VIGNA. COW PEA. 365 



wheat or oats. From four to six j)ecks jior aero are sown l>roa(l- 

 cast, the larger amount on poor soil. On good soils two crops 

 of forage are often cut from one sowing, provided the season be 

 favorable. The crop is sometimes plowed under. As with 

 young clover, so plaster is sown on cow peas. 



All the plain or semi-colored varieties are of a spreading na- 

 ture and are best suited for forage. The " Red," •* Clay " and 

 "Black," of the plain kinds, and the " Whippoorwill," of the 

 semi-colored, are most esteemed. The "lied Ripper," or 

 "Tory" may be sown in fall if preferred. 



The speckled varieties are usually bushy in growth, and unlit 

 for forage. They are raised for market and the table. 



The "Lady Pea" and "White Table" are used for culinary 

 purposes, sometimes for snaps, or shelled in the green state; 

 when dry they are very desirable for soup, or they may be baked 

 the same as the white bean. 



The vines are fit to cut for fodder when the pods begin to turn 

 yellow. The vines often lodge badly, and are usually cut with 

 a scythe. A few grains of corn mixed in with the seed L'ives 

 some stalks for su2)port. 



The main difficulty in curing pea hay is to retain the leaves on 

 the stalks; to ensure which they must be handled very little. 

 The wilted vines may be loosely piled and remain so for two or 

 three weeks till cured and ready for storing. 



On good land, and good culture, two tons of forage per acre 

 may be expected, and sometimes two cuttings in a year, with a 

 yield of two tons at each cutting. The yield of seed varies from 

 30 to 40 bushels per acre, or more commonly 10 bushels. The 

 latter is likely to be the yield when sown in rows in corn fields. 

 For feeding stock, well cured cow pea hay is more nutritious 

 than any hay produced from grasses, millet, or other plants. 



When the pods are left until they are filled the value of the 

 food is much increased. When fed upon such fodder, horses 



