NO. III. RULES FOR PRESERVING PLANTS, ETC. 475 



THE DRYING AND PRESERVATION OF VEGETABLES. 



Vegetables intended to be preserved, are, soon after they are gathered, to 

 be spread out in thin layers on willow-baskets or tin plates in a drying room 

 kept quite dark and well ventilated ; and should be exposed to a heat vary- 

 ing from 110° to 140° Fahr. (according to their texture and qualities). 

 They should be turned at intervals, and should be kept exposed to the same 

 degree of heat for seven or eight hours, or until the leaves readily crumble 

 between the fingers. The retention of their green colour is one of the best 

 indications of the process having been properly conducted. The properties 

 of some plants, as of Thorn-apple, are best preserved by partially drying 

 them, to effect the evaporation of their watery particles, and then packing 

 them very closely in tubs or boxes and submitting them to fermentation, 

 (in the same manner as Tobacco is prepared for the market,) they are then 

 to be taken out and thoroughly dried. 



When the process of drying is completed, they should either be packed up 

 tightly in bundles between several sheets of paper, and kept in drawers in a 

 dry warm situation ; or they may be preserved in oil jars closely covered and 

 kept in a dry place. 



Flowers particularly require to be dried quickly and with great attention. 



Roots which are required to be preserved fresh, should be buried in dry 

 sand. Otherwise, they may be submitted to a gentle heat ; if thick 

 and strong, they may be cut in pieces. 



Pulverization. After the dried leaves have been well pounded in a 

 mortar, the coarser particles are to be separated from the finer by means of 

 a sieve of hair or gauze, and these powdered again. It is better to take as 

 much of the dried plant as is required for current use, and reduce it to 

 powder, than to keep the whole quantity in a pulverized state. 



Expression. Fresh plants are submitted to this operation, for the pur- 

 pose of obtaining their juices. They must first be well cleansed from all im- 

 purities, and then being cut small they are to be bruised in a Wedgewood 

 mortar ; then put into a bag or hair-cloth and placed in a screw press of 

 wood. The pressure should be gentle at first, and gradually increased. 



Depuration. The cleansing of vegetable juices from their feculencies is 

 generally performed by allowing them to stand till they subside, then 

 decanting the clear juice. The antiscorbutic juices and some others, are im- 

 mediately clarified by pouring into them a small quantity of vegetable acid, 

 such as lemon-juice. 



PREPARATIONS. 



CONFECTIONS OR CONSERVES. 



The intention of these preparations is to preserve as nearly as possible, 

 unaltered, the virtues of recent vegetables, and to prevent the decomposition 

 to which they would otherwise be subject. Refined or loaf sugar should be 

 employed, and should be finely powdered and sifted before it is brought in 

 contact with the vegetable matter. The parts of the plant to be used should 



