ,hindustan1 and of the ,politics1 ,commerce1 and ,literature1 of ,asia4 ,vol4 ,,xi4 ,for the ,year #ahji4 ,by ,e4 ,,samuel4 #al4 #bs4 half-bound4 ,vol4 ,,xii4 for #ahaj1 is in the ,press4 ,complete ,sets1 in #aa vols4 #il4 #ads4 half-bound1 or any single ,volume may be had4 ,,brooke's ,,st4 ,,helena4--,a ,history of the ,island of ,st4 ,helena1 from its ,discovery by the ,portuguese1 to the ,year #ahjf2 to which is added an ,appendix4 ,dedicated1 by ,permission1 to the ,honourable the ,court of ,directors for ,affairs of the ,united ,english ,east-,india ,company4 ,by ,t4 ,h4 ,,brooke1 ,secretary to the ,government of ,st4 ,helena4 #hvo4 #ajs4 #f;d4 ,a few ,copies in royal #hvo4 #aes4 ,,williamson',s ,,agricultural ,,mechanism4--,agricultural ,mechanism2 or1 a ,display of the several ,properties and ,powers of the ,vehicles1 ,implements1 and ,machinery1 connected with ,husbandry2 together with a great variety of ,improvements and ,inventions never before offered to the ,public2 whereby numerous ,inconveniences may be obviated1 and ,defects corrected4 ,the whole familiarly arranged1 and illustrated by ,twenty ,copper-plates4 ,dedicated to the ,bath and ,west of ,england ,society4 ,by ,capt4 ,,thomas ,,williamson 7,honorary ,member71 ,author of #8,the ,wild ,sports of the ,east1' #8,mathematics ,simplified1' and #8,the ,east-,india ,vade-,mecum4' #hvo4 #ajs4 #f;d4 ,,williamson',s ,,vade-,,mecum4--,the ,east-,india ,vade-,mecum2 or ,complete ,guide to ,gentlemen intended for the ,civil1 ,military1 or ,naval ,service of the ,hon4 ,east-,india ,company4 ,by ,capt4 ,,thomas ,,williamson1 ,author of #8,the ,wild ,sports of the ,east4' #b vols4 #hvo4 #al4 #hs4 ,,buchanan',s ,,journey ,,through ,,mysore1 c4--,a ,journey from ,madras1 through the ,countries of ,mysore1 ,canara1 and ,malabar1 performed under the orders of the ,most ,noble the ,marquis ,wellesley1 ,governor-,general of ,india2 for the express ,purpose of investigating the ,state of ,agriculture1 ,arts1 and ,commerce2 the ,religion1 ,manners1 and ,customs2 the ,history ,natural and ,civil1 and ,antiquities1 in the ,dominions of the ,rajah of ,mysore1 and the ,countries acquired by the ,honourable ,east-,india ,company1 in the late and former ,wars1 from ,tippoo ,sultan4 ,by ,,francis ,,buchanan1 ,m4 ,d4 ,fellow of the ,royal ,society1 and of the ,society of ,antiquaries of ,london2 ,fellow of the ,asiatic ,society of ,calcutta2 and in the ,medical ,service of the ,honourable ,company1 on the ,bengal ,establishment4 ,published under the ,authority and ,patronage of the ,honourable the ,directors of the ,east-,india ,company4 ,illustrated by a ,map1 and other numerous ,engravings4 #c vols4 #dto4 #fl4 #fs4 ,a few ,copies in royal #dto4 #il4 #is4 ,,burder's ,,village ,,sermons2--or1 ,short and ,plain ,discourses1 for the ,use of ,families1 ,schools1 and ,religious ,societies4 ,by the ,rev4 ,,george ,,burder4 #f vols4 #bs4 each4 ,all sold separate4 ,ditto1 in #hvo4 at #cs4 each4 ,transcriber's notes3 ,in the text version1 italics are represented by underscores4 ,missing or incorrect punctuation has been repaired1 but old and unusual spellings have been left4 ,these items were noted in proofing and in some cases1 corrections have been made3-- ,tomates ,left as printed1 this has been used all through book4 ,explanation of ,plate #f4 flat pincers and scissars ,left as printed4 p4 xi4 unexpensive process ,left as printed4 p4 #b4 pulpy matter 7the porenchyma7 ,this may be a typo for parenchyma but has been left as printed4 p4 #bj4 ,the form of the ,champage bottle ,changed to ,champagne4 p4 #ca4 bottle boot ,this is hyphenated everywhere else and has been changed4 p4 #dg4 three fourths ,this is hyphenated everywhere else and has been changed4 p4 #eg4 windsor beans ,both windsor beans and windsor-beans are used1 left as printed4 p4 #fj4 ,i clean the asparagus is if is if changed to as if4 p4 #fh4 ingred ent ,changed to ingredient4 p4 #hf4 green-gages ,two words in title1 but hyphenated everywhere else1 left as printed4 p4 #ie three fourths ,changed to three-fourths4 p4 #aaj4 #b4 #ast paragragh not labelled as such1 subsequent paragraphs are marked #c;d and #dth4 ,left as printed4 p4 #acc4 praccally ,changed to practically4 p4 #aci4 ,that of procuring civil ,changed to procuring for civil4