TABLE OF CONTENTS.
EXPLANATION OF THE PLATE.
ADVERTISEMENT.
THE MINISTER OF THE INTERIOR, COUNT OF THE EMPIRE, TO M. APPERT, and c.
I.
II. Description of my Rooms set apart for carrying on the Process on a large Scale. [E]
III. Of Bottles and Vessels.
IV. Of Corks.
V. Of Corking.
VI. The means of distinguishing among the Bottles or Jars, as
DESCRIPTION OF MY PROCESS, AS APPLIED TO THE VARIOUS ARTICLES INTENDED TO BE PRESERVED.
VII. Boiled Meat. ( Pot-au-Feu de MEnage. )
VIII. Gravy.
IX. Broth, or Jelly.
X. Round of Beef, Fillet of Mutton, Fowls and young Partridges.
XI. New-laid Eggs.
XII. Milk.
XIII. Cream.
XIV. Whey.
XV. Of Vegetables.
XVI. Green Peas. ( Petits pois verts. )
XVII. Asparagus. ( Asperge. )
XVIII. Windsor Beans. ( Petites fEves de marais. )
XIX. Peeled Windsor Beans. ( FEves de marais dErobEes. )
XX. French Beans. ( Haricots verts et blancs. )
XXI. Artichokes. ( Artichauts. )
XXII. Cauliflowers. ( Choux-fleurs. )
XXIII. Sorrel. ( Oseille. )
XXIV. Spinage, Succory, and other Herbs. ( Epinards et chicorEes. )
XXV. A Soup called Julienne.
XXVI. Vegetable Soup. ( Coulis de Racines. )
XXVII. Love-Apples. ( Tomates, ou Pommes d'Amour. )
XXVIII. Herbs and Medicinal Plants. ( Plantes PotagEres et MEdicinales. )
XXIX. The Juices of Herbs.
XXX. Fruits and their Juices.
XXXI. White and Red Currants in Bunches. ( Groseilles rouges et blanches en Grappes. )
XXXII. White and Red Currants, stripped. ( Groseilles rouges et blanches EgrenEes. )
XXXIII. Cherries, Raspberries, Mulberries. ( Cerises, Framboises, Mures et Cassis. )
XXXIV. Juice of Red Currants.
XXXV. Strawberries. ( Fraises. )
XXXVI. Apricots. ( Abricots. )
XXXVII. Peaches and Nectarines. ( Peches, Brugnons. )
XXXVIII. Prunes from Green Gages, and Plumbs. ( Prunes de Reine-Claude et Mirabelles. )
XXXIX. Pears of every kind.
XL. Chesnuts, Truffles, and Mushrooms. ( Marrons, Truffes, et Champignons. )
XLI. The Juice of the Grape or Must.
OF THE MODE OF MAKING USE OF THE SUBSTANCES WHICH HAVE BEEN PRESERVED.
XLII. Meat, Game, Poultry, Fish.
XLIII. Jellies made of Meat and Poultry.
XLIV. Milk and Cream.
XLV. Vegetables.
XLVI. French Beans. ( Haricots. )
XLVII. Peas, Beans, and c.
XLVIII. Spinage and Succory.
XLIX. Vegetable Soups.
L. Tomates and Herbs.
LI. Preserved Fruits, Marmelades, and c.
LII. Currant Jam.
LIII. Syrup of Currants.
LIV. Ices.
LV. Cordials. ( Liqueurs. )
LVI. Chesnuts, Truffles, Mushrooms.
LVII. Grape Juice, or Must.
LVIII. General Observations.
LIX. Practical Remarks.
SOCIETY FOR THE ENCOURAGEMENT OF NATIONAL INDUSTRY.
BOOKS Printed for, and Sold by BLACK, PARRY, and KINGSBURY,
FOOTNOTES:
THE ART OF PRESERVING, &c. &c. &c.
