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■ arilU about three feet afunder, for leis than half the 

 quantity of feed will do for an acre, and being fee re- 

 gularly, the ground maybe llirred with a hoe to deftroy 

 the weeds, and earth up the Peas, which will greatly 

 improve them, and the Peas may be much eafier cut 

 in autumn, when they are ripe. The ufual time for 

 fowing thcfe Peas is about tlie middle of March, 



■ or the beginning of April, on warm land, but on cold 

 ground they fhould be fown a fortnight or three 



■ weeks later. In the common way of fowing, they al- 



* low three bu(hels or more to an acre; but if they are 

 ' drilled, one bu/hel and a half will be full enough. 



The Green and Maple Rouncivals require a ftronger 

 foil than the White, and fliould be fown a little later 



■ in the fpring ; alfo the drills fhould be made at a 



■ areater diftance from each other, for as thefe are apt 

 to grow rank, efpecially in a wet feafon, they fhould 



■ befetin rows two feet and a half or three feet afun- 

 ' der; and the ground between the rows fiiould be 



llirred two or three times with a hoe, which will not 

 only deftroy the weeds, but, by earthing up the 



- Peas, will greatly improve them, and alfo render the 

 ground better to receive whatever crop is put on it 

 the following feafon. • '■ . " ■ ' 



■' The gray Peas thrive beft on a ftrong clayey land ; 

 thefe are commonly fown under furrow, but by this 

 method they are always too thick, and do not come 

 up regular ; therefore all thefe rank-growing planes 

 Ihould be fown in drills, where the feeds will be more 

 equally fcattered, and lodged at the fame depth in the 

 round; whereas in the common way fome of the 

 eeds lie twice a's deep as'others,"' and are hot fcaftefed 

 at equal diftances.' Thefe may be fown toward 'the 



• end of February, as they are much hardier than either 

 ^ of the former forts, but tlie culture for thefe {hould 

 ' be the 



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^ The beft method to fow thefe Peas is to draw a drill 

 -with a hoe by a line about two inches deep, and then 



■ fcatter the feeds therein ; after which, with a rake, 

 —you may draw the earth over them, whereby they will 

 '-" be equally covered, and this is a very quick method 



-for gardens ; but where they are fown in fields, they 



. commonly make a fiiallow furrow with the plough, 



-and fcatter the feeds therein, and then with a harrow 



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PL ANT A, a Plant, is defined by the ifigeniousNfr' 

 John Martyn to be aA organical body, deftitute of 

 lenfe and ipontaneous motion, adhering to another 

 bocy in luch a manner, as to drav/ froTn it its nou- 

 riftiment, and having power of propagating itfelf by 

 feed. As to the parts of Vv'hich a plant confiils,* they 

 are the root, ftalk, leaf, flbwer, and fruit. 

 Plane and vegetable are pretty near terms fynony* 

 mous, all plants being vegetables. Dr. Boeriiaave 

 defines a vegetable to be a body generated of the 

 earth, or fomething arifing of the earth, to which ic 

 adheres, or is conneded by parts called roots, throu^rh 

 v/hich it receives the matter 'of its nourifnment and 

 increafe, and confifts of juices and veffels fenfibly 

 dilUnft from each other ; or a vegetable is at^ organi- 

 cal body, compofed of veffels and juices, every 

 where diftinguifhable from each other •, to which body- 

 grow roots or parts, v/hei-eto it adheres, and from 

 which it derives the matter of its life and growth. ■ 

 This definition furnifhes a juft and adequate idea of 

 a vegetable ; for by its coniifting of veffels and juices^ 

 it isdiftinguilhcd from a foffil; and by its adherincr 

 to another body, and deriving its nourifhment there- 

 from, it is'diftino-uilhed from an ariimal. 

 A vegetable is defined an organical body, becaufe 

 confiitirig of different parts, which jointly concur to 

 the exercife of the fame fun6tions, adhering by fome 

 of its parts to another body ; for we know of no 

 plant that is abfolutely vague and fluiftuating, but has 

 itill a body it adheres to^ though that body may be va- 

 rious, e.g. Earth,, as in our common plants; ftone, 

 , as in reck plants ; water, as in fca plants ; and air, as 



■ lorpe mucilao-cs. ■-.::'-..',■."' -.: ^^—:^.— ''' . x- 



As to thofe few plants >vhich appear to float iri "the 

 water, theii- manner of growth is fomething anoma- " 

 lous; MorifieuhTournefort has ffiewnlhat all plants > 

 do not arife ftridly from feeds, but that fome, inftead 

 of femen, depofit or let fall a little drop of juice, which, 

 finking in the water, reaches the bottom, or fome 

 rock, &c. in its way, to which it fticks, ftrikes root^ 

 and fboots into branches ; fuch is the origin of coral. 

 -Add, that the root of a plant may have any fitu- 

 ation at pleafure, with refpeft to the body thereof, nor 

 needs it either be loweft or higheft, &c. Accordingly 

 in Aloes, Mifleto, Coral, Moffes, Fungufes, &:c. the 

 root is frequently uppermoft, and its growth down- 

 wards. '-> ■'■■ ' • ': -^ > - 'r->^.-V::- -^-^r*?;:.-^ ■■ 



'"Xh^^veffels or. containing parts of plahtV'ccnfift of 



\ mere earth, bound or conneded together by oil, as a 



-•gluten, which being exhaufted by fire, air, age, 



the like," the olant moulders, or returns ap-'ain inrr 



V 



they cover them over again. After this, the great 

 ^-^ trouble is to keep them clear from weeds, and draw 

 -tlie earth up to the plants ; this, in, fuch" countries 

 r^' where labour is dear, is a great expence to do it by 

 '' 'the hand with a hoe ; but this may be^ eafijy effeAed 

 "•"with a horfe- hough, which 'may be drawn through 

 '■-between the rows,' which will "entirely eradicate^ the 



f' weeds, and by ftirring the foH^ render it^mellow,"~and . earth or duft. Thus, in vegetables burnt by the irir' 

 '■'greatly promote the grov^^th of the plants. "' "' ^ ^' r " tenfeft fire, the earth or matter of the veflels is left en-' 

 '.^""When any of the beft forts are intended for feed, thei-e I tire, and indiffoluble by its utmoft forces, and con'fe- 



or 



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^-^'ihould be as many rows of them left iingathered, as 



. - may be thought neceffary to furnifh a fufficient (juan- 



^ - titv of feed ; and when the Peas are in flower, they 



■';^fhould be carefully looked over, to draw out a a thofe 



■ plants'which are 'Wf bf the right fort ; for, there will 



-^'-always be fome roguifli plants (as the gardeners term 



■■;them) in every fort, which, if left to mix, will dege- 



-'lierate the kind. " Thefemuft retn;iih'until fheif pods 



are changed brown and begiaT^P fplit, when you 



^'iHould immediatelv gather them up, too;ether with 



' trie naulm j and if you have not room to ftack them 



v-till winter, you may thfeni*''them*out as foon as they 



. «^pe dry, and put them up in facks for ufe; but you 



■- muft be very careful not to let them remain too long 



• abroad after they are ripe^ for if wet Ihould happen 



' it would rot them -, ^nd hcat,^' after a Ihower of rain, 



> would caufe their pods to burft, and caft forth their 



'feeds, fo that the- greateft part of them would Be 



loft; but, as I have faid before, it is not advifable 



quently the matter thereof is neither water, nor air, 

 '- nor fait, nor fulphur, but earth alone. ■ ^p^L \r _^- 

 ^^*The root or part whereby vegetables are connected to 



tlielr matrix, and by which they receive their fiutri- 

 -- tious juice, confifts, of an infinite number of abforbenc 



veffels, which, being difperfed through the interftices 

 "■ "of the earth, attraft or imbibe the juices' of the fame ; 



conlequently, every thing in the earth that is diflbluble 



in water, is liable to be imbibed, aS" air, fait, 'oiL 

 " fumesof mineral, metal, &c. and of thefe plants really 

 '^ confift, '- . 



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to continue fowing of the fame feed longer thahtwo 

 ■years on the fame ground, for the reafons there laid 

 down, but rather to exchange their feeds every year, 

 or every two years at leaft, whereby you may always 

 expeft to have them prove fight. 



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P I S U M COR D Al^ U M. ' See' CARDiosr^RMUM. 

 PITTONIA. See TouRNEFORTiA. 





Thefe juices are drawn from the earth very crude, but 



.■■"^ by the ftrufture a^Tid fabric of thq plant, and.theV-a- 



rious veffels they are ftrained '^through, become 



- cliahged, further elaBoratcd, feci'eted, and affimilated 



' :. to the ftibftanc^ofthe'pIanK"''^;!^-'^^' "^ C^^ ' "^.';!;%;rj' 



' - The motion of the' nutritious juices of vegetables is 



' produced much like that of blood in aninials, by' the 



''''^' aftion of the air ; in effe<5V, therels fomething equiva- 



. lent to refpiradori throughout the' wKoIe plant. r. 



The difcovefy of tliis we owe tp the admirable Mal- 



pighi, who firll obferved that vegetables confift of two 



feries or orders of veffels ; firft, fuch as receive and 



e a 



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Convey ' th& allmcntdl juices, anfwerihg to the arte- 

 ries," ladleals, veins, &c, of animals ; fecondIy,''tfa*': 

 ' cheae, or air-veflels, which are long- hoUov/ pipes,. 



■ ' *: . ': . wherein 



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