TABLE OF CONTENTS.PageExplanation of the PlateviiiAdvertisementixLetter of the Minister of the InteriorxxiCertificate of the Board of ArtsxxiiiLetter to General Caffarelli from the Council of Healthxxiv§ 1.The Art of Preserving, &c.12.Description of my Rooms, &c.113.Of Bottles and Vessels184.Of Corks205.Of Corking226.The Means of distinguishing defective Bottles, &c.37Description of the Author’s Process41§ 7.Boiled Meat418.Gravy439.Broth, or Jelly4610.Round of Beef, Fillet of Mutton, Fowls, and young Partridges4711.New-laid Eggs5012.Milk5213.Cream5514.Whey5615.Vegetables5716.Green Peas5817.Asparagus6018.Windsor Beans61§ 19.Peeled Windsor Beans6320.French Beans6321.Artichokes6522.Cauliflowers6623.Sorrel6824.Spinage, Succory, and other Herbs6925.A Soup called Julienne7126.Vegetable Soup7327.Love-Apples7428.Herbs and Medicinal Plants7529.The Juices of Herbs7730.Fruits and their Juices7831.White and Red Currants in Bunches7932.White and Red Currants stripped8033.Cherries, Raspberries, Mulberries8034.Juice of Red Currants8135.Strawberries8236.Apricots8337.Peaches and Nectarines8538.Prunes from Green-Gages and Plumbs8639.Pears of every Kind8840.Chesnuts, Truffles, and Mushrooms8941.The Juice of the Grape or Must91Of the Mode of making Use of the Substances which have been preserved93§ 42.Meat, Game, Poultry, Fish9343.Jellies made of Meat and Poultry9744.Milk and Cream9845.Vegetables99§ 46.French Beans10047.Peas, Beans, &c.10148.Spinage and Succory10649.Vegetable Soups10750.Tomates and Herbs10851.Preserved Fruits, Marmelades, &c.10952.Currant-Jam11353.Syrup of Currants11454.Ices11655.Cordials11756.Chesnuts, Truffles, Mushrooms12057.Grape Juice, or Must121Preparation of Grape Syrup122Syrups and Ratafies12558.General Observations13059.Practical Remarks135Letter from the Secretary of the Society for the Encouragement of National Industry142Report of the Society145
PageExplanation of the PlateviiiAdvertisementixLetter of the Minister of the InteriorxxiCertificate of the Board of ArtsxxiiiLetter to General Caffarelli from the Council of Healthxxiv§ 1.The Art of Preserving, &c.12.Description of my Rooms, &c.113.Of Bottles and Vessels184.Of Corks205.Of Corking226.The Means of distinguishing defective Bottles, &c.37Description of the Author’s Process41§ 7.Boiled Meat418.Gravy439.Broth, or Jelly4610.Round of Beef, Fillet of Mutton, Fowls, and young Partridges4711.New-laid Eggs5012.Milk5213.Cream5514.Whey5615.Vegetables5716.Green Peas5817.Asparagus6018.Windsor Beans61§ 19.Peeled Windsor Beans6320.French Beans6321.Artichokes6522.Cauliflowers6623.Sorrel6824.Spinage, Succory, and other Herbs6925.A Soup called Julienne7126.Vegetable Soup7327.Love-Apples7428.Herbs and Medicinal Plants7529.The Juices of Herbs7730.Fruits and their Juices7831.White and Red Currants in Bunches7932.White and Red Currants stripped8033.Cherries, Raspberries, Mulberries8034.Juice of Red Currants8135.Strawberries8236.Apricots8337.Peaches and Nectarines8538.Prunes from Green-Gages and Plumbs8639.Pears of every Kind8840.Chesnuts, Truffles, and Mushrooms8941.The Juice of the Grape or Must91Of the Mode of making Use of the Substances which have been preserved93§ 42.Meat, Game, Poultry, Fish9343.Jellies made of Meat and Poultry9744.Milk and Cream9845.Vegetables99§ 46.French Beans10047.Peas, Beans, &c.10148.Spinage and Succory10649.Vegetable Soups10750.Tomates and Herbs10851.Preserved Fruits, Marmelades, &c.10952.Currant-Jam11353.Syrup of Currants11454.Ices11655.Cordials11756.Chesnuts, Truffles, Mushrooms12057.Grape Juice, or Must121Preparation of Grape Syrup122Syrups and Ratafies12558.General Observations13059.Practical Remarks135Letter from the Secretary of the Society for the Encouragement of National Industry142Report of the Society145