GARDEN VEGETABLES — THE PEA. 



the middle of August, when, unless in unusually cool situations, there will be a 

 blank. Sowings may be made the whole season, but, in any case, we may com- 

 mence again about the latter mentioned period ; and here it is best to put in one 

 of the earlier sorts, because there may probably be some frosty nights before the 

 later kinds would be filled in the pod. This sowing will be ready — say the latter 

 part of September, or early in October, and continue on for some time ; and if it 

 be desirable to have Peas until New Year, an after-sowiug may be made in box- 

 frames having glass saslies. In this case, the dwarf sorts alone are admissible, 

 and Bishoph Dwarf, or Queen of Dwarfs are two of the best, the rows being 

 eighteen inches asunder. The glasses ought not to be put on until frosty nights 

 are to be expected, and then air should be freely given on all favorable opportu- 

 nities, the intention being not to force, but to protect. 



As above, the possibility is, Peas may be had most of the year, viz : from May 

 to January, with a brief deficiency of about six weeks ; it is, however, necessary 

 to have a low house or glazed pit, with the convenience of artificial heat. This 

 will only be needed in severe weather, and just enough heat, but not more, kept 

 up to give a temperature of 45^ in the night, with a rise to 60° in the day. The 

 sowings and kinds will be the same as for frames ; air will be required freely, but 

 frost guarded against; it is here absolutely necessary* to pinch out the tops of the 

 vines when in full blossom, in order to assist the pods to fill. In this particular 

 instance, it will always be found of benefit not only under glass, but in out-door 

 culture, if time be allowed, and patience will undertake to do it. There is 

 often much waste made in gathering the pods ; a great deal of difference, also, 

 between the good or bad quality depends upon this operation. Green Peas are 

 always best when fairly swollen, but not so far so as to be approaching maturity. 

 On the other hand, if pulled too young, the flavor is deficient, and the husks pre- 

 dominate. A little observation only is required. A trifling care in this respect, 

 will often make a crop do double the service. 



How to Boil Peas. — Put them in boiling water in which one teaspoonful of 

 common salt and one-fourth of a teaspoonful of carbonate of soda has been dis-, 

 solved in each three quarts. Simmer very slowly twenty minutes, drain the water 

 off through a hair-sieve, and add pepper and butter to taste. 



It is presumed that the above-mentioned kinds will not satisfy all persons, not- 

 withstanding a surety and good quality will be gained thereby. To make our 

 essay more complete, a list of the best sorts is appended below : — 



Woddford's Green Alarroiu. — A good bearer, of fine quality ; very green ; grows 

 three to four feet ; a late sort, 



KnighVs Dwarf Marrow. — A fine sort ; good bearer ; flavor sweet ; grows 

 three to four feet ; second early. 



Mair^s Dwarf Mammoth. — A large late Pea, of good flavor. 



Fairheardh Surprise. — Yery good; flavor sweet; grows five feet, and continues 

 bearing a long time ; second early. 



Blue Scimitar. — One of the best; continues bearing longer than the last men- 

 tioned ; grows five feet ; second early. 



Flack^s Victory. — Large, productive, and sweet ; a late sort ; grows three feet. 



Warner^s Marly Emperor. — A good early Pea ; very productive ; grows four 

 to five feet. 



More might be noticed, but the above contains all that is necessary for all pur- 

 poses, and they are of the very best. 



