Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/130

This page has been validated.
Article. Average Price.
Almonds—Jordan 1s. to 2s. 6d. per lb.
Valencia 1s. to 2s. 6d. per lb.
Baking powder d. per tin.
Beef Essence—
(Brand's) 1s. 3d. per tin.
(Mason's) d. per bot.
(Liebig's) 2s. 3d. per ¼ lb.
Beef Tea in skins 5s. to 6s. per lb.
Blancmange Pwdr. 6d per box.
Capers 5d. per ¼ lb. bottle.
Candied peel—
Lemon d. per lb.
Orange 5d. per lb.
Citron 7d. per lb.
Mixed 6d. per lb.
Chicory 4d. per lb.
Chocolate 10d. per lb.
Best do. 11d per tin.
Milk paste 11d. per tin.
Cocoa 2s. 6d. per lb.
Essence from 1s. 6d. per lb.
Nibs 1s. 3d. per lb.
Cocoatina 1s. 7½d. per ½b. tin.
Whole, or ground from 1s. to 2s. per lb.
East-India 1s. 6d. per lb.
Mocha 1s. 9d. per lb.
Coffee and Milk. 10½d. per tin.
Currants d. to 5d. per lb.
Custard powder d. per tin.
Curry powder 1s. 6d. per lb. bot.
Paste 1s. 2d. per pt. jar.
Egg powder 6d. per pkt.
Fruit—Dried 1s. 2d. per lb.
Apricots 1s. 3d. per lb.
Lunettes 1s. 4d. per lb.
Melon 1s. 6d. per lb.
Mixed 1s. 4d. per lb.
Greengages 1s. 4d. per lb.
Chinois 1s. 4d. per lb.
Crystallized—Cherries 1s. 3d. per lb.
Pears 1s. 4d. per lb.
Angelica 1s. 1d. per lb.
Figs 1s. 4d. per lb.
Flour—Best Whites from 11d. 7 lb. bag.
Self-raising. 1s. 10d. 12 lb. bag.
Whole Meal 11d. 7 lb. bag.
Gelatine d. per pkt.
Ginger 8d. per lb.
Ground 8d. per lb.
Crystallized 1s. 1d. per lb.
Preserved 5d. per lb. in jar.
Golden syrup. 1s. per 4 lb. tin.
Herbs 5d. per bot.
Isinglass 5d. per pkt.
Mustard 1s. 4d. 1 lb. tin.
Prunes 4d. per lb.
Pudding powder 6d. per pkt.
Valencia 5d. per lb.
Sultanas 6d. per lb.
Muscatels 8d. to 1s. 4d. per lb.
Spices, various d. per tin.
Sugar—Demerara d. per lb.
Loaf d. per lb.
Congou 1s. 2d. per lb.
Ceylon 1s. 6d. to 3s. per lb.
Orange Pekoe 2s. 8d. per lb.
Gunpowder 3s. per lb.
Assam Pekoe 2s. 6d. per lb.
Oolong 2s. 6d. per lb.
Young Hyson 2s. 6d. per lb.
Consolidated 2s. 8d. per lb.
Yeast-Powder 4d. per tin.

Preserved and Tinned Provisions.—The preservation of meat and other foods by pickling, salting and smoking has been in use since early times in many lands. The primitive methods of exposing slabs of meat, or split-open fish and fowls, to the fierce rays of the sun, or to the action of smoke, have been improved upon. A large choice of smoked hams and bacon (the pork having undergone some process of "curing" before the actual smoke exposure) is now afforded, and other dried foods usually found in the market are smoked tongues, smoked and salted herrings, mackerel, salmon, eels, turtle, etc., smoked breasts of geese and sausages.

Of much more recent origin are the methods of preserving foods in bottles and tins. This system is due to a Parisian, named Appert. He placed meats, vegetables and fruits in bottles, brought them to the boil, and hermetically sealed the openings. It is true that before his day, it had been the custom to put foods in vases with or without water and