136 THE KITCHEN-GARDEN. [CHAP. VI. 



yet having the appearance and flavour of the 

 Marrow-fat Peas ; the Sugar Peas, or Pois sans 

 Parchemin, which are boiled and eaten, like 

 kidneybeans, in their pods ; and the Trans- 

 parent Pea, the foliage and pods of which are 

 both destitute of the usual glaucous hue. The 

 soil for peas should be a light, dry, sandy loam, 

 tolerably rich, but not freshly manured ; and 

 this is another reason why they are particularly 

 well adapted to succeed any of the cabbage 

 tribe, for which a great deal of manure is re- 

 quired. They should generally have an open 

 sunny situation ; and the early crops should be 

 sheltered from the prevailing winds of the dis- 

 trict. If peas are sown in freshly manured, 

 very moist, or clayey soil, they will run to 

 haulm, that is, they will produce more leaves 

 and stalks than peas ; and, if grown in cal- 

 careous soil, they will boil hard and tough, 

 even when young, and when old will never 

 become floury. 



The early peas are small, and few in each 

 pod, with very little flavour. They are, indeed, 

 of little use, except for forcing, or for sowing 

 in November and December, to stand the win- 

 ter in the open border, in order that they may 

 produce a crop the following May or June. 

 When forced, they are sown in pots plunged in 

 a hotbed, and transplanted into the open border 

 in March ; turning them out of the pots into 

 holes made to receive them, without breaking 

 the balls of earth round the roots. In some 

 cases, they are fruited in pots placed in a green- 

 house, or even in a stove ; by which means, 



