les. French beans should be gathered young, and
put into a little wooden keg, a layer of them about three inches deep.
Then sprinkle them with salt, put another layer of beans, and so on till
the keg is full, but be careful not to sprinkle too much salt. Lay over
them a plate, or a cover of wood that will go into the keg, and put a
heavy stone upon it. A pickle will rise from the beans and salt; and if
they are too salt, the soaking and boiling will not be sufficient to
make them palatable. When they are to be eaten, they must be cut,
soaked, and boiled as fresh beans. Carrots, parsnips, and beet root,
should be kept in layers of dry sand, and neither they nor potatoes
should be cleared from the earth. Store onions keep best hung up in a
dry cold room. Parsley should be cut close to the stalks, and dried in a
warm room, or on tins in a very cool oven. Its flavour and colour may
thus be preserved, and will be found useful in winter. Artichoke
bottoms, slowly dried, should be kept in paper bags. Truffles, morels,
and lemon peel, should be hung in a dry place, and ticketed. Small close
cabbages, laid on a stone floor before the frost sets in, will blanch
and be very fine, after many weeks' keeping.

WOOD. An excellent glue, superior to the common sort, and suitable for
joining broken furniture or any kind of wood, may be made of an ounce
of isinglass dissolved in a pint of brandy. The isinglass should be
pounded, dissolved by gentle heat, strained through a piece of muslin,
and kept in a glass closely stopped. When required for use, it should be
dissolved with moderate heat, and applied the same as common glue. Its
effect is so powerful as to join the parts of wood stronger than the
wood itself, but should not be exposed to damp or moisture.

WOODCOCKS. These will keep good for several days. Roast them without
drawing, and serve them on toast. The thigh and back are esteemed the
best. Butter only should be eaten with them, as gravy diminishes the
fineness of the flavour. To roast woodcocks and snipes in the French
method, take out the trails and chop them, except the stomachs, with
some minced bacon, or a piece of butter. Add some parsley and chives,
and a little salt. Put this stuffing into the birds, sow up the opening,
and roast them with bacon covered with paper. Serve them up with Spanish
sauce.

WOOLLENS. To preserve articles of this sort from the moths, let them be
well brushed and shaken, and laid up cool a