PRESERVATION OF FRUITS BY SECLUSION. 199 



Cauliflowers are prepared in the same way as artichokes, 

 excepting that they are boiled but half an hour. Legumes 

 in general, prepared and seasoned, and put into bottles 

 when three quarters cooked, will keep very well with being 

 scalded twenty minutes. 



Antiscorbutic plants, and the juices which are extracted 

 from all fruits and vegetables, require only to be scalded. 

 When juices are to be kept, they should be carefully 

 strained and clarified ; plants require to be well washed, 

 picked and dried, and to be crowded into the bottles. 

 When any of these preparations are made use of, they 

 should be dressed in such a manner as to give them the 

 appearance of those prepared daily in our kitchens. 



Those articles that have been cooked before being put 

 mto bottles, only require to be heated. 



The strong decoctions will need the addition of nothing 

 but water to become good broth. 



The jellies of beef, veal, mutton, chickens, &/C., when 

 diluted with water, and seasoned with salt, make excellent 

 soups. 



The legumes must be washed upon being taken from the 

 bottles, and then prepared as if fresh. 



The juices may be appropriated as usual, either for food, 

 drink, or medicine. 



I shall close this article by observing, that some bodies 

 are preserved from destruction, and guarded from the at- 

 tacks of insects, and the action of air and water, by 

 means of a coat of varnish laid upon the surface of them ; 

 this practice has become very common, and when the 

 varnish is applied to bodies well dried, and does not scale 

 off, it preserves them a long time. Oil paints and tar pro- 

 duce the same effect. 



The custom of preserving eggs by immersing them in 

 lime water has lately been introduced into Paris ; the 

 shell of the egg thus immersed becomes covered with a thin 

 coat of lime, which preserves its contents unchanged. 



