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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    tralized. In order to tiy the liquor, put blue paper into it, and when it does nof turn red, then you may be satisfied that the liquor is no longer acid. Re- place the boiler on the fire, after having let it settle an instant, and put in two whites of beaten eggs. Strain the liquor through a woollen cloth, fixed on a wooden frame of twelve or fifteen square inches, so that it occupies little room ; then boil again, and continue the evaporation. “ In order to know whether the. syrup be sufficiently condensed, let some drop from a spoon upon a plate : if the drop falls without spirting or spreading, or if when divided, the halves run into each other again but slowly, then you may infer that it has acquired the proper consistency. g 2 “ Pour