Sec. 30.] 



GARDEN CULINARY VEGETABLES. 



477 



Of pole-beans, the EaiTy Dutch Case-knife takes tlie lea<l. It is early, 

 prolific, and good green or dry. Tlie pods arc sonictiines eaten, hut can not 

 he rccouinunded. The pods of all the Cranberry beans nro good. Tlio 

 "Horticultural Cranberry or AVrcn's Egg" grows in beautifully rc<l-strii)cd 

 pods, is of a light red and cream color, speckled, of nieilium size, and very 

 good, botli in the pods and shelled. The White, or Marrowfat Cranljcrry, 

 i| very tender and nice, but is a shy bearer. The old Ked Cranberry is more 

 prolilic and liardy, but the pods are loss tender, and beans not so delicate in 

 flavor, but it is a valuable sort to rely upon. The beans grow of good size, 

 roundish, and deep-red color. 



535. Lima Roans are a distinct order of plants from the others, and more 

 diftieult to cultivate, as lliey require a longer season of warm weather, and 

 if planted before the ground is warm, are apt to rot, and each seed requires 

 to be handled separately and put in the ground with the eye downward to 

 insure their coming up. 



The best manure for Lima beans is sui>crphosphate of lime. Tiiey grow in 

 long, flat, rough pods, and the vines arc such great climbers, that they would 

 go to the to]) of i)oles thirty feet high. The best way is to use ]>ole8 five or 

 six feet higli, and pinch back tlie vines, or train tliem horizontally. To get 

 an early start, set each bean in a piece of sod two inches square, and place 

 these sods in a shallow box in the kitchen, and keep them well watered till 

 it will answer to set the beans out around the poles. 



530. raliforHia Brans. — A variety of beans new to the Atlantic States, in- 

 troduced from California, has been highly recommended. A letter, written 

 by L. Xorris, "Windsor, Ashtabula County, O., says of it : 



"This bean is of medium size, of a peach-blow color, and very i>n>lilie. 

 It requires only one, or at most two plants in each liill, as it produces many 

 lateral vines. It is a short runner, oidy from three to «bur feet in liight. I 

 find by planting them with corn, one I)ean in each hill answers the pur|»060 

 well. I')V cooking these beans in the following way, they eoubtituto a 

 savory dish, and need ordy to be tasted to be appreciate*! : Having cleaned 

 the beans, put them in cold water ; add a little salt, and boil until done, but 

 not so much as to have the beans crack ojieii. Have ready a frying-pan, 

 with some lard, which heat until it nearly Imils; then take the beans otit 

 with a skimmer and ])ut them into the frying-pan and fry them until they 

 absorb nearly all the fat; then add about a pint of the bean li(iHor(,of which 

 you must reserve a jdenty) ; then boil, or rather fry, a few minutes, stirring 

 "it fcntly ; but be sure the liquor does not all IkjII away, as it is thi.-« which 

 gives the beans sucli a delicious flavor. They are now ready for the table." 



537. Fhwerins; Beans are grown almost exclusively for ornament, and aro 

 known as - Scarlet runners" or '• White runners," being gn-at climlnT*, and 

 profuse in lieautiful flowers, and not very pndific hearers. It is a mintako 

 to suppose these beans aro not edible ; tiiey are so, but not of such delicnto 

 flavor as to be recommended f.-r that i>un>ose: they are vcrj- onianienlal, 



d may be planted to climb a pole in a bhowy spot in the gartlen, or near 



an 



