56 
[Barr and Sugden, 
BROAD BEANS — continued. $. d. 
Johnston’s Wonderful Long Pod, fine flavoured and productive, 3 ft o 9 
Mackie's Monarch Long Pod, very heavy cropper, fine flavoured, 3 ft o 8 
Minster Giant Long Pod, very productive and long-podded, 3 ft 1 o 
Nonpareil Green Long Pod, when cooked of a delicate green colour, 3 ft o 10 
Scarlet-blossom Long Pod, an excellent variety, 3 ft 1 o 
Taylor's Large Windsor, best for general crop, productive, beans very large, 3 ft 1 o 
Harlington, or Improved large Windsor, very large pods and productive, 3 ft 1 3 
Green Windsor, prized on account of its delicate colour when cooked, 3 ft 1 o 
OUR OWN SELECTION. 
6 quarts of Beans, in 6 best varieties ... 4 6 | 6 pints of Beans, in 6 best varieties 2 6 
NEW DWARF FRENCH BEANS, &c. 
The important trial of French Beans at the Royal Horticultural Society’s Cardens at Chiswick, in 1873, to 
determine the best varieties and ascertain the synonymes, resulted in the certificating of several sorts. Amongst 
these the Butter Beans are noteworthy as ati important addition to our culinary vegetables. The pods are skinless , 
and are boiled and served whole. On the Continent these varieties are considered a delicacy. 
Dwarf Butter Bean, white seeded, 1 ft. ) Pods 3 to 4 inches long, thick , fleshy , and of a pale ( per pint 2 o 
Dwarf Butter Bean, black seeded, 1 ft. j lemon colour, very productive. ( ,, 20 
Butter Bean, Mont d’Or, this valuable variety has all the characteristics of the dwarf French Bean, the 
pods are 6 to 8 inches long, thick, fleshy, of a pale lemon colour, and produced abundantly ; it is 
a vigorous grower, and > should be supported with stakes 5 ft. high per j pint 1 3 
White Advancer (Carter), a very long-podded, white seeded variety, remarkable for its great productive- 
ness, and coming in quickly, valuable for general crop per £ pint 2 a 
Scarlet Giant (Cutbush), a remarkably productive long-podded, scarlet-seeded variety, a great cropper 
with long fleshy pods which boil remarkably tender and of a good colour, an excellent variety for 
forcing per quart 2 6 
New Early Forcing (Osborne), of all the forcing varieties of dwarf beans this is decidedly the best, both 
as to quality and productiveness per quart 3 o 
Early Prolific (Williams), remarkable lor its earliness, abundant produce, and fine quality, an excellent 
forcer, 1 ft per £ pint 2 6 
FRENCH OR DWARF KIDNEY BEANS. pci qt. 
Canterbury White, very prolific, well known, 1 ft 1 6 
Chinese Long-podded, exceedingly productive, free cropping variety, 1 ft 1 6 
Colchester Red Speckled a well-known prolific variety, 1 ft 1 6 
Dun, Cream-coloured, or Yellow, much esteemed for its earliness and free cropping, 1 ft 1 6 
Fulmer's Early Forcing, a fine variety for forcing, very productive, 1 ft 1 6 
Negro, very fine cropper, with long pods, 1 ft 1 6 
Newington Wonder, the best of all for forcing, very productive, 1 ft 1 6 
Pheasant's Eye, an exceedingly fine free cropper, 1 ft 1 6 
Sion House, a fine forcing variety, 1 ft 1 6 
Sir Joseph Paxton, an exceedingly early and very productive variety, fine for pot culture, 1 ft 2 o 
The following is. to is. 6 d. per quart: — Wilmot's Forcing, Mohawk, Canadian Wonder, Scarlet Flageolet, 
Early Warwick, Purple Speckled, Black Speckled, &c. 
NEW RUNNERS. 
Under this heading we enumerate a few sorts of Runners deserving of special attention. Amongst these we 
would specially notice the wax-podded varieties, the pods have no inside lining, and like the Butter Bean: 
are cooked and served up zohole, and are a very delicate dish. 
Haricot d Algiers, wax -podded, white seeded butter beans per pint 2 o 
Haricot d’ Algiers, wax-podded, black seeded butter beans 1 6 
St. Joseph Wax or Butter beans ,, 20 
Purple podded butter beans 16 
Premier (Veitch), this fine variety resembles the dwarf French Bean with a running habit, and grows 4 
to 5 feet high, producing continuously a large number of pods which boil tender and of excellent 
flavour, highly recommended per pint 3 o 
Speckled Queen, this resembles the Painted Lady, but the Bean is almost white, beautifully speckled , , 26 
Scarlet Champion (Carter), pods very long, thick and fleshy ,, 2 o 
RUNNERS OR TALE FRENCH BEANS. per qt. 
Eclipse, or Giant White, very long pods, produced in clusters, and in great abundance 2 o 
Scarlet, exceedingly prolific 2 3 
York and Lancaster, or Painted Lady, very ornamental and prolific 2 6 
White Dutch, or Case Knife, very productive 1 6 
Section II.— EDIBLE LEAVED AND EDIBLE FLOWERED PLANTS. 
(By Edible Flowered Plants are meant those, the inflorescence of which is used as a vegetable, such as 
Cauliflower, etc.) 
ARTICHOKE, GLOBE. 
The Artichoke is an exceedingly ornamental plant, and, as a vegetable, deserving of universal cultivation. 
The immature heads are boiled till tender, and served up cold or hot. The fleshy lower part of the scale is eaten 
with a relish usually made from vinegar, pepper, and salt. Butter sauce in English cookery books is usually 
recommended as the accompaniment , but with this the Artichoke is insipid. 
Green Provence per packet, 4 d. ; per oz., is. I Large Paris Market per packet, 6d., per oz. 1 6 
Purple Provence per packet, <\d., per oz., is. | Large Flat Brittany per packet o 6 
For Plants, see page 67. 
ASPARAGUS. 
Grayson’s Covent Garden Giant') . . .. JT ,, 
Giant Dutch Purnle Ton I The A fgenteuil and Lenormand s are the varieties 
— - - - -- ^ much esteemed in the Paris market ; Conover's, the 
\ American variety , is represented as of enormous size; 
while Grayson s is the one prized in Covent Garden 
Market. For plants see page 67. 
Early Purple Giant Argenteuil | 
Late „ „ „ 
Lenormand’s French Colossal 
Conover's American Colossal 
" per oz. , 4 d. ; per lb. 4 o 
perpkt., 3</. ; per oz. o 6 
,, 6 d.\ ,, 16 
• • ; , , 16 
, , is.; ,, 26 
,, 6 d.\ . ,, 1 o 
por pkfc. per oz. 
BEET (EDIBLE LEAVED). 8. d. a. d. 
Spinach Beet, the leaves in summer are much prized and by many preferred to Spinach o 4...0 8 
Seakale Beet, the mid-rib of the leaf is two to three inches broad, very white, delicate in flavour, 
and in summer and autumn is an excellent substitute for Seakale , o 3...0 6 
For edible-rooted Beet , see page 59. 
