Category: Science - Chemistry/Biochemistry

The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed. A work published by the order of the French minister of the interior, on the report of the Board of arts and manufactures

Appert, Nicolas, 1749-1841· 6 chapters· 23,170 words

§ 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

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2. Part 2

[F] The reason why it is necessary that large boilers should be furnished with wide cocks is, that it would take up too much time to let so large a body of water, always placed...

3. Part 3

In the year 12, having reason to hope that I should be employed to provide some nourishing provisions for the sick on board his majesty’s vessels, in consequence of some experim...

4. Part 4

Ebullition which is often times resorted to in order to extract the aroma of plants by means of distillation, in spite of all the apparatus made use of for keeping the same clos...

5. Part 5

3d. In order to preserve in brandy either cherries, apricots, green-gages, pears, peaches, mirabelles, &c. (_compotes à l’eau de vie_), I take a pound of preserved fruit, togeth...

1. Part 1

§ 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 Bott...

6. Part 6

The council referred to a committee, consisting of Messrs. Guyton-Morveau, Parmentier, and myself, the examination of vegetable and animal substances presented by Mr. Appert, an...