Part 14 (1/2)

In what manner is Parchment now prepared?

The sheep-skins are smeared over with lime[4] on the fleshy side, folded, laid in heaps, and thus left for soht on wooden fra been washed, drained, and half dried The flesh is then carefully taken off with iron instruments constructed on purpose, and the skin cleansed froone through several operations till it is perfectly clean and s upon

[Footnote 4: See Chapter XVI, article Lime]

What are the uses of Parchs which are to be preserved, on account of its great durability; the writing on it rereat nu of books, and various other purposes

What is Vellum?

A finer sort of parchment than the former, but prepared in the sah the li calves: there is also a still finer sortlain_ parchment, and is very thin, fine, and white, and is used for fancy-work, such as ladies' fans, &c

CHAPTER VIII

CAPERS, ALMONDS, ORANGES, LEMONS, CITRONS, LIMES, OLIVES, OILS, MELONS, TAMARINDS, AND DATES

What are Capers?

The full-grown flower-buds of the Caper Tree, a s out of the fissures of rocks, or aay appearance with its large white flowers It is a native of Italy: it is also common in the south of France, where it is much cultivated

How are they prepared, and for what are they used?

They are gathered, and dried in the shade; then infused in vinegar, to which salt is added; after which they are put in barrels, to be used as a pickle, chiefly in sauces

What are frequently substituted for Capers?

The buds of broom pickled in the same manner, or the berries of the nasturtiuent fruit

What are Almonds?

The nut of the Al in most of the southern parts of Europe; there are two kinds, the bitter and the sweet

What are their qualities and use?

The sweet alrateful taste, and much used by the confectioner in numerous preparations of sweet-meats, cookery, &c