I take _Mushrooms_ fresh from the bed, well formed and firm. Having peeled and washed them, I put them in a saucepan on the fire, with a piece of butter or some good olive oil, in order to make them eject their liquor. I leave them on the fire till this liquor is reduced one half. I withdraw them in order to let them grow cool in a pan; after which, I bottle them and give them one good boiling in the water-bath. § XLI. _The Juice of the Grape or Must._ During the vintage of 1808, I took black grapes, carefully gathered from the vine; after having taken away the rotten and green grapes, and stripped the others from the stalks, I squeezed them upon a fine sieve, and afterwards put into a press the husks which remained on the sieve, in order to extract the remainder of the juice; and then put the produce both of the sieve and the press into one cask. Having let it stand in this state twenty-four hours, I put it in bottles, &c. to give it one good boiling in the water bath. When the operation was completed, I withdrew the bottles from the boiler. The action of the fire had precipitated the little colour which the grape-juice had assumed during the preparation, and it was become very white. I then placed it in my laboratory in a rack as if it had been wine. I repeated all these experiments on the 10th of September 1809, in the presence of the special commission nominated by his Excellency the Minister of the Interior, composed of the most distinguished persons of the profession. New experiments which I have begun, as well as others which I purpose to make on various objects, will be detailed in a memoir which I shall publish as soon as I shall be able to speak of their result. OF THE MODE OF MAKING USE OF THE SUBSTANCES WHICH HAVE BEEN PRESERVED. § XLII. _Meat, Game, Poultry, Fish._ Meat which has in the preparatory dressing, as well as the boiling it received in the water-bath, received its due quantity of cooking, will, when it is taken to be used, require only to be properly warmed in order to produce both soup and meat (_potage et bouilli_). For the sake of greater economy, and to lessen the number of bottles and jars wanted, it is better to make in the first instance a good gravy as already pointed out by me. For both the beef and the gravy need only to be warmed, and by adding one half or two-thirds of water to the gravy a good soup is provided. In this manner, a bottle containing a _litre_ of gravy may, by adding two _litres_ of boiling water to it at the moment that it is to be used, and adding a little salt, furnish a dozen good messes. Thus it is easy at a very slight expence to keep a little stock of provisions against an emergency and hot weather, when it is so difficult to procure them, more especially in the country.