_Of the Mode of making Use of the Substances which have been preserved_ 93 § 42. Meat, Game, Poultry, Fish 93 43. Jellies made of Meat and Poultry 97 44. Milk and Cream 98 45. Vegetables 99 § 46. French Beans 100 47. Peas, Beans, &c. 101 48. Spinage and Succory 106 49. Vegetable Soups 107 50. Tomates and Herbs 108 51. Preserved Fruits, Marmelades, &c. 109 52. Currant-Jam 113 53. Syrup of Currants 114 54. Ices 116 55. Cordials 117 56. Chesnuts, Truffles, Mushrooms 120 57. Grape Juice, or Must 121 Preparation of Grape Syrup 122 Syrups and Ratafies 125 58. General Observations 130 59. Practical Remarks 135 Letter from the Secretary of the Society for the Encouragement of National Industry 142 Report of the Society 145 EXPLANATION OF THE PLATE. _Fig. 1._ A reel with two iron bars, made use of to double the wire, and cut the doubled wire twice the length required for fixing the corks in the bottles. _Fig. 2._ A small machine for twisting the wire one-third of its length after having been doubled by fig. 1. _Fig. 3._ An instrument for compressing (and, as it were, biting) the corks three quarters of their length, beginning at the smallest end. _Fig. 4._ A stool stuffed with straw, furnished with a wooden stand on which the bottles may be placed to be tied. The same stool will serve to sit on during the corking. _Fig. 5._ A hollow block of wood, called a bottle-boot (Casse-Bouteille), within which the bottle is set when it is to be corked. This bottle-boot is furnished with a strong bat for beating in the corks. _Fig. 6._ A front and side view of pointed pincers, used for twisting the wire employed to keep on the corks, and for cutting off the superfluous ends of the wire. I make use of flat pincers and scissars for this operation. [Illustration: _Neele sc. Strand_ _London Published 25^{th}. Feb^y. 1811 by Black & C^o. Leadenhall Str._] ADVERTISEMENT.