The modern process for the preservation of all alimentary substances
Subtitle: by which they retain their native purity and essential qualities, in any climate and for several years, and by means of which may be served, at a few minutes notice, a complete and exquisite dinner
By: by Henderson William Brand.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Published for the author by Simpkin, Marshall & Co.
Published: 1838
Place of publication: London
Language: eng
Number of pages: 104
Subjects: Canning and preserving
Other titles: Art of preserving.
Notes: Bitting, K.G.  Gastronomic bib., p. 56.
"Based on Appert's 'L'art de conserver,' 1810, of which there was an English translation, 1811"--Bitting.
Includes index.
LC copy has binder's title: Art of preserving.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.