Some kinds of vegetables, such as French beans, artichokes, olives, samphire, and barberries, are preserved by salt, a strong brine being made by the addition of four pounds of salt to a gallon of water; the vegetables are put into this, and quite covered with it. In Holland and Germany, kidney beans are sliced by a machine something like a turnip-cutter, and put into a cask in layers with salt between; a weight is then put on, and pressure is kept up until a slight fermentation takes place; the salt liquor is then poured off; the cask is covered up, and put into the cellar as store. Before being cooked, the beans are steeped in fresh water. _Sauer Kraut_ is prepared somewhat in the same manner. The following recipe for making it is given by Parmentier:-- The heads of white winter-cabbages, after removing the outer leaves, are to be cut into fine shreds, and spread out upon a cloth in the shade. A cask which has had vinegar in it is to be selected, or, if that cannot be had, the inside should be rubbed over with vinegar or sauerkraut liquor. A layer of salt is to be put in the bottom of the cask, caraway-seeds are to be mixed with shreds of cabbage, and they are to be packed in the cask to the depth of four or six inches; and layers of this kind, with salt between each layer, are added till the cask is full, stamping them down with a wooden stamper as they are put in, to half their original bulk; some mix a little pepper and salad oil with the salt. Some salt is to be put on the top, and some of the outside leaves of the cabbages. About two pounds of salt suffice for twenty middle-sized cabbages. The head of the barrel is to be placed upon the cabbage-leaves, and must be loaded with heavy stones. A common method is for a man, with clean wooden shoes on, to tread the cabbage down in the cask. Fermentation will take place, and some juice will be given out, which is green, muddy, and fetid; this rises to the surface, and is to be replaced with fresh brine. When the fermentation is over, the casks are closed up. Cabbages are preferred, but any other vegetables may be treated in the same manner.