[anemon-devs] Ng money on the credit of the joint proprietors;

[Sowders Romanowski <inhibitive@xxxxxxxx>]

and red cabbages, turnips,
Brussels sprouts, and such like. The process,
as conducted
in France, is very simple. The vegetables are dried
at a certain temperature (104 to 118 degrees Fahrenheit), sufficient to
expel the moisture without imparting a burnt taste; and in this
operation they lose nearly seven-eighths of their original weight. The
vegetables are then pressed forcibly
into the form of cakes, and a

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