54- CULTIVATED VEGETABLES. 



fully, that green peas are now often cried 

 through the streets at four-pence and six- 

 pence the peck. 



The most profitable pea for a family, is the 

 kind that is eaten with the pod, yet it is 

 nearly out of use, and seldom seen in the 

 markets. 



The following method of keeping green 

 peas, and French beans, is given in Sonnini's 

 Bibliotheque Phisico-economique. Into a 

 middling size stew-pan, filled with young 

 green peas, put two or three table-spoonfuls 

 of sugar, and place the pan over a brisk 

 charcoal fire. As soon as the peas begin to 

 feel the heat, stir them twice or three times, 

 and when they yield water, pour them out 

 on a dish to drain ; when drained, spread them 

 out on paper in an airy room, out of the sun, 

 and turn them frequently that they may be 

 dry the sooner. It is necessary for their 

 keeping, that they should not retain any 

 moisture, for if they do, they will soon grow 

 mouldy. French beans may be managed in 

 the same way, and will thus keep good till 

 the next season, as well flavoured as when 

 first gathered. Peas may be dried when 

 gathered green, and are much better for soup 

 than those gathered quite ripe. 



