Now fragrant with the _bean's_ perfume,
Now purpled with the pulse's bloom,
Might well with bright allusions store me;
But happier bards have been before me.
SHENSTONE.
These are generally considered the finest of all beans, and should be
gathered young. Shell them, lay them in a pan of cold water, and then
boil them about two hours, or till they are quite soft; drain them well,
and add to them some butter. They are destroyed by the first frost, but
can be kept during the winter by gathering them on a dry day, when full
grown, but not the least hard, and putting them in their pods into a
keg. Throw some salt into the bottom of the keg, and cover it with a
layer of bean pods, then add more salt, and then another layer of beans
in their pods, till the keg is full. Press them down with a heavy
weight, cover the keg closely, and keep it in a cool, dry place. Before
you use them, soak the pods all night in cold water, the next day shell
them, and soak the beans till you are ready to boil them.