22 THE VEGETABLE CULTIVATOR. 



They are very tender plants, easily cut up by the 

 early autumn frosts ; they should then be pulled up 

 by the roots, tied in small bunches, and hung up 

 in some airy room to dry, when they will continue 

 to retain a great portion of their aromatic qualities. 



4. BEAN. VICIA. 



The original Latin name of the bean was faba, 

 but of late botanists have made it a specific to the 

 vetch. 



The bean is a native of the East, and particularly 

 of Egypt ; but it has been known in this country 

 from time immemorial, and was in all probability 

 introduced by the Romans. 



The seeds are the only part used in cookery ; 

 which, after being boiled, are considered a very 

 wholesome aliment. They are seldom eaten in this 

 country in their dried state, but when sent to table 

 young are generally admired, particularly as an ac- 

 companiment to bacon. 



There are many varieties of the bean at present 

 under cultivation ; the following are selected as the 

 principle and most distinct sorts : 



1. Early Mazagan, so named from a settlement of 

 the Portuguese on the coast of Morocco. It is one 

 of the hardiest and best flavoured of the small and 

 early sorts ; but is but partially planted at present, 

 on account of the introduction of other superior 

 varieties. 



2. The Lisbon is next in point of earliness : it is 

 much like the Mazagan ; but the. seeds are rather 

 larger. 



