£34 



Other blue 

 flowers would 



Method of 

 using it. 



Vegetables 

 might be pre- 

 served for dis 

 tilbulaa by 

 waiting. 



Process of 

 salting. 



Disfilktion. 



ON tllE tISES O? SALTING VEGETABLES. 



rays of tlie sun. As a reagent it is far preferable to the be^t 

 sirup of violets*. 



It may be presumed, that several otlier blue flowers, as 

 those of the iris, larkspxir, &c., would afford a pickle of 

 sufficient sensibility. The latter I have tried with success. 



To use this blue pickle, dip into the phial the end of a 

 little stick, or of a match with the brimstoned part broken 

 off; and with this end touch a clean earthen plate in various 

 places. On one plate you may make thirty such spots for 

 trial, each of which will not require above a quarter of a 

 drop: so that a few drachms of this pickle will last a twelve- 

 month, though you have frequent occasion for its use. 



It appears that the utility of common salt in preserving 

 vegetables required to be brought from a distance, for the 

 use either of the apothecary or perfumer, has not been in 

 general sufficiently' understood. Hilary Marin Rouelle, 

 whose pupil I was, perfumed his laboratory during a whole 

 course of chemical lectures in the winter of 1/75 by dis- 

 tilling roses he had salted in the month of June. The rose- 

 water he obtained, being mixed with sugar and alcohol, 

 formed a delicious cordial. I have kept a jar full of salted 

 roseleaves in my laboratory these three years, and their per- 

 fume has lost nothing of its strength or sweetness. They 

 may be salted in the following manner. 



Take a kilogramme and half [4lbs. troy ] of rose- 

 leavee, and bray them for two or three minutes with one third 

 their weight of comrnon salt. The flowers, bruised by fric- 

 tion with the grains of the salt, will presently give out their 

 juice, and produce a kind of paste of little bulk. This you 

 will put into an earthen vessel, or small cask, and proceed 

 in the same manner, till you have filled it. All your rose- 

 leaves being thus salted in due proportion, you will stop the 

 vessel close, and keep it in a cool place till wairted. 



Whenever you think proper, you may proceed to distil 

 this fragrant paste at your leisure, putting it into a com- 

 mon still, and diluting it with about double its weight of 

 pure water. Thus you will neither be hurried by the season, 



* In too parts of sirup there are 66 of sugar, which often contains 

 some lime. In 100 parts of the pickle there are but 25 of salt. 



nor 



