rs are grown in groups running up rods tied
together at the top, and when these groups are arranged at regular
intervals on each side of a path, the result is extremely pleasing. This
mode of culture interferes to a very trifling extent with other crops,
and the ornamental effect may be enhanced by growing varieties which
have white, red, and bicolor flowers.

Preserving the roots of Runners is sometimes recommended. We can only
say that it is a ridiculous proceeding. The utmost care is required to
keep the roots through the winter, and they are comparatively worthless
in the end. A pint of seed will give a better crop than a number of
roots that have cost great pains for their preservation.

==Runner Beans for Exhibition==.--Although fine specimens fit for
exhibition may frequently be gathered from the general garden crop, a
little extra attention to the cultivation of Runner Beans for show work
will be well repaid. When staged the pods must possess not only the
merit of mere size, but they should be perfect in shape and quite young.
Rapid as well as robust growth is therefore essential to success. Select
the strongest-growing plants in the rows, and for a few weeks before the
pods are wanted give alternate applications of liquid manure and clear
water. Pinch out all side growths, and limit the number of pods to two
in each cluster.

==WAXPOD BEAN==

Many visitors to the Continent have learned to appreciate the fine
qualities of the Waxpod Beans, sometimes known as Butter Beans, the pods
of which are usually cooked whole. There are two types, the dwarf and
the runner, for which respectively the culture usual for Dwarf French
Beans and Runner Beans will be quite suitable.

==GARDEN BEET==

==Beta vulgaris==

As a food plant the Beet scarcely obtains the attention it deserves.
There is no lack of appreciation of its beauty for purposes of
garnishing, or of its flavour as the component of a salad; but other
uses to which it is amenable for the comfort and sustenance of man are
sometimes neglected. As a simple dish to accompany cold meats the Beet
is most acceptable. Dressed with vinegar and white pepper, it is at once
appetising, nutritive, and digestible. Served as fritters, it is by some
people preferred to Mushrooms, as it then resembles them in flavour, and
is more easily digested. It makes a first-rate pickle, and as an agent
in colouring it has a recognised value, because of the perfect
wholesomeness of