176 The Canadian Horticulturist. 



New Way to Bush Peas.— The old method of bushing peas by sharp- 

 ening green limbs and twigs and sticking them thickly along each row, has a 

 good deal of labor in it, and is moreover far from satisfactory i» its results, for 

 a high wind is almost sure to lay both bushes and growing peas flat along some 

 portion of the rows. Then, too, the pods are often hard to get at when hidden 

 away among the branches of some more than usually vigorous bush. A better 



J^IYj,-^^^^^ plan is to stretch a length of narrow poultry 



^^^^^^^^^^^^y?rp^ netting along the row, holding it firmly in posi- 

 ^^^^^A\AX^\/\^ ^^^" ^y ^^^^^^ stakes, as shown in the cut The 



netting need not be wide, as it can be placed 



6 or 8 inches above the soil, the young peas 



being able to catch on to it at that height. Such 



netting in rolls of 150 feet is little more than 



Fig. 659. one-half a cent per square foot, and if kept 



housed when not in use, it will last a score of years. One's garden will look 



much neater for its use, while the peas can be picked from such a support with 



much more ease than from the old-style bush support. — Country Gentleman. 



Packing and Picking Peas for Market.— Green peas should be 



picked as soon as the berry develops sufficiently to be perceptible, carefully 

 avoiding such pods that are without contents or imperfect. Spread out in a 

 cool, dry place until they are thoroughly cool and dry. Pack in the regular 

 vegetable crate, settling it down well as you fill it, so as to have the package well 

 filled, but do not press it. This is a very difficult vegetable to get to market in 

 good condition, but usually affords best results when sent by express. In the 

 early part of the season, when shipments come from distant points and peas are 

 high-priced, packed in one third bushel boxes. Later on, when this vegetable 

 becomes more abundant, use well-ventilated, sound bushel boxes. Peas that are 

 overripe, discolored or wilted are almost unsalable in any market. Another 

 great mistake is that of picking too soon, before half-grown or half-full. They 

 heat readily in large packages, especially in barrels, sacks or tight packages, even 

 when shipped by express. They should not be out over two days, or three at 

 most, though they cannot be regarded very green or fresh if on the way longer 

 than twenty-four hours in warm weather. In packing shake down thoroughly, 

 and a little pressing down in nailing on the side pieces or cover of the box won't 

 hurt them. Have them as cool and dry as possible before packing, to avoid 

 heating. The least dampness soon heats them, or they get moldy, and the 

 larger the package the greater the danger, to goods while in transit, especially 

 unless packed under the most favorable conditions. — Farm and Home. 



