CHAP. I. CULINARY VEGETABLES. 153 



sun the plants not only make slow growth, but are. apt to have 

 their leaves preyed upon and much injured by insects ; they 

 then become entirely unproductive. 



Phaseolus lunatus. 



LIMA BEAN. 



The seeds of this Bean are annually imported from America 

 by the Agri-Horticultural Society, and distributed to members 

 in their usual packet of vegetable seeds. The plant, notwith- 

 standing, is a native of India. 



The Lima Bean, Miss Leslie says, is in America held in 

 highest estimation of all. In this country, however, it is not 

 by any means as well known and appreciated as it deserves to 

 be. Besides being a most delicious vegetable, it possesses also 

 the merit of coming into season just when most others are gone 

 off. The pods are rather coarse-looking, and are not eaten ; but 

 the large, flat, ivory-like Beans are shelled, laid in a pan of 

 cold water, and boiled about two hours, or till they are quite 

 soft. They then are exceedingly agreeable, having a mealy 

 roast-chestnut-like flavour. 



The seeds should be sown in October, when the Kains are 

 over, about four inches apart in rows. The plants are of 

 extensive growth, and require strong sticks for their support. 

 A moderately shaded situation suits them best. 



SOLANACE^]. 

 Capsicum. 



C. frutescens Goat Pepper. 



C. baccatum Bird Pepper. 



C. annuum Chilli. 



C. grossum Bell Pepper. 



C. fastigiatum Cayenne Pepper. 



There are two principal kinds of Capsicum; the larger, with 

 fruits of the length of a man's forefinger, usually termed for 

 distinction Capsicums ; and the smaller, with fruits about an 

 inch and a half long, or less, usually called Chillis. The seeds 

 of the latter when ground form what is ordinarily called 

 Cayenne Pepper. 



