72 THE SEED-GROWER. 



must be continued as far as practicable with the com- 

 mercial seed crop, labor of same being reduced to a 

 minimum by sowing pure stock-seed. The main points 

 to be observed in roguing are general character of 

 growth of vine, shape of leaf, shape and size, length 

 and breadth of pod. In growing stock-seed, rows 

 should be made farther apart than for main crop, about 

 the same distance as in ordinary garden culture, so as 

 to provide the necessary convenience for roguing. 



Harvest usually begins early in August. It is done 

 when the great bulk of the crop is ripe, almost regard- 

 less of weather. If allowed to get too ripe, loss by 

 shelling out and handling will be excessive. On large 

 acreages, it is performed with a mowing machine hav- 

 ing a pea-harvester attachment. The small grower, 

 with only two or three acres, usually cuts with a heavy 

 scythe, throwing vines by the scythe into small piles. 

 When cutting is done with the machine, vines are 

 forked into small piles. These are allowed to dry for a 

 day or two, and then hauled to the bam like hay. In 

 the barn they are stacked loosely to await the thresher. 



Threshing, Cleaning. Threshing may be done on 

 the barn floor with the flail, but best results are ob- 

 tained by use of the threshing machine especially 

 designed for peas and beans, which has been mentioned 

 in the chapter on beans. Cleaning is done in a fan- 

 mill or seed-cleaner; after which seeds are carefully 

 hand-picked to take out broken, imperfect, and defec- 

 tive grains and impurities. For the latter purpose 

 a machine called a pea-picker may be used. 



Market. Besides being a great favorite in every 

 garden, the pea is grown extensively by market garden- 

 ers, particularly in the Southern States along the coast, 

 where, for early shipment to Northern markets, it forms 



