The manufacture of preserved foods and sweetmeats : a handbook of all the processes for the preservation of flesh, fruit, and vegetables, and for the preparation of dried fruit, dried vegetables, marmalades, fruit-syrups, and fermented beverages, and of all kinds of candies, candied fruit, sweetmeats, rocks, drops, dragées, pralines, etc. / by A. Hausner ; translated from the German of the 3d enl. ed., by Arthur Morris and Herbert Robson.

  • Hausner, A.
Date:
1902
Catalogue details

Licence: In copyright

Credit: The manufacture of preserved foods and sweetmeats : a handbook of all the processes for the preservation of flesh, fruit, and vegetables, and for the preparation of dried fruit, dried vegetables, marmalades, fruit-syrups, and fermented beverages, and of all kinds of candies, candied fruit, sweetmeats, rocks, drops, dragées, pralines, etc. / by A. Hausner ; translated from the German of the 3d enl. ed., by Arthur Morris and Herbert Robson. Source: Wellcome Collection.

    15/276 (page 3)
    how important is the trade in preserved foods. It is notorious that during a long severe winter the price of eggs rises greatly, and the demand can scarcely be met. If it were a common practice to preserve eggs whole, or the white and yolk separately, this would not be the case. The inhabitants of a large town require the service of a very extended area of food-production, and the cost of transport has to he added to the selling price of the food. When it is a question of foods which in certain districts can only be pro- duced in comparatively small quantities, and are, moreover, very liable to go bad, such as milk, eggs, butter, ripe fruit, etc., we not only find that their prices vary extremely in large towns, but that they are usually of decidedly inferior quality, or may be utterly ruined by adulterations intended to increase the supply apparently available. We are here alluding chiefly to two articles of daily con- sumption : milk and butter. The former is diluted by fraudu- lent dealers with water, or mixed with antiseptics, which may produce serious results in delicate stomachs. The consumers of butter are exposed to still greater frauds; for while the milk- buyer does get milk, even if it is adulterated, the would-be purchaser of butter often gets an article Avhich, if it resembles butter in appearance, smell, and taste, has an origin absolutely distinct from that of the genuine article. ^ If these foods which are so liable to putrefaction were used exclusively in a preserved form, a double advantage would be secured; for not only would they be sold in an unadulterated condition, but they would always be procurable at the same price, for the producing district could be hundreds of miles from the place where the food was consumed. We may mention, as two brilliant examples of world-wide success achieved by preserved food, Liebig’s extract of beef, and condensed milk. 1 Butter comes from the cow, margarine often from the bull.—Tr.