DESCRIPTIVE CATALOGUE. 
21 
flattened. They yield abundantly, and in the Southern 
States are much esteemed for cooking dry. The plant 
is of strong growth and half dwarf. 
Dwarf White Navy.—Used exclusively for field 
culture. Seeds small, round, oval shape, of a pure, yet 
not glossy white color. 
BEANS—Pole, or Running;. 
Fr. Haricots a mines. —Gcr. Stangcnbohne. 
Culture.— These, even more than the Bush Beans, 
require a warm, mellow soil, and should not be planted 
until settled, warm weather. They all need to be sup¬ 
ported, which is usually done by poles some eight or ten 
feet high set in the center of each hill. We prefer to use 
poles four to six feet high, set at an angle »f about twenty- 
two degrees from the perpendicular, and their tops con¬ 
nected by a rope or inch-square strips. The vines will 
run along these, producing pods earlier and allowing 
them to hang free from, the leaves and thus be of better 
shape and more easily seen. Form hills three and a half 
feet apart by forking in a shovelfull of fine manure ; set 
the poles, and plant six to eight beans, and after the 
beans commence to run thin to four plants to the hill. 
If any fail to cling to the poles, note the direction in 
which the others go around the pole (they all go in one 
direction and will go in no other), and start these around 
the same way, fastening the end in a notch cut in the 
pole. 
Dutch Case Knife.—This is the earliest variety of 
pole beans. Pods long and flat . beans white, flat, kid¬ 
ney-shaped, and of excellent flavor ; good green or dry. 
London Horticultural.—An old and popular varie¬ 
ty. Pods five or six inches long, broad, pale green or 
white, streaked and blotched with brilliant rose-red, con¬ 
taining five or six seeds. Green beans large, egg-shaped 
and of the highest quality : the dry beans are very supe¬ 
rior for baking or stewing. 
Small White Lima, Carolina or Sieva.—Resem¬ 
bles the Large Lima in growth, but is earlier, more 
hardy, and surer to produce a crop. Seeds small, 
white, and quite flat. 
Dreer’s Improved Lima 
Large White Lima.—A large, late bean, with 
broad, rough pods ; seeds white, veined with green, very 
large, broad, thin, and surpassed in quality by no other 
variety. It is a general favorite wherever it can be cul¬ 
tivated. 
Dreer’s Improved Lima.—The result of several 
years careful selection from the old Lima. *1 he distinct¬ 
ive improvements are its earliness, remarkable product¬ 
iveness, delieoius flavor, and the forming of the beans 
so closely in the pod. 
Indian Chief, or Tall Wax.—Pods of a fine waxen, 
semi-transparent white color; crisp, tender an'cf succu¬ 
lent, and continuing so longer than most other sorts. 
Giant Wax.—The long, large pods are of a white or 
pale yellow color and of beautiful waxy appearance. 
Used only as a snap bean, but for this purpose superior 
to any other sort, being, in spite of its size, tender and of 
go<xi flavor. 
Southern Prolific.—A very excellent pole bean for 
cooking in the pod. The pods arc produced in clusters, 
j and as it matures in seventy days, the growth is very 
' rapid and the pods brittle and tender. It is one of the 
most popular snap beans in the Southern States, where 
it is better known than in the North. 
Scarlet Runner. This variety grows fifteen feet 
high, has flowers of brilliant scarlet, and is generally 
cultivated as an ornamental climber. 
Carter’s Champion Runner.—An improvement on 
the Old Scarlet Runner. The pods are nearly twice as 
large as any other runner bean, and hang twice as thick 
on the vine. 
White Runner.—Like the Scarlet, except in the 
color of the seeds and flowers, which are pure white. 
BEET. 
Fr. Dettcravc. —Ger. Runkel Rube. 
Culture. — All the varieties succeed best on a deep, 
rich, sandy loam, and require to be thinned when small, 
and kept free from weeds. For early Beets, sow as soon 
as the ground will admit, in drills fourteen inches apart, 
and thin to six inches in the row. For winter, sow about 
the middle of spring. Soak the seed twenty-four hours 
in luke-warm water before planting, and sow in freshly 
prepared ground. 
Early Turnip 
Bassano. - Although 
not maturing a s 
early as some other 
sorts, this being much 
the largest of the ear¬ 
ly varieties reaches a 
size fit for the table 
among the earliest. 
Roots flat, turnip- 
shape, light red. Will 
not keep well through 
the winter. Flesh 
white circled with 
pink, coarse-grained, 
but tender and sweet. 
Early Blood Tur¬ 
nip.—Th’c standard 
early sort. Tops very 
small ; roots blood- 
red, turnip-shaped. Early Turnip Bassano 
with small tap-root, 
very tender. A good variety for forcing in hot-beds, 
early use and for late planting for winter use. 
Improved Early Blood Turnip. This variety 
originated from the preceding, the earliest and most 
perfect specimens having been selected for a succession 
of years, until it has become perfectly pure and of fine 
