March 19 ...
‘Leicestershire … the air is sweet and wholesome. It is a champaign country in general, and abundantly fertile in corn and grass …. Besides wheat, barley, oats and pease, it produces the best beans in
An ethnic slur with jealousy at its root, it seems:
‘Yea, those of the neighbouring countrys used to say merrily ‘Shake a Leicestershire many by the collar, and you shall hear the beans rattle in his belly.’ But those Yeomen smile at what is said to rattle in their bellies, whilst they know that good silver ringeth in their pockets.’ 
This story is also meant to be a jibe, but there may be a good idea in it:
‘A story [about Leicestershire] that the mayor is chosen by a sow. The candidates sit in a semi-circle, each with his hat full of beans in his lap, and he is the mayor from whose hat the sow eats first.’
A brief potted history of beans is impossible: the origins are lost in the mists of antiquity, and their varieties too numerous to mention here, even if I knew them. That beans are extraordinarily nutritious, and that they have played a vital role in the diet of many cultures throughout history is not in doubt, but nevertheless they have suffered from their share of bad publicity over the centuries.
The followers of the ancient Greek mathematician Pythagoras were prohibited from eating beans, for obscure reasons that will occupy scholars in perpetuity. There are almost as many suggested explanations as there are bean varieties – everything from the risk of precipitating a blood crisis in folk with an inherited deficiency of the enzyme G6PD (it happens, it but it is very rare), to their appearance ‘like genitals’, and to the idea that the hollow stems act as a conduit for the passage of souls to and from the underworld. The commonest reason given is that they produce ‘flatulence’, although why this would be more of a problem to a mathematician I am not sure. The problem occurs as a result of the complex carbohydrates which this ‘musical fruit’ contains. These particular carbs are not able to be digested by humans, so the intestinal bacteria get to enjoy them - and it is their digestive processes, not ours, that produce the gas. Boiling reduces the problem, eating them regularly reduces the problem (the bacteria adjust, apparently), and some say adding garlic and onions to the recipe reduces the problem.If you thought sweet bean dishes were a Chinese idea, consider this recipe, from a book which has one of my favourite titles – Adam’s Luxury and Eve’s Cookery; or, the Kitchen-Garden display’d.
Boil and blanch Green Beans, then make a Puff-paste and put into Petty-pans. Put in a layer of Beans and a Layer of Sweetmeats, with Sugar between each Layer. Then cover them, and make a Hole on the Top; put in a Quarter of a Pint of Lemon-Juice, some Marrow, season’d with Salt, Nutmeg, Cloves, Mace. When bak’d put in a little White Wine thickened with the Yolk of an Egg and Butter into each Tart.
Tomorrow’s Story …
Cakes and Travellers.
Quotation for the Day …
But since he stood for
And knew what
Unless you give him bacon
You must not give him beans.