Wine, artificial bouquet of, 291 artificial colour of, 288 bouquet of, 288 cookery of, 265 cost of, 265-292 drying of, 280 natural colour of, 288 Pasteuring of, 269 plastering of, 277 sickness of, 271 sulphuric acid in, 276 YOLK OF EGG, ITS COAGULATION, 23 _Spottiswoode & Co. Printers, New-street Square, London._ * * * * * Transcriber’s Notes: Obvious punctuation errors repaired. Larger vulgar fractions had been printed with a hyphen instead of a slash. This was changed to a slash for conformity. (1-30th is now 1/30th) Page 54, “is” changed to “it” (exposed, it is evident) Page 81, “judgment” changed to “judgement” (the judgement of which) Page 108, while it seems that this sentence is missing an object: When common sense and true sentiment supplant mere unreasoning prejudice, vegetable oils and vegetable fats will largely supplant those of animal origin in every element of our dietary. It has been quoted in just that manner across numerous publications. Page 109, “facts” changed to “fats” (the chemistry of fats) Page 328, the text refers to the now more usually spelled “sauerkraut” as “sour-kraut” in the text and “Sauer-kraut” in the index. These usages were retained as printed. Page 328, “fath” changed to “fat” (for fat bath) End of Project Gutenberg's The Chemistry of Cookery, by W. Mattieu Williams