Vegetables with Edible Seeds 235 



COWPEA 



Cowpeas, often called field peas in the southern United 

 States, besides being used as a soil-improver in a rotation, 

 and as a valuable hay crop, are grown in the South, 

 especially in Louisiana and Florida, for use as shell peas, as 

 snaps, or for the dry peas which are cooked like beans. 

 After conducting experiments on their digestibility, C. E. 

 Wait said: "The cowpea has a distinctive and pleasing 

 flavor, and can be prepared for the table in a great many 

 appetizing ways, and compares favorably with other 

 legumes in respect to both nutritive value and digestibility. 

 Its wholesomeness and possible place in the diet are at- 

 tested by its long and general use in the Southern States." 

 The Lady cowpea was found to be somewhat more 

 digestible than kidney beans, 83 per cent of the protein, 

 and 95 per cent of the carbohydrates being digested. The 

 varieties most used for table purposes are Sugar Crowder 

 (an early pea), Blackeye, Lady (a small white pea), and 

 Wonderful (a late variety). Bush Conch is a Florida 

 table pea. These varieties can be obtained from seeds- 

 men in Louisiana or Florida. For the sandy regions of the 

 coastal plain, the Iron or the Brabham should be planted. 

 Cowpeas will grow well in the hot season in subtropical 

 countries, and as they stand heat better than the English 

 pea or even than many kinds of beans, they can be grown 

 in the tradewind belts. Cowpeas should be planted in 

 drills 2 to 3 feet apart, with 6 inches or so between the 

 plants. They may be fertilized and cultivated like beans. 



Bulletin. 



Cowpeas, U. S. D. A., Farmers' Bulletin 318, 1908. 



