PICKLED BEANS.

Put inl ,} two gallons of water enough salt to float an egg ; then
boil the salt and water for ten minutes, and put it away to get
cold. Pick French beans or scarlet runners before they are
stringy, put them whole into an earthenware crock, and pour the
above pickle over them. Have ready a piece of wood that will
entirely cover them ; lay a cloth over the beans, and then put
on the piece of wood and a heavy weight to press them under
the pickle. Not more than twenty pounds of beans should be
kept in one crock, as they do not keep well in large quantities.
They keep crisp and good for seven months, if in a dry place.
About once a fortnight the cloth should be rinsed in boiling
water and then in cold, as a scum will often rise. When re-
quired for use, take out a sufficient quantity, soak them for six
hours, changing the water once or twice ; then cut them up for
table, and boil them like fresh beans. They are very acceptable
when vegetables are limited in quantity and poor in quality.

GERMAN YEAST.

This is only the ordinary beer yeast, kept fresh and fit for use
for several months, by placing it in a close canvas bag, and
gently and gradually squeezing out the moisture in a screw-
press, until the remaining matter acquires the consistency of
clay or soft cheese, in which state it must be preserved in close
vessels, or wrapped in waxen cloth,

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