72 THE SEED-GROWER. 
must be continued as far as practicable with the com- 
mercial seed crop, labor of same being reduced to a 
minimum by sowing pure stock-seed. The main points 
to be observed in roguing are general character of 
growth of vine, shape of leaf, shape and size, length 
and breadth of pod. In growing stock-seed, rows 
should be made farther apart than for main crop, about 
the same distance as in ordinary garden culture, so as 
to provide the necessary convenience for roguing. 
Harvest usually begins early in August. It is done 
when the great bulk of the crop is ripe, almost regard- 
less of weather. If allowed to get too ripe, loss by 
shelling out and handling will be excessive. On large 
acreages, it is performed with a mowing machine hay- 
ing a pea-harvester attachment. The small grower, 
with only two or three acres, usually cuts with a heavy 
scythe, throwing vines by the scythe into small piles. 
When cutting is done with the machine, vines are 
forked into small piles. These are allowed to dry for a 
day or two, and then hauled to the barn like hay. In 
the barn they are stacked loosely to await the thresher. 
Threshing, Cleaning.—Threshing may be done on 
the barn floor with the flail, but best results are ob- 
tained by use of the threshing machine especially 
designed for peas and beans, which has been mentioned 
in the chapter on beans. Cleaning is done in a fan- 
mill or seed-cleaner; after which seeds are carefully 
hand-picked to take out broken, imperfect, and defec- 
tive grains and impurities. For the latter purpose 
a machine called a pea-picker may be used. 
Market.—Besides being a great favorite in every 
garden, the pea is grown extensively by market garden- 
ers, particularly in the Southern States along the coast, 
where, for early shipment to Northern markets, it forms 
