34 



Foods and Sweetmeats. 



THE MANUFACTURE OP PRESERVED FOODS AND 

 SWEETMEATS: A Handbook of all the Processes for 

 the Preservation of Flesh, Fruit and Vegetables, and for the Prepara- 

 tion of Dried Fruit, Dried Vegetables, Marmalades, Fruit-Syrups and 

 Fermented Beverages, and of all kinds of Candies, Candied Fruit, 

 Sweetmeats, Rocks, Drops, Dragees, Pralines, etc. By A. HAUSNER. 

 With Twenty-eight Illustrations. Translated from the German of the 

 third enlarged Edition. Crown 8vo. 225 pp. 1902. Price 7s. 6d. ; 

 India and Colonies, 8s. ; Other Countries, 8s. 6d. net. 

 Contents. 



Part I., The Manufacture of Conserves. Chapters I., Introduction. II., The Causes of 

 the Putrefaction of Food. III., The Chemical Composition of Foods. IV., The Products of 

 Decomposition. V., The Causes of Fermentation and Putrefaction. VI., Preservative Bodies. 

 VII., The Various Methods of Preserving Food. VIII., The Preservation of Animal Food. 

 IX., Preserving Meat by Means of Ice. X., The Preservation of Meat by Charcoal. XI., 

 Preservation of Meat by Drying. XII., The Preservation of Meat by the Exclusion of Air. 

 XIII., The Appert Method. XIV., Preserving Flesh by Smoking. XV., Quick Smoking. XVI., 

 Preserving Meat with Salt. XVII., Quick Salting by Air Pressure. XVIII., Quick Salting by 

 Liquid Pressure. XIX., Gamgee's Method of Preserving Meat. XX., The Preservation of 

 Eggs. XXI., Preservation of White and Yolk of Egg. XXII., Milk Preservation. XXIII., 

 Condensed Milk. XXIV., The Preservation of Fat. XXV., Manufacture of Soup Tablets. 

 XXVI. Meat Biscuits. XXVII., Extract of Beef. XXVIII., The Preservation of Vegetable 

 Foods in General. XXIX. Compressing Vegetables. XXX., Preservation of Vegetables by 

 Appert's Method. XXXI., The Preservation of Fruit. XXXII., Preservation of Fruit by 

 Storage. XXXIII , The Preservation of Fruit by Drying. XXXIV., Drying Fruit by Artificial 

 Heat. XXXV., Roasting Fruit. XXXVI., The Preservation of Fruit with Sugar. XXXVII., 

 Boiled Preserved Fruit. XXXVIII., The Preservation of Fruit in Spirit, Acetic Acid or 

 Glycerine. XXXIX., Preservation of Fruit without Boiling. XL., Jam Manufacture. XLL, 

 The Manufacture of Fruit Jellies. XLII., The Making of Gelatine Jellies. XLIII., The 

 Manufacture of " Sulzen." XLIV., The Preservation of Fermented Beverages. 



Part II., The Manufacture of Candies. Chapters XLV., Introduction. XLVI., The 

 Manufacture of Candied Fruit. XLVI I., The Manufacture of Boiled Sugar and Caramel. 

 XLVIII., The Candying of Fruit. XLIX., Caramelised Fruit. L., The Manufacture of Sugar- 

 Sticks, or Barley Sugar. LI., Bonbon Making. LI I., Fruit Drops. LIII., The Manufacture 

 of Dragees. LIV., The Machinery and Appliances used in Candy Manufacture. LV., Dyeing 

 Candies and Bonbons. LVI., Essential Oils used in Candy Making. LVIL, Fruit Essences. 

 LVIII., The Manufacture of Filled Bonbons, Liqueur Bonbons and Stamped Lozenges. LIX., 

 Recipes for Jams and Jellies. LX., Recipes for Bonbon Making. LXL, Dragees. Appendix. 

 Index. 



Timber Trades. 



TIMBER : A Comprehensive Study of Wood in all its Aspects 

 (Commercial and Botanical), showing the Different Applications and 

 Uses of Timber in Various Trades, etc. Translated from the French 

 of PAUL CHARPENTIER, Expert Chemical Engineer, Assayer of the 

 French Mint, etc., by JOSEPH KENNELL. Royal 8vo. 437 pp. 178 

 Illustrations. 1902. Price 12s. 6d. ; India and Colonies, 13s. 6d. ; 

 Other Countries, 15s. net. 



Contents. 



Preface. Part I., Physical and Chemical Properties of Timber. Chapters I., Com- 

 position of the Vegetable Bodies Chief Elements M. Fremy's Researches. II., Elementary 

 Organs of Plants and especially of Forests. III., Different Parts of Wood Anatomically and 

 Chemically Considered. IV., General Properties of Wood. 



Part II., Description of the Different Kinds of Wood. Chapters V., Principal Essences 

 with Caducous Leaves. VI., Coniferous Resinous Trees. 



Part III., Division of the Useful Varieties of Timber in the Different Countries of 

 the Globe. Chapters VII., European Timber. VIII., African Timber. IX., Asiatic Timber 

 X,, American Timber. XL, Timber of Oceania. 



Part IV., Forests. Chapters XII., General Notes as to Forests ; their Influence. XIII. 

 Opinions as to Sylviculture Improvement of Forests. XIV., Unwooding and Rewooding 

 Preservation of Forests. XV., Exploitation of Forests. XVI., Damage caused to Forests 

 Different Alterations. 



Part V., The Preservation of Timber. Chapters XVII., Generalities Causes and 

 Progress of Deterioration History of Different Proposed Processes. XVIII., Dessication 

 Superficial Carbonisation of Timber. XIX., Processes by Immersion Generalities as to 



