worthy of general cullivatiun. 137 



The d'^Auvcrgne pea. — A French variety, noticed in our 

 III., p. 19, since which period we are not aware that we 

 have read any thing respecting it. It has been imported the 

 present spring. Our friends will have the opportunity to test 

 its qualities, which are said to be very superior, as will be 

 seen by a reference to the page noted above. 



Bishop'' s Dwarf pea is a fine variety, not near so extensive- 

 ly cultivated as its merits deserve. It is early, coming in af- 

 ter the Early Washington, between that and the blue Imperial, 

 and from its dwarf and compact habit, not growing over 

 eighteen inches, forms quite an ornament in the kitchen 

 garden. The pod is large and well filled, and the pea equal 

 in quality to any of the early kinds. The peas should be very 

 thinly planted, as, from the branching habit of this variety, 

 each plant requires considerable room. 



The old blue Imperial is the standard variety for cultiva- 

 tion, and it is so well liked, and is so excellent a sort, that it 

 will be difiicult to displace it by new varieties. 



The Victoria.^ PiWs Early Prolific, and some others, 

 have been mentioned in the London seedsmen's catalogues, 

 as new and fine kinds. We shall give them a trial, and re- 

 port how well they have succeeded another year. 



The JMilford new JMarrowfat pea is the name of a new 

 variety, which has been brought into notice the present sea- 

 son. It grows to the height of four feet, is very large, and 

 a great bearer, boils a beautiful green color, and is said to be 

 quite equal to Knight's Marrow. The grower of this new 

 pea appeals to several gentlemen who have given it a fair trial, 

 and who severally state that it is of first rate excellence, 

 highly approved, and a remarkably fine flavored pea. It is 

 now for the first time offered for sale by Mr. Young, of the 

 Milford nursery, near London, at two shillings, (about fifty 

 cents,) per quart. 



Beans. — We have no new varieties to mention at this 

 time, none, that we are aware of, having been produced. 



The Soissons bean. — It will be recollected that we no- 

 ticed this variety in our III., p. 20. Since that period, we 

 have annually cultivated it, and have found it to be a valuable 

 variety, ripening early in cold seasons, and possessing excel- 

 lent qualities for cooking. It is a kind which should always 

 be planted with the Lima and Sieva, as a crop can be depend- 

 ed upon with certainty, when the latter often fail. 



Spinach. — This vegetable, which is cultivated so exten- 



VOL. VII. NO. IV. 18 



