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John Graefer is happy to inform the Public in general, and the Seafaring Gentlemen in particular, that the only and principal Obstacle which has arisen respecting the general Use of his Patent Dried Bore-Cole, (viz. the Consumption of too great a Quantity of fresh Water, which, at all Times, cannot be spared, at Sea,) is now totally removed, by the following successful Experiment, which he has this Day made.
Four Ounces of the Borecole being laid in soak, for 12 Hours, in Sea-Water, which increased in weight to 14 Ounces, one Half of it was boiled in the Steam of fresh Water for 20 Minutes; it was tender and well-flavoured, and increased one Ounce more in the boiling.
The other Half was boiled in the Steam of Sea-Water for 15 Minutes, and also increased one Ounce in the boiling; it was very tender, and eat equal to fresh Greens. And as this Vegetable retains its primitive State for any Length of Time, it is presumed, that it will be found an excellent substitute for fresh Greens, during the Winter Months, in Russia, Canada, New England, &c. As such, the Patentee flatters himself that so valuable a discovery will meet with that Patronage and Attention it justly merits.
Upminster, Essex, December 24, 1782.
Directions for Dressing Graefer's Patent Dried Borecole.
Boiling.
It should be put on a gentle Fire, in cold Water, and boiled until tender. When fresh Water is scarce, it should be soaked for 12 Hours in Sea-Water. The Water in which it is soaked should be properly drained from it before boiling. Then boil it in the Steam of either fresh or Sea-Water for 15 Minutes, (the Steam of Sea-Water being preferable;) it will be very tender, and eat equal to fresh Greens; and does not imbibe any more of the saline Particles of the Sea-Water than what are very palatable.
It sucks in a great Deal of Liquor: Therefore (when boiled in fresh Water) Care should be taken to prevent its burning.
Stewing.
Take a Quarter of a Pound of Borecole to a Quart of Water; add a Quarter of a Pound of Butter, with a little All-Spice; let it stew over a gentle Fire (with the Cover on the Stew-Pan) for an Hour, and it will be very tender; and the Liquor very palatable, and of great Benefit to scorbutic Constitutions.
Prices of the Patent Dried Vegetables.
| Borecole | 1 | 3 per Pound | which will dine from 12 to 16 Men |
| Cut-Cabbage | 1 | 6 per Pound | which will dine 12 Men |
| Savoys | 1 | 6 per Pound | Ditto |
| Carrots | 1 | 6 per Pound | Ditto |
| Parsnips | 1 | 6 per Pound | Ditto |
| Spinage | 3 | 6 per Pound | Ditto |
| French-Beans | 2 | 6 per Quart | Ditto |
| Parsley | 6 | 0 per Pound | sufficient for a middling Family 3 Months. |
French Beans, Spinage, Savoys, and Cut Cabbage, may be boiled the same as the Borecole. Carrots and Parsnips must be soaked before Boiling.
N.B. Orders, addressed to David Lewis, Seedsman, No. 28 Cornhill, London, will be immediately executed; and Samples of the Vegetables may be seen at the same Place.