La maniere d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais.

A practical treatise describing a closed, screw‑capped steam vessel and how to use it to soften bones and cook meats quickly and economically. It explains the device's design and safe operation, demonstrates experiments and applications for cooks, sea voyages, confectioners, beverage makers, chemists, and dyers, and reports tests on hard materials. The author outlines principles of pressurized boiling, step‑by‑step procedures, sealing and heating techniques, preservation of flavors, cost estimates for larger machines, and safety considerations, illustrated with figures and empirical observations intended to make experimental methods accessible to practitioners.