PEAS. 127 



up with their tendrils, forming" a continued web ; and 

 will have more benefit of the air. 



Peas should be sown as early as the g-round can be 

 well mellowed. The harrow not coverins^ them sufTi- 

 cientl}^, they can be ploughed in with a shoal furrow. 

 If caution is. used, there i» not much danger of them 

 being" buried too deep in this way. Soaking the seed in 

 some fertilizing liquo-r, and drying them with lime or 

 plaister, will be- of service to the crop. If they are in- 

 fested with bugs, put them for a few seconds in this li- 

 quor, made hot ; dry them in the manner above men- 

 tioned, and sow them immediately. If this precaution is 

 ijsed, and new fields selected for their culture, it is said 

 the crop will not be buggy. Those designed lor cooking 

 may also be cleared of these bugs, by the use of hot 

 water; as they will drop out of their holes, after they 

 are dead, and may then be easily sifted out. 



The length and feebleness of the stems of peas, and 

 the little tendrils they throw out for support, indicate 

 the advantage of mixing with them other plants of more 

 erect growth, which may prevent the peas from falling 

 and lodging. For this pur»»ose, rye and oats have 

 been selected, and with great advantnge. 



Peas, when sown early in April Vtith oajs, or in May 

 with beans, (xucia, horse-beans) say one bushel of 

 each to the acre, come forward early, and give a hand- 

 some profit, to bring forward young hog^ in summer. 



This crop must be mown before the peas begin to 

 shell out, laid in small heaps until dry ; removed to the 

 barn when the air is not dry ; and threshed in the com- 

 mon mode. Before putting tliem into casks, spread them 

 on a floor for two or three weeks to dry. They yield 

 from sixteen to forty bushels an acre. Their haulm af- 

 fords a wholesome fodder to neat cattle. 



Peas are superior to Indian corn, for fatting swine, or 

 cattle. For this purpose they should be steam-boiled. 

 When fed to horses, they should be mixed with oats. 

 The marrowfat peas, v/hen dried before fully ripe, are 

 best for culinary purposes. Feeding stall cattle at the 

 rate of two quarts twice a day, to each head, accompa- 

 nied with plenty of long food, fatten them kindly. 



Some recommend turning hogs in upon them, as soon 

 as the pods fill ; the advantages are, the hog's feed and 



