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Updated: May 24, 2025
Towards the beginning of this century, in the vigorous times of the old French wars, there was a Monsieur Appert, who had his attention directed to the preservation of things that ordinarily perish, such as meats and vegetables, and in fact he laid the foundation of our modern method of preserving meats; and he found that if he boiled any of these substances and then tied them so as to exclude the air, that they would be preserved for any time.
To continue their experiments, they shut up in other boxes eggs, chiccory, lobsters, a hotchpotch of fish, and a soup! and they applauded themselves like M. Appert, "on having fixed the seasons." Such discoveries, according to Pécuchet, carried him beyond the exploits of conquerors.
But the first thoroughly conclusive evidence of the necessity of yeast for the fermentation of sugar was furnished by Appert, whose method of preserving perishable articles of food excited so much attention in France at the beginning of this century.
I am sorry to have written as I did to a princess who to all the poor is good and charitable." For answer, M. Appert showed her her own letter, with the queen's memorandum written upon it. "There was no lack of heartfelt gratitude then," he says, "and no lack of poverty to need the triple benefaction."
"M. Appert," she would say to him, "give those 500 francs we spoke of, but put them down upon next month's account. The waters run low this month; my purse is empty." An American lady, visiting the establishment of a great dressmaker in Paris, observed an old black silk dress hanging over a chair. She remarked with some surprise: "I did not know you would turn and fix up old dresses."
"I do so only for the queen," was the answer. The imposture, ingratitude, and even insolence of some of Marie Amélie's petitioners failed to discourage her benevolence. For instance, an old Bonapartist lady, according to M. Appert, one day wrote to her:
But, on the other hand, Gentlemen, in February, 1412, the University of Paris, which was in no way intrusted with an oversight or a control of this country's fiscal affairs, took occasion to address a memorial to the King of France, Charles VI., as it said: "pour la chose publique du votre royaume" on the public concerns of the realm. And in this memorial the university subjects the fiscal administration of the country, together with other branches of the administration, to a drastic criticism, and passes a verdict of unqualified condemnation upon it. This rémonstrance of the University of Paris rises to a degree of boldness, both in its demands and in its tone, that is quite foreign to anything which our house of deputies has done or might be expected to do. It points out that the revenues have not been expended for the purposes for which they were levied "on appert clairement, que les dictes finances ne sont point employées
The Housekeeper's Domestic Library. By Charles Millington. 8vo, London, 1810. By W.A. Henderson. Seventeenth edition. By S.C. Schrubbelie, Cook to the Albany, London. 8vo, London, 1811. The Art of Preserving all kinds of animal and vegetable Substances for several years. By M. Appert. Translated from the French. Second edition. 8vo, London, 1812. With a folding Plate.
Towards the beginning of this century, in the vigorous times of the old French wars, there was a Monsieur Appert, who had his attention directed to the preservation of things that ordinarily perish, such as meats and vegetables, and in fact he laid the foundation of our modern method of preserving meats; and he found that if he boiled any of these substances and then tied them so as to exclude the air, that they would be preserved for any time.
Whatever improvements may have been introduced by later manufacturers, the principle involved in the meat-preserving processes is nearly as M. Appert established it forty years ago.
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