£08 



OF ESCULENTS* 



S.ECT. XV, 



mitted in cafe of a {hallow foil, or long {hanks and 

 roots. If dry, give water. 



In fevere weather, a light covering of peas haulm, 

 or any ftraw, may be lain over winter beans to protect 

 them, but muft be taken off as foon as the weather 

 alters ; for too much covering ot any thing is as likely 

 to deftroy (eventually) as being wholly expofed. 



Though the mazagan is moftly the bean put in to 

 Hand the winter, fome gardeners fow other forts 'for 

 the purpofe, (even Windjors) which may fucceed; but 

 they certainly will not come in fo early by near a 

 fortnight, and muft have a dry fheltered fituation. The 

 larger beans muft be fown a little deeper, and two or 

 three inches farther afunder than the mazagan, allowing 

 a foot more between the rows, efpecially if double 

 ones, which are beft. 



If early crops of beans fall, through feverity of the 

 winter, be fure to take the firft opportunity of open 

 weather in the new year, to fow fome of the early 

 forts ; and if they be covered over with fome ftraw, 

 they will come up the fooner; but remove the covering 

 as foon as the beans appear, if not frofty at the time. 

 Or if a hole be dug near a J'outh wall for two or 

 three barrows full of hot dung, covered with fix inches 

 of mould, beans may be fet very near one another, 

 for planting out, cover the work with ftraw as before, 

 and thus time will be gained, efpecially if the beans be 

 foaked a day and night in a warm room. 



SucceJJkn crops of beans are to be fown every three 

 weeks, or a month, from November to July ; preferring 

 the larger forts in February, and fo on to June y when 

 the fmaller (or early) kinds will be the propereft. 



Beet, there are four kinds of, red, green, yellozv, 

 and -white, which are ufed feveral ways, as pot and 

 Jallad herbs. The large leaves of the white and 

 yellow are fometimes blanched, when full grown, for 

 the fake of their thick ribs, being peeled for ftewing, 

 and eat as ajparagus^ and called chards ; fome fay the 



yellow 



