American Cookery

page 15

slaw, it will not boil well, comes out black or blue, and tinges other things
with which it is boiled.

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 brought 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 Rondehaval, 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.

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