HOUSE AND GARDEN 
March, i 
911 
growth. It 
has one un- 
usual and 
e x t r emely 
v a 1 u a b 1 e 
q u a 1 i t y— 
the pods re¬ 
main tender 
longer than 
those of any 
other sort. 
Of the 
dwarf limas 
there is a 
new variety 
which is 
d e s tined, I 
think, to become the leader of the 
half-dozen other good sorts to be had. 
That is the Burpee Improved. The 
name is rather misleading, as it is not 
an improved strain of the Dreer’s or 
Kumerle bush lima, but a “mutation,” 
now thoroughly fixed. The bushes are 
stronger-growing and much larger 
For 
the home garden, it is difficult to find 
cabbage better than the Savoy 
Salsify, or the vege¬ 
table oyster. Mam¬ 
moth Sandwich is 
the best variety 
than those of 
the older types, 
reaching a 
height of 
nearly three 
feet, standing 
strongly erect; 
both pods and 
beans are 
much larger 
and it is a 
week earlier. 
H e n d e rson’s 
new Early Giant I have not yet tried, 
but from the description I should say 
it was the same type as the above. 
Of the pole limas, the new Giant- 
podded is the hardiest—an important 
point in limas, which are a little 
delicate in constitution anyway, espe¬ 
cially in the seedling stage—and the big¬ 
gest yielder of any I have grown and 
just as good in quality—and there’s 
no vegetable much better than well- 
cooked limas. With me, also, it has 
proved as early as that old standard, Early 
Leviathan, but this may 
have been a chance occur¬ 
rence. Ford’s Mammoth 
is another excellent pole 
lima of large size. Of the 
other pole beans, the two 
that are still my favorites 
are Kentucky Wonder, or 
Old Homestead, and Gold- 
ern Cluster. The former 
has fat meaty green pods, 
entirely stringless until 
nearly mature, and of enor¬ 
mous length. I have meas¬ 
ured many over eight and 
a half inches long—more 
than the 
width of the 
print on this 
page — and 
they are 
borne in 
great profu¬ 
sion. Gold¬ 
en Cluster is 
one of the 
hand som- 
est beans I 
know. It is 
happily 
any named, for 
the pods, of 
a beautiful 
rich golden yellow color, hang in gen¬ 
erous clusters and great profusion. 
In quality it has no superior; it has 
always been a great favorite with my 
customers. One need never fear hav¬ 
ing too many of these, as the dried 
beans are pure white and splendid for 
winter use. Last season I tried a new 
pole been 
The list of radishes 
is long and varied, 
both in shape and 
in color 
Chard, or sea-kale, may be gathered from 
midsummer until frost 
Kohlrabi deserves to be better known. Gather when young and tender— 
an inch and a half in diameter, at the most 
called Burger’s 
'Greenpod 
Stringless o r 
White - seeded 
Kentucky 
Wonder (the 
dried seeds of 
the old sort 
being brown). 
It did well, but 
was in so dry 
a place that I could not tell if it was an im¬ 
provement over the standard or not. It 
is claimed to be earlier. 
Beets. In beets varieties are almost 
endless, but I confess that I have found 
no visible difference in many cases. Ed¬ 
mund’s Early and Early Model are good 
for first crops. The Egyptian strains, 
though largely used for market, have 
never been as good in quality with me. 
For the main crop, I like Crimson Globe. 
In time it is a second early, of remarkably 
good form, smooth skin and fine quality 
and color. 
Broccoli. This vege¬ 
table is a poorer cousin of 
the cauliflower (which, by 
the way, has been termed 
“only a cabbage with a col¬ 
lege education”). It is of 
little use where cauliflow¬ 
ers can be grown, but serves 
as a substitute in northern 
sections, as it is more hardy 
than that vegetable. Early 
White French is the stand¬ 
ard sort. 
Brussels Sprouts.. 
This vegetable, in my opin- 
