[Barr and Sugden, 
M 
2 6 
2 6 
FRENCH BEANS — continued. 5 , d. 
Dwarf Butter Bean, white seeded, i ft. ) Pods 3/04 inches long, thick, fleshy, and of a pale < per pint 2 o 
Dwarf Butter Bean, black seeded, 1 ft. ( lemon colour, very productive. 1 ,, 20 
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 is. 6d., per quart 
Scarlet Giant (Cutbush), a remarkably productive long-podded variety, with long fleshy pods which 
boil remarkably tender and of a good colour, an excellent variety for forcing per quart 
New Early Forcing (Osborne), of all the forcing varieties of dwarf beans this is decidedly the best, both 
as to quality and productiveness per pint is. 6d., per quart 2 
Early Prolific (Williams), remarkable for its earliness, abundant produce, and fine quality, 1 ft. per.} pint 2 
New Early White Canterbury, described as a first-class variety, very productive; valuable for forcing, per 1 pt. 2 
New Long Podded White, described as medium early, very prolific, with long straight pods, the plant 
having a slight tendency to run per A pint 1 
New Dwarf Scimitar, valuable for forcing or main crop per pint 1 
TRENCH OR DWARF KIDNEY BEANS. per qt.— s. 
Canterbury White, very prolific, well known, 1 ft 1 
Chinese Long-podded, exceedingly productive, free cropping variety, 1 ft 1 
Colchester Red Speckled a well-known prolific variety, 1 ft . 1 
Dun, Cream-coloured, or Yellow, much esteemed for its earliness and free cropping, 1 ft 1 
Fulmer's Early Forcing, a fine variety for forcing, very productive, 1 ft 1 
Negro, very fine cropper, with long pods, 1 ft 1 
Newington Wonder, the best of all for forcing, very productive, 1 ft 1 
Pheasant's Eye, an exceedingly fine free cropper, 1 ft J 
Sion House, a fine forcing variety, 1 ft 1 
Sir Joseph Paxton, an exceedingly early and very productive variety, fine for pot culture, 1 ft 2 
Early Six Weeks 1 
Prince Albert * . 
The following is. 6 d. to as. per quart : — Wilmol'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 Beans 
are cooked and served up whole, 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 ,, 16 
Butter Bean, Mont d’Or, this valuable variety has pods 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 
S ft. high per pint 2 o 
St. Joseph Wax or Butter beans ,, 2 o 
Purple podded butter beans ; .. 16 
Premier (Veitch), a fine variety, resembling the dwarf French Bean, but with a running habit, growing 4 
to 5 feet high, and producing continuously a large number of pods which boil tender and are of 
excellent flavour, highly recommended. Crop failed 
Scarlet Champion (Carter), pods very long, thick and fleshy per quart 2 6 
Negro Champion, resembles the Scarlet Champion, but with black seed per pint 1 6 
The Cuban Asparagus Runner, an interesting variety of Dolichos, with abundant foliage and long 
delicate pods which are cooked like French beans, very ornamental climber ...per oz. 0 6 
RUNNERS OR TALL FRENCH BEANS. per qt.— s. r. 
Eclipse, or Giant White, very long pods, produced in clusters, and in great abundance 2 o 
Scarlet, exceedingly prolific 2 o 
York and Lancaster, or Painted Lady, very ornamental and prolific 2 o 
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 asavegetable,suchasCauliflower,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 A rtichoke is insipid. 
Green Provence per packet, efl . ; per oz., is. | Purple Provence per packet, 4 d., per oz., is. 6 d. 
For Plants, see page 66. 
Grayson's Covent Garden Giant') ASPARAGUS . 
6 
6 
o 
6 
6 
r <■. 
6 
6 
6 
6 
6 
9 
9 
6 
6 
o 
9 
9 
Giant Dutch Purple Top 
Early Purple Giant Argenteuil 
Late „ „ „ 
Lenormand’s French Colossal 
Conover's American Colossal 
The Argenteuil and Lenormand' s are the varieties so 
much esteemed in the Paris market ; Conover s, the 
American variety, grows to a large size ; while 
Grayson’s is the one prized in Covent Garden Mar- 
ket. For plants see page 66. 
peroz., 4 d. ; per lb. 
perpkt., 3 d . ; per oz. 
„ <>d.; 
„ 6 d.: ,, 
4 d.\ 
o 
6 
6 
6 
6 
8 
per pkt. per oz 
d. a. d. 
9 
BEET (EDIBLE LEAVED). 
Spinach Beet, the leaves in summer are much prized and by many preferred to Spinach o 4.. 
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 0 3 *--° G 
For edible-rooted Beet, see page 57. 
BORECOLE OR KALE. 
On all hands it is asserted and accepted as a fact that the varieties of the Brassica family are liable to great 
variations, and no doubt this is correct, especially in the higher forms, such as Broccoli, Cauliflower, and 
Cabbage. This sportive character is made a pretext, however, for the confusion that exists amongst the names of 
Kales, but after several years' careful comparative tests— if we are to judge from the extreme purity of the stocks 
procured from a great variety of sources, and from which we conducted our experiments — we are of opinion that 
either great care is exercised by the growers in keeping the Kales pure, or they are not liable to sport, as we could 
see no deviation in our trials from the normal or typical forms of the plants ; although there was any amount of 
variation in the names applied to the same variety of Kales. 
The Kales we have enumerated are accurately described, so that any one interested in the subject will readily 
identify the varieties, and they are the only sorts really worth cultivating for culinary purpos es . 
