S4 PEA. 



have them all rodded, though the most dwarfish may do 

 without. 



All the different sorts of Pea may be planted in double or 

 single rows, from four to six feet apart, according to the 

 different heights they may be expected to grow. If two 

 drills be made three inches deep, and about nine inches 

 apart, and the seed dropped along each drill moderately 

 thick, they will yield better than single rows, and will save 

 sticks. When the plants are two or three inches high, let 

 them be hoed, drawing, at the same time, a little earth up to 

 their stems ; when they get to double that height, let them 

 be hoed again ; at the same time, place a row of sticks in the 

 middle of your double rows, and a few shorter and smaller 

 ones on the outside of each row, to assist the Peas in climb- 

 ing to their main support. You must be governed as to the 

 length of your sticks by the description of your Peas. There 

 is great advantage in having sticks of a suitable height to 

 the various kinds of Peas ; the sticks should not only be suf- 

 ficiently tall, but also branchy, that the plants may readily 

 take hold ; and they should be prepared fan fashion, so that 

 the side branches may extend only along the rows As the 

 plants progress in growth, let them be repeatedly hoed and 

 earthed up ; this will promote a plentiful bearing. 



One quart of Peas will plant from one hundred and fifty 

 to two hundred feet of row, allowing the largest kinds to 

 average one inch apart, and the smallest, two peas to the 

 inch. If cultivated on the field system, one bushel will plant 

 an acre of land, and produce about a hundred bushels of 

 green Peas. 



To have green Peas in perfection, they should be gathered 

 while young, and cooked immediately after they are shelled, 

 or they will soon lose their colour and sweetness. Let the 

 water be slightly seasoned with salt, and boiled ; then put in 

 the Peas with a small bunch of Spear Mint, and ease the 

 cover so as to let off the steam ; they require about fifteen 

 minutes boiling, or five minutes more or less, according to 



