200 
THE FLORIST AND POMOLOGIST. 
[ September, 
compact-growing slirub, with broadly-ovate lanceolate leaves, abruptly tapering 
or rounded at the base. The upper surface of the foliage is of a beautiful dark 
shining green, broken at the base with a broad blotch of golden-yellow, and with 
irregular projections of the same colour running from the midrib towards the 
margin, the midrib being golden-yellow, as are also the young stems and leaf¬ 
stalks.” It was obtained by the late Mr. John Gould Yeitch during his visit to 
the South Sea Islands.—T. M. 
PRESERVING FRENCH BEANS. 
® HOSE who have to supply French Beans in any quantity throughout the 
winter and spring months, will find it a great advantage to adopt the plan 
f of preserving them, when there are plenty to be had ; not one should be 
wasted. When thus preserved, an immense anxiety will be saved in 
winter, from not having to grow them. Besides, the plants are so very subject 
to red-spider, that other things often get infested from the Beans, and thus cause 
much trouble and annoyance. 
To 12 lb. of Beans allow 6 lb. of salt. In a pan place a layer of beans, and 
then a layer of salt, until the vessel is full, the last layer of salt to be rather 
thicker than the others; put a plate or anything that will nearly cover the beans,, 
on the top of the pan, and a weight of about 6 lb. on the top of all. Let them 
remain thus for two days, when the salt will have turned into brine. Then take 
out the beans and put them in jars, pour the brine, which must be equally 
divided, on them, put a small plate on the top of the Beans to keep them under 
the brine, and then tie a bladder over the jars. If well covered with the brine, 
the Beans will keep good for twelve months ; the beans for preserving should be 
gathered on a dry day. 
Before using they should be laid in cold water for an hour, changing the 
water several times. If properly done it is difficult to tell them from newly 
gathered beans, either as regards appearance or taste. We used formerly to force 
large quantities, but since adopting this plan—for the last three winters—we 
have not required to force any.— Sherwood. 
SOILS FOR POT PLANTS.—No. II. 
« 0AMS are of various kinds, and are strong or light as they may be taken from 
heavy or sandy soils. For plant cultivation, if the choice can be had, the best 
? comes from the sandstone formation, strong loam being procured from the 
valleys, and light from upland situations. Loams, when it is possible, 
should always be procured from very old pastures, and are valuable or not as they 
contain much or little fibre. Some loams may be skimmed from the face of a rock 
not more than 3 in. thick, and so full of fibre as, when laid up for a few months, to 
form a most admirable compost. Loam should always be taken with the grass on,, 
and the shorter and closer the turf, as from an old sheep-walk, the better the soil. 
