Put into two gallons of water enough salt to float an egg; then boil the salt and water for ten minutes, and put it away to get cold. Pick French beans or scarlet runners before they are stringy, put them whole into an earthenware crock, and pour the above pickle over them. Have ready a piece of wood that will entirely cover them; lay a cloth over the beans, and then put on the piece of wood and a heavy weight to press them under the pickle. Not more than twenty pounds of beans should be kept in one crock, as they do not keep well in large quantities. They keep crisp and good for seven months, if in a dry place. About once a fortnight the cloth should be rinsed in boiling water and then in cold, as a scum will often rise. When required for use, take out a sufficient quantity, soak them for six hours, changing the water once or twice; then cut them up for table, and boil them like fresh beans. They are very acceptable when vegetables are limited in quantity and poor in quality.