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GARDENING FOR THE SOUTH. 



they will spoil. Cook them in two waters to extract the 

 saltness. The Lima beans and the snaps when full grown, 

 are shelled and afford in proportion to their weight, more 

 nutrition than most other vegetables. Wheat contains 

 but 74 per cent, of nutritive matter, while kidney beans 

 contain 84 per cent. They abound in the constituents 

 that produce muscle and fat, and will supply better than 

 most vegetables, the place of animal food. They can also 

 be preserved for winter use. Gather them in their green 

 state when full grown, and dry them carefully in the sun. 

 They are better gathered in this state than if delayed 

 until ripe, and are also free from bugs. They must be 

 soaked over night before being boiled. They can also be 

 laid down with layers of salt like snap beans. They are 

 very good gathered when ripe, and dried carefully in an 

 oven in order to keep them free from insects. 



To Pickle. — Beans may be pickled in a manner similar 

 to cucumbers. 



To Boil Snap-heans. — Out off the ends, strip off the 

 strings, put in boiling Avater with salt and boil till tender. 

 Do not omit the salt in cooking vegetables ; add butter 

 and pepper to the taste. 



To Boil Lima Beans. — Put them into just enough boil- 

 ing water to cover them, boil until tender, turn off almost 

 all the Avater ; season with butter salt and pepper. 



To Bake. — Take two quarts of beans and three pounds 

 of pickled pork. Pick the beans over carefully, wash and 

 turn them about with a gallon of soft water to a pot. Let 

 them soak in it luke-warm over night ; set them in the 

 morning where they will boil till the skin is tender and 

 about to break, adding a teaspoonful of saleratus. Take 

 them up dry, put them in your dish. Crash the pork and 

 put it down in the dish so as to have the beans cover all 

 but the upper surface; turn in cold water till the top is 



