410 
THE GARDENING WORLD. 
POTATO CARTERS’ MONARCH. 
Amongst vegetables the Potato has got many advo¬ 
cates who, practically, have pledged themselves to 
maintain the standard of utility of this useful 
vegetable, and keep it in the front rank of progress. 
The variety under notice was raised by Mr. W. J. 
Stokes, near Trowbridge, and has since been tested 
by the Royal Horticultural Society at Chiswick, who 
give it very favourable notice, both with regard to 
cropping, shape, and cooking properties. During 
1894, 1895 and 1897, it has taken the leading place in 
large, open competitions, when shown by the raiser 
at the great Bath show. The parents of the variety 
were Sharpe’s Victor and Schoolmaster, the 
potentialities of which are seen in the tubers, some 
of which are round, and others oval even at the 
BUTTER BEANS. 
From times almost immemorial our Gallic neigh¬ 
bours have been adepts in the gastronomic art, and 
one result of this has been that their seedsmen have 
evolved delicious vegetables that we with our insular 
prejudice are inclined for a long time to look 
askance at. The Butter Beans afford a case in 
point. The French and Runner Beans may be 
divided into two classes, according to the character 
of their pods, viz., the " Tough-podded ” (Haricots a 
ecosser or Haricots a parchemin), the pods of which be¬ 
come leathery upon reaching maturity, and the true 
" Edible-podded ” (Haricots mange tout or Haricots 
sans parchemin), -whose pods never become tough or 
stringy, even when they are quite ripe. It is to the 
first class that the varieties grown in this country 
February 26, 1898. 
fine form of the same height, but with longer and 
more slender pods. The seeds are white instead of 
black, as in the former variety, and they possess the 
additional advantage of being fit to send to table 
when cooked properly. A third first-class tall 
variety is Mont d'Or, which was raised in the neigh¬ 
bourhood of Lyons. The pods are nearly 6 in. in 
length, slender, and of an excellent flavour that has 
secured its popularity throughout France. 
Amongst dwarf varieties there is nothing to beat 
Sutton’s Miniature Golden Waxpod. The plants 
are of compact and sturdy habit, and commence to 
fruit at an early stage of their career, continuing 
this for an exceptionally long period. This variety 
likewise takes kindly to forcing. As its name 
indicates, this is a miniature of Golden Waxpod, 
another sort well worth cultivation. 
Potato, Carters' Monarch. 
same root. The dominant type, however, is round, 
of large size and more or less rough or netted on the 
surface. On fairly good garden soil heavy crops of 
shapely tubers are obtained. Several years have now 
intervened since the variety was raised so that its 
character should now be well established. The 
accompanying illustration, for which we are indebted 
to Messrs. J. Carter & Co., High Holborn, London, 
gives a good idea of the variety now being put into 
commerce for the’first time by that firm. 
-•*-- 
The Weight of Bees —According to the Irish Farm¬ 
ing World about 3,500 bees moderately filled with 
honey will weigh a pound. Four pounds of bees 
will average a prime swarm. Some swarms have 
been known to weigh as much as ten pounds, and as 
low as one pound. 
belong, for the pods are ody edible in their earlier 
stages. In the second we may place the Butter 
Beans. All these Beans are cbancterised by pods 
of a pale yellow, butter, or wax-like colour—hence 
the name. Their flavour, too, when cooked is some¬ 
what waxy, although to the palate of the connoisseur 
they are more delicate than our ordinary French 
Beans. 
We need not enter here into details of culture, for 
the same treatment that suits our ordinary French 
Beans will suit them capitally. 
Both dwarf and tall varieties can be obtained, 
and, indeed, there is a considerable number of each 
from which to pick and choose. The Black Algerian 
(Haricot d'Alger Noir) is one of the oldest varieties, 
and is in great favour upon the Continent. The 
height is 6^ ft. The Tall White Algerian is another 
CARDOONS. 
Amongst the more uncommon, and to some people 
novel vegetables,come Cardoons. They may be served 
at table in a number of ways, and in each will con¬ 
stitute a pleasant variety at a time of the year when 
the number of vegetables obtainable is not large nor 
the variety great. 
The stalks of the inner and more succulent leaves 
may be stewed until tender, and sent to table with 
suitable sauce. These stalks, too, may be, and are, 
employed as an ingredient in the making of soups, 
whilst the whole plant, when properly blanched, 
furnishes an excellent salad. 
Any ordinary garden soil will grow Cardoons well 
enough, provided plenty of water is given during the 
gro wing season. The latter is the chief consideration, 
and to obtain it it is often necessary to consign.the 
