Most vegetable substances being more or less succulent, their full proportion of fluids is necessary for their retaining that state of crispness or plumpness which they have when growing. On being cut or gathered the exhalation from their surface continues, while, from the open vessels of the cut surface, there is often great exudation or evaporation, and thus their natural moisture is diminished, and the tender leaves become flaccid, and the thicker masses or roots lose their plumpness. This is not only less pleasant to the eye, but is a real injury to the nutritious powers of the vegetable; for in this flaccid and shrivelled state its fibres are less easily divided in chewing, and the water which exists in vegetable substances, in the form of their respective natural juices, is directly nutritious. The first care in the preservation of succulent vegetables, therefore, is to prevent them from losing their natural moisture. In regard to the tender succulent vegetables this is not altogether possible; because there is a constant exhalation from their surface, while the supply of moisture is cut off. The principle of preserving them, then, is to retard and diminish the exhalation. Even growing vegetables become flaccid in a hot sun, because the exhalation is then greater than the supply; and exposure to the sun is absolutely ruinous to all the more delicate vegetables.--The operation of heat and air is slower but similar. Succulent vegetables should, therefore, be kept in a cool, shady, and damp place. Common sense will suggest what is best, when it is known that to keep vegetables fresh for a short time, the best way is to hinder them from becoming too dry, and therefore to keep them from heat and air, and to avoid crushing or bruising them. If they become frozen in the cold of winter, they should be immersed in cold water for an hour or two, and the water should be changed once or twice. The earthy mould should never be washed from potatoes, or any other sort of roots, till they are to be dressed. When potatoes, turnips, carrots, or any other roots are to be preserved for a length of time, they should be covered with earth, or straw and mats, to preserve them both from the air and the action of frost, which is peculiarly hurtful to all vegetable substances.