BURNET. 



249 



outer skin and a mass of yellow dust. Spirits of turpen* 

 tine appears to be fatal to them. 



Use. — -The garden pea is very wholesome and nourish- 

 ing, and an almost universal favorite. To have them in 

 perfection, they should be freshly gathered, and by no 

 means allowed to stand over night before use. They 

 can be shelled and dried in the shade, and form a tolerably 

 agreeable dish in winter, but they are much inferior to 

 those freshly picked. They should be soaked a few hours 

 in water before using. Green peas should be boiled half 

 an hour or more. A very agreeable dish can be made, 

 when a few peas begin to be fit for use, by shelling them 

 and boiling them, pods and all, in the usual way. When 

 done, remove the pods, season to your taste, and pour the 

 peas and liquor over toasted bread. The pods, when 

 fresh, abound in the true pea flavor, and when boiled with 

 the peas and removed, contribute much to the richness of 

 the dish. 



PoUrium Sangiiisorba---Bv UN et, 



A perennial British plant, not much cultivated, and 

 probably never will be. It likes a dry, calcareous soil. 

 The leaves are green all winter. It is propagated by 

 seeds, cuttings, or dividing the roots. Sow the seed in 

 February or March (or better in the fall, as it is slow to 

 vegetate), in a drill, six inches apart, and cover lightly. 

 Thin to six inches. Keep clean, and free from weeds. 

 A dozen plants will be enough. Make new plantations 

 once in three years, by dividing the roots in October. 



Use.-— The young leaves from young plants are to be 

 preferred. They are used in cool tankards and salads, 

 and also by the French in soups, as they give a warm, 

 pleasant taste. 



11* 



