This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
No. 130. - Very productive, though not early. The young pods are extremely tender and of fine flavor.
No. 131. - An excellent shell bean, green or ripe.
No. 132. - Extensively grown for dry state. Of average quality as a string bean, but excellent when shelled either green or dry.
No. 133. - Is an early variety. They blossom six weeks after planting. Can be used with pods after seven weeks, and ripen in ninety days. The seeds are white kidney shaped, often flattened, bent, or distorted. They are productive, and the young pods are of fair quality. The seeds are excellent, whether used green or ripe. The skin is thin. They are much esteemed for their whiteness and delicate flavor.
No. 134.-They are more tender and require rather more care in culture than the Bush Beans. They succeed best in sandy loam, which should be liberally enriched with short manure in the hills, which are formed according to the variety, from three to four feet apart.
No. 135. - They are considered the best of all the Pole Beans, and are almost universally grown.
No. 136. - It is earlier and more hardy than the large White Lima.
No. 137. - This is an extra quality of bean which matures early, and yields largely. It produces more shelled beans to the pole than the large Lima.
No. 138. - A very productive variety, and one of the earliest.. Sometimes used as a snap bean, but generally shelled. 3
No. 139. - A popular variety, serviceable in its green state or when shelled.
No. 140. - A great favorite in gardens, both as an ornamental plant and useful vegetable.
No. 141. - Pods long and clear, with a waxy color, thick and fleshy, and very productive When cooked they are tender and delicious.
No. 142. - One of the best varieties, either for snap or shelled in the green state.
French Beans, English Or Broad
Fe've. Gartenbuhne.
No. 143. - This class is very hardy, and is said to be the most ancient of all esculents. It originated in Egypt. Should be planted as soon as the soil is in good condition, in Spring. Plant four inches apart and two inches deep, in drills four feet apart. To insure well filled pods, pinch off the tops as soon as the lower pods begin to set. In their young state they are best for the table, being then digestible. When old the skin must be removed, else they are hard to digest.
No. 144. - A very early and healthy variety.
No. 145. - Best for general use. Suitable for field and garden culture.
No. 146. - An excellent variety, similar to the Broad Windsor.
 
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