§ VI.
The means of distinguishing among the
Bottles or Jars, as they are taken
from the Boiler, such of them as,
from some neglect in the preparatory
process, some accident, or the action
of the fire, are in danger of occasioning
a loss, or spoiling the substances
enclosed in them.
When the operation is completed, of whatever kind it may be, I take the greatest care in my power to examine all the bottles and jars one by one, as I take them from the boiler.
I have remarked in some, defects in the glass, as stars and cracks occasioned by the action of the heat in the water-bath; or by the tying, when the mouth of the vessel has been too weak.
I have observed in others, a moisture round the stopper, or little spots near the mouth, from which I inferred that part of the substance enclosed had oozed out during the dilation or expansion produced by the heat of the water-bath: these are the two principal observations that usually occur to me: and whenever I observe either of these appearances on any bottle, I always set it aside, and make use of the substance immediately, that nothing may be lost.
The first of the flaws pointed out, arises from the quality, and originally bad structure of the bottle; but the second may arise from any one of four causes:—1. From a bad cork; 2. from bad corking; 3. from the bottle having been filled too near the brim; and 4. from bad tying. A single one of these faults is sufficient to spoil a bottle; more easily, therefore, a complication of them.
In the applying of heat to the water-bath, I have had various obstacles to encounter, more particularly when peas were to be preserved; for peas are of all substances the most difficult to preserve completely. This vegetable, when gathered while it is too young or too tender, dissolves in water, and in consequence the bottle is found half empty, and even this half is not fit to be kept; hence, whenever this circumstance occurs, I set aside the bottle and make use of the article immediately. If the peas have been gathered two or three days, the heat occasions them to lose all their flavour; they become hard; they ferment before the operation; the bottles break in the water-bath with an explosion; those which resist the first heat break afterwards, or are faulty: and this is easily recognised by the liquor in the bottle, which becomes turbid; while peas which are well preserved, leave the liquid pellucid.
It is not necessary to recommend dispatch and the utmost cleanliness in the preparation of alimentary substances. This is absolutely indispensable; more especially in what respects the substances themselves, which are to be preserved.
I take care to have all my preparatory arrangements made before I begin the process; that there may be no waiting, and that the best use may be made of the time employed in carrying it on.