. 12 and 13, King Street, Covent Garden, i88o.] 63 
n ,, r, . „ dwarf FRENCH 'SK-k^^-continucd. 
tSutter Hearn are noteworthy additions to our cuHnarweretabte^ rh,.v h„ii,j j ... 
having no meinhranoiis inside lining. On the Continent these Ilu/ter HeL,, ‘ 'j«d served whole, the pods 
Dwarf Butter Bean, white seeded, i h\p7dsTt"^ considered a delieacy. j. 
^arf Butter Bean, black seeded, i ft. } leiLi eotoicr, very productive ^ ^ j P®’' P”‘ “ ° 
mite Advancer a long-podded variety, remarkably productive and earlv' nernint ,0 ‘ ® ° 
Canadian Wonder, a very productive lon<r-r)™irtpHv,r;„,„ ,,a,n r .„7 n,;:,V.vP/ ,P . Pef 2 o 
a very productive long-podded variety, tvith fine flesliy'pods wliich "boirtVlid:!;' 
M colour, an e.vcelleni variety for general crop or forcing per pint ir tender, 
of dwar? beans dec^idetiy life b^e^h loth 
Early ProUflo (Williams), remarkable for its earTiness' abundant p^^^^ H" P*^'' = ° 
New Early White Canterbury, a firs, -class varLty vWy “ ■P'=^P!''‘ ^ % 
New Dwarf Russian, a very prolific long-podded excellent variety ^ ^ ^ 
n * U OB DWABF KIDNEY BEAlis. Per J pint 2 o 
Canterbury White, a veiy prolific, well known varietv r ft P« qt.-s. d 
Chinese Long-podded an exceedingly productive, free cropping variety, 1 fL .. '.’’. ' a 
Colcliester Red Speckled a well 'known prolific variety r ft ^ ^ 
Dun. Cream-coloured, or YeUow. much esteemed for its earliness arid free eronninii' ‘ r Vr * 5 
Ft^ar^B Early Forcing, a fine variety for forcing, very prodS J \ 
Negro Long Podded, very fine cropper, i ft ^ ^ 
^3 cropper, 
Ne\ylngton Wonder, one of the best for forcing, very productive i ft ^ 
Sion House, a fine forcing variety, i ft ^ 
9 
9 
6 
o 
f Flageolet, Early 
. ' s Eye, &c, 
BUNNEBS. 
V^der this keadiiig we enumerate a few sorts of Runners deserving of special attention Amongst ih... ,»> 
would specially notice the Hutter Be , ns, the pods have no membranous Lide lining ■ ThiTare coihed^ld se„T/d 
whole, and arc considered a very delicate dish. ^ ^ coonea ana served 
Butter Bean, Haricot d’ Algiers, wax-podded 
Butter Bean, Mont d'Or, the pods of tliis vahi'abie variety are 6 to 8 incites long, thick fleshv'of'~a mie 
per parrel:, 
per quart 
KUNNEBS OB TALE FEENCH -RTi ’AN f?^'" ’ P‘'‘^ 
feirie?: e” abundance , 
Champion Scarlet Runner, pods^very long, thick and fleshy 
New Zealand Runner, very productive 
per pint i 6 
or^atoted Lady, very ornanienialand proiific';;;;;;:: ® I 
White Dutch, or Case Knife, very productive ^ ^ 
Section ll.~EDIBLE LEAVED AND EDIBLE FLOVVEBED PLANTS ' ^ 
(By Edible Flowered Plants are me.ant those.the inflorescence of which is used as a vegetable, such as Cajiflower etc ) 
. , . . ARTICHOKE, OEOBE. 
rkc 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 tower part of the scale is eaten 
with a relish usually consisting of vinegar, pepper, and salt. Butter sauce in English cookery books is usuatlv 
recommended as the accompaniment, but with this the Artichoke i- -v ^ ^ 
« W....U uuf f-vrcc/vb’ is insipid. 
Green Provence per packet, e,d . ; per oz.. is. \ Purple Provence per p.-icket, arf., per 
For Plants, see page 64. 
„ . „ ASPABAGtrS, 
GlanrDutchP®^Dl6T^o®^ 4<f- ;perlb. 4 
uiant Duten Pt^ple Top much esteemed in the Fans market; Conover’s, the oer okt \d ■ ner oz o 
Early Purple Giant Argenteuil I variety, grows to a lar^e size; while \ 
i?"*® A F ^ , \<^f‘<^yson's is the one prized in Covciit Garden Mar-\ 
Conover s American Colossal J kct. For roots, see tuige 64. ^ 
07 ., IS. 6d. 
6d. 
^ d .; ,, 10 
4d .; ,, 08 
per pkt. per ox. 
d. 8. d. 
4...0 
8 
BEET (EDIBLE LEAVED). s 
""'"y preferred to Spinach o' 
Seakale Beet, the mid-nb of the leaf is two to three inches broad, very wliite, delicate in flavour, 
and m summer and autumn is an excellent substitute for Seakide o 4 ..0 8 
Ear edible-rooted Beet, see page 56. 
BORECOLE OB KALE. 
On all hands it is asserted and accepted as a fact that the varieties of the Brassica family are liable to great 
’'^^riations, and no doubt this is correct especially in the higher forms, such as Broccoli. Cauliflower, and 
Cabbage. This sportive charaiter 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 
etther great care is e.eereised by the growers in keeping the Kales pure, or they are not liable to sport, as we could 
see no deviation in our Inals from the normal or typical forms of the plants ; although there was any amount of 
vartaiton in the names applied io the same variety of Kales. 
The Kales enumerated are accurately described, so that any one interested in the subject will readily identify 
the varieties, and we may add these are Ike only Kales really worth cultivating for culinary purposes. 
Cottager s Kale, plants purple, or green ; the leaves in most eases crimped or curled at the margin ; 
the plant tall and robust, yielding in spring a large crop of side- shoots, exceedingly delicate in 
flavour. Mcopham Court Kale is simply the green variety selcaedfrom this o 
Chou de mian ; in respect to height and robustness this resembles Cottager's Kale, the leaves are of a 
bluish-green tint, and mostly plain i in spring it yields a large supply of side sprouts, which 
are particularly delicate in favour o 
Chou de Russie, or Extra Hardy, a new variety, highly recommended i 
Suda Kale, this might be called a dvHtrf Chou de h'filun j leaves dull bluish ^reen, with white veins ; 
in spring it throws up a large quantity of shoots, which, when cooked, eat like marrow ; but if 
theseare blanched, by placing a seakale pot over the plant, the delicacy is increased 
Egyptian, differs from Buda mainly in its richer green leaves and more prominent white veins ; in 
spring it throws up a large quantity of shoots, which may be used green or blanched as we have 
recommended in the case of Buda Kale 
4...0 8 
4 " 
6 ... 
o 4...0 9 
4...0 9 
