Preserved Foods and Sweetmeats

Contents: Preface. I. Manufacture of preserved foods: 1. Introduction. 2. The causes of the putrefaction of food. 3. The chemical composition of foods. 4. The products of decomposition. 5. The causes of fermentation and putrefaction. 6. Preservative bodies. 7. The various methods of preserving food. 8. The preservation of animal food. 9. Preserving meat by means of ice. 10. The preservation of meat by charcoal. 11. Preservation of meat by drying. 12. The preservation of meat by the exclusion of air. 13. The Appert method. 14. Preserving flesh by smoking. 15. Quick-smoking. 16. Preserving meat with salt. 17. Quick-salting by air-pressure. 18. Quick-salting by liquid-pressure. 19. Gamgee\'s method of preserving meat. 20. The preservation of eggs. 21. Preservation of white and yolk of egg. 22. Milk-preservation. 23. Condensed milk. 24. The preservation of fat. 25. Manufacture of soup-tablets. 26. Meat-biscuits. 27. Extract of beef. 28. The preservation of vegetables foods in general. 29. Compressing green vegetables. 30. Preservation of vegetables by Appert\'s method. 31. The preservation of fruit. 32. Preservation of fruit by storage. 33. The preservation of fruit by drying. 34. Drying fruit by artificial heat. 35. Roasting fruit. 36. The preservation of fruit with sugar. 37. Boiled preserved fruit. 38. The preservation of fruit in spirit, acetic acid, or glycerine. 39. Preservation of fruit without boiling. 40. Jam-manufacture. 41. The manufacture of fruit jellies. 42. The making of gelatine jellies. 43. The manufacture of sulzen. 44. The preservation of fermented beverages. II. The manufacture of sweetmeats: 45. Introduction. 46. The manufacture of candied fruit. 47. The manufacture of boiled sugar and caramel. 48. The candying of fruit. 49. Caramelised fruit. 50. The manufacture of sugar-sticks, or barley sugar. 51. Bonbon-making. 52. Fruit-drops. 53. The manufacture of dragees. 54. The machinery and appliances used in candy-manufacture. 55. Dyeing candies and bonbons. 56. Essential oils used in candy-making. 57. Fruit-essences. 58. The manufacture of filled bonbons, liqueur bonbons, and stamped lozenges. 59. Recipes for jams and jellies. 60. Recipes for bonbon-making. 61. Dragees. Appendix. Index.

"Generally different kinds of "Foods and Sweetmeats" which very soon go bad, many of them deteriorating in a few hours, other in few days. A few especially fruits can be kept good for months. The human race therefore been induced to attempt to preserve food and to assure it keeping properties for a series of years.

This book will be great help to industrialists, consultants, researchers, students, manufacturer of different food items, other concerned people and for those who wants to venture in to this field." (jacket)