1226 PEA 



recognized by printed descriptions. Tliis accounts for 

 the confusion in varieties of Peas, particularly in the 

 dwarf or extra-early types. The varietal names are 

 many. In 1889 (Annals Hort.) American dealers cata- 

 logued 154 names. L. H. B. 



1. Peas for the Home Garden. - Green Peas are at 

 their best when perfectly fresh, and should come to the 

 table within 5 or G hours from the vine. Those bought 

 in the market can rarely be served until 24-48 hours 



after picking, when they 

 thoir good qu-Uitv It i ■ 



easy Itu 

 place n on 

 erable pel) I 

 a ngle po t o I 



pick an be na ie f 



a ch f able o 1 b t a 

 the u e of CO rse a 1 t 

 growth of V nes w th t 

 qual t> The best man 

 where a he y dress 

 the p > 



appl t r 



sarily have lost much of 



pfore a great advantage 



ihou h they a e of 



bl to g e them a 



tl q e on 1 



y to produ e 



h t n e than '> or i 



a e Peas nee 1 



upplv f n t ogen or 



PEA 



wide 12-20 feet apart in the double rows, and as the 

 vines grow inclosing their tops between wires or, wool 

 twine stretched opposite each other on either side of 

 the stakes. 



Anything more than mere surface tillage is apt to do 

 the Pea crop more harm than good, but any crust 

 formed after rain should be broken uj), and the vines 

 will be greatly benefited by frequent stirring of the sur- 

 face soil. 



2. Peas for Market. — The above notes will suggest 

 the best methods of culture for market, and profit will 

 liepend largely upon the selection of varieties suited to 

 the needs of the trade, and the use of pure and well- 



:i. /'../< f:'i r./H«i»5t.— The quantity of Peas canned, 

 Mini ilii- )Mi|.ii[;uii\- of such goods, has been largely in- 

 .■i(a-~r,l li\ till- use of the machines known as viners, 

 in tlir us,- .if wliicli the vines are cut when the green 

 I'eas are in the best condition for use, and fed into the 

 machine, which by a system of revolving beaters and 

 cylinders separates the green Peas as efifectually as a 

 threshing machine does those which are ripe and dry. 

 As the vines will begin to heat and spoil within a few 

 hours after cutting, it becomes essential to get them 

 through the viner and the Peas into the cans the same 

 <lay they are gathered, and the canned Peas come to the 

 table fresher and better in quality than from most of 

 the pods obtainable in market. When grown for can- 

 ning or for seed, Peas are usually sown broadcast or 

 with grain drills and no farther culture given, though 

 the crop is improved by a judicious use of the roller 

 after sowing and a weeding harrow just after the plants 



4. Varieties and the Growing of Seed. — There are 

 few vegetables in regard to which there is greater dif- 

 ference in tastes as to desirable qualities. To some 

 people tenderness is the most essential quality ; to 

 others sweetness, while still others care most for a rich 

 flavor and marrow-like texture. Varieties have been de- 

 veloped to meet all these wants, as well as those vary- 



ng n g owth f I 1 t f f et he gl t and of 



g at d V ty tl ze f u n I 1 of tl e pod 

 In th s veget 1 1 the |ual ty an 1 p t of tl e se i 

 ed s of g at upo tn foeeymsofPa 



ons ts of the i o 1 t of many eeds an 1 as the po Is 

 are so nea al ke tl at t mpra t abl to epar te h ra 



n gatl ng the i odu t of a gle nfe o seed > 



nju e the ent e i k A a n Pe ow fo 1 



retu n T, e v nail f 1 1 very a hi u 1 as 20 a I 



nore of en less tl an 5 t mes the ee 1 1 1 nte 1 o that t 

 n p a t cable fo the eed man to off h cu to 

 1 g own 1 t f om the e 1 of 1 dually selected 

 ] 1 1 ly 1 e lone n tl e ca e of ton ato 



ble 1 f e tl 



poss 



be k lied by 



frost w th bl 



damp 1 



topi 



The 



deep and d i I 



var ety s 1 1 11 



an ncl leep 



gro In p 1 



po ous and w 11 1 1 



ui t I o te a ous lay 



an 1 f tl e urface 



