The Art of Preserving all Kinds of Animal and Vegetable Substances for Several Years.

St. Louis, MO: TAC Food Classics. Very Good+. 1965. Facsimile. Hardcover. B&W Illustrations; Facsimile edition. This is a trade paperback book. The book is in Very Good+ condition and was issued without a dust jacket. The book covers have some beginning bumping and wear to the spine ends and corners. There are several spots of ground-in dirt to the covers as well. The text pages are clean and bright (the yellowed spots on the pages are deliberate to make the book look old). "In 1804, La Maison Appert (English: The House of Appert) , in the town of Massy, near Paris, became the first food bottling factory in the world, years before Louis Pasteur proved that heat killed bacteria. Appert then established a business to preserve a variety of food in sealed bottles. At first he used champagne bottles, imperfectly sealed by a mixture of cheese and mineral lime. Appert's method transitioned to filling thick, large-mouthed glass bottles with produce of every description, ranging from beef, fowl, eggs, milk, and prepared dishes. Appert avoided using tinplate in his early manufacture because the quality of French tinplate was poor. He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a vise. The bottle was then wrapped in canvas to protect it, dunked into boiling water, and boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly. In honor of Appert, canning is sometimes called "appertization", which is distinct from pasteurization. " (from Wikipedia) .