KITCHEN-GARDENING. 41 



at full bloom, and the lower pods begin to set, the tops may be 

 broken off. If this be done at the proper time, it will pro- 

 mote the swelling of the pods, as well as their early maturity ; 

 for having no advancing tops to nourish, the whole effort of 

 the root will go to the support of the fruit. 



DESTROYING GREEN BUGS. 



Broad Beans are particularly subject to green bugs. To- 

 bacco-water, or salt-water, will sometimes destroy them, but 

 the most certain way is to watch their first appearance, and 

 pick off that part on which they first settle, and burn it ; or if 

 such plants be cut down close to the ground, they will produce 

 fresh shoots, which may bear a good crop. One quart of seed 

 Beans will be required for every sixty feet of row, allowing the 

 smallest sorts to be planted about two inches apart, and the 

 largest four inches. The beans should be gathered young, and 

 shelled while fresh. After having been washed, let them be 

 boiled in plenty of water with a little salt and a bunch of green 

 parsley. They take from thirty to forty minutes to boil, 

 according to age, and may be served up with melted butter 

 gravy. But they are very good when cooked and eaten with 

 fat pork, or good old-fashioned Hampshire bacon. 



BEANS. (Kidney Dwarfs.) 

 HARICOT. Phaseolus vulgaris, etc. 



These varieties of Beans, being natives of India, South 

 America, and other warm climates, will not endure the least 

 cold, and it is therefore always hazardous to plant them in the 

 open ground until settled warm weather. The earliest varie- 

 ties, if planted towards the end of April or the first week in 

 May, will come to perfection in from six to eight weeks after 

 planting. Some of the later varieties will keep longer in bear- 

 ing, and are esteemed by some on that account. These, with 



