GARDENS AND THEIR MEANING 
1 14 
Beans belong to the family of legumes ; so, as may be 
guessed, they are nitrogen gatherers. Consequently they are 
best stimulated by a fertilizer that contains little or no nitro- 
gen but chiefly phosphoric acid and potash. Their greatest 
enemy is rust, a fungous disease. This is troublesome at damp 
seasons ; therefore be careful not to brush against the vines 
when they are wet, lest the tiny fungus should be sown on 
the leaves. Pinch off the ends of the plants if they are grow- 
ing too fast, so that their strength shall not run to foliage. 
The bean chosen for baking is a variety of pea bean. It is 
prepared for the market by a special process. When appear- 
ing on the table after hours of slow cooking, a dish of Boston 
baked beans should be about the color of a horse chestnut, 
and of a mealy consistency, although each bean keeps its 
own distinct shape. 
Beans, both shell and string, are commonly boiled. Beans 
that are boiled are served with a seasoning of salt, pepper, and 
butter, or covered with a cream sauce. Cold boiled beans 
make a delicious salad. They should never be put on to cook 
in tepid water, but, to keep their flavor, they must be covered 
with boiling salted water. 
Beets. Beets are grown for two purposes : for their tops, 
which make tender greens, and for their thickened roots. They 
are hardy and of easy culture. Turnip beet tops will mature 
in two months or less, and the little new beets are ready by 
midsummer. The soil should be rich and light. 
Beet seed should be scattered thinly in drills a foot apart. 
These so-called seeds are really fruits containing several true 
seeds, so that the plantlets come up in queer little clumps. 
This explains why they require special thinning. Sow seeds as 
early as the ground can be worked, and again every two weeks 
up to the end of July. The depth for planting in the spring 
is one inch. Constant cultivation is necessary for a good crop. 
