To Preserve French Beans, to Eat in the Winter
Pick them young, and throw into a little wooden keg a layer three inches deep; then sprinkle with salt: put another layer of beans, and do the same as high as you think proper, alternately with salt; but do not be too liberal of the latter: lay a plate, or cover of wood that will go into the keg, and put on it a heavy stone. A pickle will rise from the beans and salt. If too salt, the soaking and boiling will not be sufficient to make them pleasant to the taste. When to be eaten, cut, soak, and boil as when fresh.
Potatoes should be kept in the earth that adheres to them when dug; and preserved from frost.
Carrots, parsnips, and turnips the same, and put in layers of dry sand.
Small close cabbages laid on a stone floor before the frost sets in, will blanch and be very fine, after many weeks’ keeping.