ocr: Botulism: Poisoning by a bacillus which may infect preserved food especially canned meat and vegetables. This toxin is destroyed by heating 212 degrees F., for 5 minutes. After cooling, the high temperature is repeated once or twice. Bouillon: Ac clear brown stock made either by boiling meat with water and seasonings, or from commercially prepared bouillon cubes. When serued as soup it is called bouillon: combination stock (meat and poultry) is consume'; - fish stock is called court bouillon. But there is no uniformity of practice in the use of these names.
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