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A new method of keeping the above quite fresh* for any length of time, so that they shall lose neither their taste nor original softness, has been lately introduced into notice by A; Albert, of Paris, Take the beans when not much bigger than large peas, and pursue the following directions for both vegetables: Plunge them for a minute in boiling and afterwards in cold water, and after having washed off the water, spread them out for several hours on canvas frames. Then place them in an oven slightly heated on frames covered with paper, leave them long enough to be of the same warmth as the oven, and then expose the frames tea current of air until the articles are cold. Tae ftofiiif-are then to he. icpiaoca lu uie oven amA a$m& exposed to the air, these operations being* repeated until the beans or peas are perfectly dry, not so as to break, but almost like beans dried naturally. The articles should be gathered and dried'on the same day, if not, they should be left during' the night in the oven; they should be kept in dry-and clean bottles, and to each bottle of beans there should be added a bunch ot dry savory. Before using the vegetables they should be steeped for some hours in. tepid, or over night in cold water; if "they are beans the water is thrown away and they are cooked in the usual manner, but if peas, they are only just covered with the water, which will be entirely absorbed," and they are cooked like green peas. Vegetables prepared in this manner are quite as good as if they had been just gathered.— [Genie Industriel.
