In the applying of heat to the water-bath, I have had various obstacles to encounter, more particularly when peas were to be preserved; for peas are of all substances the most difficult to preserve completely. This vegetable, when gathered while it is too young or too tender, dissolves in water, and in consequence the bottle is found half empty, and even this half is not fit to be kept; hence, whenever this circumstance occurs, I set aside the bottle and make use of the article immediately. If the peas have been gathered two or three days, the heat occasions them to lose all their flavour; they become hard; they ferment before the operation; the bottles break in the water-bath with an explosion; those which resist the first heat break afterwards, or are faulty: and this is easily recognised by the liquor in the bottle, which becomes turbid; while peas which are well preserved, leave the liquid pellucid. It is not necessary to recommend dispatch and the utmost cleanliness in the preparation of alimentary substances. This is absolutely indispensable; more especially in what respects the substances themselves, which are to be preserved. I take care to have all my preparatory arrangements made before I begin the process; that there may be no waiting, and that the best use may be made of the time employed in carrying it on. DESCRIPTION OF MY PROCESS, AS APPLIED TO THE VARIOUS ARTICLES INTENDED TO BE PRESERVED. § VII. _Boiled Meat._ (_Pot-au-Feu de Ménage._)