IMPROVEMENT AMONGST PEAS. 



31 



Gabden Peas. 

 Garden Peas may be again divided into 



Shelling Peas, containing such as are used for shelling green ; 



Boilers, which are those varieties usually grown in large 

 breadths for their seeds to be used for soups and culinary purposes 

 in the dry state ; and 



Mangetout or Sugar Peas, which have thick and fleshy pods, 

 which in some parts are cooked and eaten green with the Peas, in 

 the same manner as we use Runner and French Beans. 



In prospecting for improvements in Shelling Peas we have 

 to look to the purpose for which the particular variety will be 

 useful. I propose, therefore, dividing them again into three gas- 

 tronomic classes, with names which I shall call as follows : — 



Class I.— Lamb Peas : those usually eaten in the early 

 season and in this country frequently with lamb, and con- 

 sisting of the smaller round and wrinkled seeded early 

 varieties — the petits pois „of the French — and which re- 

 quire to be gathered and eaten young. 



Class II. — Ham or Bacon Peas, which are generally 

 required and liked of a more farinaceous nature, as eaten with 

 ham or bacon, and which may be used when somewhat more 

 mature than those of Class I., and for this purpose the main 

 or second crop round or plump seeded sorts are best adapted. 



Class III. — Marrowfats or Quality Peas, which include 

 those of a rich and sugary flavour and buttery texture, and 

 are usually of the larger wrinkled seeded and mostly main- 

 crop or late varieties. 

 From this classification it will be seen that a Pea, although 

 good for Class I., would be unsuitable for the purposes of 

 Class II. ; and that the varieties in Class II., although useful 

 and desirable Peas, would be unfitted for the purposes of 

 Classes I. and III. This classification will also tend to show 

 that for all these purposes, as well as for the many variations of 

 climate, position, and seasons for which the British gardener has to 

 provide, a great many sorts of Peas are necessary ; and if all these 

 requirements are to be met, a good many varieties must yet con- 

 tinue to be grown, and it will be impossible to limit ourselves to 

 the half-dozen varieties, more or less, so often urged as sufficient. 

 Boiling Peas, usually known as " Boilers," and used for 



