246 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 
“ The large Sugar Pease (which many take to be a fair white 
sweet Pease succeeding the Hotspur, but erroneously) is a tender 
Pease planted in April, and ripe after midsummer : the cods are 
very crooked and ill-shaped, which, being boiled with unripe 
Pease in them, are extraordinary sweet. The greatest dis¬ 
couragement in raising these is that their sweetness attracts the 
small birds unto them, to their total destruction, unless care¬ 
fully prevented; which is a sufficient argument of their pre¬ 
excellency. 
“ The large white and green Eounceval or Hastings are 
tender, and not to be set till the cold is over, and then not very 
thick, for they spread much and mount high, and therefore 
require the aid of tall sticks. Every one knows the worth of 
them. 
“ There is another very large grey but extraordinary sweet 
Pease that is largely propagated: it is tender but very fruitful, 
and deserves a large bed in your kitchen garden.” 
Gerarde further informs us that “Peas are set and sown in 
gardens and also in fields in all parts of England. The tufted 
Peas are in reasonable plenty in West Kent, about Sevenocke. 
In other places not so common. Wilde Pease do grow in 
pastures and arable fields in divers places, specially about the 
fields belonging unto Bishop Hatfield in Hertfordshire.” 
Parkinson, in 1629, in his “Paradisus Terrestris,” says :— 
“ There is very great variety of Marrowed Pease known to us, 
and I think more in our country than in others. Garden Pease 
are for the most part the greatest and sweetest kind, and are 
sustained with stakes or bushes. 
“ The kinds of Pease are these :— 
The Eounceval. 
Green Hastings. 
White Hastings. 
Sugar. 
Spotted. 
Grey Pease. 
Peas without skins. 
Scottish or Tufted, which some 
call the Eose Pease, is a good 
White Pease fit to be eaten. 
“ Early or French Pease, which some call the Fulham Pease 
because the ground thereat doe bring them soonest forward for 
any quantity, although sometimes they miscarry by their haste 
and earliness.” 
I think that the so-called French Peas would be nothing but 
