The Art Of Preserving All Kinds Of Animal And Vegetable Substances For Several Years, 2nd Ed.

The Art of Preserving All Kinds of Animal and Vegetable Substances For Several Years.

THE ART OF PRESERVING, &amp;c. &amp;c. &amp;c....

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ADVERTISEMENT.

In an advertisement prefixed to the pamphlet, of which the following sheets are a translation, the author publishes his address: “ Quai Napoléon, au coin de la rue de la Colombe, No. 4, dans la Cité, à Paris ;” and offers for sale there, an assortment of provisions, preserved by the process, of which an account is here communicated to the public. As the book itself is a recommendation of the author’s own goods, it has been thought proper to add to his account of his process, a translation of the

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THE MINISTER OF THE INTERIOR, COUNT OF THE EMPIRE, TO M. APPERT, &c.

Paris, 30th January 1810. Second Division. BOARD OF ARTS AND MANUFACTURES. My Board of Arts and Manufactures [A] has reported to me, Sir, the examination it has made of your process for the preservation of fruits, vegetables, meat, soup, milk, &amp;c. and from that report no doubt can be entertained of the success of such process. As the preservation of animal and vegetable substances may be of the utmost utility in Sea-voyages, in hospitals and domestic economy, I deem your discovery worthy

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§ I.

All the expedients hitherto made use of for preserving alimentary and medicinal substances, may be reduced to two principal methods; that of dessication; and that of mingling, in greater or less quantities, a foreign substance for the purpose of impeding fermentation or putrefaction. It is by the former of these methods that we are furnished with smoaked and hung meat, dried fish, fruits, and vegetables. By the latter, we obtain fruits and other vegetable substances preserved in sugar, the juice

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§ II. Description of my Rooms set apart for carrying on the Process on a large Scale.[E]

My laboratory consists of four apartments. The first of these is furnished with all kinds of kitchen utensils, stoves, and other apparatus, necessary for dressing the animal substances to be preserved, as well as with a kettle for broth, gravy, &amp;c. containing 180 French pints, raised on brick work. This kettle is provided with a pot to be put within it, pierced with holes like a skimmer, with divisions for holding various kinds of meat and poultry. This pot can be put into and taken out

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§ III. Of Bottles and Vessels.

I chose glass, as being the matter most impenetrable by air, and have not ventured to make any experiment with a vessel made of any other substance. The ordinary bottles have generally necks too small and ill made; they are also too weak to resist the blows from the bat and the action of the fire: I, therefore, caused bottles to be made for my especial use, with wider necks, and those necks made with a projecting rim, or ring, on the interior surface, placed below, and resembling, in form, the r

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§ IV. Of Corks.

Economy in corks is generally very unwise, as in order to save a very trifle in the price of cork, a risk is incurred of losing the valuable commodity it is intended to preserve. As corking is made use of in order to preserve and meliorate certain articles, by depriving them of all contact with the air, too much attention cannot be given to the good quality of the cork, which should be of eighteen or twenty lines in length and of the finest quality. Experience has so fully satisfied me on this p

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§ V. Of Corking.

After what has been just said, the absolute necessity will be apparent of having good bottles, with a projecting rim of equal thickness all round within the neck. Excellent superfine corks are also indispensable, which have been compressed in the instrument three quarters of their length. Before I cork, I take care that the bottles containing liquor are filled only up to within three inches of the outer rim, lest they should burst from the bubbling and swelling occasioned by the application of h

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§ VI. The means of distinguishing among the Bottles or Jars, as they are taken from the Boiler, such of them as, from some neglect in the preparatory process, some accident, or the action of the fire, are in danger of occasioning a loss, or spoiling the substances enclosed in them.

When the operation is completed, of whatever kind it may be, I take the greatest care in my power to examine all the bottles and jars one by one, as I take them from the boiler. I have remarked in some, defects in the glass, as stars and cracks occasioned by the action of the heat in the water-bath; or by the tying, when the mouth of the vessel has been too weak. I have observed in others, a moisture round the stopper, or little spots near the mouth, from which I inferred that part of the substa

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DESCRIPTION OF MY PROCESS, AS APPLIED TO THE VARIOUS ARTICLES INTENDED TO BE PRESERVED. § VII. Boiled Meat. (Pot-au-Feu de Ménage.)

I put a quantity of meat into the pot to be boiled in the ordinary way. When it was three-fourths boiled, I took out one half of it, the bones of which I had already taken off, as I purposed to preserve it. When the meat was completely boiled, I strained the broth, and after it had become cool, I put it in bottles which I corked well, tied and wrapped up in their several bags. The beef which I had taken out when three-fourths done, I put into jars which I filled up with a part of the same broth.

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§ VIII. Gravy.

In the year 12, having reason to hope that I should be employed to provide some nourishing provisions for the sick on board his majesty’s vessels, in consequence of some experiments which had already been made in the sea-ports, by order of his Excellency the Minister of the Marine and Colonies , on alimentary productions preserved according to my method; I made the necessary arrangement for fulfilling the orders I had reason to expect. In consequence, that I might not want too many bottles and j

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§ IX. Broth, or Jelly.

I composed this jelly, according to the prescription of a physician, of calves feet and lights, red cabbage, carrots, turnips, onions, and leeks, taking a sufficient quantity of each. A quarter of an hour before I took this jelly from the fire, I added some sugar-candy with some Senegal gum. I strained it as soon as it was made. After it was cold it was put in bottles, which were corked, tied, wrapped up in bags, and put in the water-bath, which was kept boiling one quarter of an hour, and this

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§ X. Round of Beef, Fillet of Mutton, Fowls and young Partridges.

I prepared all these articles as if for common use, but only three-fourths dressed, the young partridges being roasted. When they were grown cold, I put these articles separately into jars of a sufficient size. Having well corked, luted, tied and wrapped them up, I put them all into the water-bath which was kept on the boil for half an hour. They were forwarded to Brest, and from thence were sent to Sea for four months and ten days, together with some vegetables, gravy, and preserved milk, all w

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§ XI. New-laid Eggs.

The more fresh the egg is, the longer it withstands the heat of the water-bath. I consequently took eggs the day they had been laid, placed them in a jar, with raspings of bread, to fill up the vacuities, and secure them against breaking when removed to a distance. Having well corked, tied and luted the jars, &amp;c. I placed them in a boiler of a proper size [K] to give them seventy-five degrees of heat. [L] Having taken the water-bath from the fire, I took out the eggs as soon as the water

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§ XII. Milk.

I took twelve litres of milk fresh from the cow; I condensed it in the water-bath and reduced it to two-thirds of its volume, frequently skimming it. Then I strained it through a boulting cloth. When cold I took from it the skim which had risen while it was cooling, and bottled it, with the usual process, and afterwards put it in the water-bath which I let boil for two hours; and at the end of several months, I perceived that the cream had separated itself and was swimming in the bottle in the f

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§ XIII. Cream.

I took five litres of cream taken with care from milk of the preceding evening. I condensed it in the water-bath to four litres , without skimming it. I took off the skim which was formed above, in order to strain it through a boulting cloth afterwards, and let it cool. After having taken off the skim which had risen while cooling, I put it in half bottles, observing the usual process, and let the water-bath boil for one hour. At the end of two years this cream was found as fresh as if prepared

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§ XIV. Whey.

I prepared some whey by the ordinary process. When clarified, and grown cold, I put it in bottles, &amp;c. and let it remain in the water-bath which was boiling one hour. However well the whey may be clarified, when put into the water-bath, the application of the heat always detaches some particles of cheese which are deposited. I preserved some in this way two and three years, and before I made use of it, I strained it that it might be very clear. On an emergency you may content yourself wi

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§ XV. Of Vegetables.

As the difference of climates renders the productions of different countries more or less early, and varies their qualities, kinds and denominations, [M] attention will be given by the operator to the circumstances of the spot in which he resides. At Paris and its environs, June and July are the best months for preserving green peas ( petits pois verts ), small windsor beans ( petites fèves de marais ), and asparagus ( asperge ). At a later period, these vegetables suffer greatly from heat and d

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§ XVI. Green Peas. (Petits pois verts.)

The clamart and the crochu are the two kinds of peas which I prefer, especially the latter, which is the most juicy and sweet of all, as well as the earliest, except the michaux (hastings), which is the first pea, but this kind is not fit to be preserved. I gather the peas when they are not too young and tender, for they are apt to dissolve in water during the operation. I take them when they are of a middling size. They are then in a more perfect state, and have an infinitely finer taste and fl

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§ XVII. Asparagus. (Asperge.)

I clean the asparagus as if for ordinary use, either with the stalk, or the buds only. Before I put them in bottles or jars, I plunge them into boiling water, and afterwards into cold water, in order to take away the peculiar sharpness of this vegetable. The stalks are placed in the jars with great care, the heads being downwards: the buds are put in bottles. After both are well drained, I cork the bottles, &amp;c. and I put them in the water-bath, where they remain only till the water thoro

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§ XVIII. Windsor Beans. (Petites fèves de marais.)

Neither the feverole (the small dried bean) nor the julienne , which resembles it, are fit to be preserved. I make use of the genuine Windsor, or broad bean, which is of the thickness and breadth of the thumb, when ripe. I gather it very small, about the size of the end of the little finger, in order to preserve it with its skin. As the skin becomes brown when in contact with the air, I take the precaution of putting the beans in bottles as soon as shelled. When the bottles are full, the beans h

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§ XIX. Peeled Windsor Beans. (Fèves de marais dérobées.)

In order to preserve Windsor beans stripped of their skins, I gather them larger, about half an inch long at the utmost. I take off the skin, bottle them with a small bunch of savory, &amp;c. and I put them in the water-bath, which is made to boil an hour and half....

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§ XX. French Beans. (Haricots verts et blancs.)

The bean known by the name of bayolet , which resembles the Swiss bean, is the kind fittest to be preserved green, with the pod. It combines uniformity with the best taste. I cause the beans to be gathered as for ordinary use. I string them, and put them in bottles, taking care to shake them on the stool, to fill the vacancies in the bottles. I then cork the bottles and put them in the water-bath, which is to boil an hour and half. When the beans are rather large, I cut them lengthways into two

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§ XXI. Artichokes. (Artichauts.)

To preserve artichokes whole, I gather them of a middling size; after having taken off all the useless leaves and pared them, I plunge them into boiling water, and immediately afterwards into cold water. Having drained them, I put them into jars which are corked, &amp;c. and they receive an hour’s boiling. To preserve cut artichokes ( en quartiers ), I divide them (taking fine specimens) into eight pieces. I take out the choke and leave very few of the leaves. I plunge them into boiling wate

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§ XXII. Cauliflowers. (Choux-fleurs.)

I plunge the cauliflower, like the artichoke, in boiling water, and then in cold water, after having first plucked it. When well drained, I put it in jars, which are corked, &amp;c. I place it in the water-bath, in order to give it half an hour’s boiling, &amp;c. As the seasons vary, and are sometimes dry and sometimes moist, it will be soon obvious, that it is necessary to study and adapt the various degrees of heat required according to the season. Attention to this circumstance must n

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§ XXIII. Sorrel. (Oseille.)

I gather oseille (sorrel), belle-dame [N] noirée (beet), laitue (lettice), cerfeuil (chervil), ciboule (green onion), &amp;c. in fit proportions. When they have all been well plucked, washed, drained, and minced, I cause the whole to be stewed together in a copper vessel well tinned. These vegetables ought to be well stewed, as if for daily use, and not dried up and burned as is often done in families, when it is intended to preserve them. This quantity of stewing is the most fit. When my he

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§ XXIV. Spinage, Succory, and other Herbs. (Epinards et chicorées.)

Sorrel and succory are prepared as if for daily use. When fresh gathered, plucked, scalded, cooled, squeezed and minced, I put them in bottles, &amp;c. to give them a quarter of an hour’s boiling in the water-bath, &amp;c. Carrots, cabbages, turnips, parsnips, onions, potatoes, celery, chardoons, ( cardons d’Espagne ), red beet, and, generally, all vegetables, may be preserved alike, either simply scalded, or prepared with soup, in order to be used when taken out of the vessel. In the fi

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§ XXV. A Soup called Julienne.

I compose a Julienne of carrots, leeks, turnips, sorrel, French beans, celery, green peas, &amp;c. These I prepare in the ordinary way, which consists in cutting the carrots, turnips, leeks, French beans and celery into small pieces, either round or long. Having well plucked and washed them, I put these vegetables into a saucepan over the fire, with a largish piece of fresh butter. When these are half-done, I add the sorrel and green peas. After the whole has been stewed down, I moisten the

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§ XXVI. Vegetable Soup. (Coulis de Racines.)

I compose and prepare a vegetable soup in the usual way; I make the soup so rich, that a bottle of the size of a litre can supply a dish for twelve persons, by adding two litres of water to it, before it is made use of. When it has grown cool, I put it in bottles, to give it half an hour’s boiling in the water-bath....

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§ XXVII. Love-Apples. (Tomates, ou Pommes d’Amour.)

I gather love-apples very ripe, when they have acquired their beautiful colour. Having washed and drained them, I cut them into pieces, and dissolve them over the fire in a copper vessel well tinned. When they are well dissolved and reduced one third in compass, I strain them through a sieve sufficiently fine to hold the kernels. When the whole has passed through, I replace the decoction on the fire, and I condense it till there remains only one third of the first quantity. Then I let them becom

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§ XXVIII. Herbs and Medicinal Plants. (Plantes Potagères et Médicinales.)

I filled a bottle with mint ( menthe poivrée ) in branches and full of flowers. I stirred it with a stick to make the bottle hold a greater quantity of it. I corked it well, &amp;c. and gave it a slight boiling in the water-bath. It was perfectly preserved. The same may be done with all plants to be preserved in bunches. The operator will calculate the degree of heat which it will be necessary to give to the several subjects of his experiment. [O]...

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§ XXIX. The Juices of Herbs.

I have succeeded in preserving very well the juices of such plants as lettuce, chervil, borage ( bourache ), wild succory ( chicorée sauvage ), water-cresses ( cresson de fontaine ), &amp;c. I prepared and purified them by the usual process, I corked them, &amp;c. in order to give them one boiling in the water-bath....

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§ XXX. Fruits and their Juices.

Fruits and their juices require the utmost celerity in the preparatory process, and particularly in the application of heat to the water-bath. The fruit which is to be preserved either whole or in quarters, ought not to be completely ripe, because it dissolves in the water-bath. In like manner it should not be gathered either at the commencement or the end of the season. The first and the last of the crop have neither the fine flavour, nor the perfume of those which are gathered in the heighth o

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§ XXXI. White and Red Currants in Bunches. (Groseilles rouges et blanches en Grappes.)

I gather the white and red currants apart, and not too ripe. I collect the finest, and in the finest bunches; and I bottle them, taking care to shake them down on the stool, in order to fill up the vacancies in the bottle. Then I cork them, &amp;c. in order to put them in the water-bath which I am careful to watch closely; and as soon as I perceive it boils, I withdraw the fire rapidly, and a quarter of an hour afterwards draw off the water from the bath by means of the cock, &amp;c....

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§ XXXII. White and Red Currants, stripped. (Groseilles rouges et blanches égrenées.)

I strip the white and red currants apart. They are immediately put into bottles, and I conclude the operation with the same attention as in preserving the currants in bunches. I preserve a greater quantity of currants stripped, than in bunches; as the stalks always give a harshness to the currant juice....

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§ XXXIII. Cherries, Raspberries, Mulberries. (Cerises, Framboises, Mures et Cassis.)

I gather these fruits before they are too ripe, that they may be less squeezed in the operation. I put them in separate bottles, and shake the bottles gently on the stool. I cork them, &amp;c. and I complete them in the same manner, and with the same care as the currants....

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§ XXXIV. Juice of Red Currants.

I gather red currants quite ripe, and squeeze them upon fine sieves. I put into a press the skins which remain upon the sieves, in order to extract all the juice which may be in them, and this I mix with the former juice. I perfume the whole with a little raspberry juice, and I strain this decoction through a sieve finer than those used before. I put the juice in bottles, &amp;c. and expose them to the water-bath, with the same attention as the stripped currants, &amp;c. I proceed in the

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§ XXXV. Strawberries. (Fraises.)

I made a number of experiments on the strawberry, and in various ways, without being able to obtain its perfume. I was forced to have recourse to sugar: in consequence, I squeezed some strawberries, and strained them through a sieve, as if I were about to make ice. I added half a pound of powder sugar, with the juice of half a lemon, to a pound of strawberries. I mixed the whole together, and put the decoction in bottles which I corked, &amp;c. I exposed it to a water-bath till it began to b

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§ XXXVI. Apricots. (Abricots.)

For the table, the wild and garden apricot ( l’abricot commun, et l’abricot péche ) both taken from trees standing free in the open air, are the best kinds for preservation: I commonly mingle these two kinds together, because the former supports the latter, which has more sugar in it, and which dissolves more from the action of heat. They may nevertheless be prepared apart, provided the precaution be taken, of letting the garden peach remain a few minutes less in the water-bath than the wild pea

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§ XXXVII. Peaches and Nectarines. (Pêches, Brugnons.)

The grosse mignonne and the calande are the two kinds of peach which unite the most flavour and perfume. For want of these, I take the best I can meet with. I gather the nectarine ( brugnon ) more ripe than the peach, because it supports the heat better: and on the other hand, I leave the skin on it in order to preserve it. Moreover, the same process is observed as in preserving the nectarine, the peach, and the apricot; in every instance watching the water-bath closely, as I do in preserving th

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§ XXXVIII. Prunes from Green Gages, and Plumbs. (Prunes de Reine-Claude et Mirabelles.)

I have made prunes of whole green-gages, including the stone and the stalk, as well as of other great plums; and even of perdrigons and alberges , which succeeded very well. But there are these inconveniences in preserving the largest fruits whole, that few of these large plums can be put into even a large jar, since the vacancies cannot be filled up by shaking the fruit, without altogether crushing them; and that when the heat of the water-bath is applied to them, they shrink, and the jars are

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§ XXXIX. Pears of every kind.

When the pears are peeled, and cut into quarters, and the pips with their husks are taken out, I put them into bottles, &amp;c. in order to place them in the water-bath. I carefully attend to the degree of heat they have to receive, which, if they are of a kind usually eaten raw, should not be more than sufficient to make the water-bath boil. When the preserve consists of pears usually stewed or boiled, then I let them remain boiling in the water-bath, five or six minutes. Pears which have f

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§ XL. Chesnuts, Truffles, and Mushrooms. (Marrons, Truffes, et Champignons.)

I pierce chesnuts at the point with the point of a knife, as if I meant to roast them. I put them in bottles, and give them one boiling in the water-bath. Having well washed and brushed the truffles in order to take away all the soil, I cut off the upper part gently with a knife. Then I put them into bottles either whole or in pieces, according to the diameter of the neck. The remainder I put in bottles apart. The whole being well corked, &amp;c. I put them in the water-bath to receive an ho

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§ XLI. The Juice of the Grape or Must.

During the vintage of 1808, I took black grapes, carefully gathered from the vine; after having taken away the rotten and green grapes, and stripped the others from the stalks, I squeezed them upon a fine sieve, and afterwards put into a press the husks which remained on the sieve, in order to extract the remainder of the juice; and then put the produce both of the sieve and the press into one cask. Having let it stand in this state twenty-four hours, I put it in bottles, &amp;c. to give it

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OF THE MODE OF MAKING USE OF THE SUBSTANCES WHICH HAVE BEEN PRESERVED. § XLII. Meat, Game, Poultry, Fish.

Meat which has in the preparatory dressing, as well as the boiling it received in the water-bath, received its due quantity of cooking, will, when it is taken to be used, require only to be properly warmed in order to produce both soup and meat ( potage et bouilli ). For the sake of greater economy, and to lessen the number of bottles and jars wanted, it is better to make in the first instance a good gravy as already pointed out by me. For both the beef and the gravy need only to be warmed, and

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§ XLIII. Jellies made of Meat and Poultry.

A well prepared and preserved jelly, carefully taken in pieces out of the jar may be used to garnish cold dishes, or it may be even dissolved in the water-bath, the vessel containing it being first uncorked; afterwards it may be poured in a dish to congeal again before it is made use of. Under an infinity of circumstances, a cook may be in want of the substances necessary to make a sauce with. But with the essences of meat, poultry, ham, &amp;c. as well as with a provision of jelly well pres

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§ XLIV. Milk and Cream.

Cream, Milk and Whey, prepared and preserved in the manner already pointed out, are used in the same way, and for the same daily purposes, as the same articles when fresh. Since cream and milk are perfectly preserved in this manner, there is no doubt that desert-creams might be preserved by a similar process, as well as those which are used for ices. These, having been well prepared and completed before they are put into bottles, will only require to be gently warmed in the water-bath, the bottl

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§ XLV. Vegetables.

Vegetables put into bottles without being dressed, and entirely submitted to the action of heat in the water-bath, as before described, require to be prepared for use on being taken out of the bottles. This preparation will be made according to the season, and every one’s taste and inclination. Attention must be given to the washing of the vegetables when taken from the bottle; and to facilitate the taking them out, I fill the bottle with luke-warm water, and after having drained it of the first

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§ XLVI. French Beans. (Haricots.)

I scald French beans ( haricots verts ,) as if they were fresh in water, with a little salt when not sufficiently dressed by the preserving process. This often happens to them as well as to artichokes, asparagus and cauliflowers. If sufficiently boiled, on being taken out of the bottles, I have only to wash them in hot water in order to prepare them afterwards for vegetable or meat soup. I scald in the same way the beans of the haricot blanc ; when sufficiently dressed, I take them from the fire

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§ XLVII. Peas, Beans, &c.

Green peas are dressed in various ways. If they are ill cooked in the season, it is the cook who is blamed; but if they are not found good in winter, the fault is thrown on the person who has preserved them, though the fault most frequently arises from some of the substances employed; either from the bad butter, or the oil or rancid fat which is made use of through negligence or economy. At another time they are prepared two hours too soon. They are suffered to stick to the bottom of the saucepa

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§ XLVIII. Spinage and Succory.

I dress spinage and succory as usual, in either vegetable or meat soup. Each bottle of a litre , contains two or three dishes, either of spinage, or succory according to their strength. When I want to make use of a part only I re-cork the bottle which I keep for another day....

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§ XLIX. Vegetable Soups.

Having emptied a bottle containing a litre of preserved Julienne , I add two litres of boiling water with a little salt, and I have a dish for twelve or fifteen persons. As well as a Julienne, a coulis de racines , a soup of lentils, carrots, onions, &amp;c. being well prepared, furnishes with the greatest economy, excellent dishes in an instant. All farinaceous substances, such as oatmeal, rice, spelt, semoulia, vermicelli, and in general every thing that may be formed into a paste, nutriti

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§ L. Tomates and Herbs.

I use preserved Tomates or love-apples in the same manner as those taken fresh in the season. They need only to be properly warmed and seasoned when taken out of the bottle. A Sorrel preserved in the manner pointed out, does not, when taken out of the bottle, in the least differ from fresh sorrel in June. I make use of it in the same way. As to mint ( menthe poivrée ) and all other plants which may be preserved in bunches; cooks will know how to make the proper use of them, as well as of the jui

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§ LI. Preserved Fruits, Marmelades, &c.

The manner of making use of fruits, preserved by the process I have pointed out, consists, 1st. in putting such fruit into a fruit jar, in the same state in which it is in the bottle, without adding any sugar, because many persons, more especially ladies, prefer fruits with their natural juice. At the same time I prepare another jar with a preserve of grape-syrup or powder sugar, for those who prefer it. I have from experience learnt that grape-syrup preserves the aroma and agreeable acidity of

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§ LII. Currant Jam.

The mode of making currant jam with the juice of this preserved fruit, is quite simple. I put half a pound of sugar to one pound of currant juice, which ought to be perfumed with a little raspberry. Having clarified and dissolved my sugar, I put the currant juice to it, and give it three or four boilings; and when it falls from the skimmer in small lumps not larger than a lentil, I take it from the fire to put it in jars, &amp;c....

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§ LIII. Syrup of Currants.

In order to make syrup of currants, I warm the juice of this fruit till it is ready to boil. I then strain it through a cloth. By these means I obtain the juice, limpid, and freed from its mucillage. When strained, I add half a pound of grape syrup to a pound of fruit, and put the whole on the fire together; when boiled to the consistence of a slight syrup, I take it from the fire to put it in bottles when it is cold. There is a very simple and economical mode of making use, not only of currant

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§ LIV. Ices.

I have prepared and made, in the mode usually employed in the fruit season, ices of currants, raspberries, apricots, and peaches, as well as strawberries, preserved in the manner pointed out by me. I made these experiments before the late improvement in the art of making grape syrup, but now that this production has been brought nearly to perfection, the syrup of the acid grape manufactured by Mr. Privat of Meze, will soon advantageously supply the place of the juice of the sugar cane, in the pr

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§ LV. Cordials. (Liqueurs.)

I have composed liqueurs and ratafies with the juice of preserved fruits and sweetened with grape syrup. These preparations yielded in nothing to the best home-made liqueurs. The simple and easy modes which I have pointed out, of preparing every kind of preserved fruit for daily use, prove sufficiently that this method, as sure as it is useful, will introduce the greatest economy in the consumption of the produce of the sugar-cane. The consumer, and more especially the manufacturer, who is oblig

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§ LVI. Chesnuts, Truffles, Mushrooms.

On taking the chesnuts out of the vessel in which they have been preserved, I plunge them in cold water, sprinkle them with a little fine salt, and roast them in a pan over a quick fire. In this manner they are excellent. The moistening them and the putting salt upon them may be dispensed with, but they must always be roasted over a quick fire. I make the same use of preserved truffles and mushrooms, as of those recently gathered....

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§ LVII. Grape Juice, or Must.

When I made my first experiments of preserving grape juice in its fresh state, I was unacquainted with Mr. Parmentier’s “ Information concerning the means of furnishing a substitute for sugar, in the principal uses made of it in medicine and domestic economy .” [Q] It is this valuable information which supplied me with the means of availing myself of fresh experiments, and making use of two hundred bottles of grape-juice preserved by me six months before. 1st. I made very good grape syrup, follo

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§ LVIII. General Observations.

From this detail of experiments, it is obvious that this new method of preserving animal and vegetable substance, proceeds from the simple principle of applying heat in a due degree to the several substances, after having deprived them as much as possible of all contact with the external air. It might on the first view of the subject be thought that a substance, either raw or previously acted upon by fire, and afterwards put into bottles, might, if a vacuum were made in those bottles and they we

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§ LIX. Practical Remarks.

The bottles and other vessels of every kind fit for the preservation of alimentary substances will occasion but a very slight expence at one time. They may be always used again, if care be taken to rince them as soon as they are empty; good corks, string and wire are not expensive. As soon as the method is known, proper bottles and jars will be met with at the manufacturers, corks of every size and properly prepared for use will be furnished by the cork-cutters, as well as iron-wire fit for use.

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SOCIETY FOR THE ENCOURAGEMENT OF NATIONAL INDUSTRY.

Paris, 7th April, 1809. THE SECRETARY OF THE SOCIETY FOR THE ENCOURAGEMENT OF NATIONAL INDUSTRY, TO MR. APPERT, PROPRIETOR AT MASSY. Sir , I have the pleasure to transmit to you a copy of the Report made to the Société d’Encouragement, by Messrs. Guyton-Morveau, Parmentier, and Bouriat, on your preserved vegetable and animal substances. Nothing can be added to the judgment passed by the Committee upon your discovery. They announce, that it has not been in their power to make any experiments, eit

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BOOKS Printed for, and Sold by BLACK, PARRY, and KINGSBURY, Booksellers to the Hon. the East-India Company, No. 7, Leadenhall Street.

AGRICULTURE DEFENDED—In Answer to “a Comparative Statement of the Food produced from Arable and Grass Land; with Observations on the late Inclosures, published by the Rev. Luke Heslop , Archdeacon of Bucks.” Inscribed to the Landholders of the United Kingdom of Great Britain and Ireland, by Philarator . 8vo. 3 s . ASIATIC ANNUAL REGISTER.—The Asiatic Annual Register, or a View of the History of Hindustan, and of the Politics, Commerce, and Literature, of Asia. Vol. XI. For the Year 1809. By E. S

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