AND GENERAL HORTICULTURE. 



307 



PAU 



semble the Gloxinia in shape, are blue when 

 first expanded, gradually turning to bluish 

 lilac, about two inches in length, and are pro- 

 duced in terminal panicles or from seeds. 

 The branches become very brittle with age, 

 and are easily broken by strong winds ; and 

 this has been a great objection to its use as 

 an ornamental tree for the lawn, for which it 

 is otherwise admirably suited. Introduced 

 from Japan in 1840, and propagated by root 

 cuttings or by seeds. 



Pauperitious. Poor ; having a starved appear- 

 ance. 



Fave'tta. The name of one of the species in 

 Malabar. Nat. Ord. Rubiacece. 



A small genus of green-house, white- 

 flowered evergreens, allied to the Ixora, and 

 requiring the same treatment. P. borbonica, 

 a handsome species, is the one chiefly grown 

 in our green-houses. 



Pavia. Buck-eye. Named in honor of Peter 

 Paiv, a Dutch botanist. Nat. Ord. Sapin- 

 dacecB. 



A division of the genus ^Esculus, includ- 

 ing the dwarf smooth-fruited varieties. See 

 JEsculus. 



Pavo'nia. Named after Josef Pavon, M.D., a 

 Spanish botanist, and traveler in Peru. Nat. 

 Ord. Malvaceae. 



A small genus of low-growing shrubs and 

 herbaceous perennials, natives of South 

 America. They are allied to the Mallow, and 

 have showy scarlet flowers. The beautiful 

 green-house species known as P. Makoyana, 

 and P. Wyoti, are now placed under Goethea, 

 which see. 



Paxto'nia. Named in honor of Sir Joseph 

 Paxton, author of several works on botany 

 and gardening. Nat. Ord. Orchidacece. 



A small genus of Orchids now included 

 under Spathoglottis. 



Pea. A common name for various members of 



the Nat. Ord. PapilionacecB 

 Pea. Angola. Cajanus Indians. 



Black-eyed. A West Indian name for Dolichos 



8phce.rospe.rmu8. 

 Black-rooted. Orobus niger. 

 Butterfly. The popular name for Clitoria 



Mariana. 

 Chick. See Cicer arietinum. The name was 



formerly written Cich or Ciche, sometimes 



Rammes Ciches. 

 Earth. Lathyrus amphicarpus. 

 Earth-nut. Lathyrus tuberosus. 

 Egyptian. Cicer arietinum. 

 Everlasting. Lathyrus platyphyllus (syn. L. 



latifolius). 



Field or Gray. Pisum sativum var. arvense. 

 Glory. See Clianthus Dampieri. 

 Heart. Cardiospermum Halicacabum. 

 Heath. Lathyrus macrorhizus. 

 Hoary. The genus Tephrosia. 

 Lord Anson's. See Lathyrus Magellanicus. 

 Milk. The genus Galactea. 

 No-eye. Cajanus indicusflavus, which see. 

 Orange. The small immature fruit of the 



Curacoa Orange used for flavoring wines. 

 Partridge. H&isteria coccinea and Cassia 



Cham<Ecrista. 

 Pigeon. Ervum Ervilia. 

 Pigeon. Of the West Indies. Cajanus In- 



dicus. 

 Poison of Australia. The genus Swainsonia. 



PEA 



Rosary. The seeds of Abrus preeatorius. 



Sea-side. Lathyrus maritimus. 



Sensitive. A common name for Cassia nic~ 



titans. 



Shamrock. Parochetus communis. 

 Sugar. A name given to some varieties of 



Pisum sativum, which have tender edible 



pods. 



Sweet. Lathyrus odoratus. 

 Tangier. Lathyrus Tingitanus. 

 Wood. Lathyrus sylvestris, and Orobus sylva- 



ticux. 



Pea. Pisum sativum. The varieties of the com- 

 mon Pea are numerous, and differ widely, 

 some not growing more than one foot high, 

 others growing ten to twelve. The difference 

 in the seed contrasts as strangely, some being 

 small, hard, and nearly tasteless, while others 

 are large, rich, and luscious. The history of 

 the Pea, like many of our most familiar gar- 

 den vegetables, and even its native country, 

 are involved in obscurity. It is generally 

 supposed to be a native of the south of 

 Europe, and to have been introduced into 

 English gardens at a very early period. It is 

 recorded in English history, that when the 

 English forces were besieging a castle in 

 Lothian, in the year 1299, their supply of pro- 

 visions was exhausted, and their only resource 

 was in the Peas and Beans of the surrounding 

 fields. This circumstance would warrant the 

 belief that the Pea was one of the staple 

 articles of produce for human food. The 

 more delicate kinds, however, do not appear 

 to have been cultivated until a much later 

 period. Mention is made of Peas being 

 brought from Holland in the time of Queen 

 Elizabeth, that were "fit dainties for ladies, 

 they came so far and cost so dear." In the 

 reign of Henry VIII., too, the Pea appears to 

 have been somewhat of a rarity, as in the 

 privy purse expenses of that king is an entry : 

 "Paied to a man in rewarde for bringing 

 pescodds to the king's grace, iiijs. viiid." 

 The varieties and sub-varieties of this vege- 

 table are almost innumerable, and are being 

 constantly brought forward. That there has 

 been a steady improvement in the quality of 

 the Pea, every one that has given its cultiva- 

 tion the least attention must admit, and that 

 we are indebted to the English gardeners and 

 amateurs for these improvements, must also 

 be admitted. Our own seedsmen are beginning 

 to realize the fact, that it is discreditable to 

 themselves and their country to be outdone, 

 even in Peas, and have produced some new 

 varieties of superior merit. Peas for seed are 

 now grown largely in New York State and 

 Canada ; previously they were nearly all im- 

 ported. 



Peach. Persica vulgaris. Persia is credited 

 with being the native country of the Peach, 

 and to have disseminated it largely. Colu- 

 mella says the Peach, when first brought into 

 the Roman empire from Persia was poisonous, 

 an opinion that has been questioned by other 

 writers. It was early introduced into Greece, 

 but at what period is uncertain. The Romans 

 brought it direct from Persia during the reign 

 of the Emperor Claudius. It was first men- 

 tioned by Columella, and afterward described 

 by Pliny. From the best information we can 

 obtain, the natural fruit, or wild Peach, was 

 much inferior to the first introduced into the 



