in regard to trie Arts and Sciences. 12^1 



the diameter of the vessel, is then placed over the uhole, 

 and loaded with a weight sufficient to compress it strongly, 

 and the vessel is deposited in a cellar: at the end of five or 

 six days the surface is covered with a certain quantity of 

 water, arising from the solution of a portion of the salt in 

 the juice of the legume. This liquor is decanted ; after 

 which a new solution of the same salt more saturated is 

 added. At the end of eight davs, the operation is renewed 

 with the same precaution ; the liquor thrown aside becomes 

 acid in the course of some months, which announces that 

 the greater part of the mucous matter of the fruit has been 

 in a state of fermentation ; this acid taste has a great analogy 

 to that of the oxalic acid; I am even inclined>to think that 

 the latter predominates, and perhaps I shall have an oppor- 

 tunity of confirming it. After a similar preparation of two 



■ months, these beans may be used at table : before they arc 

 boiled, they are washed in water : by these means a great 

 part of the saline matter with which they are impregnated, 



' as well as the acid, is removed : when boiled they retain a 

 slight acidity, which gives them a very agreeable taste. 



*' Another method of preserving French beans consists 

 in taking them nearly in the state of the preceding; cutting 

 them only in two, or according to their length ; freeing them 

 from their filaments, as is done in regard to the former, and 

 boiling them for a quarter of an hour in water : they are 

 then taken off and suffered to drain on a table: when cold 

 they are put into earthen-ware pots, in alternate strata, with 

 common salt; the vessel is covered in such a manner as to be 

 hermetically closed ; and they are deposited in a cellar, where 

 they arc left untouched till the time of their being used, 

 which is in winter: they are then washed and boiled. 



*' A third process for preserving these beans is, to take 

 them very green and tender, and boil them in water for some 

 mitmles, after which they are hung up in a proper place to 

 dry. 



" Some people, to preserve to French beans their green 

 colour, adopt the pernicious practice of adding salt to them, 

 and macerating them for some time in a copper vessel ; they 

 even put among them pici^es of copper coin. The same 

 method is employed in the preparation of cucumbers : in re- 

 gard to the latter, some boil them in vinegar strongly satu- 

 rated with pepper; others only pour boiling vinegar over the 

 truit in a vessel; some also suffer them to macerate 

 cold, adding the common spices, tarragon, elder flowers, 

 onions, &c. 



" I have observed that cucumbers, prepared by ebullition 



in 



