BEANS 225 



ways with the eye downwards, but good results are often 

 obtained by sowing the seeds without regard to this matter. 

 This latter method is customary in sowing the dwarf 

 Lima, and some who sow the large Lima beans in furrows 

 and train them to trellises pay no regard to the position 

 of the seed in the soil, but sow an abundance of seed so as 

 to be sure of a good stand. 



Lima beans are generally shelled by hand when fresh 

 but full grown, and are sold by the quart. In warm cli- 

 mates they are sold in large quantities after being dried. 

 The Cranberry and Horticultural kinds are generally 

 sold in the pod. As soon as the seedlings commence to 

 "run" it is customary to assist them in getting started, 

 and some seasons it is necessary to tie the Lima beans to 

 the poles until they are well started. Lima beans require 

 as extra warm location and soil. 



Beans may be transplanted if removed with much 

 care when the soil is moist. Some very successful gardeners 

 find that it pays them to start their pole Lima beans on 

 pieces of sod or in pots or boxes in hotbeds, and in this 

 way they advance the period of ripening two weeks or 

 more. This a very desirable practice with pole Lima beans 

 in the North since the short season often fails to mature 

 much of the crop when the seed is planted in the open 

 ground. The varieties of pole Lima beans best adapted 

 to the Minnesota section are probably the Large Lima 

 and Dreer's Lima; both of these are of fine quality and are 

 productive. The small Lima or Sieva bean is earlier than 

 those mentioned, but of inferior quality. 



Preserving Beans in Salt. String beans are easily 

 preserved in salt for winter use, using about seven pounds 

 to the bushel of pods. In doing this the fresh, tender pods 

 are put at once into the brine as they come from the field. 



