PEAS 6 3 



must be good, ample moisture being given at the start if 

 the weather is hot and dry. It is a good plan to soak the 

 seeds for a few hours before sowing, to sow in deep 

 drills, and to sow the tall varieties in trenches with a fair 

 amount of decayed manure in the bottom of the trench ; 

 if the border can be partially shaded, so much the better 

 when the plants are young, as they do not like too much 

 hot sunshine. The dwarf kinds, that is, the earliest, 

 are sometimes grown for late supplies ; I have grown 

 these on an eastern border, but a great deal depends 

 upon the locality. In the north we find that the late 

 crop does best in open quarters, so as to get full light 

 and sun at the finishing season. To set the late blossom 

 and to get best results, give ample room between the 

 rows. In this country very few peas are cooked whole, 

 as is the Edible Podded or Sugar Pea. They are of 

 delicious flavour if gathered in a young state. Of course 

 they need good culture, and should not be grown in any 

 out-of-the-way corner and then condemned as useless. 

 Doubtless the Editor will note the value of these 

 varieties as a change from our ordinary kinds, as they 

 are most delicious when well cooked. There are not 

 many varieties, and though called the Sugar Pea, I am 

 not sure that the name is the best, though the pods 

 certainly are sweet. The sweetness is not objectionable 

 if the pods are gathered when not too much advanced. 

 The seeds or peas should not be allowed to harden. 

 On the Continent these find great favour, and one 

 variety, the Delicatesse or Petit Pois, is well worth 

 growing in all gardens where variety and flavour in 

 vegetables are valued. The last-named is a great 

 cropper, grows about three feet high, and is best 

 grown with sticks. Another variety, the Giant Edible 

 Podded Pea, is larger than Delicatesse and a taller 

 grower, being five feet. This is a better variety in 

 heavy land than the former, and crops a long time. 



