The _milk_ was found to be of a yellowish colour, resembling that of colostrum or beestings, more thick, as well as sweeter and more savoury than the ordinary milk: a superiority it derives from the concentration it has undergone. It may be affirmed that milk of this kind, though prepared nine months before, may supply the place of the greater part of the cream sold at Paris. What however will appear more extraordinary is, that this same milk having been put into a pint bottle which was uncorked a month before, to take out a part of it, and re-corked afterwards with little care, was also preserved, having undergone scarcely any change. At first it appeared to have somewhat thickened, but a slight shaking was sufficient to bring back its ordinary liquidity. I present it here in the same bottle, that you may convince yourselves of a fact, which I should have had a difficulty to believe, if I had heard of it only, without having the evidence before me. The _whey_ which we afterwards examined, presented some singular appearances not less astonishing. It had all the transparency of whey recently prepared. Its colour was deeper, it had a stronger taste, and it was somewhat thicker. It underwent a change also with less rapidity, having been exposed to the air at the end of a fortnight; for a bottle opened six weeks ago, occasionally shaken, and ill corked, did not begin to lose its transparency till the end of a fortnight. Its surface at the end of more than a month was covered with a somewhat thick mouldiness, which when carefully taken off, left the remainder still possessing the flavour of whey. The _green peas_ and the _Windsor beans_, boiled with the attention enjoined by Mr. Appert, furnished two excellent dishes, which the remoteness of the usual season of such vegetables appeared to render still more finely flavoured and agreeable. Whole _cherries_, and _apricots_ cut in quarters preserved a great part of the flavour they had when gathered. It is true Mr. Appert was obliged to gather them before they were quite ripe, lest they should lose too much of their figure in the glass jars in which they were preserved. The _currant_ and _raspberry juice_ appeared to us to enjoy almost all their qualities. We found the aroma of the raspberry perfectly preserved, as well as the somewhat aromatic acid of the currant. Their colour only was a little faded.