Notes to The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed — Reading edition
20 notes · Reading edition
THE MINISTER OF THE INTERIOR, COUNT OF THE EMPIRE, TO M. APPERT, &c. · Note 1THE MINISTER OF THE INTERIOR, COUNT OF THE EMPIRE, TO M. APPERT, &c. · Note 2§ I. · Note 1§ I. · Note 2§ II. Description of my Rooms set apart for carrying on the Process on a large Scale.[E] · Note 1§ II. Description of my Rooms set apart for carrying on the Process on a large Scale.[E] · Note 2§ III. Of Bottles and Vessels. · Note 1§ V. Of Corking. · Note 1§ VIII. Gravy. · Note 1§ X. Round of Beef, Fillet of Mutton, Fowls and young Partridges. · Note 1§ XI. New-laid Eggs. · Note 1§ XI. New-laid Eggs. · Note 2§ XV. Of Vegetables. · Note 1§ XXIII. Sorrel. (Oseille.) · Note 1§ XXVIII. Herbs and Medicinal Plants. (Plantes Potagères et Médicinales.) · Note 1§ XLII. Meat, Game, Poultry, Fish. · Note 1§ LVII. Grape Juice, or Must. · Note 1§ LVII. Grape Juice, or Must. · Note 2§ LVIII. General Observations. · Note 1SOCIETY FOR THE ENCOURAGEMENT OF NATIONAL INDUSTRY. · Note 1