40 JOHNSON, BOBBINS, & CO'S. 
boiled meats, though it makes 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, Or Botanists. ' 
Pais French. 
Guisantes, .-. /... Spanish. 
Erbsen, Germax. 
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 
a 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. 
4. English Early Double- Blossomed Frame, valued for its 
early maturity, abundant yield; and good flavor. 
5. Early Charlton. — This variety is of strong growth, a 
prolific bearer, and early in its maturity. 
0. Dwarf Blue Im])erial. — 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. — Thia is a productive variety, 
well adapted for summer use. 
