It would be useless to attempt to mention the best varieties of either peas or beans. Some seek for the earliest, some the largest or most prolific. In selecting, it is always wise to go to some intelligent seedsman, keeping a large assortment of all kinds of seeds, and learn his opinion; then, from the information thus obtained, decide which variety will best meet your wishes and locality. Some kinds of peas, like the string bean, have the pod and seed cut up and cooked together. The _Turnip_ was introduced into England from Hanover. It now grows wild in many parts of England, but the wild kind cannot, by cultivating, be brought up to the excellency of our garden and farm turnip. The turnip tops are brought into market for _greens_. The medium-sized roots are better than the largest, which are liable to become corky or spongy. The _Carrot_ was brought to England by Flemish refugees, during the reign of Elizabeth, and the leaves were in great demand by her court ladies as ornaments for the hair. The ladies of the present day are not satisfied to use it for that purpose, but by putting a root into a glass of water, and hanging in a window, in a few weeks they have a pretty, graceful window ornament, as young leaves will start out and form a green ball, very delightful to the eye in mid-winter. Both turnips and carrots are largely used on the table, and are very desirable to season soups or stews, or garnish fancy dishes. The carrot makes a very good pie, and with a judicious use of eggs and cream can be made quite palatable. When boiled and prepared for the table, the young and tender roots should be selected, as when large or old they become woody and fibrous. The carrot is excellent food for horses and cows. Unlike the turnip, it imparts no unpleasant taste to the milk, and is, therefore, very desirable for winter feed. The carrot contains a much larger proportion of sugar than most of the esculent roots; a large quantity of spirits can be distilled from it, and it is sometimes used instead of malt for beer. The _Parsnip_ is also a native of Britain, and largely used, not only for soups and garnishing dishes, but as a vegetable; or, dipped in a batter of butter, flour, and white of eggs, it is fried a delicate brown, and sent to the table as a side-dish. During Lent, it is much eaten with fish. It is even sweeter than the carrot,--much too sweet to please all tastes. Like the carrot, it is excellent in soups, and is sometimes made into bread. A kind of wine, said to resemble the Malmsley wine of Madeira, can be made from the parsnip. In Ireland, they brew it with hops, and make what they consider an agreeable drink. Parsnips and potatoes, in Scotland, are often beaten up with butter, and a nice dish for children prepared from them.