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Explanation of the Plate viii
Advertisement ix
Letter of the Minister of the Interior xxi
Certificate of the Board of Arts xxiii
Letter to General Caffarelli from the Council of Health xxiv
§ 1. _The Art of Preserving, &c._ 1
2. Description of my Rooms, &c. 11
3. Of Bottles and Vessels 18
4. Of Corks 20
5. Of Corking 22
6. The Means of distinguishing defective Bottles, &c. 37
_Description of the Author’s Process_ 41
§ 7. Boiled Meat 41
8. Gravy 43
9. Broth, or Jelly 46
10. Round of Beef, Fillet of Mutton, Fowls, and young
Partridges 47
11. New-laid Eggs 50
12. Milk 52
13. Cream 55
14. Whey 56
15. Vegetables 57
16. Green Peas 58
17. Asparagus 60
18. Windsor Beans 61
§ 19. Peeled Windsor Beans 63
20. French Beans 63
21. Artichokes 65
22. Cauliflowers 66
23. Sorrel 68
24. Spinage, Succory, and other Herbs 69
25. A Soup called Julienne 71
26. Vegetable Soup 73
27. Love-Apples 74
28. Herbs and Medicinal Plants 75
29. The Juices of Herbs 77
30. Fruits and their Juices 78
31. White and Red Currants in Bunches 79
32. White and Red Currants stripped 80
33. Cherries, Raspberries, Mulberries 80
34. Juice of Red Currants 81
35. Strawberries 82
36. Apricots 83
37. Peaches and Nectarines 85
38. Prunes from Green-Gages and Plumbs 86
39. Pears of every Kind 88
40. Chesnuts, Truffles, and Mushrooms 89
41. The Juice of the Grape or Must 91
_Of the Mode of making Use of the Substances
which have been preserved_ 93
§ 42. Meat, Game, Poultry, Fish 93
43. Jellies made of Meat and Poultry 97
44. Milk and Cream 98
45. Vegetables 99
§ 46. French Beans 100
47. Peas, Beans, &c. 101
48. Spinage and Succory 106
49. Vegetable Soups 107
50. Tomates and Herbs 108
51. Preserved Fruits, Marmelades, &c. 109
52. Currant-Jam 113
53. Syrup of Currants 114
54. Ices 116
55. Cordials 117
56. Chesnuts, Truffles, Mushrooms 120
57. Grape Juice, or Must 121
Preparation of Grape Syrup 122
Syrups and Ratafies 125
58. General Observations 130
59. Practical Remarks 135
Letter from the Secretary of the Society for the
Encouragement of National Industry 142