The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed.: A work published by the order of the French minister of the interior, on the report of the Board of arts and manufacturesAppert, Nicolas
Science
The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed.: A work published by the order of the French minister of the interior, on the report of the Board of arts and manufactures
Appert, Nicolas
Canned foods
[S] Some persons of enlightened understandings, but who have, perhaps,
delivered themselves over to the spirit of system and prejudice,
have declared themselves against my method, alleging a pretended
impossibility. But is it then difficult on the principles of a
sound, natural philosophy, to assign a reason for the preservation
of alimentary substance by my process? May we not infer, that the
application of _caloric_, or heat, to the water-bath, operates in
producing a gentle fusion of the constituent fermenting principles, so
as to destroy the predominating agency of fermentation? This agency is
an essential condition of fermentation, at least of its taking place
with a certain promptitude. Further, there is no fermentation without
air; this being also excluded by my method, we have two assignable
causes for its success; the theory of which appears to flow naturally
from the means practically employed.
Indeed, if we refer to any of the methods made use of and any of the
experiments and observations of ancient and modern times, upon the
preservation of alimentary substances, with which we are acquainted, we
shall find that _fire_ is every where the principal agent, either in
the natural duration, or in the artificial preservation of vegetable
and animal substances.
_Fabroni_ has proved that heat applied to grape juice or must, destroys
the fermentation of this _vegeto-animal_, which is pre-eminently
_leaven_. _Thenard_ has made like experiments on cherries,
gooseberries, and other fruits. The experiments of the late _Vilaris_,
and of Mr. _Cazalès_, learned chymists at Bourdeaux, who have dried
meat by means of stoves, equally prove that the application of heat
destroys the agents of putrefaction.
Drying, boiling, evaporating, as well as the caustic and savoury
substances which are employed in the preservation of alimentary
productions, all serve to shew that caloric in its various modes of
application, produces the same effects.
It is to the solution of this problem that I have devoted my fortune
and twenty years of labour and meditation. Happy that I have already
been able to render service to my fellow citizens and humanity, I rely
on the justice, generosity and intelligence of a wise government, which
never fails to encourage useful discoveries. That government will
perceive that the inventor of this method of preservation could not
obtain from the invention itself an indemnification for his labour and
expence. The chief importance of this process lies in its subservience
to the wants of civil and military hospitals, and particularly of the
Navy. It is in these departments of the public service that my process
may be employed in a manner advantageous to the state, and it is from
them that I may receive the just reward of my labours. I expect every
thing from the beneficent views of the minister, and my expectations
will not be disappointed.
§ LIX.
_Practical Remarks._
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