The book for all households; or, The art of preserving animal and vegetable substances for many years; by Appert Nicolas 1750-1841

Author:Appert, Nicolas, 1750-1841
Language: eng
Format: epub, pdf
Tags: Canning and preserving
Publisher: Chicago
Published: 1920-03-25T05:00:00+00:00

(45) etc., so as to give it an hour's boiling in the water-bath. However well clarified the whey may be, when put in the water-bath, the application of the heat always separates from it some particles of cheese which form a deposit; I have kept it two to three years in this way, and before making use of it have filtered it so as to have it very clear. In case of haste, it suffices to decant it, to obtain it clear.

VEGETABLES.

As the difference in climate produces more or less early growth, and causes much variety in their qualities, their species, and their properties, one must be governed in consequence by the place in which they grow.

At Paris and in its environs, June and July are the best season for preserving small green peas, small broad beans, and asparagus. Later these vegetables lose too much through heat and dryness. In August and September I preserve artichokes, French and kidney

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