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pods are eaten like French beans, and indeed usually take theii 
place in the plains. They are more flavourless, however, though 
an excellent vegetable. 
Kachang-prut-ayam ( Vigna Catiang ).— Is also very extensively 
cultivated. It has yellow flowers, and long cylindrical green 
pods over a foot long. It is readily grown, usually upon sticks, 
and generally fruits heavily. There are several forms, but the 
one grown here most commonly is one with very long pods. 
These are cut up in pieces and boiled like French beans. They do 
not possess much flavour, but are a very good substitute for the 
latter. It is stated that the ripe seeds are eaten in India, where, 
however, several other forms are cultivated. 
Four-angled Bean ( Psophocarpus tetragonolobus ). — Kachang 
botor. An annual plant with large blue flowers and square pods 
about 8 inches long, with four large wings. It is frequently cul- 
tivated and can be grown on sticks, as it is not a very large plant. 
The young pods are cooked like French beans, and are excellent 
sweet vegetables. 
Sword Bean ( Canavalia ensiformis ) Kachang parang.— A large 
plant with big sweet-scented white, or more commonly, pink 
flowers and very large curved pods over a foot long. 
The young pods are cooked like other kinds but it is rather 
coarser than many species, and not often s;.en at the tables of 
Europeans. 
The allied sea-shore bean (C. lineata )) with similar flowers and 
short thickpods, is commonly to be found creeping on sandy 
beaches along the coast. The young seeds are quite eatable and, 
if boiled and mashed, form a good though rather dry pease- 
porridge. 
They are, however, not commonly eaten even by natives. 
Peas should be sewn in rows, the distance apart depending on 
the height of the variety grown. The dwarf varieties, which are 
the kinds most suited to this climate, may be planted at one foot 
between the rows. Earthing up should be attended to when the 
seedlings aie a little above the ground, and again latei on, when 
they have attained more strength. If the taller kinds are grown 
they must be supported by sticks. A good plan is to grow peas 
on land that has been heavily manured for a previous crop, out if 
that cannot be done, then the manure can be put in the bottom 
of the trench and a good covering of soil placed over it, so that 
the seeds do not come in direct contact with the manure. A 
rich soil containing lime is the best. Ea r ly varieties are fit for 
use in about six weeks from time of sowing, intermediate and 
later kinds from eight to ten weeks. Late kinds seldom do any 
good, and it is best to stick to early ones, such as American Won- 
der, and Laxtons No. i (C. C.) 
Peas were formerly cultivated by the Chinese in Singapore, 
and European residents have also grown them with success. The 
Chinese kind is rather small and belongs to the dwarf section. 
In the plains, however, peas, though with pains they mav be 
