PEA. 49 



chick peas and rosemary for the jaundice and 

 the dropsy. 



There is but one variety of this pea which 

 is said to be a native of Spain, where it is 

 much cultivated, being one of the ingredients 

 in the olios of the natives. We conclude 

 that it originally grew there spontaneously, 

 as well as in Italy, since we find the Romans 

 used the meal of this pea to lighten their 

 barley bread, previously to wheat being cul- 

 tivated in their country. It is but little 

 known in Britain, although it was introduced 

 as early as the lentil. 



The chick pea, when roasted, approaches 

 nearest to coffee, and is often used as a sub- 

 stitute for that berry, both in Italy and the 

 south of France. 



Peas were formerly as much cultivated as 

 corn, but since the introduction of the pota- 

 toe root, and the more general use of rice, 

 that of dried peas has gradually diminished, 

 and they are at present seldom seen at table, 

 except with boiled pork, or as an ingredient 

 in winter soup. 



Valmont Bomare says, the garden pea was 

 originally of France : which seems proba- 

 ble, as it cannot endure extreme heat or 

 cold. 



VOL. II. E 



