LUTHER BURBANK 



these small peas, and a willingness to pay more 

 for them than for the larger ones, but no American 

 canner could duplicate them in size and quality. 



The American canners are themselves con- 

 vinced that peas of medium size are really better; 

 but they were desirous that the public should have 

 what it wanted. 



So it came about that I received a letter from 

 the management of the canning company asking 

 me to undertake the work of developing a pea that 

 would meet the specifications as to size, and yet 

 would mature in such quantities and with such 

 uniformity that there would not be great loss in 

 handling, as there would be if the pods matured 

 at different times. 



The reason that this specification is imperative 

 is that peas for canning, according to modern 

 methods, are not gathered by hand. Indeed they 

 are not touched with the hand at any stage of their 

 existence, even in planting. The crop must be 

 ready all at once, because the vines themselves 

 are harvested. A machine is drawn along the rows 

 cutting off the roots about an inch underground, 

 and raking four rows together in a windrow. 



Cutting below the ground keeps the peas fresh 

 and also ensures getting the entire crop. 



A wagon immediately follows, gathering up 

 the pod-laden vines like a load of hay, and hauling 



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