Preserved Peas, Plain

First, procure a pint-size French preserve tin box, such as are sold at all Italian warehouses; and get any tinman to make you the required number of them, with round flat tops to fit on them; next, fill them with fresh-gathered young peas; add a good teaspoonful of salt, and half a gill of water; get the tops soldered down, put the boxes of peas in a stock-pot, fill up with boiling-water, and boil them fast for half an hour, and withdraw them from the fire. When the boxes are cold, ascertain whether any of them leak; and set them aside to be soldered over afresh on the leaky part; the peas are to be kept in a very cool place: a cellar is test adapted for this purpose.