CHICK-PEA 
The Chick-pea {Cicer arietinum), commonly called the 
Egyptian Pea, and more largely used on the con- 
tinent than in this country, is an annual plant, a 
native of South Europe, and it is there largely culti- 
vated for its seeds, though in this country we rarely 
have warm or dry enough summers to ripen the 
seeds. There are several varieties, but as they only 
differ in the colour of the seeds I need not enumerate 
them ; still the various colours are valued for cooking 
purposes, and they are mostly employed in soups or 
purees, and though somewhat firm in texture they are 
much liked. Belonging to the Pea family the plant 
needs similar treatment as regards its culture. Sown in 
drills 3 feet apart, the seed in the drill being placed 
thinly, and the plants given good soil, they produce their 
small pods in abundance. These should be gathered 
before the seeds are quite ripe and given cool storage. 
They keep a long time, and the best pods are produced 
from spring-sown plants on an open sunny border. In 
the United States the plant does very well, and is more 
grown than in this country. 
To Cook Chick-Peas 
The dried seeds of the Chick-pea may be cooked in 
any of the ways usually employed to cook dry Peas. 
Excellent chick-pea soup and chick-pease-pudding can 
be made. Rarely, the seeds are roasted and used as a 
very vile substitute for coffee. 
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