CHICK-PEA 



THE Chick-pea (Clcer arletinum}, commonly called the 

 Egyptian Pea, and more largely used on the con- 

 tinent than in this country, is an annual plant, a 

 native of South Europe, and it is there largely culti- 

 vated for its seeds, though in this country we rarely 

 have warm or dry enough summers to ripen the 

 seeds. There are several varieties, but as they only 

 differ in the colour of the seeds I need not enumerate 

 them ; still the various colours are valued for cooking 

 purposes, and they are mostly employed in soups or 

 purees, and though somewhat firm in texture they are 

 much liked. Belonging to the Pea family the plant 

 needs similar treatment as regards its culture. Sown in 

 drills 3 feet apart, the seed in the drill being placed 

 thinly, and the plants given good soil, they produce their 

 small pods in abundance. These should be gathered 

 before the seeds are quite ripe and given cool storage. 

 They keep a long time, and the best pods are produced 

 from spring-sown plants on an open sunny border. In 

 the United States the plant does very well, and is more 

 grown than in this country. 



To COOK CHICK-PEAS 



The dried seeds of the Chick-pea may be cooked in 

 any of the ways usually employed to cook dry Peas. 

 Excellent chick-pea soup and chick-pease-pudding can 

 be made. Rarely, the seeds are roasted and used as a 



very vile substitute for coffee. 



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