The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed.

67 chapters

1. 1The Art of Preserving All Kinds of Animal and Vegetable Substances For Several Years.
2. 2TABLE OF CONTENTS.
3. 3EXPLANATION OF THE PLATE.
4. 4ADVERTISEMENT.
5. 5THE MINISTER OF THE INTERIOR, COUNT OF THE EMPIRE, TO M. APPERT, c.
6. 6§ I.
7. 7§ II. Description of my Rooms set apart for carrying on the Process on a large Scale.[E]
8. 8§ III. Of Bottles and Vessels.
9. 9§ IV. Of Corks.
10. 10§ V. Of Corking.
11. 11§ 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.
12. 12DESCRIPTION OF MY PROCESS, AS APPLIED TO THE VARIOUS ARTICLES INTENDED TO BE PRESERVED. § VII. Boiled Meat. (Pot-au-Feu de Ménage.)
13. 13§ VIII. Gravy.
14. 14§ IX. Broth, or Jelly.
15. 15§ X. Round of Beef, Fillet of Mutton, Fowls and young Partridges.
16. 16§ XI. New-laid Eggs.
17. 17§ XII. Milk.
18. 18§ XIII. Cream.

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