54 
[Barr and Sugden, 
NEW DWARF FRENCH BEANS- continued. 
Butter Beans are noteworthy add, lions to our culinary ve X etabtes. The feds being skenless, are bo, led and sensed 
nnhni, n„ the Continent these varieties are considered a delicacy. . . s * “* 
Dwarf Butter Bean, white seeded, i ft. 1 Pods 3 /. 4 inches long thuk fleshy, and of a pale t per pmt 2 o 
- 0 „f D„ttar Benin hHc'k seeded i ft. \ lemon colour, very productive. I »» 20 
WteAdvreer (Carter), a very long-podded, white seeded variety, remarkable for ds grea^roducuve- 
ness and coming in quickly, valuable for general crop pei pint per quart 
Canadian Wonder a remarkably productive long-podded variety, with long fleshy pods winch bo. 
Canadian Wonde ^ ^ of a ' 0 * od colour, an excellent variety for forcing ... ..... v per quart 2 o 
New EarTy Forll (Osborne) , of all t he forcing variet.es of dwarf beans tins » decidedly ft. best.^h # ^ 
6 
6 
o 
o 
d 
6 
6 
Early ProU^wllUam^ . and fi '" e t’f'j'Y *V -P er I> i " t * 
New^ar^ Wnlt^CanterOury, described as a first-class variety, very productive; valuable for fwang, per pt. x 
New Dwarf Scimitar, valuable for forcing or mam crop Pt-r pmt, is. 3*., per quart 2 
New Dwarf Russian, a very prolific long-podded excellent variety f*- r 3 P mt 
FRENCH OR DWARF KIDNEY BEANS. pci qt.— s. 
1 ft 1 
1 ft. 
Canterbury White, very prolific, well known 
Chinese Long-podded, exceedingly productive, free cropping variety, 1 ft. 
Colchester Red Speckled a well-known prolific variety, i it. "•****”■ ‘ft t 6 
Dun Cream-coloured, or Yellow, much esteemed for its earliness and free cropping, i ft i & 
Poviw PnrMiitr a finp* varietv for forcing. very productive, i It 
ij. 6 d . 
Fulmer’ s Early Forcing, a fine variety for forcing, very productiv 
Negro Long Podded, very fine cropper, i ft. . ' 
Newington Wonder, the best of all for forcing, very productive, i ft * V 
Sion House, a fine forcing variety, i ft ■•••••; : •■•••••• '""•,"'■''""1; n 
Sir Josenb Paxton, an exceedingly early and very productive variety, fine for pot culture, i ft. 2 o 
The' followin^r ° m ", <£. per quart Wilmlfs Farcin?, 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 notice ' the Butter Beans, the pods have no inside lining; they are cooked and served up whole, 
and are considered a very delicate dish. ner nint 1 6 
Butter Bean, Haricot d' Algiers, wax-podded . ......... . l nil* 
Butter Bean, Mont dOr, the pods of this valuable variety are 6 to 8 inches long, thick, fleshy, of a pale 
lemon colour, and produced very abundantly.......... “ P*" 1 \ ? 
Champion Scarlet Runner, pods very long, thick and fleshy ■■••• ■ P „ 6 
The Cuban Asparagus Runner, has long delicate pods which are cooked like French beans , _-_P 
New Zealand Runnlr, very productive per pmt mapper quart 2 o 
RUNNERS OR TALL FRENCH BEANS. penp.— s. <1. 
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 -f “ 
White Dutch, or Case Knife, very productive 1 
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. | Purple Provence per packet, 4 P er ° 7 -* 
For Plants , see page 65. 
ASPARAGUS. 
Grayson’s Covent Garden Giant 'i The A rgenteuil and Lenormand' sarc the varieties so ( per oz. , t\d. ; per lb. 
- - - much esteemed in the Paris market; Conover's , the | per pkt., 3a. ; per oz. 
American variety , grows to a large size ; while - j 
Grayson's is the one prized in Covent Garden Mar- I 
ket. For roots see Pape 66. v 
per pbt. per oz 
BEET (EDIBLE LEAVED). 8 
Spinach Beet, the leaves in summer are much prized and by many preferred to Spinach...... 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 excellent substitute for Seakale 0 4 -- 
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 , Caulihower, ana 
Cabbage. This sportive character is made a pretext, however, for the confusion that exists amongst uu names 0/ 
Kales, but after several years' careful comparative tests — if we are to judge from the extreme purity of e s 
procured from a great variety of sources, and from which we conducted our expen merits— we are of opinion tnav 
either great care is exercised by the growers in keeping the Kales pure, or they are not liable to sport, as we cou 
see no deviation in our trials from the normal or typical forms of the plants ; although there was any amoun J 
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 re y 
identify the varieties, and these are the only sorts really worth cultivating for culinary purposes. 
Cottager’ 8 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 crop of side- shoots, exceedingly delicate in 
flavour. Meopham Court Kale is simply the green variety selected from this ••• 0 
Chou de Milan ; in respect to height and robustness this resembles Cottager s Kale, the leaves are of a 
bluish-green tint, and mostly plain : in spring it yields a large supply of side sprouts, which 
are particularly delicate in flavour • ;■••• 0 
Buda Kale, this might be called a dwarf Chou de Milan ; leaves dull bluish green, with white veins ; 
in spring it threnvs up a large quantity of shoots, which, when cooked, eat like marrow ; but if 
these are blanched , by placing a seakale pot over the plant, the delicacy is increased 0 
Giant Dutch Purple Top 
Early Purple Giant Argenteuil 
Late „ u »* 
Conover's American Colossal 
6 d.\ 
6 d.; 
4 d-\ 
1 
o 
er < 
s. d. 
o 8 
4...0 
4...0 9 
