I50 POT-POURRI FROM A SURREY GARDEN 



worst kings from the political point of view have been 

 the best from that of painting. Charles I. was no excep- 

 tion to the rule, and his magnificent gaUery was sold 

 by ParUament in 1645 for 38,000Z., apparently without 

 protest. 



Of all the months in the year, this is perhaps the one 

 in which the keenest amateur can best afford to leave 

 home ; and if I do not go away, it is the one I can best 

 spare to my gardener for his hoUday. In August hope, 

 as far as the year is concerned, is over. There is nothing 

 that imperatively requires doing ; nearly all there is to do 

 can be as well done in July or September. After deciding 

 to leave home I gave instructions that the young IVench 

 Beans and Scarlet Eunners should be picked over, almost 

 daily, so that none should grow coarse and old ; and that 

 the cook should lay them separately, as they were brought 

 in, in large earthenware pans — a handful of Beans and 

 then a handful of salt, and so on tUl the pan was full. 

 This is an excellent method ; and I have eaten them, pre- 

 served in this way, all through the winter. I beUeve this 

 is done everywhere abroad, but never in England, where 

 the waste, both in the kitchen and the garden, is, as we all 

 acknowledge, a national vice. Of course the Beans in the 

 salt must not be allowed to get touched by frost in the 

 autumn. When wanted, they are taken out, well soaked (to 

 prevent their being too salt), boiled in the ordinary way — 

 cut up or whole, as we like them best — then drained, and 

 warmed up in fresh butter, a squeeze of lemon and a Httle 

 chopped Parsley on the top. They can also be cooked 

 with a white cream sauce. All this is well described for 

 fresh Beans in ' Dainty Dishes.' I think these salted 

 Beans have more flavour than the tinned ones, or than 

 those that come from Madeira in the winter. Besides, 

 the principle of utiHsing everything in a garden should 

 never be lost sight of. 



