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Butter Bean Soup

1/2 pound butter beans 1 quart cold water 4 ounces Spanish onions 4 ounces turnips 3 ounces carrots 2 stalks celery 1/2 ounce butter 1/2 ounce flour 1/2 pint milk Salt and pepper Wash the beans, and soak them all night in the water. Put them into a saucepan, and when boiling, add the other vegetables and one-half teaspoon salt. Cook until the beans are tender--about two hours. Remove the carrot, turnip, onion and celery, and rub the beans through a sieve. Melt the butter, mix the flour, add the milk, and cook for ten minutes. Add the beans; bring to boiling point. Season, and serve.