1800. ] 
To the Editor of the Monthly Magazine. 
SIR, 
ISHING to give as much publici- 
ty to the receipis which you will 
find in the firft page of the inclofed Sup- 
plement to the Calcutta Gazette, as their 
utility feems to deferve, and not knowing 
how that can be more effectually done 
than by their appearing in your excellent 
and widely-circulating publication, I 
tranfmit them to yeu for that purpofe, 
fhould you approve of inferting them. 
As they appear in a newfpaper printed at 
Calcutta, they might not perhaps come to 
your knowledge by any other channel. 
RE. hae 
Your conftant reader, 
Calcutia, October 1805. 
To Francis Horsriey, Esq., Superintendant 
of the Honourable Company's Prefs. 
Sir, 
I HAVE the honour to tranfmit to you, by 
order of the Honourable the Vice-Prefident 
in Council, Mr. Palmer’s tried and approved 
procefies for preparing lime juice, limes, and 
four-krout, &c., for prefervation at fea. 
To render thefe proceffes more generally 
known and extenfively ufeful, itis the plea- 
fure of the Honourable the Vice-Prefident in 
Council that they be publifhed in three fuc- 
eclive Gazettes. 
I have the honour to be, Sir, 
. Your obedient fervant, 
FRAN. BALFOUR. 
2d Member Med, Board. 
Fort William Medical Board Office, 
September 10, 1805. 
THE PROCESS FOR PRESERVING LIME- 
> JUICES 
The limes comein between the latterend of 
O&. and the midale of Nov., and as they arrive 
ducceflively, the juice is to be fqueezed into 
gomlehs, holding about one maund and a half, 
and in the evening poured into large cafks or 
pipes, from which rum, brandy, or Madeira, 
has been lately taken out. But before the 
juice be poured out of the gomlehs into thefe 
* We are much obliged tothis Correfpon- 
dent for his communication, and beg to ob« 
ferve to all our Afiatic readers, that com~ 
munications fiom that part of the world will 
always be treated with diftinttion. Thefe 
proceffes are not applicable to every climate, 
however important they may be deemed in 
india; yet we chearfully give place to them, 
with a view to encourage communications of 
the fame ufeful and praftical nature from other 
parts of the world..—Epitor. 
Monruiy Mac., No, 143. 
Ujeful Proceffes at Fort Williams 393 
cafks in which it is to be colleéted for purifi- 
cation, a red-hot iron bar, abouteight inches 
long, four inches broad, and two inches thick, 
having an iron chain fixed to it by a hook, 
muft be twice quenched in it, turning it 
equally round on ali fides. 
When the cafk in which the juice is cole 
leéted in this manner is neatly full, put into 
it for every maund or ten gallons of juice, 
half a gallon of Bengal rum full-proof ; and 
it will then fettle and clarify itfelf by the be 
ginning of December ; when it may be drawn 
off for ufe, either into fmall cafks or bottles. 
THE PROCESS FOR PRESERVING LIMES. 
THE limes are in their higheft perfeCtion 
in the month of December, and five hundred 
being put into a well-dried fifteen gallon keg, 
will fill about one-half.. The remaining part 
is then to be completely filled up with lime- 
juice that has fettled and clarified itfelf in the 
cafk as now defcribed. 
The keg being thus filled with lime juice, 
is to be flightly bunged up the firft day, but 
the next day is to be completely fecured 
againft the admiffion of air. 
In about one month the kegs will be found 
to want about two bottles of juice, which 
has been foaked up. This deficiency is to be 
fupplied by means of a fmall tapering pointed 
funnel introduced: by boring a hole with a 
gimlet an inch from the bung ; which being 
clofed again, the keg is then ready for fea, 
But whether at fea or on land, it will be ne- 
ceffary to fill it up again in the fame way. 
Thefe kegs muft have eight ftrong new 
hoops 5 and being prepared in this manner, 
the limes are warranted to keep twelve 
months and longer in high prefervation. 
With about forty men I have fgueezed out 
eleven maunds of juice in the day ; but great 
care muft-be taken that no water be put inte 
it, otherwife it will be vapid and cloudy, 
THE PROCE8$ OF MAKING SOUR-KEOUT» 
IN the month of February, when the cab- 
bages are in high order, take thofe of the 
clofeft texture, firm andfreth from the earth, 
They are then to be cut the fame day into 
fhreds or flices about an inch thick, ang open- 
ed a little to receive the falt, if the cabbages 
be of a very clofe texture. Being all well 
{prinkled over and rubbed with falt, they 
muft remain in this ftate on the falting-tabie 
for twenty-four hours, in which interval they 
muft be four or five times turned over, that 
the falt may take an egual effect upon all. 
On the fecond day the cabbage is taken 
from the falting-table, and put into a tub, or 
a pipe or purcheon, cut through in the middle; 
and being well prefled down, the pickle, 
which confitts of one gallon of white {alt to 
two gallons of water, muit be poured upon iz 
3% Sea 
