The art of preserving all kinds of animal and vegetable substances for several years / by M. Appert. Transl. from the French.

  • Appert, Nicolas, 1749-1841.
Date:
1811
Catalogue details

Licence: Public Domain Mark

Credit: The art of preserving all kinds of animal and vegetable substances for several years / by M. Appert. Transl. from the French. Source: Wellcome Collection.

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    io6 corked* &c. and allowed one half hour’s boiling in the water-bath. By these means vegetables will be preserved and quite ready, which may be made use of in an instant, without any other care than to warm them ; and there are also many instances in which these ve- getables may be eaten cold. In this way all difficulties may be removed in travelling by land or water. $ XLVIIÏ. Spinagc and Succory. I dress spinage and succory as usual, in either vegetable or meat soup. Bach bottle of a litre, contains two or three dishes either of spinage or succory ac- cording to their strength. When I want to make use of a part only I re- cork