The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years |
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Common terms and phrases
acid afterwards alimentary substances animal substances Appert apricots aroma artichokes author's process bath black grapes BOARD OF ARTS boiler boiling water bottles and jars broth bunches cents chervil cold cool cork cork the bottles cream currant juice degree of heat dish dressed eggs experiments fire flavour French beans fresh butter furnished gather grape juice grape syrup gravy green peas half an hour haricot hour's boiling iron wire jelly Julienne kinds liqueurs liquor litre luted manner maritime prefect means meat ment method milk mode neck operation order to preserve peach pieces portable soup Pot-au-feu poultry pound preparatory process prepared preservation of alimentary preserved fruits principle produce put into bottles quantity quarter raspberry Red Currants ripe salt season SECT served sieve skim sorrel stance stopper strained succory sufficient sugar taken taste tion tles tying vegetable and animal vegetable soup water-bath whey whole Windsor Beans