12 GARDENING 



RECIPE FOR COOKING 

 Broad Beans au Jus 



Take a sufficient quantity of young beans ready shelled, 

 and put them on to boil with a great deal of salt and water ; 

 when nearly done drain them, and put them into a stewpan 

 with a piece of butter, some minced parsley, and chives ; 

 toss them well in the butter ; add three spoonfuls of 

 espagnole sauce, and let them simmer ; then skim off the fat, 

 reduce the sauce, and serve. 



BUTTER BEANS 



Butter, or wax-pod, beans hail from America, 

 but are seldom found here. Yet they afford a nice 

 variety, and it is well to give them a trial. Their 

 specialty is that the pods are of a lovely golden 

 colour with a semitransparent appearance, and, if 

 gathered young, are perfectly stringless, and should 

 be cooked whole without being sliced at all. The 

 cultivation of this bean is exactly the same as that 

 of the French and Runner Beans. The best sorts 

 are the Dwarf Golden Butter, the climbing Mont 

 d'Or, and the dwarf German Black Wax. 



FRENCH OR KIDNEY BEANS 



The dwarf kidney bean was originally a native of 

 India, and was introduced before the time of Gerard. 



These beans require deep rich soil and a good 

 amount of moisture with a warm sunny aspect. 

 Sow in the open ground in May, as it is not safe to 

 "•row them before unless the seeds have been sown 



