The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years

acid afterwards alimentary substances animal substances Appert application of heat apricots aroma art of preserving asparagus author's process bath better black grapes Board of Arts boiler boiling water bottle-boot bottles and jars bottles and vessels broth bunches chervil cold water cool cork cream currant juice degree of heat dish dressed eggs evaporation experiments fermentation fire flavour French beans fresh butter furnished gathered grape juice grape syrup gravy green peas haricot hour's boiling iron wire isinglass jelly Julienne kinds lentils liqueurs liquor litre luted manner Maritime Prefect means meat ments method milk mode neck operation peach pears pieces placed Pot-au-Feu poultry preparatory process prepared preservation of alimentary preserved fruit principle productions provisions put into bottles quantity quarter raspberry Red Currants salt season served sieve skim sorrel stances stool stopper strained succory sufficient sugar taken three-fourths Truffles vege vegetable soup water-bath whey whole Windsor Beans