Of course, they have only themselves to blame should evil result.
Preserved vegetables are so useful that they are inseparable from civilised cookery; for instance, what would a French cook do were he dependent for his mushrooms upon these fresh grown in the fields?
The standard dish at vegetarian restaurants is mushroom pie, and, thanks to tinned mushrooms, we can obtain this dish all the year round.

In most restaurants peas are on the bill of fare throughout the year.

Were we dependent upon fresh grown ones, this popular dish would be confined almost to a few weeks.
In the case of preserved goods, tinned fruits are even more valuable than tinned vegetables.

Ripe apricots and peaches picked fresh from the tree are expensive luxuries that in this country can only be indulged in by the rich, whereas, thanks to the art of preserving, we are enabled to enjoy them all the year round.

We will run briefly through a few of the chief vegetables and fruits, and give a few hints how to best use them.