48 PEAS AND PEA CULTURE 



the peas, shell them, and place in a solution of salt. 

 If peas are young and tender it is argued a large 

 percentage will float in a weak brine. If of old and 

 poor quality they will sink to the bottom. The 

 density of the solution can be varied to suit the 

 changing conditions of varieties, season, etc. 



Thrashing. The pea viners separate the green 

 peas from the pods and vines in a very satisfactory 

 way. A self-feeding machine has been perfected. 

 The farmer draws his peas and vines to the factory on 

 his hay wagon, like so much straw, only of course, 

 small loads are taken owing to the greater weight 

 of green pea vines and pods. At the factory are 

 long sheds, the same as at sweet corn factories, and 

 the farmer pitches the vines off into these sheds. 

 In the shed is a long table carrying an endless 

 chain. Factory employees throw small bunches of 

 the pea vines as brought in by the farmer on to this 

 endless chain and table, which carries the vines to 

 the viner. This viner separates the peas, running 

 them into a box and the vines are carried out into 

 the farmer's wagon or into the silo. The old sys- 

 tem of gathering the pods required fully 2,000 

 pickers to keep a large factory in operation and added 

 about two cents to the cost of each can of product. 

 Farmers usually mow the vines in the morning, and 

 cut down only such amounts as can be delivered the 

 same day. In wet weather there is danger of vines 

 heating, so large quantities are not thrown together. 

 Growers exercise much care to have the crop mature 

 evenly. Strive as he will, the farmer must expect 

 a few peas to be over-ripe when the bulk of the 

 crop is at its best. Factories are laying more and 



