Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/32

 Cranberry, both the Red and White are much cultivated, though we decidedly prefer the latter. They are of the easiest culture; the corn-field can be used, if the garden does not suffice. In fact, we see no reason why every farmer should not have a few Beans, even of the Lima, on every corn-hill. The stalks would support the vines; the produce would bring four dollars per bushel; or even for family use, they would be profitable for an every-day vegetable the whole Winter; they are a certain crop, even preferable to the Potato, more nutritive, while the latter is becoming a precarious crop, and of an indifferent quality.

Scarlet Runners require to be earlier planted than the Lima Bean, that they may be well advanced in growth before the hot weather begins, which stunts their growth and prevents their blooming. They must be poled in the same way. The blossoms are red, hence their name.

Vicia Faba—Féve de Marais of the French, or Windsor Bean of the English—are of trifling value for this climate, compared with the sorts previously described. However, in cool climates, on rich loamy soil, they will, if planted early, make a return for the use of the ground, and prove a variety for the table. The Windsor and early Long Pod are the best varieties. Plant them in drills eighteen inches asunder, and two inches apart in the row.

Beet is a native of the sea-coast of the south of Europe. It takes its name from the shape of its seed-vessel, which, when it swells with the seed, has the form of the letter beta (β) of the Greek alphabet.

There are several varieties of the Beet in cultivation for culinary purposes, but the most essential sorts are confined to the Long Blood and Turnip Rooted.