Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/310

 subjected there may be mentioned field beans, which are cultivated over a large area, and garden beans, which are cultivated in small gardens for the green markets.

Kidney Bean.—The kidney bean, or French bean, is a special botanical variety (Phaseolus vulgaris L.). It is what is known in French as haricot; in German as Bohne; Dutch, Boon; Italian, faginolo; Spanish, habichuela. This variety of bean is commonly called a French bean and is a native of South America. It does not seem to have been known before the discovery of the American continent and hence is not thought to have grown wild to any other part of the world. The kidney bean is not very well suited to very high northern latitudes, since it is particularly sensitive to the cold, even if the temperature is not low enough to produce frost. The kidney bean is cultivated over large areas and is also a garden crop. There are early and late varieties, so that the season for the kidney bean is a long one. The pods of this bean are distinguished by being long and slender, and it is particularly valuable for edible purposes while green and is also prized for canning. This is true, especially, of that variety which has a tender pod.

There is another variety of bean in which the pod is tough, and this, of course, is not so well suited for eating green, although when very young, even the tough-podded bean can be used. There are a great many different varieties of kidney beans known, one of which is called the "dwarf kidney bean" on account of its growing only on low bushes and needing no support for the vines. In this variety the pods hang in thick clusters, the lower ends often touching the ground.

Butter Beans.—There is another large class of beans known as butter beans. This variety is also known as Geneva, or plainpalais, or wax bean.

Lima Beans.—The Lima bean is also a different botanical species known as Phaseolus lunatus L. It is nearly related to the kidney bean, being also a native of South America. The vine is a very long one, often reaching more than 10 feet if a proper support be offered it. The common Lima bean is one which matures rather late in the season, but it is most highly valued for its product, which is eaten shelled. There are smaller varieties of this bean known as the dwarf Lima or small Lima.

The total number of varieties of beans which are known and cultivated is, perhaps, more than 100, but they belong in general to the large classes specified.

Average Composition of Green, String, and Lima Beans.—

Lima beans:

Water,                                       68.46 percent Ash,                                          1.69    " Protein,                                       7.15    " Crude fiber,                                  1.71    " Carbohydrates,                                20.30    " Fat,                                           .69    "