CONTENTS:- Part 1: Manufactures of Preserved Foods;
1. Introduction; 2. The Causes of the Putrefaction of Food; 3. The Chemical Composition of Foods; 4. The Products of Decomposition; 5. The Causes of Fermentation and Puterfection; 6. Preservative Bodies; 7. The Various Methods of Preserving Food; 8. The Preservation of Animal Food; 9. Preserving Meat by Means of Ice; 10. The Preservation of Meat by Charcoal; 11. Preservation of Meat by Drying; 12. The Preservation of Meat by the Exclusion of Air; 13. The Appert Method; 14. Preservation Flesh by Smoking; 15. Quick Smoking; 16. Preserving Meat with Sault; by Liquid-Presssure; 19. Gamgee's Method of Preserving Meat; 20. The Preservation of Eggs; 21. Preservation of White and Yolk of Egg; 22. Milk-Preservation; 23. Condensed Milk; 24. The Preservation Meat; 25. Manufacture of Soup-Tablets; 26 Meat Biscuits; 27. Extract of Beaf; 28. The Preservation of Vegetable Foods in General; 29. Compressing Green Vegetables; 30. Preservation of Vegetables by Appert's Method; 31. The Preservation of Fruit; 32. Preservation of Fruit by Storage; 33. The Preservation of Fruit by Drying; 34. Drying Fruit by Artificial Heat; 35. Rosting Fruit; 36. The Preservation of Fruit with suger; 37. Boiled Preserved Fruit; The Preservation of Fruit in Spirit, Acetic Acid, or Glycerine; 39. Preservation of Fruit Without Boiling; 40. Jam Manufacture; 41. The Manufacture of Fruit Jellies; 42. The Making of Gelatine Jellies; 43. The Manufacture of Sulzen; 44. The Preservation of Fermented Beverages.
Part 2. The Manufactures of Sweetmeats;
45. Introduction; 46. The Manufacture of Candied Fruit; 47. The Manufacture of Boiled Suger and Caramel; 48. The Candying of Fruit; 49. Caramalised Fruit; 50. The Manufacture of Suger Sticks, or Barley Suger; 51. Bonbon-Making; 52. Fruit-Drops; 53. The Manufacture of Dragees; 54. The Machinery and Appliances Used in Candy-Manufactures; 55. Dyeing Candies and Bonbons; 56. Essential Oils Used in Candy Making ; 57. Fruit Essence; 58. The Manufacture of Filled Bonbons, Liqueur, Bonbons, and Stamped Lozenges; 59. Recipes for Jams and Jellies; 60. Recipes for Bonbons-Making; 61. Dragees;