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Haricot, fantastic haricot, you set us a curious philological problem. It is also known in French as faséole, or flageolet. The Provençal calls it faioù and favioù; the Catalan, fayol; the Spaniard, faseolo; the Portuguese, feyâo; the Italian, fagiuolo. Here I am on familiar ground: the languages of the Latin family have preserved, with the inevitable modifications, the ancient word faseolus.
Fayol, we have been enabled to make such researches upon numerous specimens that were still inclosed in their sandstone gangue and that had been collected in the coal strata of Commentry. In some of their physical properties they differ from the more recent isolated fragments and from the ordinary coal of this deposit.
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