PHASEOLUS ACONITIFOLIUS 137 



Peas, like beans, keep for a very long while, and retain 

 their germinative capacity for a fairly long period. At 

 the end of the first year peas placed in water absorb loo per 

 cent, of the liquid. 



In 1856, Poggiale stated at the Academie des Sciences 

 that partially formed peas contain more nitrogen than those 

 harvested when perfectly ripe. 



M. Balland gives the proportion of phosphoric acid con- 

 tained in the green pea. In its normal state — that is to say, 

 with 82 per cent, of water — the proportion of phosphoric acid 

 is o'27, whilst in the dry state it is i"52 per cent. 



In the green husks containing 82 '3 per cent, water, the 

 proportion of the above element is o'i2 per cent., and in 

 the dry state 0*68 per cent. 



The amount of sulphur reckoned as sulphuric acid is 

 o'23 per cent. 



Every horticulturist or gardener knows how to sow the 

 green pea. It is planted towards the end of the winter, and 

 care should be taken to choose the variety best suited to the 

 particular locality where it is to be grown. 



In Mauritius a few trials made through canes succeeded 

 fairly well. Dwarf varieties are sown for this purpose. 



Numerous varieties of green pea have been introduced 

 into all tropical countries. As has already been mentioned, 

 different species grow and fruit better in different localities. 



PHASEOLUS ACONITIFOLIUS. 



Phaseolus aconitifoliu's is a bean grown in India. It is a 

 small species, which grows even in bad soils. Two varieties 

 are cultivated, a white and a black. It forms one of the 

 "dholls," and is used a great deal in the feeding of native 

 horses, oxen, goats, and sheep. The Hindus mix them with 

 certain dishes. 



