THE CULINARY GARDEN. 



275 



At the end of the season the crop is gathered, haulm and all, and after being pro- 

 perly dried, they are stacked, and the seeds threshed out when wanted. 



The sorts cultivated are the early yellow dwarf, early red speckled, early black or 

 negro, early white, Battersea white, Canterbury white, black speckled, brown 

 speckled, dun coloured, striped, tawny, large white, dwarf, China. The first four 

 are generally used for forcing, and the Battersea and Canterbury are generally pre- 

 ferred by the London market-gardeners for general crops for sale, as being prohfic 

 bearers. 



Beans, Kidney, or Scarlet and while runners, — Phaseolus multifiorus, {Linn.) — is 

 a native of South America, and introduced in 1G33. It is used for all the purposes 

 of the last, but differing from it so much in its botanical character, as to constit>ite 

 a distinct species. It differs also in its culture on account of its being a climbing 

 plant, and requiting to be supported by means of stakes, trellices, or other means. 

 It will grow on the grDund, as the other kinJs, but arrives at greater perfection when 

 supported by sticks or strings. In cottages and small gardens, they are successfully 

 cultivated, by planting them in rows to hide any disagreeable object, or they are 

 trained over arbors, or up the front and ends of the cottages. If supplied plentifully 

 with water, and the pods picked off as they are fit for use, they will continue a useful 

 ornament for many weeks. The frost being the only thing to injure them under 

 these circumstances. 



The varieties of the runners are : — The scarlet, large white, white Dutch, princess 

 runner, and variable runner ; of these the first is the best, and is most generally 

 cultivated; next to it is the large white. The white Dutch does not last so long in 

 bearing, and the last is not so much esteemed, neither is it so extensively cultivated. 

 The princess runner has lately been brought into notice, itis an excelk:^. bearer, and 

 the pods are used when full grown. All the sorts of French beans, are much im- 

 proved by being transplanted, and can be forwarded much earlier, if reared in flat 

 boxes, or in pans, and when about three inches in height, transplanted where they 

 are intended to remain. None of the varieties are fit for forcing, as they all require 

 too much roorp. 



Beet, Red, — Beta vulgaris, {Linn.) — belonging to the class and order Pentan- 

 dria Dyginia, and natural order Chevopodeo'. Is a native of the sea-coast of the 

 south of Europe, and cultivated here by Tradescant the younger, in 1656, conse- 

 quently it must have been introduced at an earlier period. The roots arc used in 

 salads, boiled and sliced, and also as a garnish, but particularly as a pickle. They 

 are most esteemed, when their roots boil of a beautifully red colour. The roots, 

 when dried and ground, are sometimes mixed and used with coffee. The seeds of 

 good red- beet are difficult to be procured ; therefore, when once a gardener is in 

 possession of a good sort, he ought to endeavour to save his own seed. The follow- 

 ing are the sorts grown in the garden of the Horticultural Society of London : — The 

 large rooted, long rooted, dwarf, turnip rooted, small red, green topped, and Cas- 

 tlenaudari ; of these, the dwarf is the best, and the turnip rooted, the earliest. The 

 Castlenaudari is much esteeemed on the continent, and is Siiid to have the flavour 

 of a nut. 



Beet, White, — Bela Cicla^ (Linn.)— belonging to the same genus as the pre- 

 ceding, but differing from it in botanical characters, and in garden uses. This specie* 

 being cultivated solely for its leaves, which are used as spinach, or put into soups, 

 and the mid-ribs and utalks are stewed and eaten as asparagus, under the natne of 

 chard. It is a native of the sea-coasts of Spain and Portugal, and introduced in 1570, 

 and cultivated by Gerrard, and Parkinson, w ho was botanical gardener to Charles the 

 first. There are three varieties cultivated ; the first is the common white, the second, 

 the great wliue or SwibS chard, and the third, though seldom grown in cur gardens, 



