160 "DISEASES" OF BEER, 



beginning of the century. The latter, in 1810, published 

 in Paris a noteworthy book, in which he gave a detailed 

 description of a method of preserving various foodstuffs by 

 means of heat. In this book he states that he had spent 

 a great part of his life in kitchens, breweries, wine cellars, 

 in confectioneries, distilleries, and in grocers' storehouses. In 

 short, he was a thoroughly practical man ; at the same time, 

 his book shows that as an experimenter he was highly 

 talented, and that he had studied at least a great part of 

 the literature which was of importance for his experiments. 

 However, he does not mention Scheele's discovery, and he 

 probably did not know of it. If he had heard of it, it may 

 have been through Gay-Lussac. In 1810, the latter chemist 

 read before the Paris Academy a treatise on Appert's method, 

 and it is therefore not improbable that they were personally 

 acquainted. Appert states that the details of his method 

 are in the main as follows : (i) the substances to be pre- 

 served are enclosed in bottles or other glass vessels ; (2) these 

 various glass vessels are corked with the greatest care, for 

 success depends upon the manner in which the vessel is 

 closed ; (3) the substances thus enclosed are submitted to 

 the action of boiling water, heated in a water bath for a 

 longer or shorter time according to their nature, and in the 

 manner described for each substance ; (4) the vessels are 

 taken out of the water at the appointed time. All the 

 apparatus and the details of manipulation are fully described, 

 and accurate directions are given for the treatment of various 

 fruits, vegetables, soups, milk, fruit juices, &c. In a compara- 

 tively short time, several editions of his work appeared both 

 in France and in other countries, and Appert became a rich 

 and a famous man. 



In the fourth French edition,* he gives detailed instructions 



* * Le livre de tous les manages, ou 1'art de conserver, pendant plusieurs 

 annees, toutes les substances animates et vegetal es ' ; par M. Appert. Quatrieme 

 edition, Paris, 1831. 



