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eminent Scotch gardener, who treats of it fully in his work called "The Scotch Forcing Gardener." If the pits are from twenty to thirty feet long, it will be sufficient to plant one half at a time; and, to keep a constant succession, the other half may be filled in about fifteen or twenty days afterwards, that they may begin to come up before the first is used; after which, once every month or six weeks, according to the size of the pit and consumption of the family, may be sufficient till the time for cutting in the open ground commences. The roots are planted in the same manner, and require the same treatment, as on the dung hot. bed, only, instead of dung, bark is usually substituted to fill the pits. Air must be admitted every day, to allow the steam to pass off; and more freely, as the weather will permit, when the buds begin to appear, for the sake of the colour and flavour of the plants. The heat of the bed can be much better regulated by this kind of pit, and all the work done with much greater nicety and less toil to the gardener than by the old and common method of dung hot-beds.

3. BASIL.- OCYMUM.

This plant is supposed to owe its Latin name to the strong scent for which several species of this genus are remarkable. Some derive it, with great probability, from a Greek word signifying quickly, with reference to the rapid germination and growth of the plant after the seed is sown, especially if the weather is hot and dry. They are, for the most

part, of East Indian origin, and are also found in some parts of Africa. There are two varieties in cultivation :

1. Ocymum basilicum, the sweet or largeleaved.

2. Ocymum minimum, the small-leaved or bush basil.

The former is principally used for culinary purposes; the latter is much smaller, being a compact, dwarfish, bushy plant, and used more for ornament; but the scent and quality are the same.

Both varieties are annuals, and flower in June and July; they were introduced into this country in the year 1573, but were very partially used till the beginning of the last century.

The French are now so partial to the flavour and qualities of this plant, that its leaves enter into the composition of almost all their soups and sauces. The leaves or leafy tops are the parts gathered for use, and, on account of their strong flavour of cloves, are often used in highly-seasoned dishes. A few leaves are sometimes introduced into salad, and very frequently into soups.

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Culture. Both sorts are raised from seed, and should be sown on a gentle hot-bed in March. When the plants are two or three inches high, they may be transplanted into a warm border of light rich earth, in rows of six or eight inches' distance apart each way, and must be watered occasionally till they have taken root.

Sometimes both varieties are sown in the open ground: but with this treatment they come up very late and small.

They are very tender plants, easily cut up by the early autumn frosts; they should then be pulled up by the roots, tied in small bunches, and hung up in some airy room to dry, when they will continue to retain a great portion of their aromatic qualities.

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The original Latin name of the bean was faba, but of late botanists have made it a specific to the vetch.

The bean is a native of the East, and particularly of Egypt; but it has been known in this country from time immemorial, and was in all probability introduced by the Romans.

The seeds are the only part used in cookery; which, after being boiled, are considered a very wholesome aliment. They are seldom eaten in this country in their dried state, but when sent to table young are generally admired, particularly as an accompaniment to bacon.

There are many varieties of the bean at present under cultivation; the following are selected as the principle and most distinct sorts: —

1. Early Mazagan, so named from a settlement of the Portuguese on the coast of Morocco. It is one of the hardiest and best flavoured of the small and early sorts; but is but partially planted at present, on account of the introduction of other superior varieties.

2. The Lisbon is next in point of earliness: it is much like the Mazagan; but the seeds are rather larger.

3. Early Long-pod; so called from the shape of the pod, and its earliness. This is a most prolific variety, and is consequently a great acquisition to the cottage gardener. Some of the principal seedgrowers have of late considerably improved the long-pod variety, with regard to its earliness and productiveness. The author can prove this from actual observation; having seen every variety of the bean growing last season, in the nursery grounds of Mr. William Rogers of Southampton, who is in the habit of annually testing the merit of every new production of culinary seeds before offering them for sale.

4. Sword, or Turkey Long-pod, is an excellent bean, being very prolific and well-flavoured: it is very like the common long-pod, with only a slight difference in the growth of the pods.

5. Mumford. This variety is not so often cultivated now, in consequence of its resemblance to the Toker. The beans sold under these names are a smaller kind of Windsor; the several sizes being divided by a sieve made for the purpose.

6. Sandwich Broad-bean. A very good kind. formerly in great repute: it is now superseded by the Windsor; but, being harder, is commonly sown a month earlier: it is a plentiful bearer; but not very delicate for the table.

7. Broad Windsor is allowed to be the best of all the sorts for the table. When they are planted in a good soil, and allowed sufficient room, their seeds will be very large and in great plenty; and, when gathered young, they are the sweetest and best tasted of any. This sort of bean is seldom planted before

Christmas, because it will not bear the frost so well as many of the other sorts: it is generally planted for the main crop to come in June and July. There are several sub-varieties; such as the broad Windsor, Kentish Windsor, and Taylor's Windsor. The latter is the best and most generally cultivated.

8. White-blossomed Bean, so called because the black mark on the wing of the blossom is wanting. This sort, from its having less of the peculiar bean flavour, when young, than any of the others, is in much esteem with many persons: it also boils very green; it bears abundance of smallish, long, narrow pods; and the seeds are almost black when ripe.

9. Green Nonpareil, a delicate and fine-flavoured variety, is now generally planted for a late crop, for which purpose it is admirably fitted.

10. Dwarf Fan, or Cluster Bean, grows about a foot high, throwing up three or four stems from each root it is usually planted for curiosity; but may be cultivated in a small garden.

11. Green Windsor is a very delicate bean, and is planted at the same time as the white Windsor. 12. New Dwarf Prolific is a good new sort, having the excellent qualities which its name implies. Culture. -To procure an early crop of beans, the author recommends an early sort to be sown towards the end of October, in a warm border, exposed to the sun: they must be set in rows, two feet asunder, and three inches apart in the rows, and about two inches deep.

To obtain a very early crop, a successful method is to sow the beans thickly together in a

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