. The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., ther way. Thestalks of rhubarb or the pie plant can be conveniently driedand kept for winter use. Artichokes, asparagus, carrots, cabbages, turnips, parsneps,potatoes, onions, celery, be
. The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., ther way. Thestalks of rhubarb or the pie plant can be conveniently driedand kept for winter use. Artichokes, asparagus, carrots, cabbages, turnips, parsneps,potatoes, onions, celery, beets, and, indeed, all other vegetables,may be preserved by being scalded or parboiled, placed inbottles, then into the hot-water bath for an hour, and corkedtight. Drying vegetables to that degree that they may be groundinto flour, may be accomplished in the following manner, yetother similar methods will readily suggest themselves to anyone who studies the subject. The roots are to be sliced andlaid upon metal plates heated by steam. In fig. 80, a is a shallow vessel for holding the material to be dried ; b is a boiler of wa-ter heated by a chafing-dish;c, a lamp, the heat from whichpasses through the boiler in atube ending in the chimney, d;e, the pipe conveying the steamfrom the boiler to the bottomof the vessel, a ; f is a waste-pipe for the condensed steam ;g, a pipe for the waste steam ; Fig. VBOETAIiLE DRYING APPARATUS. k, a pipe for adding cold water to the boiler. Preservation of Foods. Ill Rules fur Gathering Fruit—Preservation of the more Terisliable Fruits. Preservation of Fruits.—In gathering fruits for winteruse, great care should be taken not to bruise them nor breakthe skin, as the injured parts soon rot. Apples, pears, etc.,intended to be kept as long as possible, should be care-fully picked from the trees, not bent nor shook off. Theyshould also be gathered on a clear dry day. The more deli-cate kinds,, as peaches, apricots, and nectarines, should not
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Keywords: ., bookcentury1800, booksubjectfood, booksubjectnutritionalphysiolo
