234 GAEDENING FOR THE SOUTH. 



GROUND^ PEA- (AracJiis Jiypogcea.) 



This plant is likewise known as the Ground-nut, Pindar, 

 and Pea-nut. Although not exactly belonging to the 

 kitchen garden, a few hills should be allow ed a place for 

 the sake of the little folks. It is a trailing, annual, Legumi- 

 nous plant, a native of South America, from whence it was 

 transported to Africa and our own country. It is one of 

 the few plants which ripen seed under ground. The yel- 

 low, pea-shaped flower springs from the part of the stem 

 near the surface of the earth, and after being fertilized, 

 the flower stem elongates, growing from four to eight 

 inches, turning downward until the small tubercle which 

 is to be the future seed-pod reaches and penetrates the 

 earth. The st-ed of the ground pea abounds in a fine oil, 

 which is sometimes expressed for table purposes. This 

 oil renders it a very valuable crop for fattening hogs, 

 being for this purpose fully equal to, and probably better 

 than corn. The vines are greedily eaten by most farm 

 animals. 



Culture. The ground pea thrives and produces best on 

 a light, sandy, tolerably fertile soil, with a good clay sub- 

 soil. Like clover, it possesses a long tap-root, which ex- 

 tends deep into the earth, drawing thence the nutriment 

 which is beyond the reach of many of our cultivated crops. 

 The soil should be deep and mellow and well broken up, 

 so as to be ready for planting soon after the heavy frosts 

 are over. The last of March or the first of April is a suit- 

 able time. They succeed well as far north as Virginia, 

 beyond which they may be started early in hot beds, and 

 transplanted to the open ground when the weather be- 

 comes mild. 



For field culture, they may be planted in the pod, two 

 in the hill ; but for the garden should be shelled. It is 

 best to drop about four in a hill on the level ground, the 



