GARDEN BEANS 127 



in brine and when wanted are soaked in water some 

 time before cooking. Shell beans are treated in a 

 similar manner. The ripe seed is boiled and packed 

 after having been soaked in water for an hour or 

 more, the exact method varying with different 

 tastes. In Mexico, where frigolis form a part of al- 

 most every meal, they are usually prepared by first 

 boiling until tender and then frying in lard, usually 

 until reduced wholly or in large part to a paste 

 which is commonly of a chocolate color, sometimes 

 shaded with violet owing to the color of the seeds 

 thus employed. Prof J. F. Du Pre* says that he 

 put up for winter use several barrels of beans in 

 brine, and a number in salt. In both cases the beans 

 kept well, though those packed in dry salt were the 

 better. The following spring they were sound and 

 sweet as the day they were put up. A little soaking 

 in water to extract the excess of salt and one has 

 the bean almost as good as when freshly gathered. 



•s C Bui 10. 



