Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

PRESERVATION OF ANIMAL SUBSTANCES IN A RECENT STATE.

As the supply of food is always subject to irregularities, the preservation of the excess, obtained at one time, to meet the deficiency of another, would soon engage the attention of mankind. At first this method would be simple and natural, and derived from a very limited observation, but in the progress of society, the wants and occupations of mankind would lead them to invent means, by which the more perishable alimentary substances of one season, might be reserved for the consumption of another, or the superfluous productions of distant countries might be transported to others where they are more needed.