BEAN8. 199 



Wax ok Butteb Bean. — A variety of recent introduction, 

 but very popular in our markets as a snap or string bean. It is 

 a very productive variety, ■with thick, fleshy, yellow pods, and 

 which contiuue ia use a long time. The beans, when ripe, are 

 black, and not desirable for shelled beans. To our own taste the 

 pods lack sweetness and richness of flavor. 



Pole Beans, or, as they are sometimes called. Running Beans, 

 req[uiie some support, and on that account are not as generally 

 planted as the dwarf varieties, which do not require to be fur- 

 nished with poles around which they may twine. Besides, they 

 are usually not as hardy, sufferiag severely from the slightest 

 frost, and require a light but rich soil. Yet there are some vari- 

 eties that are exceedingly desirable, and those who grow Indian 

 Com may avail themselves of the facility which the corn fur- 

 nishes of providing poles for the beans. The Cranberry varie- 

 ties can be grown by planting a few beans in. the corn-hill at the 

 time of the second hoeing, and as they grow they will twine 

 around the corn-stalks for support. In this way the farmer can 

 raise enough to supply his own table without any serious incon- 

 venience. On account of the tender nature of this class of beans, 

 it is of no use to plant them until the warm weather has fully 

 set in, and the soil become warm and dry. 



Red Cranbeert. — ^An old and favorite sort, one of the most 

 hardy and productive of its class, and more generally cultivated 

 than any other pole bean. It wQl ripen its crop in about three 

 months from the time of planting. It is frequently used as a 

 string bean, the pods being tender and succulent, and retaining 

 this character for a long time, but its chief value is as a shelled 

 bean, used before it has become ripe. The beans are of a deep 

 purple color. 



White Cranbeert. — Some prefer this variety to the prece- 

 ding on account of the color, and as a shelled bean, both green 

 and ripe, it is of great excellence. It does not come to maturity 

 as quickly as the other sort, and on that account cannot be 

 ripened in all seasons in some parts of the country. It usually 



