94 euist's family kitchen gardener. 



B.ue Marrow. — A fine large Pea, very prolific and well fla- 

 vored, sown about first of May, will be fit for tlie table about 

 tbe fourth of July. 



White Marrow. — Very generally cultivated, but is far sur- 

 passed by the 



Matchless Marroiv, being larger, equally as productive, and 

 superior in flavor ; grows five feet high. 



TVoodford Marrow. — A very green Pea, and boils without 

 losing color. It makes the most beautiful dish of gree7i FeaSj 

 and is an excellent bearer. 



Surprise, if sown about the twentieth of March, will be fit 

 for the table about the twelfth of June. A very excellent late 

 Pea, of large size, and superior flavor. 



Sugar Pea. — So called from its flavor. It is usually boiled 

 in the pods whole, only drawing the thread from the back of 

 the' pod before it is put into the water. It can also be cooked 

 in the usual way : a very sweet Pea ; grows five feet high. 



lOiight^s Dwarf Marrow. — This is called Dwarf, though it 

 grows five feet, and should be sown in drills at least that dis- 

 tance apart. 



Knighfs WrinJded Marrow. — There are several varieties of 

 this, all of first-rate excellence. Though the ripe seed are 

 peculiarly wrinkled and very untempting, yet the green fruit 

 are exceedingly fine flavored. 



Scimitar. — A large Pea and abundant bearer ; takes its 

 name from the shape of the pods ; it is well flavored. Sown 

 about the first of May ; it will be ready about the sixth of July. 



New Mammoth. — A very tall-growing Pea, requiring rods 

 six feet high ; a great bearer, of large size, and perhaps the 

 very best flavored Pea grown. The only objection to it, is the 

 quantity of ground it occupies. They should be planted two 

 inches apart in the drills, and six feet from row to row. A 

 quart will plant three rows, each thirty yards long. If sown 

 about the first of May, it will be ready about the 1 2th of 

 July 



