154 THE PEA. 



The flower of the leguminous plants, on maceration in water, ex- 

 hibit an alkali, which is an evidence that they contain nitrogen, an 

 element of animal matter ; while that of the cerealia, under like cir- 

 cumstances, always exhibits an acid. 



PEA. Pisum sativum, (corrupted by the English from pisum to 

 bruise, in allusion to the grinding of the legumes by the ancients, or 

 from the town Pisa where they grew into peason, or peas. C. 17. 

 O. 4. Leguminoseae. sp. 4. Dh. A. 1-6 ft. The botanical species 

 of this plant are P. sativum, common pea; P. arvense, field or green 

 pea; P. Maritimum sea pea; P. ochrus, yellow -flowered pea. The 

 garden varieties of the pea are very numerous ; those commonly cul- 

 tivated constitute the most valuable of the culinary legumes. The 

 tendrils spring from the terminations of the compound leaves, and 

 none of the species are without them for their support. 



Green peas are the most agreeable and nourishing of prepared fruits. 

 They are raised in large quantities in this country and much eaten 

 without injurious effects. If somewhat flatulent, that quality may be 

 corrected by the use of mint. They are excellent, as commonly said, 

 in sweetening the blood and correcting scorbutic humors. During 

 their seasons our markets are well supplied with them. Some 20 or 

 30 varieties are cultivated. These grow to different heights according 

 to soil, season and kinds. It is quite an object therefore to obtain 

 early peas and hence much attention is paid to their cultivation near 

 this and all our large markets. 



They should be cooked, when fresh and young, immediately after 

 they are shelled. The water is first seasoned with salt and boiled ; 

 the peas are then put in, with a bunch of spearmint and the cover 

 eased, so as to let off the steam. They are boiled about 25 

 minutes, according to their ages, &c. ; but they should be tried, to en- 

 sure their being done to a nicety. They are then drained and pre- 

 pared with butter, spices, &c. Sugar-peas, having no tough skins 

 within the pod, are boiled without shelling, and served up like the 

 kidney beans. 



To keep green peas for winter use, fill a stew-pan with those which 

 are young and green, put in two or three table spoonfuls of sugar, 

 place the pan over a brisk charcoal fire a few moments, stir them 2 or 

 3 times, and as they yield their water pour them on a dish to drain ; 

 which done spread them on a paper out of the sun and turn them fre- 

 quently. They should be perfectly dried or they will mould when put 

 away. French beans may be prepared in the same way, and they will 

 keep till the next season as good as when gathered. It is said also 

 that they may be kept by putting them into bottles and corking them 

 perfectly tight; or, after bottling, submitting them to heat l hours; 

 this is the French mode. They should be used as soon as they are 

 taken out. Young peas are thus much better for soup than when ripe. 



