For the Southern States. 51 



Koyafl Bwarf Mai'roiv. Similar to the large Marrowfat, but 

 of dwarf habit. 



BSack Eyed Marrowfat. This kind is planted more for the 

 market than any other. It is very productive and when young, quite 

 tender. Grows about four feet high. 



Large Wliite Marroirfat. Similar to the last variety, except 

 that it grows about tw^o feet taller and is less productive. 



Dwarf Sug:ar. A variety where the whole pod can be used,*after 

 the string is drawn off from the back of the pod. Three feet high. 



Tall Siagar, has the same qualities as the foregoing kind, only 

 grows taller and the pods are somewhat larger. Neither of these two 

 varieties are very popular here. 



THE PEA BUG. 



All peas grown near Philadelphia have small holes in them, caused 

 by the sting of the Pea Bug, while the pod is forming, when it deposits 

 its egg in it. Later the insect perfects itself and comes out of the dry 

 pea, leaving the hole. 



The germ of the pea is never destro^^ed, and they grow equally as 

 well as those without holes. Market-gardeners in this neighborhood 

 who 'have been planting the Extra Early Peas for years, will not take 

 them without holes, and consider these a trade mark. 



FIELD OR COW PEAS. 



There are a great many varieties of Cow Peas, different in color and 

 growth. They are planted mostly for fertilizing purposes ; that is sown 

 broad-cast, and when a good stand and of sufficient height, they are 

 plowed under. The Clay Pea is the most popular. There are several 

 varieties, called crowders, which do not grow as tall as the others, but 

 produce a great many pods which are used green the same as snapbeans, 

 and if dried like dried beans. They make a very good dish. The crowders 

 are of an oblong .shape, almost pointed at one end; they are on an 

 average larger than the other Field Peas. Lady Peas are small, white 

 with a black eye ; they are generally planted between corn, so that 

 they can run upon it. Dry they are considered the best variety for 

 cooking. 



PEPPER. 



PiMENT, (Fr.) Spanischer Pfeffee, (Ger.) Pimento, (Sp.) 



Bj:ll or Bull Nose. I Long Eed Cayenne. 



Sweet Spanish Monstrous. I Red Cherry. 



Peppers are tender and require to be raised in the hot-bed. Seed 

 should be sown in January, and when large enough transplanted into 

 the ground in rows from one and a half to two feet apart, and a foot 

 to a foot and a half in the rows. There are more Peppers raised 

 here than in other sections of the country; the hot varieties are 

 used for seasoning and making pepper sauce, the mild variety is 



