Preserved French Beans

Pick and string any given quantity of small fresh-gathered French beans, and throw them into a large untinned copper preserving-pan containing boiling-water with salt; cover them over with fresh vine-leaves, and set them aside for twenty-four hours; they must then be drained upon a sieve, gathered up in neatly-arranged bunches, and packed closely in tin boxes similar to those named in No. 957, filled up with fresh-made salt-water, slightly impregnated with, salt, soldered down, and treated in the same manner as peas.