140 



GARDENING FOR THE SOUTH. 



main and throw up seed stalks. When the seed is ripe, 

 cut, and when perfectly dry beat out and store away in a 

 dry place. 



Use. — The root is the part used, and is about the size 

 of a middling parsnip. By boiling, it is rendered very 

 tender and palatable. It is eaten either as a sauce to 

 meats or in soups like the carrot, but is not likelv to come 

 into very general use. 



Arachis Hyjpogea — Ground Pea. 



This plant is likewise known as the ground nut, pindar, 

 and pea nut. Although not exactly belonging to the 

 kitchen garden, a few hills should be allowed a place 

 fov the sake of the little folks, and indeed when baked 

 few of the older members of the family will find them un- 

 palatable. 



The ground pea was originally brought from Africa. 

 It is also said to be a native of Mexico. This plant is a 

 trailing annual, one of the few which ripens seed under 

 ground. The yellow pea-shaped flower springs from the 

 part of the stem near the surface of the earth, and after 

 being fertilized, the flower stem elongates, growing from 

 four to eight inches, turning downward until the small 

 tubercle which is to be the future seed-pod, reaches and 

 penetrates the earth. From the lower extremity of each 

 legume, in the early part of its growth filaments proceed, 

 seeking moisture and probably nutriment from the soil. 

 The seed of the ground pea abounds in a fine oil which 

 is sometimes expressed for table purposes. 



This oil rendf^rs it a very valuable crop for fattening 

 hogs, being for this purpose fully equal to, and probably 

 better than corn. The vines are greedily eaten by most 

 farm animals. 



Culture. — The ground pea thrives and produces best on 



