Archive image from page 47 of Culinary herbs; their cultivation, harvesting,. Culinary herbs; their cultivation, harvesting, curing and uses culinaryherbsth00kain Year: 1912 ( 26 CULIXAKV IIEKliS poses as ordinary hay or straw. This loss of flavor is particularly noticeable with sage, which is one of the easiest herbs to spoil by bad management. Even when kept in air-tight glass or tin receptacles, as recommended, it generally becomes useless before the end of two years. When large quantities of herbs are to be cured a fruit evaporator may be employed, the herbs being Paper Sacks of Dried
Archive image from page 47 of Culinary herbs; their cultivation, harvesting,. Culinary herbs; their cultivation, harvesting, curing and uses culinaryherbsth00kain Year: 1912 ( 26 CULIXAKV IIEKliS poses as ordinary hay or straw. This loss of flavor is particularly noticeable with sage, which is one of the easiest herbs to spoil by bad management. Even when kept in air-tight glass or tin receptacles, as recommended, it generally becomes useless before the end of two years. When large quantities of herbs are to be cured a fruit evaporator may be employed, the herbs being Paper Sacks of Dried Herbs for Home Use Spread thinly upon wire-1)ottomed trays so that an ample current of air may pass through them. Care must be taken to keep the temperature inside the machine below 120 degrees. The greatest efficiency can 1)e secured by placing the trays of most recently gathered herbs at the to]). the partially dried ones being lowered to ])ositions nearer the source of heat. In this way the fresh, dry, warm air comes in contact first with the herbs most nearly dried, removes the
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