PISUM SATIVUM (green PEAj I35 



was utilized at first for the sake of the mass of organic matter 

 provided, but it was subsequently observed that sickly limes 

 about which the Bengal bean was grown regained their 

 vigour. This use of the plant has been extended, and it is 

 stated that excellent results have been obtained. Four or five 

 seeds are sown round the plant, which picks up quicker the 

 more thickly it is covered. Immediately the stems are dry 

 the limes regain their vitality. 



The reasons for this action are not properly known, 

 but it is supposed that the humidity retained by the peas 

 favours the development of certain fungi which destroy 

 their insect enemies. 



PISUM SATIVUM (GREEN PEA). 



The green pea, whose culture was advocated by Charle- 

 magne, who called it Pisum mauriscum, has been cultivated 

 from the remotest times. Dioscorides, Pliny, and Galenus 

 speak of its cultivation and the utilization of its seeds. 



The garden pea or green pea, Pisum sativum, is a native 

 of Western Asia, where it apparently existed without being 

 cultivated. The Aryan peoples no doubt introduced it into 

 Europe, but J\I. Balland believes that it probably existed in 

 Southern India before the arrival of the Eastern Aryans. 



It was cultivated by the Greeks in the time of Theo- 

 phrastus, and has been discovered in the lake dwellings of 

 Switzerland. 



It is now cultivated in every part of the globe, and in one 

 direction and another nimierous varieties have been formed. 

 These manifold varieties fall into two chief categories, distin- 

 guishable by the nature of their pods. In some the pods 

 are coated with a hard and coriaceous membrane; these are 

 called parchment peas, or peas with hard pods. Others, on 

 the contrary, have pods devoid of such membrane. 



The composition of green peas is as follows : — 



