To preserve cut artichokes (_en quartiers_), I divide them (taking fine specimens) into eight pieces. I take out the choke and leave very few of the leaves. I plunge them into boiling water, and afterwards into fresh water. Having been drained, they are then placed over the fire in a saucepan, with a piece of fresh butter, seasoning, and fine herbs. When half dressed, they are taken from the fire and set by to cool. They then are put in jars, which are corked, tied, luted, &c. and placed in the water-bath, in which they receive half an hour’s boiling. § XXII. _Cauliflowers._ (_Choux-fleurs._) I plunge the cauliflower, like the artichoke, in boiling water, and then in cold water, after having first plucked it. When well drained, I put it in jars, which are corked, &c. I place it in the water-bath, in order to give it half an hour’s boiling, &c. As the seasons vary, and are sometimes dry and sometimes moist, it will be soon obvious, that it is necessary to study and adapt the various degrees of heat required according to the season. Attention to this circumstance must never be disregarded. For instance, in a cool and damp year, vegetables are more tender and consequently more sensible to the action of fire. In this case, the water-bath should be made to boil seven or eight minutes less; and in dry seasons, when vegetables are firmer, and better support the action of fire, seven or eight minutes boiling should be added. § XXIII. _Sorrel._ (_Oseille._) I gather _oseille_ (sorrel), _belle-dame_[N] _noirée_ (beet), _laitue_ (lettice), _cerfeuil_ (chervil), _ciboule_ (green onion), &c. in fit proportions. When they have all been well plucked, washed, drained, and minced, I cause the whole to be stewed together in a copper vessel well tinned. These vegetables ought to be well stewed, as if for daily use, and not dried up and burned as is often done in families, when it is intended to preserve them. This quantity of stewing is the most fit. When my herbs are thus prepared, I set them to cool in earthen or stone vessels. Afterwards I put them in bottles with a wide mouth. I cork them, &c. and I put my sorrel in the water-bath, which is allowed a quarter of an hour’s boiling merely. This time is sufficient for preserving it ten years untouched, and as fresh as if it was just taken from the garden. This mode is, without dispute, the best and most economical for families and hospitals, civil and military. It is, above all, most advantageous to the Navy: for sorrel thus prepared may be brought from the Indies, as fresh and savoury as if dressed the same day. [N] A species of the _Bella-donna_ very generally made use of as an ingredient in French soups. T. § XXIV. _Spinage, Succory, and other Herbs._ (_Epinards et chicorées._)