tender, and though not long, are produced abundantly and the crop 
is ripened up uniformly. Many of the “ Wax” varieties are neither 
vigorous nor productive, and the pods seem to be more liable to the ~ 
attack of. fungoid diseases than the pods of other varieties. The one 
great point of superiority of all ‘“ Wax” varieties is in their tender — 
yellow pods. 
Among the earlier of other varieties becoming edible within a few 
days of the Golden Butter Wax may be mentioned Dwarf Black Wax, 
the French variety Haricot Saumon du Mexique, Gray Seeded Purple 
Speckled, Emperor William, White Flageolet. Dwarf Golden Wax, 
Dwarf Cranberry, Early Feejee and French Emile, All of these are. 
bush varieties, and all produced edible pods before July 15, the pole 
varieties being for the most part later by about two weeks. Among 
the earlier of the pole varieties are Marblehead Champion, Mont D’Or, 
Algiers, Transylvanian Butter, Blue Podded, the French varieties — 
Haricot rouge d’Orleans and Haricot rouge de ‘Chartres, and the Ger- 
inapn varieties Stangen Schwertbohne and Butter Brechbohne. All — 
of these furnished edible pods before August 1. 
Among the more prolific pole beans are Case Knife, Concord, Mot- 
tled Cranberry, Kentucky Wonder, Southern Prolific, Round White 
Princess and the French beans Haricot Comtesse de Chambord, Har- 
icot de Liancourt, and Haricot Intestin. The most prolific bush 
beans are Turtle Soup, Newington Wonder, Hundred for One, Refu- 
gee, Galega, Crystal Wax, True White Pea, White Marrow and Mex- 
ican ‘ree. This last was one of the novelties sent out by seedsmen 
for the first time last spring. It seems to be a prolific form of the 
old fashioned Navy or Pea Bean. With us it is much later and more 
prolific than the ordinary Navy bean. In other respects the two are 
indistinguishable. Though our seed was obtained from three inde- — 
pengent sources, in each case only about half the crop ripened 
before the plants were killed by the frost. Other statistics in regard 
to the different varieties are given in the table below. The names un- 
derscored are understood to be synonyms of the numbered name pre- 
ceding them. ‘The numbers refer to the number under which the - 
variety is described in the classification following : 
ED, Sa oe 
=e 
ety 
236 Asatte 

