The art of conserving / by Vere Galway.

  • Vere Monckton-Arundell, Viscountess Galway
Date:
1905
Catalogue details

Licence: In copyright

Credit: The art of conserving / by Vere Galway. Source: Wellcome Collection.

    11/68 (page 5)
    So many friends have asked me for the recipe of the Conserving which we have so successfully practised, that I am tempted to issue the notes made for doing it, which have been translated by the kind help of a friend. I am in hopes that it will be of service to many who have not heard of this excellent German invention, made by Herr Leonhardt. He it was who placed on ' the market this most useful invention, called a “ Frischalter,” which I pro- pose to designate a “ Conserver.” The outlay on the apparatus required for the process, with glass jars, indiarubber rings, metal outer case, and jar holder with springs, is small, varying from £4 10s. to £g for a large establishment. I should recommend the double as a great saving of time and trouble, as when a large quantity of fruit comes in it is often necessary to put down two stones of fruit in one day. Two stones make 15 large bottles. We have tried and have been most suc- cessful with strawberries, raspberries, blackberries, red and black currants, peaches, apricots, nectarines, cherries, damsons, plums of different sorts, in fact, all the usual English fruit. As to vegetables, I would warn my friends that the beautiful bottled vegetables we see in the bottles are largely manufactured abroad when the vegetables are young. I am assured that most of the peas are prepared at Metz, which is the great pea-growing centre. We are much too fond of large vegetables, and until we cultivate the small French vegetables, such as carrots the length of one’s