T869.] THE KITCHEN-GARDEN. 547 



its growth are likewise best for the Potato, which, so long as it re- 

 mains what it is, can never be superseded by any known root-crop. 

 The Parsnip is, however, generally cultivated in all gardens of any con- 

 sequence, and is in considerable demand through the winter months. 



PEAS. 



Of what country the common Pea is a native is not exactly known, 

 so far as I am aware of, nor is the exact time of its introduction into 

 Britain recorded by any one that I know of. More than likely it was 

 brought here from some of the warmer countries of Europe, into which 

 quarter of the globe it is supposed to have been introduced from Egypt 

 or Syria. Although cultivated in India and China, there is no evi- 

 dence to show that it is a native of these countries. In Japan it is 

 cultivated more plentifully, no doubt, on account of the climate being 

 more moderate and suitable to its nature. Judging from the extent 

 to which it suffers from drought and frosts in this country, there is 

 reason to conclude that it is not a native of either an arid or a very 

 cold country. 



The common field Pea seems to have been introduced into this 

 country at a very early period, for it is recorded that an English army, 

 while besieging a fortress in Scotland in the twelfth century, having 

 exhausted their supply of food, subsisted on the Peas and Beans 

 which were growing in the district. The finer or garden varieties 

 ■were not cultivated in England till a much later period, for they were 

 considered a great luxury in the time of Queen Elizabeth, and were 

 brought to the royal table from Holland. In the reign of Henry VIII. 

 they became so common as to be hawked in the streets of London. 



The Pea has long been one of the most esteemed vegetables, and a 

 reference to seedsmen's lists show^s that its varieties are very numerous. 

 They naturally divide themselves into three sections — the earliest, 

 second early, and late or main crop varieties. The earliest are gener- 

 ally much more dwarf and slender in growth, and are more hardy than 

 the others. The late varieties are more robust and tall ; and though 

 more tender, are much finer and more prolific, so that green Peas are 

 best when within the reach of nearly all classes. But the rich can now 

 in many cases, by the aid of forcing and Orchard houses, prolong the 

 Pea season from May to November, there being now some very compact- 

 growing varieties suitable for pot culture and growth in glass-houses, 

 such as Orchard-houses. 



The two methods by which the earliest crop of Peas are produced 

 outdoors are sufficiently distinct, both in their details and results, to 

 warrant their being both treated of. The one way is, to sow in autumn, 

 from the middle of October till the end of November. The other is. 



