THE KITCHEN GARDEN. 79 



I have said but little about the kitchen garden, for 

 I do not suppose it differs much from that of other 

 people. Our Peas have, however, served us par- 

 ticularly well, and we had our last dish on October 

 i later than I ever before have known them here. 

 One excellent vegetable I have generally grown, 

 and I would thoroughly recommend it to any one 

 who has space to spare : it is the French White 

 Haricot. It is not often seen with us though it is 

 so very common in France. It is a species of 

 French Bean, of which you eat the white bean 

 itself instead of slicing up the pod. I suspect 

 that, taking England through, there are very few 

 gardens where the White Haricot is found. 



We are now busy with our planting. Some 

 Rhododendrons and Aucubas in the borders near 

 the front gate have been pining away starved by 

 the Elm-tree roots around them. We are trench- 

 ing up the ground, cutting away what smaller 

 roots we can, and putting in manure and some 

 new shrubs. We are planting a row of Hollies to 

 screen a wall towards the lane. We are moving a 

 Salisburia adiantifolia, with its strange foliage like 

 a gigantic Maidenhair Fern, from a corner into a 

 more prominent place. We shall then set to 

 work to re-arrange the rockery. This, I think, 



