Then, as regards the cooking of the many kinds of vegetables that are desirable only when fresh, it must be remembered that many sorts have a large proportion of woody tissues, which require a suitable degree of heat by which they can be softened or decomposed before they may be eaten with impunity. That done, and the acid which is found in almost all esculent vegetables becomes an essential assistance to sound digestion, as it tends to strengthen and give tone to the stomach. _Hard water_ is often recommended for cooking many kinds of vegetables, but we know of none that are improved, and many that are injured by it. Beans and peas, for instance, are injured by boiling in hard water, whereas if soft water is used the skin softens, loses its huskiness, and these delicate vegetables become highly nutritious. A little soda is used by many cooks in preparing vegetables; but it is only when one is so unfortunate as to be unable to procure soft water to cook with that we think it can be tolerated. To be sure, it secures a fine green with some articles, such as peas and beans, and makes them very tender, but this is gained at the expense of all sweetness and natural flavor. A few rules for gathering and preparing vegetables in the country may be given, which, if carefully observed, will secure their being brought to the table in an excellent condition, and eaten without one murmur of dissatisfaction. First, be sure that they were raised from the best of seed. It is useless to expect good vegetables unless they spring from the most perfect and best variety of seed. “Do men gather grapes of thorns or figs of thistles?” Those who cultivate but a few acres simply for family use, having learned the importance of choosing their seed with care, are every year becoming more and more particular in their search for the finest varieties. More depends on this than farmers have been accustomed to think; but seeing what can be done by amateur gardeners through care, and reading the success of other experiments, they are giving much more attention to this than was customary in former years. The result is, that there is no longer any excuse for having a poor article brought either from your own garden or the market. It is the length of time it has been gathered, and the manner in which it has been prepared, that determines its excellence.