TABLE OF CONTENTS.

Page
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
Report of the Society		145

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