=e From PETER HENDERSON & CO., NEW YORK 
Dwarf or Bush Lima Beans 
1 pint to 100 ft. of drill; 1 bushel per acre in rows. 
ie CULTURE—These dwarf or bush forms of the tall or pole limas equal the latter in quality and tenderness, either green or dry shelled they 
“come into bearing much earlier and do not require poles or other support to climb on; moreover they continue in bearing for weeks. Being more 
tender than Dwarf Snap Beans the seed cannot be sown quite as early. Sow about the middle to latter part of May around New York. The 
rows should be about two and one-half feet apart, the seed sown edgewise in the drills six to twelve inches apart in the rows and be covered 
one inch and the plants thinned to grow about six inches apart. They commence bearing in from twelve to fifteen weeks according to the earliness 
of the variety. Do not brush against bean foliage when wet. 
9 BUSH 
» “Improved Henderson” uma sean 
YIELDS CONTINUOUSLY FROM EARLY SUMMER TO FROST— 
SUITABLE FOR ALL SECTIONS NORTH AND SOUTH 
78. The original Bush Lima Bean, the ‘Henderson,’ was defective in size, and 
though because of its extreme earliness, thousands of our customers were enabled to 
grow Lima Beans where none had grown before, the defect remained until the 
introduction of the Improved *“*Henderson,”’ which is at least 50 per cent. larger 
than the original. Though a day or two later, it is still ten days earlier than other 
- bush forms,,and weeks earlier than any of the pole varieties, yet retaining all 
the remarkable qualities of its predecessor, which was, without doubt, the 
most remarkable vegetable novelty of the last century. 
es 
-.__ Dreer’s Bush Lima Bean 
(See colored illustration on opposite page.)} 
66. This variety of Bush Lima Bean is desirable on account of earli- 
ness, productiveness, and its fixed habit of growing in the dwarf or bush 
form. It is a bush form of Dreer’s Pole Lima Bean. The plants are of 
strong, upright growth, and are completely covered with large pods, many 
of which contain four beans. The beans are oval in shape and thick, 
z sweet andsucculent. Price, 10c. pkt., 45c. pt., 80c. qt., $3.00 half-peck. 
THE ORIGINAL 
3 _ Henderson Bush Lima Bean 
eae «THE “BABY” LIMA BEAN 
5. This wonderful innovation created a greater furore than any of 
the famous vegetables we have introduced, with the exception of the Pon- 
derosa Tomato. Those who never had a vegetable garden before were in- 
duced to plant the Henderson Bush Lima Bean because it enabled them 
to have the most delicious of all vegetables without the trouble or expense 
of the unsightly poles. 
Henderson’s Bush Lima grows without the aid of stakes or poles in 
compact bush form about 18 inches high, and produces enormous crops of 
delicious Lima Beans, which can be gathered as easily as the common 
garden bush beans. Henderson’s Bush Lima is at least two weeks 
earlier than any of the climbing Limas. 
_ It produces a continuous crop from the time it comes into bear- 
ing (it is fit for the table in the latitude of New York middle of July) 
ie until frost, and being enormously productive, a very small patch will 
_ keep a family supplied with this splendid vegetable through the season. 
_ The Beans are the size of the Sieva or small Lima, and of delicious quality. 
Price, 15c. pkt., 45c. pt., 85c. at., $3.00 half-peck. iB 
Fordhook Bus 
borne in “‘clusters’’ of from four to eight, are of a medium green color, of a good size, 
containing three to five large beans of very good quality. The green beans, even when 
of full size, are tender, juicy and sweet in flavor when cooked. Price, 1l5c. pkt., 
60c. pt., $1.00 qt., $3.75 for half-peck. 
The Improved ‘‘Henderson’’ is a perfect all-around variety. 
It. grows as freely and is just as dependable in the North as in the 
South; in fact, it is suitable for all sections. The quality is 
excellent, possessing the rich buttery flavor com- 
mon to all Limas. (See engraving.) Price, lic. 
pkt., 50c. pt., 90c. qt., $3.25 for half=peck. 
Fordhook 
Bush Lima Bean 
(See colored illustration on opposite page.) 
72. Astiffly erect Bush form of the “‘Potato”’ Lima Bean, 
bearing well above the ground, and branching freely, but with all 
the branches held strongly upright. Its ideal bush growth is strik- 
ingly in contrast to the low spreading growth of the Kumerle varieties. 
h Lima Bean has foliage like that of the large pole Limas. The pods 
Delicious Cooking Recipes For 
Lima Beans 
Lima Beans are very desirable served as green beans, either alone or 
eaten with sweet corn in the form of succotash, but they are not used as 
largely as they should be, because it is not generally’known that in a dry 
state they can be used in the same manner as the common beans, and keep 
equally well. Lima Beans are much richer and more delicate in flavor than 
ordinary beans, and are unexcelled for either boiling, baking, or canning. 
The nutritive element in meat is protein. The same element in 
Henderson’s Lima Beans costs only one-third as much-as it costs 
in meat. 
BAKED LIMA BEANS 
Soak a quart overnight or for a few hours, with a piece of fat pork. 
Grease around inner edge of kettle to prevent boiling over. Soak three 
dried Chili peppers, pouring off water twice. Mash peppers well with a 
pint of canned tomatoes. Cut up an onion and fry slightly, adding it to 
the Chili and tomatoes. Pour the beans when done into a shallow mixing 
pan. Cut the pork into small pieces, distribute it evenly over the top of 
the beans. Pour tomatoes and onions over all. Scrape off inner lining of 
peppers, throwing the pods aside. This makes a fine dish, and may be 
heated over and eaten as long as it lasts. 
SALAD OF:-LIMA BEANS 
Put some lima beans over to cook and let them cook until done, but do 
not mash them up. Have some beets cooked and when cold scoop out 
inside part of beets, being careful not to break the outer shell. Fill the 
shell with lima beans, pour mayonnaise dressing over the beans and 
garnish with lettuce leaves. 
SOUP OF LIMA BEANS 
Cook one pint of lima beans one hour in plenty of water and add a pinch 
of baking soda while boiling. Cook fifteen minutes more and drain off 
the water. 
Put to cooking again in plenty of water until soft, then put beans and 
liquid through a colander to remove the skins. Then add a pint of sweet 
milk and a piece of butter the size of an egg. Salt and pepper to taste. 
Do not let it boil after the milk is added, but keep good and hot. It has 
the flavor of oyster soup. 
RECIPE FOR LIMA BEAN FRITTERS 
2 cups cooked baby lima beans 1% teaspoonful salt 
1 cup flour 4% teaspoonful paprika 
1 teaspoonful baking powder 2 eggs 
Chop beans, add dry ingredients mixed and sifted, then add well-beaten 
yolks and fold in stiffly beaten whites. Cook on griddle or frying pan. 
Serves about five. 
I ER PACKETS, PINTS AND QUARTS OF BEANS TRANSPORTATION PAID IN THE U. S. AND POSSESSIONS. 
Purchasers pay transportation on half-pecks and over. 
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