The yolk of egg had so completely combined all the particles, that at the end of a year, and even of eighteen months, the milk remained as fresh as when I put it in the bottles. The first also was preserved more than two years. The cream which was in flakes disappeared when put on the fire. Both sustained the boiling alike. From both, butter and whey were afterwards obtained. In the different experiments and chymical analyses to which they were exposed, it was found that the last, being much the better, was equal to the best cream sold at Paris to drink with coffee. § XIII. _Cream._ I took five _litres_ of cream taken with care from milk of the preceding evening. I condensed it in the water-bath to four _litres_, without skimming it. I took off the skim which was formed above, in order to strain it through a boulting cloth afterwards, and let it cool. After having taken off the skim which had risen while cooling, I put it in half bottles, observing the usual process, and let the water-bath boil for one hour. At the end of two years this cream was found as fresh as if prepared the same day. I made some good fresh butter with it; making from four to five ounces of butter from half a _litre_ of cream. § XIV. _Whey._ I prepared some whey by the ordinary process. When clarified, and grown cold, I put it in bottles, &c. and let it remain in the water-bath which was boiling one hour. However well the whey may be clarified, when put into the water-bath, the application of the heat always detaches some particles of cheese which are deposited. I preserved some in this way two and three years, and before I made use of it, I strained it that it might be very clear. On an emergency you may content yourself with carefully decantering the whey for this purpose. § XV. _Of Vegetables._ As the difference of climates renders the productions of different countries more or less early, and varies their qualities, kinds and denominations,[M] attention will be given by the operator to the circumstances of the spot in which he resides. [M] For this reason the translator adds the original names of the vegetables spoken of. It may happen that some of the kinds of fruits and roots mentioned by the author, do not exactly correspond with those which are considered as the same in this country. Whatever peculiarities there may be in the articles themselves, these will hardly affect the treatment they have to undergo in the process of preserving them. T. At Paris and its environs, June and July are the best months for preserving green peas (_petits pois verts_), small windsor beans (_petites fèves de marais_), and asparagus (_asperge_). At a later period, these vegetables suffer greatly from heat and dryness. In August and September I preserve artichokes (_artichauts_), French beans (_haricots verts et blancs_), and cauliflowers (_choux-fleurs_).