126 BEAN CULTURE 



Canning beans has grown to a most important 

 industry. When the writer visited large bean grow- 

 ing sections in New York recently, factory after 

 factory was found running night and day putting 

 up the beans grown by the farmers. Professor W. 

 B. Alwood* says the most satisfactory quality of 



FIG. 33 AROOSTOOK BUSH LIMA BEANS 



snap beans used for canning has been the Mam- 

 m.oth, Stringless Valentine and Mammoth String- 

 less Green Pod. Cooking the stock 45 minutes at 

 boiling temperature in an open kettle gives uni- 

 formly satisfactory results. It is suggested that a 

 little finer grade stock might be secured by cooking 

 ten minutes in a retort at 216° and then running the 

 temperature up to 220° just at close of cooking. 



Beans can be cooked and served in a great vari- 

 ety of ways. String beans are commonly served in 

 thickened milk after having been boiled in water and 

 seasoned with pepper and salt. Professor Irish 

 says** that they are often pickled along with cauli- 

 flower, cucumbers, and other vegetables or preserved 



•Va Bui 146, pp 23-47. "Garden Beans, p 84. 



