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 the rich crimson hue it imparts to any article of food requiring it.

==Frame Culture==.—­Where the demand for Beet exists the whole year through, early sowings in heat are indispensable.  For this method of cultivation the Globe variety should be employed, and two sowings, the first in February and another in March, will generally provide a good supply of roots in advance of the outdoor crops.  Sow in drills on a gentle hot-bed and thin the plants from six to nine inches apart in the rows.  As soon as the plants are large enough, give air at every suitable opportunity.  Fresh young Beets grown in this way find far more favour at table than those which have been stored for several months.  They are also of great service for exhibition, especially in collections of early vegetables.