40 
JOHNSOX, ROEBINS, & vuS. 
boiled meats, though it mates an excellent concomitant with 
other meats, when thinly sliced and dipped in a batter, and 
fried brown after it has been boiled. The best variety in cul- 
tivation is the Long Smooth. 
. Cultivation. — The soil and culture of this vegetable do not 
differ essentially from those of the carrot. A deep, rich, sandy 
loam, trenched to a depth of eighteen or twenty inches, is suit- 
able for its growth. In other respects, it may be managed 
like the carrot. ' " ^ 
PEAS. 
Pisum sativum, Of Botakists. 
Poin Fbksch. 
Oniianto, Spanish. 
Erbwn, Gbuuh. 
The pea is a hardy annual ; it has been cultivated from time 
immemorial. There are numerous varieties, from which the 
following have been selected as among the best for general 
use : — 
1. Extra Early May. — This variety is valued principally for 
its early growth, and uniform maturity. 
2. Early Warwick. — This is a standard sort, ripening about 
n week later than the preceding. It is an excellent bearer, 
and of good flavor. , , . . - 
3. Early Frame or June.— This variety grows to about the 
same height as the Early "Warwick, but ripens about a week 
later. It is very prolific, and .of excellent quality, f 
4. English Early Double- Blossomed Frame, valued for its 
early maturity, abundant yield, and good flavor. 
5. Early Charlton.-r-Uhls variety is of strong growth, a 
prolific bearer, and early in its maturity. 
0. Dwarf Blue Imperial, — This Is a good bearer, with large 
pods and seeds, and well adapted for summer use. The seeds 
are blue, and a little flattened. 
7. Large White Marrowfat. — This variety is of strong 
growth, with large, rough, round, well-filled pods, and is ex- 
tensively cultivated. 
8. Black-Eyed Marrowfat. — This is a productive variety, 
well adapted for summer use. 
