We agreed that the gardener would hardly ever pick them young or tender enough, and that this applies to beans, carrots, peas and artichokes. This set me thinking, and I mentioned a visit I once paid to Chartres some years ago. It was in early June, and I saw several waiters all shelling peas in the courtyard of the principal hotel. I was surprised to note that each man had three little baskets in front of him into which he threw his peas. I was astonished to see so many little baskets, and asked why all the peas could not be put into one basket. "Oh, madame," said the man in authority, "at Chartres we acknowledge three qualities of peas, and then there are the pods, for the pea-soup." In what English household would it be possible to get the same amount of trouble taken? "The methods adopted in England are different," said Constance dryly. "As regards peas--generally the gardener leaves them till they have attained the hardness of bullets, and then the cook cooks them solely with water, and so a very good vegetable is made as nasty as it is possible to make it." Then we both came to the conclusion that peas, "as a fine art," should be picked very young, or else they were very unwholesome, and that they should have mixed with them a little gravy, cream, or fresh butter. After this Constance asked me about my butter-beans, which, she told me, she thought excellent one day when she lunched with us last September. I told her that the variety that I grew chiefly was Wax Flageolet, and that my seed came from the foreign seedsman, Oskar Knopff, but that now all sorts of butter-beans can be got from English nurserymen, and that Messrs. Barr and Veitch have those and many other excellent sorts. "They are also as easy to grow, Burbidge says, as the old-fashioned French kinds," I remarked, "but more juicy and mellow, although they do not look quite so nice on the table. Auguste likes to give them a few minutes longer in boiling, and invariably adds, as is the French and Italian habit, some haricot beans of last year of the old scarlet runner sort boiled quite soft." Then I praised the foreign habit of serving all vegetables in cream, oil, or a little gravy, and added it is setting the vegetable picture in a good frame. Then from beans we turned to potatoes, and we discussed the best kinds to grow in a moderate-sized garden. From vegetables we wandered off to embroidery. [Sidenote: A "WROUGHT SHEET" PLANNED] "I want," Constance told me, "to design a quilt for a big 'four-poster.' What they would in the seventeenth century have called a 'great wrought sheet.' I am thinking of doing," she said, "a great border of old-world flowers all round my 'bed-spread,' as it is now called in the art shops."