PEAS. 437 



CHAPTER XXVII. 



PEA--(jF£sttm Sativum ). 



Smooth and glanoous, with large leafy stipules, commonly two pairs 

 of leaflets, branching tendrils, and peduncles bearing two or more large 

 flowers ; corolla white, bluish, purple or partly- colored; pods rather 

 fleshy. — Gray. 



The pea is a native of southern Europe, and its cultiva- 

 tion extends into every State. The varieties are very great, 

 and while some are cultivated extensively for table use other 

 kinds are raised for stock and for nianurial purposes. Our 

 garden pea was cultivated by the Greeks and Romans. Peas 

 were found in the ancient Swiss lake dwelling. They were 

 introduced into England in the time of Henry VIII, and 

 is there still a standard crop. They are sown or drilled in 

 and are sometimes even sown with oats^ the two being har- 

 vested and fed together. Sheep and hogs are very fond of 

 them, and especially are the vines prized as a sheep fodder. 

 Analysis shows that peas contain : Ash, 2.5; albuminoids or 

 flesh formers, 22.4; carbo-hydrates or heaters, 52.3, crude 

 fibre, 9.2; fat, 2.5; water, 14.3. The composition shows 

 them to be very nutritious, and animals fatten rapidly when 

 fed with them liberally.- The pea haulm when dry gives 

 by analysis : Water, 14.3; ash, 4.; albuminoids, 6.5; carbo- 

 hydrates, 35.2 ; crude fibre, 40; fat, 2. This shows the 

 haulm to be three times as valuable for feeding purposes as 

 wheat straw, and a little more valuable as a feed than bar- 

 ley straw mixed with clover, and one third better than com- 

 mon fodder. 



The cow or field pea of the Southern States is more like 



