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The Canadian Horticulturist. 



II.— LETTERS FROM RUSSIA. 



By Jaroslav Niemetz. 

 THE ROSTOV PEA. 



TH E Russians are very fond of roasts served with sweet dried peas 

 and, indeed, of the latter in many ways. A variety under the name 

 of the " Moscow," is grown in large quantities in Russia. The 

 kitchen gardeners of Rostov, a town of the Jaroslav Government, are occu- 

 pied with the 

 these dried 

 this they have a 

 which is very 

 species, known 

 Pea, is the very 

 being the sweet- 

 peankind; even 

 Marrowfat, or 

 foreign kinds, 

 much its in- 

 its excellent 

 productive and 

 Russian vege- 

 I will describe 

 method of dry- 

 advise all Amer- 

 give it a trial, 

 peas, before 

 ripe, are taken 

 pods, and put 

 which is speed - 

 a cauldron of 

 and left for a 

 After the first 

 basket is taken 

 and then again 

 This is again 

 third time, 

 basket is plung- 

 water, and 

 the peas are put 

 in an absolutely 

 they are nearly 



preparation of 

 peas, and for 

 native species, 

 sweet. This 

 as the Rostov 

 best for drying, 

 est of any Euro- 

 the English 

 any other of the 

 are found to be 

 ferior. Besides 

 flavor, it is very 

 hardy, as are all 

 tables. 



the Russian 

 ing, and would 

 ican ladies to 

 All the young 

 they are over 

 out of their 

 into a basket, 

 ily plunged into 

 boiling water, 

 few minutes, 

 plunging, the 

 out, shaken up, 

 plunged in. 

 repeated the 

 After this, the 

 ed into cold 

 when taken out 

 on linen cloth, 

 dark place, until 



Fig. 4— The Rostov Pea. dry. Then they 



are put for final drying in a hot bakery. Any one having an evaporator can 

 use it for this purpose. It must be remembered that for preserving the 



