60 BULLETIN 196, U. S. DEPARTMENT OF AGRICULTURE. 
Pras (PIsuM SATIVUM). 
The transition from the custom of growing a small patch of peas in the garden to it 
supply a few meals of a choice vegetable during the growing season to that of growing | 
hundreds of acres to supply a canning factory packing an article available at all 
seasons is but an incident in the development of a great industry. The garden bed 
was spaded, raked, and planted by hand. Brush was obtained from the orchard or 
wood lot, and the rows ‘“‘stuck” in order to insure the vines proper support. When 
the green peas were picked and carefully prepared, they made what was at one time 
styled a dainty dish. The fields are now cultivated, sowed, and the crop harvested 
by machinery the same as any farm crop. There are several factories which take the | 
entire yield from more than 1,000 acres. The plants selected have sufficient rigidity, 
no added support being necessary. The whole plant is hauled to the factory while 
fresh and green, the same as a load of hay. 
The canning of peas dates back to the beginning of canning. Peas are one of the 
three large crops packed. In this country the packing of peas is confined largely to 
those States having a cool spring and plentiful rainfall. The southern limit of suc- 
cessful growing seems to be from Maryland west to Indiana and northwest to Minne- 
sota. Some peas are also grown on the highlands in Colorado and a few on the western 
coast. Wisconsin, Michigan, New York, and Indiana lead in this crop. 
The pea used for canning belongs to the garden variety, Pisum sativum, of which 
there are two general classes, the early, or round smooth pea, and the wrinkled pea. 
The latter is much the sweeter. The Little Gem and Alaska are typical of the first 
class, and Horseford’s Market Garden, Admiral, and Advancers of the second. 
The peas are generally sown upon good ground, well prepared, as early in the 
spring as frost will permit, and no subsequent cultivation given (except in California). 
Instead of all being sown at one time, the seeding is made to extend over several 
weeks, in order to prevent too many maturing at one time. When the peas are well 
grown and are still very tender, they are cut by mowing machines or special pea 
harvesters, and are then loaded upon wagons and hauled to the factory. Until a few 
years ago, the pods were picked from the vines in the field and taken to the factory 
in baskets or bags. This necessitated a very large force of men, women, and children 
in harvesting, and added much to the cost of the product. ‘There are only a few facto- 
ries in the United States which follow this method at the present time, and it is limited 
to a part of the pack. 
The vining machine, which is used for separating the peas from the pods while 
they are still on the vine, is a very simple and ingenious device to accomplish a diffi- 
cult task—the shelling of the tender pea so carefully that it will not be injured. It 
consists of a large cylinder, perforated with many holes, which are large enough to 
permit the peas to pass through, but not the vine. Within the cylinder is a heavy 
shaft, bearing strong paddles or beaters. The cylinder is made to revolve rather 
slowly and the beaters very rapidly, in the opposite direction. The vines are fed in at 
one end of the cylinder, are carried upward by its motion, and fall upon the beaters, 
which strike the pods, causing them to burst open and discharge the peas. The peasroll 
out through the holes in the cylinder, and the vines pass out the opposite end. The 
present vining machine is a modification of the podding machine which was invented 
by Madam Faure. It was the first important step in the development of the pea- 
canning industry. 
The next step in the process is that of cleaning, which consists of two operations; 
first, passing the peas through a fanning mill to remove pieces of pods, leaves, and 
dirt, and, second, washing, which is done in wire cylinders known as squirrel cages. 
These cylinders are set on a slight incline and made to revolve slowly, so that peas 
which enter at one end gradually roll out at the opposite end, and while doing so they 
are well sprayed with pure cold water. After the washing, the peas are graded for 
size. This is done by passing them over vibrating screens, which have holes of a 
