KITCHEN-GARDEN PLANTS. ClIAP. 



produced an uncommonly fine and lasting crop. The 

 destroyed patch of peas was however of precious 

 advantage j for it made me the master of my gardener, 

 a thing that happens to very few owners of gardens. 

 A sufficient distance is one of the greatest things in the 

 raising of peas, whether they be sticked or whether 

 they be not; and they never ought to be sowed too 

 thickly in the row. I never tried it, but I verily believe 

 that a row of peas each plant being at two or three inches 

 distance from the other, would bear a greater crop 

 than if sowed in the usual way. At any rate, never 

 sow too thick, on any account, at any time of the year. 

 As to sorts of peas, the earliest is the early-frame, then 

 comes the early- char Iton, then the blue-prussian and the 

 hotspur, then the dwarf -marrowfat, then the tall-marrowfat, 

 then knight's pea. There are several others, but here are 

 quite enough for any garden in the world. If all these 

 tall sorts be sowed in March, and some more of them 

 again in April, not too many at a time, they will come 

 in, one after another, and will keep up a regular succes- 

 sion until about the latter end of July, or even later. 

 After this, all peas become mildewed and their fruit good 

 for very little. As to saving the seed of peas, it is impos- 

 sible to do it well in a kitchen garden, where you must 

 always have more than one sort of pea in bloom at the 

 same time. If you be very curious about this matter, 

 you must sow somewhere in the corner of a field, and not 

 gather any of the peas to eat j but let them all stand to 

 ripen. When ripe, they are to be threshed out and put 

 by in a dry place. Peas want no watering, but there 

 should be a good digging between the rows just about 

 the time that the bloom begins to appear, for that fur- 



