14 GARDENING 



ounce of butter and half an ounce of flour, stir over the fire for 

 three minutes, then add three gills of water and one pinch of 

 salt ; boil for ten minutes, thicken with the yolks of two eggs 

 and half an ounce of butter, drain the beans ; put them into 

 the sauce with half a tablespoonful of chopped parsley ; 

 mix, and serve. 



RUNNER BEANS (SCARLET RUNNERS) 



The scarlet runner is a native of South America, 

 and was not introduced till 1633, when it was first 

 cultivated in the flower gardens only as an orna- 

 mental plant. 



These beans, like the French, require a good 

 rich soil, but the soil should be manured the 

 previous autumn, as, if freshly manured, the plants 

 will go mostly into wood and leaves. The seeds 

 should be sown in a sunny situation about the end 

 of May in a soil that has been trenched three feet 

 in depth. Scarlet runners never succeed in a poor 

 soil. Sowings made somewhat more thickly than 

 ordinary are advisable, as it forwards and increases 

 the crop. 



The stakes or poles should be placed into the 

 ground at a distance of two feet from each other 

 before the seeds are put in, and around each pole 

 plant six beans two inches deep. When about a 

 foot high the plants must be well earthed up and 

 tied loosely round the pole, winding them, in their 

 natural way of climbing, from left to right. A 

 very pretty way of growing them, where there is 

 space enough, is to put the stakes down each side 

 of a path, and when they have grown up they make 

 a shady archway, and look very ornamental with 

 white and red blossoms. 



