196 CIIYMISTRY APPLIED TO AGRICULTURE. 



mend the preserving process made use of by M. Appert, 

 and confirmed by numberless experiments. I shall here only 

 make mention of the mode of preservation ; as the work of 

 M Appert is before the public, it may be consulted in re- 

 gard to the necessary details respecting each operation.* 



The process consists, 



1st. In putting up, iii glass jars or bottles, those solid 

 or liquid substances which are to be preserved. 



2dly. In corking the bottles carefully. 



3dly. In placing these vessels upright in a boiler filled 

 with cold water, as high as the ring of the bottles. 



4thly. In causing the water to boil, and continuing the 

 ebullition for a longer or shorter time, according to the 

 nature of the substance contained in the vessels. 



In this process we see that nothing more is required than a 

 boiler and some bottles or jars ; it is one that may be prac- 

 tised in the smallest domestic establishment. In order 

 however to avoid accidents and insure success, certain 

 precautions in each part of the process are necessary : the 

 principal of these, especially those that are indispensable, 

 I shall here point out. 



The choice of bottles is a matter of some consequence : 

 the form of the champagne bottles is the best, and as the 

 glass of these is of a more uniform thickness than that of 

 others, it is generally better annealed ; these bottles then 

 should be preferred, particularly if they have proved their 

 soundness by having resisted the action of the compressed 

 air contained in foaming wine. 



Too much care cannot be taken in the choice of corks ; 

 only the superfine should be used, and these should be free 

 from defects. The length of the corks should be at least 

 eighteen or twenty lines, and the diameter a little greater 

 than that of the mouth of the bottles, into which they must 

 be forced by blows of a mallet. 



The bottles must be filled within three inches of the 

 ring ; the corks selected for them must be softened a little 

 in water ; in stopping a bottle, put the small end of the 

 cork into the mouth of the bottle, and force it in as far as 

 possible with the hand ; then wrap the bottle in a towel, 

 and, holding the neck of it firmly in the left hand, drive 



* Le Livre de tous les Manages, ou UArt de conserver pendant 

 vlusieurs annies toutes les Substances ^nimales et Vigitales. 1811,, 

 2« 6dition \ par M. Appert. 



