96 AGRICULTURE. 



the green; both productive, and, when separated 

 from the skin that surrounds them, a food of excel- 

 lent quality for man, wholesome, nutritive, and 

 pleasant ; and for cattle, whether in a dry or green 

 state, muchj^be recommended. Sheep, cows, and 

 horses are Upcularly fond of them ; and hogs are 

 more promptly and economically fattened on a mix- 

 ture of pea and barley meal, in a state of acetous 

 fermentation, than with any other food. 



The structure of the roots would indicate that 

 pease are an exhausting crop ; and it is on this evi- 

 dence that in Europe they are admitted only in 

 long, or six years' rotations ; but if we examine the 

 leaves, in regard to both number and form, we shall 

 probably find reason to modify this opinion, and to 

 allow that, by stifling weeds, by checking evapora- 

 tion, and eventually by their own fall, they ameli- 

 orate the soil, and render it more favourable to sub- 

 sequent crops. 



Following turnips in the rotation we are now dis- 

 cussing, the preparatory labour for a pea crop is not 

 great. One, or, at most, two ploughings, will be 

 sufficient. Sowing, as a general rule, ought to fol- 

 low ploughing without loss of time ; and care should 

 be taken that the seed be not laid too deeply. The 

 two methods, row and broadcast sowing, may be 

 indifferently pursued. By the former the seed is 

 economized, the product increased, and the soil bet- 

 ter tilled ; but not, as some have supposed, with 

 such decided advantages as to outweigh the saving 

 in time and labour, of the latter. 



The length and feebleness of the stems of pease, 

 and the little tendrils they throw out for support, 

 indicate the advantage of mixing with them other 

 plants of more erect growth, which may prevent the 

 pease from falling and lodging. For this purpose 

 rye, oats, and beans have been selected, and with 

 great advantage. 



This crop is employed either in a dry or in a 



