PEA. .).) 



Ray assures us that green peas eaten raw 

 are good for those who have caught the 

 scurvy by eating salt meat or fish. 



Peas, when green, are a pleasant, grateful, 

 nourishing food, but somewhat flatulent and 

 windy, as well as when dry. They are good 

 to sweeten the blood, and correct salt scor- 

 butic humours, either eaten raw or boiled.* 



They produce the greatest part of their 

 good effects by the help of their oily balsa- 

 matic parts, which, sheathing up sharp hu- 

 mours of the breast, stop coughs ; and by 

 easily condensing in the vacuities of the solid 

 parts, repair and nourish them. The first 

 porridge or boiling of peas, is softening and 

 laxative, because it is filled with the more 

 dissoluble salts of this pulse ; these salts, 

 irritating and pricking the internal glands, 

 cause them to let pass through their pores a 

 greater quantity of serous matter. Peas con- 

 tain a viscous and thick juice, which causes 

 wind, and produces gross humours ; and, 

 therefore, they are not good for those that 

 are troubled with gravel. -f- 



Broth of peas, not only renders the body 

 soluble, but it is also beneficial in nephritic 



# Miller's Bot. Off. t Lemery on Foods. 



