LENTIL. 501 



Cultivation. The Lentil succeeds best in dry, warm, and 

 light soil. 



When cultivated as green food for stock, it should be sown 

 broadcast ; but, if grown for ripe seeds, it should be sown in 

 drills, the last of April or beginning of May being the 

 most suitable season for sowing. 



Use. " The Lentil is a legume of the greatest antiquity, 

 and was much esteemed in the days of the patriarchs. In 

 Egypt and Syria, the seeds are parched, and sold in shops, 

 and are considered by the natives as excellent food for those 

 making long journeys. In France, Germany, Holland, and 

 other countries of Europe, it is grown to a considerable ex- 

 tent, both for its seeds and ha um. The former are used in 

 various ways, but principally, when ripe, in soups, as split 

 peas. When given as green food to stock, it should be cut 

 when the first pods are nearly full grown." 



Varieties. 



This variety is considered superior to the Common 



Lentil. Law 

 Large Lentil, though the seeds are much smaller. YELLOW LENTIL. 



In the markets of Paris, it is the most esteemed of all the 

 cultivated sorts. Its season is the same with that of the 

 last named. 



The Green Lentil somewhat resembles the Green Lentil 

 Small Lentil, particularly in its habit of growth, though 

 its stem is taller and more slender, and its foliage deeper 

 colored. The principal distinction is in the color of the 

 seeds, which are green, spotted and marbled with black. 



Flowers small, white, generally two, but Large Lentil. 



Law. 



sometimes three, on each peduncle ; the pods 

 are three fourths of an inch long, half an inch broad, flat- 

 tened, and generally contain a single seed, which is white 



