I dress spinage and succory as usual, in either vegetable or meat soup. Each bottle of a _litre_, contains two or three dishes, either of spinage, or succory according to their strength. When I want to make use of a part only I re-cork the bottle which I keep for another day. § XLIX. _Vegetable Soups._ Having emptied a bottle containing a _litre_ of preserved _Julienne_, I add two _litres_ of boiling water with a little salt, and I have a dish for twelve or fifteen persons. As well as a Julienne, a _coulis de racines_, a soup of lentils, carrots, onions, &c. being well prepared, furnishes with the greatest economy, excellent dishes in an instant. All farinaceous substances, such as oatmeal, rice, spelt, semoulia, vermicelli, and in general every thing that may be formed into a paste, nutritive and easy of digestion, may be prepared and seasoned with either vegetable or meat soup, and even with milk, before they are made to undergo the preserving process, in order to facilitate the use of them at sea and in armies at a moment of necessity. § L. _Tomates and Herbs._ I use preserved Tomates or _love-apples_ in the same manner as those taken fresh in the season. They need only to be properly warmed and seasoned when taken out of the bottle. A _Sorrel_ preserved in the manner pointed out, does not, when taken out of the bottle, in the least differ from fresh sorrel in June. I make use of it in the same way. As to mint (_menthe poivrée_) and all other plants which may be preserved in bunches; cooks will know how to make the proper use of them, as well as of the juices of herbs. § LI. _Preserved Fruits, Marmelades, &c._ The manner of making use of fruits, preserved by the process I have pointed out, consists, 1st. in putting such fruit into a fruit jar, in the same state in which it is in the bottle, without adding any sugar, because many persons, more especially ladies, prefer fruits with their natural juice. At the same time I prepare another jar with a preserve of grape-syrup or powder sugar, for those who prefer it. I have from experience learnt that grape-syrup preserves the aroma and agreeable acidity of fruits, much better than sugar. This is a very simple and economical mode of preparing an excellent dish of preserved fruits, which is the more convenient, as every one can satisfy his own taste as to the mixture of sugar with his fruits.