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1093. To Boil Vegetables. Soft water will best preserve the colour of such as are green; if you have only hard water, put to it a teaspoonful of carbonate of potash. 1094. Preparing Vegetables. Take care to wash and cleanse Vegetables thoroughly from dust, dirt, and insects--this requires great attention. Pick off all the outside leaves, trim them nicely, and if they are not quite fresh-gathered and have become flaccid, it is absolutely necessary to restore their crispness before cooking them, or they will be tough and unpleasant. To do this, lay them in a pan of clean water, with a handful of salt in it, for an hour before you dress them. Most vegetables being more or less succulent, it is necessary that they possess their full proportion of fluids in order to retain that state of crispness and plumpness which they have when growing. 1095. Staleness. On being cut or gathered, the exhalation from their surface continues, while from the open vessels of the cut surface there is often great exudation or evaporation, and thus their natural moisture is diminished; tho tender leaves become flaccid, and the thicker masses or roots lose their plumpness. This is not only less pleasant to the eye, but is a serious injury to the nutritious powers of the vegetable; for in this flaccid and shrivelled state its fibres are less easily divided in chewing, and the water which exists in the form of their respective natural juices is less directly nutritious. 1096. Preservation.