TUBEROUS-ROOTED CHICKLING YETCH. 95 



upwards ; skin smooth, yellow ; flesh yellow, fine-grained, 

 unctuous, and remarkably sugary, surpassing, in this last 

 respect, nearly all other varieties. Not so early as the Red- 

 skinned or the Purple. 



When grown in the Southern States, it yields well ; per- 

 fectly matures its crop ; and, in color and flavor, the tubers 

 will accord with the description above given. When grown 

 in the Middle States, or in the warmer parts of New Eng- 

 land, it decreases in size ; the tubers become longer and more 

 slender ; the color, externally and internally, becomes much 

 paler, or nearly white ; and the flesh, to a great extent, loses 

 the fine, dry, and sugary qualities which it possesses when 

 grown in warm climates. 



TUBEROUS-ROOTED CHICKLING VETCH. 

 Tuberous-rooted Pea. Eatable-rooted Pea. Lathyrus tuberosus. 



Perennial ; stem about six feet high, climbing, slender, 

 four-sided, smooth, and of a clear green color ; flowers rather 

 large, in bunches, of a fine carmine rose-color, and somewhat 

 fragrant ; pod smooth ; seeds rather large, oblong, a little 

 angular, of a brown color, spotted with black ; root spread- 

 ing, furnished with numerous blackish, irregularly shaped 

 tubers, which are generally from an ounce to three ounces in 

 weight. 



The roots are very farinaceous, and, when cooked, are 

 highly esteemed. In taste, they somewhat resemble roasted 

 chestnuts. Where the roots are uninjured by the winter, the 

 plant increases rapidly, and is liable to become a troublesome 

 inmate of the garden. 



