No. 151.] 479 



ON THE CULTURE OF THE GARBANZO OR CHICK PEA. 

 From the Transactions of the Royal Horticultural Society of Paris. 



The Garbanzo is the chick pea of Italy, and the southern pro- 

 vinces of France. It is the cicer sativum of Tournefort, and the cicer 

 arietinum of Linnseus, who classes it among the Diadelphia Decandria. 



The garbanzo is like the other plants of the same genus — a feeble 

 plant, having but little root, but its branches are numerous. The 

 color of it varies according to its species; there are vv^hite, reddish, 

 and gray ones, and the color of the pea is the same as that of the 

 plants. Each pod contains but one pea, or at most two. The pea 

 is pointed on one side, and resembles a sheep's head. The best sort 

 of garbanzos is described in Castile, in this way — they say that it has 

 the countenance of a wrinkled old woman, the broad shoulders of a 

 porter, and the beak of a parrot. 



We ought to say that the garbanzo ought not to be white, but 

 whitish; it ought to be light, tender, and large. They put one in 

 the mouth to try the quality of them, if it softens quickly, they say 

 it is good. Many kinds of it are cultivated in Spain, Portugal, and 

 Italy. It has been introduced into the South of France. This pea 

 is not very fond of hot climates. The best in Spain grow in the dis- 

 tricts north of Fuente Lanco, Mendrida and others. I speak from 

 experience. We sow them just as we do other peas in the field or 

 garden. 



The stalks of this pea, when dry, are good forage for cattle. It 

 is best to give to them in their stables to save the manure. 



It is particularly good for sheep, lambs and horses. It is regard- 

 ed in Spain as a very valuable crop. 



