Whole cherries, and apricots cut in quarters preserved a great part of the flavour they had when gathered. It is true Mr. Appert was obliged to gather them before they were quite ripe, lest they should lose too much of their figure in the glass jars in which they were preserved.
The currant and raspberry juice appeared to us to enjoy almost all their qualities. We found the aroma of the raspberry perfectly preserved, as well as the somewhat aromatic acid of the currant. Their colour only was a little faded.
Such were the results on our examining the substances prepared according to Mr. Appert’s process, more than eight months, and some of them a year, and fifteen months before; for instance, the whey. We could only receive his statement as to the time of the previous preparation of these articles, as they had been deposited but two months with the Society; but even this shorter period is sufficient to give us a favourable opinion of the author’s process. We are the more justified in relying on Mr. Appert’s declarations, as persons highly worthy of credit, have by their own experiments, convinced themselves that similar substances may be preserved for more than a year. Mr. Appert forwarded to the Council mere specimens of the articles I have enumerated; but he prepares a still greater variety of alimentary substances. He did not communicate his process to us.
Observations.
The art of better preserving vegetables and animal substances in the state in which nature produces them, has been to a considerable degree the object both of pharmacy and chymistry. To attain that end various means have been employed. Desiccation, ardent spirits, acids and oils, saccharine and saline substances, &c. have been made use of; but it must be confessed that these means cause many productions to lose a part of their properties, or otherwise modifies them, so that their aroma and flavour are no longer to be recognized. From this point of view, the process of Mr. Appert appears to us preferable, if without having recourse to desiccation he adds no extraneous substance to that he wishes to preserve. There is every reason to believe that his method is by so much the better, as the substances on which he operates are more capable of sustaining so high a temperature without a sensible change.
Several persons of acknowledged merit, have by desire of the prefects in different Seaports, examined Mr. Appert’s preparations. It is only necessary to read the reports made by these well-informed persons, in order to be convinced of the excellence of the author’s process.
At Brest, for instance, on the 14th of April 1807, the committee named by the Maritime Prefect express themselves as follows:
“It is demonstrated by every thing just said, that all the alimentary substances, in number eighteen, embarked in the Stationnaire, December 12, 1806, and disembarked April 13, 1807, and which were examined by a committee for that especial purpose, under the presidency of a commissary of marine belonging to the hospitals, underwent no change while they were on board, and that they were in the same state at the several periods of the embarkation and disembarkation.
“It may be added that Mr. Appert’s process for the preservation of the articles examined, has been followed by all the success he had promised himself; and that with improvement, which he considers as very easy, and finding means to diminish the number of vessels employed, these provisions would offer great advantages on board his majesty’s and other vessels.”