PEA. 129 



soon as the ground can be worked, and may be the first 

 crop planted. Sow quite thick in the rows on the ma- 

 nure, covering with a rake or hoe to a depth of three 

 inches or more. When deep planted, they will produce 

 the most. As soon as they are up, use the cultivator and 

 hoe, which repeat twice, pulling weeds from the rows by 

 hand. When grown on a large scale, it will not pay to 

 "brush" the vines, and if allowed to lay long in one 

 position, the part of the vine below will rot ; therefore, 

 every day or two after the vines have fallen down they 

 must be laid over by means of a hoe-handle, turning one 

 way one day, and reversing the next. This must be done 

 until the peas are fit for market, and when grown for 

 seed, continued occasionally until they are ripe. 



Marketing, When the pods have filled out plump, 

 and before they become hard, they are marketable, and 

 must be plucked, being careful not to tear the vines out 

 in handling, and may be put in bags or open barrels for 

 shipping, except when sent long distances, in wh^ch case 

 small crates are preferable, as peas arc very liable to heat 

 and decay when long packed in heavy bulk. The pick- 

 ing is often done in a great measure by German women, 

 and where such help can be obtained, it is the best for 

 this and similar purposes. 



Seed. The bulk of peas sold in this country for seed 

 are grown in Europe, principally in England, where they 

 are produced quite cheaply, and free from the "bug" 

 which is so common in American-grown peas. The egg 

 of the insect is laid in the blossom or in the young pea, 

 where it hatches, producing an insect of considerable size 

 known as the " pea-bug," which cats its way out, leaving 

 a hole in the pea, which spoils the appearance, but does 

 not in the least affect the vitality, as the germ is never 

 destroyed. 



Gardeners who understand this prefer American-grown 



