61 
\Barr and Sudden, 
NEW SWARF FRENCH BEANS, Ac. 
'Iht important trial of French Beans at the Royat Horticultural Society's Gardens at Chiswick to determine 
the best varieties and ascertain the synonymes, resulted in the certificating of several sorts. Amongst these the 
Butter Beans are noteworthy additions to our culinary vegetables. The pods being skinless, are boiled and servcii 
whole. On the Continent these varieties are considered a delicacy. s. d. 
Dwarf Butter Bean, white seeded, i ft. ) Pods ^ to a, inches long, thick, fleshy, and of a pale ( per pint 2 o 
Dwarf Butter Bean, black seeded, I ft. J lemon colour, very productive. { ,, so 
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 u. %d., per quart a o 
Canadian Wonder, 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 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 pint ss.^d., per quart 2 o 
Early Prolific (Williams), remarkable for its earliness, abundant produce, and fine quality, i ft. ...perpint i 6 
NewEarly White Canterbury, described as a first-class variety, very productive; valuable for forcing, per pt. i 6 
New Dwarf Scimitar, valuable for forcing or main crop per pint, is. 6d., per quart 2 6 
FRENCH OR DWARF KIDNEY BEANS. per qt.— s. d. 
Canterbury White, very prolific, weil known, I ft 1 ^ 
Chinese Long-podded, exceedingly productive, free cropping variety, i ft i o 
Colchester Red SpeeWed a well-known prolific variety, I ft 1 o 
Dun, Cream-coloured, or Yellow, much esteemed for its earliness and free cropping, i ft i o 
Fulmer’s Early Forcing, a fine variety for forcing, very productive, i ft a o 
Negro Long Podded, very fine cropper, i ft ® ° 
Newington Wonder, the best of all for forcing, very productive, i ft 2 o 
Sion House, a fine forcing variety, i ft. •!■••••■ ® ° 
Sir Joseph Paxton, an exceedingly early and very productive variety, fine for pot culture, 1 it. 2 o 
The following li. 6d. to as. per quart : — Wilmot's Forcing, Mohawk, Scarlet Giant, Scarlet Flageolet, Early 
Warwick, Purple Speckled, Black Speckled, Early Six Weeks, Prince Albert, Pheasant s Eye, &c. 
NEW RUNNERS. 
Under this heading we enumerate a few sorts of Runners deserving of special attention. Amongst these we 
would specially tiotice the wax-podded varieties, the pods have no inside lining, and like the Butter Beano 
are cooked and served up whole, and are a very delicate dish. , 
Haricot d’ Algiers, wax-podded butter beans V perpint i o 
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 perpint i 6 
St. Joseph Wax or Butter beans >> * ° 
Purple podded butter beans * ® 
Champion Scarlet Runner, pods very long, thick and fleshy per quart 2 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, o 6 
New Zealand Runner, very productive P"’* 1 3 
RUNNERS OR TAEE FRENCH BEANS. perqt.— 9. d. 
Eclipse, or Giant White, very long pods, produced in clusters, and in great abundance 2 o 
Scarlet, exceedingly prolific ® ° 
York and Lancaster, or Painted Lady, very ornamental and prolific 2 o 
White Dutch, or Case Knife, very productive * ® 
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 tcitcn 
with a relish usually made from vinegar, pepper, and salt. Butter sauce in JBnglish cookery hooks is usualVy 
recommended as the accompaniment, but with this the Artichoke is insipid. 
Green Provence per packet, qif. ; per oz. . u. | Purple Provence per packet, qiz., per oz,, ij. oa. 
For Planis,.see page 66. 
Grayson's Covent Garden Giant') 
Giant Dutch Purple Top 
Early Purple Giant ArgenteuU 
Late „ „ „ 
Lenormand’s French Colossal 
Conover's American Colossal 
ASPARAGUS. 
The ArgenteuU and Lenormand s are the varieties so 
muck 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. 
per oz. , 4<f. ; per lb. 4 o 
per pkt. , 3<f. ; per oz. o 6 
,, (>d.-, ,, 16 
,, 6 d.; ,, 16 
,, IS.; „ 26 
I, 4‘f-; ., 08 
per pkt, per oz 
8, d, 8. d. 
8 
BEET (EDIBLE LEAVED). 
Spinach Beet, the leaves in summer are much prized and by many preferred to Spinach. o 4...0 
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 e.xcellent substitute for Seakale ' o 4...0 
For edible-rooted Beet, see page 57. 
8 
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 
vacations, and 7io 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 froin the normal or typical forms of the plants ; although there was any amount oj 
variatioti in the names applied to the same variety of Kales. .. *17 j-k 
The Kales we have enumerated are accurately described, so that any one interested tn the subject will readily 
identify the varieties, and they are the only sorts really worth cultivating for culinary purposes. 
Cottager's Kale, plants purple, or green ; the leaves in most cases crimped or curled at the margin ; 
the plant tall and robust, yielding in spring a large creyp of side-shoots, exceedingly delicate in 
gavour. Meopham Court Kale is simply the green variety selected from this o 4...0 8 
