Facsimile edition. 104 pages, illustrated. A clean, unmarked and solid copy. CONTENTS: Fruit bottling - Jams and conserves - Marmalade - Orange conserve - Jelly making - Fruit pulping - Fruit puree - Fruit drying - Herb drying - Various Fruit dishes - Candying citrus peels - Crystallized, candied, and glazed fruits - Fruit juices - Fruit butters - Aromatized vinegars - Preserving of vegetables - Vegetable drying - Pickles and sauces - Sweet spiced fruits - Chutney - Ketchup and sauces - Dry-salting French beans.