194r PEAS. 



enough space. Two ounces of seed will furnish an 

 abundance for family use. Owing to the uncer- 

 tainty of the seed germinating, it is better to sow 

 thickly and thin out the yoiuig plants to three inches 

 apart. 



When digging the crop, in the Fall, careful 

 gardeners select a few of the finest specimens, from 

 which to grow seed the following year. These roots 

 are transplanted into good ground in the Spring, and 

 by July the seed will mature. In field-culture, when 

 ready to harvest, by running a large-sized lifting 

 sub-soil plough alongside of each row, the expense 

 of getting out the crop will be lessened at least one 

 half. 



For many jeava we have grown the Long Smooth, 

 or " Hollow Crowned," and consider it by far the 

 best variety either for the kitchen-garden, market, 

 I >r as a field-crop for cattle. When labor-saving im- 

 plements are used, Parsnips can be grown at an ex- 

 pense not to exceed seventy dollars an acre. 



PEA. 



Pisum sativum. 



The Pea is one of the favorite vegetables culti- 

 vated in the kitchen-garden as well as for market, in 

 almost every section of this country. Green Peas, 

 half-grown, when properly served, are a much- 

 esteemed dish with most persons. 



New Jersey and Long Island have long been 

 noted for producing early Peas for the K^ew York 



