Neither the _feverole_ (the small dried bean) nor the _julienne_, which resembles it, are fit to be preserved. I make use of the genuine Windsor, or broad bean, which is of the thickness and breadth of the thumb, when ripe. I gather it very small, about the size of the end of the little finger, in order to preserve it with its skin. As the skin becomes brown when in contact with the air, I take the precaution of putting the beans in bottles as soon as shelled. When the bottles are full, the beans having been shaken down gently on the stool, and in that way the vacancies in the bottle having been filled up, I add to each bottle a little bunch of savory; I cork them quickly in order to give them one hour’s boiling in the water-bath. When this vegetable has been quickly gathered, prepared and preserved, it has a white, greenish colour; on the contrary, when the operation has been tardy, it becomes brown and hard. § XIX. _Peeled Windsor Beans._ (_Fèves de marais dérobées._) In order to preserve Windsor beans stripped of their skins, I gather them larger, about half an inch long at the utmost. I take off the skin, bottle them with a small bunch of savory, &c. and I put them in the water-bath, which is made to boil an hour and half. § XX. _French Beans._ (_Haricots verts et blancs._) The bean known by the name of _bayolet_, which resembles the Swiss bean, is the kind fittest to be preserved green, with the pod. It combines uniformity with the best taste. I cause the beans to be gathered as for ordinary use. I string them, and put them in bottles, taking care to shake them on the stool, to fill the vacancies in the bottles. I then cork the bottles and put them in the water-bath, which is to boil an hour and half. When the beans are rather large, I cut them lengthways into two or three pieces: and then they do not require being in the water bath longer than one hour. Of the kinds of haricot, of which the seeds or beans themselves are to be preserved, the _Soissons_ haricot is justly entitled to the preference. For want of that, I take the best of any other species of the _haricot blanc_ that I can meet with. I gather it when the shell begins to turn yellow. I then shell it immediately, and bottle it, &c. I put it in the water-bath, to give it a two hours’ boiling. § XXI. _Artichokes._ (_Artichauts._) To preserve artichokes whole, I gather them of a middling size; after having taken off all the useless leaves and pared them, I plunge them into boiling water, and immediately afterwards into cold water. Having drained them, I put them into jars which are corked, &c. and they receive an hour’s boiling.