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<head>Preservation by Temperature. 1 Oct<hi rend="superscript">r</hi> 1796</head> | <head>Preservation by Temperature. 1 Oct<hi rend="superscript">r</hi> 1796</head> | ||
<head>Times - Sept<hi rend="superscript">r</hi> 18.1799.</head> | |||
<p>Old wine meliorated <lb/> | <p>Old wine meliorated <lb/> | ||
by keeping large <lb/> | by keeping large <lb/> | ||
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expence.</p><pb/> | expence.</p><pb/> | ||
Nidus's for Fruits in the Cold Conservatory 1. In Water 2. In powdered Sugar+ without water 3. In melted Suet 4. In Bees Wax 5. In bran }for }large 56 In sawdust }fruits 67 In vacuo || 78 In carbonic Acid || || Troublesome & expensive therefore not to be employ'd in the great, but in the event of the others not succeeding + The powdered Sugar should be leaf sugar as drier & easier detectable from the fruit. It would not be lost since after the separated from the fruit thus preserved, it would be as good for pies &c as ever. | |||
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Preservation by Temperature. 1 Octr 1796 Times - Septr 18.1799.
Old wine meliorated
by keeping large
quantities together in
vats by Spencer and
Perkins Wine Merchant.
N<hi rend="underline">o</hi>. 44 opposite St
Pulchres Church Snow
hill who from 12 years
experience of keeping such
quantities as from 2 to
4,000 Gallons of Wine
together can assert that
their Wine is not only
more agreeable to flavor
to the Palate by more
restorative and whole
some to the stomach of
the aged and infirm.
They have Port which
after oftenhaving been ripened
in a vat containing
20 Pipes has been in
bottles from 2 to 7 years.
White wines as Madiera
Sherry Bucella Lisbon &
Mountain they bottle
from vats as wanted.
This mode of keeing
gives their wines that
decided superiority so
well known & acknowledged.
Such an immense
stock prevents their now
feeling the unparalelled
scarcity of Old bottled
Port wine and enables
them to serve their
friends with superior
wine on their usual
moderate terms for
ready money. They
send to any part of
the town not less
than a dozen free of
expence.
---page break---
Nidus's for Fruits in the Cold Conservatory 1. In Water 2. In powdered Sugar+ without water 3. In melted Suet 4. In Bees Wax 5. In bran }for }large 56 In sawdust }fruits 67 In vacuo || 78 In carbonic Acid || || Troublesome & expensive therefore not to be employ'd in the great, but in the event of the others not succeeding + The powdered Sugar should be leaf sugar as drier & easier detectable from the fruit. It would not be lost since after the separated from the fruit thus preserved, it would be as good for pies &c as ever.
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Identifier: | JB/106/040/002"JB/" can not be assigned to a declared number type with value 106. |
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1796-10-01 |
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106 |
frigidarium |
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040 |
preservation by temperature no 6 |
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002 |
nidus's for fruit in the cold conservatory / madeira / fuel-saving / heat / frigidarium and tepidarium |
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collectanea |
2 |
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recto |
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jeremy bentham; fr2 |
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34628 |
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