EXPLANATION OF THE PLATE.
- Fig. 1. A reel with two iron bars, made use of to double the wire, and cut the doubled wire twice the length required for fixing the corks in the bottles.
- Fig. 2. A small machine for twisting the wire one-third of its length after having been doubled by fig. 1.
- Fig. 3. An instrument for compressing (and, as it were, biting) the corks three quarters of their length, beginning at the smallest end.
- Fig. 4. A stool stuffed with straw, furnished with a wooden stand on which the bottles may be placed to be tied. The same stool will serve to sit on during the corking.
- Fig. 5. A hollow block of wood, called a bottle-boot (Casse-Bouteille), within which the bottle is set when it is to be corked. This bottle-boot is furnished with a strong bat for beating in the corks.
- Fig. 6. A front and side view of pointed pincers, used for twisting the wire employed to keep on the corks, and for cutting off the superfluous ends of the wire. I make use of flat pincers and scissars for this operation.
Neele sc. Strand
London Published 25th. Feby. 1811 by Black & Co. Leadenhall Str.
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 authorities and testimonies by which his own statements are authenticated; notwithstanding the repetitions which are in consequence admitted. The recommendation of the process by the French Minister immediately follows. The more elaborate Report of the Paris Society for the Encouragement of National Industry, will be found at the end of the work.
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 food. If this can be effected for only one year, that is, from the season of produce through the seasons of scarcity; if no other articles, for instance, than eggs, cream, and vegetables, can be preserved in their full flavour and excellence during a long winter, there is not a mistress of a family in the kingdom, rich enough to lay by a stock of those articles, and not too rich to despise the economy of a family, who will not find herself benefitted by the perusal of the small work here put within her reach; and there is no reason to suspect the correctness of this part of the author’s statements. This, however, is but one of the more obvious benefits of his process; and if thus much be ascertained, then an interminable prospect of resources is opened, which the State, still more than the individual, will be called upon to employ.
The author, in his enumeration of the advantages to be derived from his process, places at the head, the saving it will occasion in the consumption of sugar. This process, added to recent improvement in the art of preparing grape syrup, holds forth, in his opinion, a prospect of relief to the suffering proprietors of French vineyards. This statement will have been listened to with great complacency by the French government, which so ostentatiously avows the determination to compel the whole Continent to subsist on its own produce, and dispense with the more luxurious of transatlantic commodities. Our country, however, from its soil and climate, can take little or no share in this branch of the application of the author’s process.