620 FIELD AND GARDEN PRODUCTS 



this point, too, that the kernels of corn appear to dry most rapidly. 

 The bearing of these observations on the theory tnat popping is 

 caused by an explosion of steam is found in the fact that pop corn 

 invariably bursts first at the densest portion of the kernel, ana never 

 at or near its base or point of attachment. 



When old and dry corn was soaked for twelve hours and then 

 dried for an equal time it did not pop well. If kernels were allowed 

 to dry for twenty-four hours longer the resulting kernels of popped 

 corn were found not only to be very large, light, and flaky, but had 

 absolutely no suggestion of toughness. (F. B. 202.) 



CANADIAN FIELD PEAS. 



The term Canadian field peas, or, as it is more commonly 

 expressed, "Canada field peas," is used with much latitude in this 

 country. Ask a pea grower in the United States as to the variety 

 of seed which he sowed and the almost invariable answer given 

 is: "I sowed Canada peas." That may mean that he grew any 

 one of nearly one hundred varieties. The answer is significant. 

 It implies, first, a great lack of knowledge with reference to varie- 

 ties on the part of those who grow peas ; and, second, that much of 

 the seed used in the United States is, or was at one time, imported 

 from Canada, although we have large areas unrivaled in their 

 adaptability to the growing of peas. 



Various Uses. No other grain crop, except perhaps oats, can 

 be devoted to so great a variety of uses. The grain is possessed 

 of a relatively high feeding value, and the same is true of the 

 straw. As a pasture for certain kinds of live stock, peas may be 

 made to serve an excellent purpose. The value of the crop for 

 soiling and fodder uses is very great, and as a fertilizing crop peas 

 are probably excelled only by clover. 



There is no kind of live stock on the farm to which peas can 

 not be fed with positive advantage, when they are to be had at 

 prices not too high. They are not commonly fed to horses, since 

 they can seldom be spared for such a use, but they make a good food 

 for horses at work, and for colts during the period of development, 

 if given as a part of the grain food. As a food for fattening cattle, 

 peas are probably unexcelled. Much of the success which Canadian 

 feeders have achieved in preparing cattle for the block has arisen 

 from the free use of peas in the diet. During the first part of the 

 finishing period they will be found peculiarly helpful in making 

 beef, owing to their relative richness in protein, but they are also 

 a satisfactory food at any stage of the fattening process. During 

 the first half of the finishing period peas will be found superior 

 to corn, but toward the close of the same, corn could probably be 

 fed with greater relative advantage. Peas with oats or wheat bran 

 make an excellent grain food for cattle that are being fattened. 

 Speaking in a general way, peas should form about one-third, by 

 weight, of the meal fed, but, as every feeder knows, the relative 

 proportions of the meal used should vary somewhat as the season 

 of fattening progresses. 



Peas furnish a good food for milch cows. They have been 



