BEANS. 239 



The quantity of this vegetable grown for the Lon- 

 don markets is astonishing. Loudon saj^s, that " one 

 grower alone has eighty acres," and there are others 

 wlio are but a little below in the scale of production. 

 The buds should be cut with a slanting stroke two 

 inches below the surface, and should not be kepi 

 any considerabie time after gathering before it is 

 cooked. In cooking, boil it in water, seasoned with 

 salt, till it is tender, which will be from twenty to 

 thirty minutes, when it may be served up on toasted 

 bread with melted butter, or in such other way as 

 may be preferred. It is both healthy and nutritious. 



Cultivated beans are of two kinds, Victa Faba and 

 Pho^eolus Vulgaris. To the first class belongs the 

 English bean, embracing a dozen or more varieties, 

 of which the early Mazagan, Windsor, Genoa, Non 

 pareil, and the Long-pod bean are the most celebra 

 ted. In the British Isles, the culture of the bean, 

 not only in the garden, but in the field, is an object 

 of great interest, being used extensively in the feed- 

 ing of animals. The English beans have not suc- 

 ceeded well in this country, owing, probably, to the 

 greater intensity of our summer heats ; and hence, 

 when cultivated, they should be planted as early as 

 possible. In England they are planted from Octo- 

 ber to April for early crops ; and from that time to 

 July for fall crops. Of the kinds named, the Maza- 

 gan is the earliest, the Long-pod the best bearer, 

 and the Nonpareil and Windsor the best for culinary 

 purposes. In the Western, IMiddle, and Eastern 

 states, if some of the best varieties of these English 

 Dwarfs are planted out as early as the ground can 

 be fitted, they will produce tolerably well, as they 

 are not apt to be injured by the frost : in the South, 

 they may be planted in succession during the fall 

 md winter months, thus securing an early crop for 

 the coming season. These beans must be boiled in 



