LONDON:
PRINTED FOR BLACK, PARRY, AND KINGSBURY,
BOOKSELLERS TO THE HON. EAST-INDIA COMPANY,
LEADENHALL STREET.
1812.
Printed by Cox and Baylis, Great Queen Street.
TABLE OF CONTENTS.
| 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] | |
| § 1. | The Art of Preserving, &c. | [1] |
| 2. | Description of my Rooms, &c. | [11] |
| 3. | Of Bottles and Vessels | [18] |
| 4. | Of Corks | [20] |
| 5. | Of Corking | [22] |
| 6. | The Means of distinguishing defective Bottles, &c. | [37] |
| Description of the Author’s Process | [41] | |
| § 7. | Boiled Meat | [41] |
| 8. | Gravy | [43] |
| 9. | Broth, or Jelly | [46] |
| 10. | Round of Beef, Fillet of Mutton, Fowls, and youngPartridges | [47] |
| 11. | New-laid Eggs | [50] |
| 12. | Milk | [52] |
| 13. | Cream | [55] |
| 14. | Whey | [56] |
| 15. | Vegetables | [57] |
| 16. | Green Peas | [58] |
| 17. | Asparagus | [60] |
| 18. | Windsor Beans | [61] |
| § 19. | Peeled Windsor Beans | [63] |
| 20. | French Beans | [63] |
| 21. | Artichokes | [65] |
| 22. | Cauliflowers | [66] |
| 23. | Sorrel | [68] |
| 24. | Spinage, Succory, and other Herbs | [69] |
| 25. | A Soup called Julienne | [71] |
| 26. | Vegetable Soup | [73] |
| 27. | Love-Apples | [74] |
| 28. | Herbs and Medicinal Plants | [75] |
| 29. | The Juices of Herbs | [77] |
| 30. | Fruits and their Juices | [78] |
| 31. | White and Red Currants in Bunches | [79] |
| 32. | White and Red Currants stripped | [80] |
| 33. | Cherries, Raspberries, Mulberries | [80] |
| 34. | Juice of Red Currants | [81] |
| 35. | Strawberries | [82] |
| 36. | Apricots | [83] |
| 37. | Peaches and Nectarines | [85] |
| 38. | Prunes from Green-Gages and Plumbs | [86] |
| 39. | Pears of every Kind | [88] |
| 40. | Chesnuts, Truffles, and Mushrooms | [89] |
| 41. | The Juice of the Grape or Must | [91] |
| Of the Mode of making Use of the Substanceswhich have been preserved | [93] | |
| § 42. | Meat, Game, Poultry, Fish | [93] |
| 43. | Jellies made of Meat and Poultry | [97] |
| 44. | Milk and Cream | [98] |
| 45. | Vegetables | [99] |
| § 46. | French Beans | [100] |
| 47. | Peas, Beans, &c. | [101] |
| 48. | Spinage and Succory | [106] |
| 49. | Vegetable Soups | [107] |
| 50. | Tomates and Herbs | [108] |
| 51. | Preserved Fruits, Marmelades, &c. | [109] |
| 52. | Currant-Jam | [113] |
| 53. | Syrup of Currants | [114] |
| 54. | Ices | [116] |
| 55. | Cordials | [117] |
| 56. | Chesnuts, Truffles, Mushrooms | [120] |
| 57. | Grape Juice, or Must | [121] |
| Preparation of Grape Syrup | [122] | |
| Syrups and Ratafies | [125] | |
| 58. | General Observations | [130] |
| 59. | Practical Remarks | [135] |
| Letter from the Secretary of the Society for theEncouragement of National Industry | [142] | |
| Report of the Society | [145] | |