DESCRIPTIVE CATALOGUE. 



47 



fat, but of stiff er 'abit and 

 dwarfer growth, being ly 

 three or four feet high. It will 

 do verj' well without bushing, 

 and is much earlier than the 

 tall Marrowfat. 



Large White Marrowfat. 

 — Is an American variety, cul- 

 tivated more xtensively for 

 the summer crop, than all the 

 ethers. About five feet high, 

 of strong growth. Pods large, 

 round, rough, light colored 

 and well filled ; seed large, 

 round and yellow or white, 

 according to the soil in which 

 they are grown. This variety 

 is so well known that it is j 

 needless to speak of its good j 

 quaUties. It is excellent for | 

 summer use, and undoubtedly | 

 the greatest bearer in the field 

 or garden. 



Large Black-Eyed Mar- 

 rowfat. — An excellent varie- [ 

 ty, growing about five feet 

 high ; pods large and full ; a 

 prolific bearer, and can be rec- 

 ommended as one of the very 

 best Marrowfat varieties. 

 Marrowfat Peas 



EDIBLE-PODDED SORTS. 

 Dwarf Grey Sugar, Edible 'Pods.— The most de- 

 sirable of all the edible :^od peas. It is a new variety, 

 growing only one foot high, and is remarkable for its 

 earliness as well as its prolific character. The seeds are 

 large, shrivelled and indented, of a dark brown color. 

 The pods are broad, fiat and crooked, and co-tain five 

 or six peas. A verj- desirable acquisition. 



Tall Sugar, Edible Pods. — About five feet in height: 

 seeds dark colored, very sweet and tender. Designed 

 only to be eaten with pods. 



FIELD SORTS. 



The Golden Vine, Crown and Blue Prussian are, per- 

 haps, the best varieties on the list for general cultiva- 

 tion, though large quantities of Creepers, Commion 

 ^\^lite and Common Blue are used annually-. The 

 Golden Vine can be sown later than any other variety, 

 and on lower land, as they are not liable to mildew. 

 These varieties are used for field culture only. In their 

 dr>- state they are used extensively for feeding stock, for 

 making soups, and in the manufacture of coffee. It is 

 highly essential to have them as free from bugs as pos- 

 sible, and for soups and coffee, absolutely' necessary. 

 We keep constantly on hand a large stock of all these 

 varieties, obtained from the Province of Ontario, where 

 the bugs do not infest them. Our customers maj' r^iy 

 on havmg the seed pure, and free from bugs. 



All Wrikkled Peas are superior to., a7id -more del- 

 icate in flavor than., those that present a full and 

 perfect form; like sugar corn^ the saccharine 

 i7iatter -which they contain causes thein to shrivel 

 ■when dried., and they "will remain -much longer in 

 season than other kinds. 



Culture.— Peas, for an early crop, should be sown 

 as soon as the ground is in working condition. The soil 

 for their reception should be light, dry and well shel- 

 tered. Mild manure, such as leaf mould, has a benefi- 

 cial effect ; but for many of the varieties, the soil can- 

 not be too rich. For general crops, the ground should 



be well manured the previous year, which causes them 

 to yield more abundanti3-. They are usually planted in 

 double rows, three or tour feet apart, and covered to the 

 depth of two and a half or three inches. This is the 

 average depth, though some contend that greater depth 

 prevents the premature decay of the vines. The height 

 of the pea depends much upon the moisture and rich- 

 ness of the ground. In drj' weather, soak the peas a 

 few hours before planting. Pour water into the drills 

 when the ground is dry, before sowing the seed, which 

 will cause them to grow at once, should the season con-, 

 tinue drj- A pint of the small seeded sorts will sow a 

 row about sixty feet in length ; and the same quantity 

 of larger varieties, being sown much thinner, will make 

 a row cf nearly a hundred feet. The crop should be 

 gathered as fast as it becomes fit for use. If even « 

 fievj pods begin to ripen., young pods will not ofily 

 cease to fonn^ but those partly advanced will cease to 

 enlarge. 



There are a great many fanc>- varieties which are of 

 delicious flavor, but generally moderate bearers, and 

 very high priced. Ever>' year seme new pea, with a 

 high sounding name, and quoted at enormous price, 

 comes out in the catalogues of the English seedsmen. 

 Occasionally a really valuable acquisition is added to 

 the list, but in general, they are unworthy the attention 

 of the common cultivator, whose object is obtain a cer- 

 tain crop. 



PEPPER. 



Fr. Pime7it. —Ge.r. Pfeffer. 

 The Pepper is much esteemed for its seasoning quali- 

 ties. In all the various methods of preparation, it im- 

 parts vitality and promotes digestion. It is extensively 

 used for pickling. 



Chili. — Pods sharply conical, nearly two inches in 

 length, and half an inch in diameter ; brilliant scarlet 

 : when ripe, and exceedingly piquant. This is the vari- 

 I ety so extensively used in the manufacture of pepper 

 I sauce. Requires a long, warm season, and plants 

 I should be started quite early in hot-bed. 

 I Long Red Cayenne. — A long, slim pod, rather 

 I pointed, and when ripe, of a bright red color. Extremely 

 strong and pungent, and is the sort used for commercial 

 I purposes. 



[ Large Squash. — Large and thick; flat, tomato- 

 1 shaped ; fruit compressed, more or less ribbed ; skin 

 smooth and glossj- ; flesh mild, and pleasant to the 

 taste, although possessing more pungency than many 

 other sorts ; ver>' productive, and the best variety for 

 pickling alone. 



Large Bell, or Bull Nose. — A verj' large sort, 

 of square form, mild, thick and hard ; suitable for 

 filling with cabbage, &c., and for a mixed pickle. 

 Less pungent than most other sorts ; notwithstanding 

 its size, it is one of the earliest varieties. 



