20 GARDENING WITH BRAINS '3? 



beans yield longest. If any of your beans get 

 over three inches long leave them to grow to full 

 size and eat them without the pods, as shell beans. 



Baby peas are more expensive than the full- 

 grown because it takes so many more of them to 

 make a quart, but how much more tender and 

 flavory they are! Few people seem to have 

 ever had all the young peas they wanted to eat. 

 When I wrote to a wealthy friend of mine 

 regarding a dinner my family had just eaten, he 

 wrote back: "It makes me gasp to think of 

 your eating three quarts of shelled peas. 

 Didn't you suffer from shell shock?'* I haven't 

 spoken to him since. There's a limit. 



When Luther Burbank was asked for a new 

 kind of peas, small as the Parisian pet its pois 

 and all ripening at once so they could be har- 

 vested by machinery (for canning), he provided 

 them in a few years. For these peas I have, of 

 course, no use. In a family garden we want 

 peas which will not all ripen at once, so we can 

 have half a dozen pickings from the same row. 

 The Senators, unless killed by drought, will 

 keep on blooming and yielding pods for weeks. 



Another way to prolong the season is to plant 

 different kinds. Some ripen in two months; 

 others require three. Late peas should be 

 planted early, too — as early as the ground can 

 be worked. Emphasis is placed by seedsmen on 

 the fact that the wrinlded peas — which are 

 sweeter than the smooth kinds — are apt to rot 



