Green stringed beans must be picked when young; put a layer three inches deep in a small wooden keg, or half-barrel, sprinkle in salt an inch deep, then put another layer of beans, then salt, and beans and salt in alternate layers until you have enough; let the last be salt; cover them with a piece of board which will fit the inside of the barrel or keg, and place a heavy weight upon it. They will make a brine.

When wanted for use, soak them one night or more in plenty of water, changing it once or twice until the salt is out of them, then cut them and boil the same as when fresh.

Carrots, beans, beetroots, parsnips, and potatoes keep best in dry sand, or earth, in a cellar; turnips keep best on a dry cellar bottom, or they may be kept the same as carrots, etc. Whatever earth remains about them when taken from the ground should not be taken off.

When sprouts come on potatoes or other stored vegetables, they should be carefully cut off.

The young sprouts from turnips are sometimes served as a salad, or boiled tender in salt and water and served with butter and pepper over.

Celery may be kept all the winter by setting it in boxes filled with earth; kept in the cellar, it will grow and whiten in the dark. Leeks may be kept also in this way.

Cabbages set out in earth, in a good cellar, will keep good and fresh all the winter. Small close heads of cabbage may be kept many weeks by taking them before the frost comes and laying them on a stone floor; this will whiten them and make them tender.

Store onions are to be strung and hung in a cold, dry place.

Pumpkin may be kept for use thus: - Cut it up, take off the skin, and take out the seeds; put a teacup of water to a common-sized pumpkin and stew it to a mash over a slow fire; let it dry as much as it will without burning; then take it up, spread it in pans or make it into thin cakes, and dry it in a hot sun or cool oven after baking. When wanted for use, stew it in milk or pour hot milk over it, and let it dissolve: then add eggs for pies. Pumpkins may be kept for a long time on frames in a good dry cellar, or they may be cut up and dried the same as apples; they are then to be stewed with very little water, and used the same as fresh pumpkin.

Parsley should be cut when tender and a delicate green; then pack it down in sweet butter; one pound of butter will be enough for a quarter of a peck of parsley. This butter may be used for melted butter, or sauce, or for frying, or for fricassee. In this way parsley may be kept perfectly green and fresh all the winter.

Green vegetables are good in proportion as they are young and fresh gathered. Spinach, cucumbers, new potatoes, beets, and turnips should be put in cold water sometime before dressing.