>220 Observations on some Dutch Processes 



I have substituted for the spiral tube an instrument difficult 

 to be constructed and repaired, a metal cylinder, as this 

 matter appears to me preferable to glass, wood, earthen, 

 ware, &c,, in consequence of the property it possesses of 

 bein<T a <rood conductor of caloric. This reason is sufficient 

 to convince me that the cooling of the liquor in distillation 

 will be effected more speedily- I have not settled the di- 

 mensions which ought to be given to this instrument : this 

 point must be relative to the application intended to be made 

 of it. The diameter of the still ought always to exceed the 

 height, &c. The furnace for placing it on ought to be 

 constructed according to the principles of the celebrated 

 Lavoisier. A large quantity of liquid may be distilled in a 

 short time, and with little fuel, by means of this apparatus. 

 " During my instructive tour, I did not fail to procure 

 information from different learned men and booksellers, in 

 reo-ard to the domestic oeconomy of the Dutch ; I was told 

 by^Messrs. Brugmaus, Van Marum, &c., that there were 

 some dissertations on this subject scattered throughout the 

 transactions of learned societies. There is, however, a work 

 entitled Im Cuisiniere [loUandnise; but, as you supposed, 

 it is of as little value as those of our country distinguished 

 by similar names : I shall however translate the most useful 

 parts of it, to enable you to judge whether the processes in 

 n are worth vour attention. There arc some articles in it so 

 ridiculous that they will excite your laughter. The Dutch, 

 who are exceedingly provident, have not forgot to accom- 

 panvthe formulffifor the preparation of their diflerent dishes 

 witli medical recipes; so that their alimentary code contains 

 every thing suited to people both in a state of health and 

 disease. 



" In the Dutch domestic ceconomy there are a multitude 

 of processes for preserving legumes throughout the whole 

 year: there are three for prolonging the duration of French 

 beans without sensibly altering their colour: the first is, to 

 cut the pod into small rhomhoidal portions while it is yet 

 tender, and when the seeds begin to assume their form. 

 When this operation, which is performed by women, each 

 armed with a kniie, is ended, a stratum of the beans, about 

 an inch in thickness, is placed in an earthen or wooden ves- 

 sel. This stratum is besprinkled with a handful of pounded 

 muriate of soda; other strata are added, besprinkled with 

 muriate of soda in the like manner; and these alternate 

 layers are repeated (till the vessel is filled to within about two 

 inches of the brnii, care being taken that the last stratum 

 frhali be muriate of soda. A piece of board, of the size of 



the 



