PEA. 



245 



just covered ; bake, and let the beans remain in tlie oven 

 aL niglit. 



Pisuvi Sativum — English Pea. 



The Pea is a hardj annual, probably a native of the 

 South of Europe, China, and Japan, but has been cultiva- 

 ted from time immemorial. It is a climbing plant, pro- 

 ducing its seeds in legumes or pods which usually grow 

 in pairs. The pea is now one of the most desirable culi- 

 nary plants. Numerous varieties have been originated 

 differing in the color of the blossoms, height, and time of 

 ripening, and also in productiveness. Of these, four or 

 five kinds are sufficient for any garden. Among the best 

 are ; 



JPrince Albert. — The earliest pea known, grows two and 

 a half feet high. Pods and peas are both small but well 

 flavored. A good bearer. 



Landretk's Extra Early. — This celebrated early pea 

 comes into use about five days after the preceding, and 

 with the Cedo-Nidli. The whole crop ripens at once. It 

 is not very productive. Two and a half feet high. 



Cedo-Xidli comes into use with the preceding, and is a 

 much finer pea. It has a longer pod, which is better filled. 

 The vines are taller, and it bears about twice as many pods 

 to the stalks as the Extra Early ; the most prolific of 

 early peas, and continues long in bearing; two and a 

 half to three feet high. 



Fairlank's Champion. — This is the very best large pea: 

 a wrinkled marrow, of the highest excellence ; grows 

 about four feet high, and bears abundantly with me, and 

 is the pea I prefer to all others for the main crop. The 

 peas are very large, slightly shrivelled, and of a bluish 

 cast, when dry. It is about three weeks later than the 

 Prince Albert. 



