American Cookery/Beans

BEANS

The Clabboard Bean, is easiest cultivated and collected, are good for string beans, will shell--must be poled.

The Windsor Bean, is an earlier, good string, or shell Bean.

Crambury Bean, is rich, but not universally approved equal to the other two.

Frost Bean, is good only to shell.

Six Weeks Bean, is a yellowish Bean, and early bro't forward, and tolerable.

Lazy Bean, is tough, and needs no pole.

English Bean, what they denominate the Horse Bean, is mealy when young, is profitable, easily cultivated, and may be grown on worn out grounds; as they may be raised by boys, I cannot but recommend the more extensive cultivation of them.

The small White Bean, is best for winter use, and excellent.

Calivanse, are run out, a yellow small bush, a black speck or eye, are tough and tasteless, and little worth in cookery, and scarcely bear exportation.

Peas--Green Peas.

The Crown Imperial, takes rank in point of flavor, they blossom, purple and white on the top of the vines, will run, from three to five feet high, should be set in light sandy soil only, or they run too much to vines.

The Crown Pea, is second in richness of flavor.

The Rondeheval, is large and bitterish.

Early Carlton, is produced first in the season--good.

Marrow Fats, green, yellow, and is large, easily cultivated, not equal to others.

Sugar Pea, needs no bush, the pods are tender and good to eat, easily cultivated.

Spanish Manratto, is a rich Pea, requires a strong high bush.

All Peas should be picked carefully from the vines as soon as dew is off, shelled and cleaned without water, and boiled immediately; they are thus the richest flavored.

Herbs, useful in Cookery

Thyme, is good in soups and stuffings.

Sweet Marjoram, is used in Turkeys.

Summer Savory, ditto, and in Sausages and salted Beef, and legs of Pork.

Sage, is used in Cheese and Pork, but not generally approved.

Parsley, good in soups, and to garnish roast Beef, excellent with bread and butter in the spring.

Penny Royal, is a high aromatic, altho' a spontaneous herb in old ploughed fields, yet might be more generally cultivated in gardens, and used in cookery and medicines.

Sweet Thyme, is most useful and best approved in cookery.