Jitlir Crop. 
THE SOUTHERN COW PEA. 
DOCTOR A. R. LKDOUX, DIRECTOR OF NORTH CARO¬ 
LINA AGRICULTURAL EXPERIMENT STATION. 
The history of the Southern Cow Pea is in¬ 
volved in obscurity, and the oldest and best of 
our farmers are divided in their opinions as to 
its origin. Some claim that it is indigenous to 
the soil, having been found growing in luxuri¬ 
ance over our savannahs and upland meadows 
when first the white man traversed the fertile 
plains of North Carolina. Others hold that it 
was introduced by the incoming colonists; 
while still a third party have suggested that 
the seed was brought from Africa with the 
slaves as a cheap aud nourishing food on the 
voyage. I am at present endeavoring to trace 
the “ Pea” to its source. So far, I am led to 
believe that it was introduced by the French or 
Spanish, and that its culture has gradually ex¬ 
tended northward from Florida or Louisiana. 
The name “Cow Pea ” is calculated to de¬ 
ceive. It is not a pea, and has no relation to 
the English or garden pea—Pisurn. Its botani¬ 
cal status, strange to say, has never been fully 
established. Its merits have been unwritten, 
except in local newspapers, or but casually 
mentioned in agricultural works. It has held 
its name, and extended its area of cultivation, 
solely by its intrinsic worth. The Southern 
farmer has found in it a nourishing food for 
his family, the best food for his stock, an easily 
cultivated renovator of his worn-out soils, and 
a sure weed-destroyer. The large number of 
varieties unquestionably belong to the genus 
Dolichoa or to “ Vigua,” as our modern botan¬ 
ists prefer to class it, of which over 60 species 
are described in Don’s “ General History of 
Dicblamydeous Plants.” It is an annual, the 
seed ripening from July to September, accord¬ 
ing to location and species. The number of 
varieties is legion, since all the species hy¬ 
bridize with the utmost ease, and the new 
varieties resulting from the cross, will per¬ 
petuate themselves with constant character¬ 
istics obtained from each of the original species. 
No less than 20 varieties are distinctly recog¬ 
nized, and have obtaiued popular names de¬ 
rived from association, color, or some other 
individual characteristic. That they can all 
be referred lothe Dulichos Sinensis of Liuuajus 
or the modern Vigna Sinensis, is a very doubt¬ 
ful assertion. 
The following are among the common names 
existiug in various localities: “ Yellow Pea,’ 1 
“ Black Pea,” “ Black Eye," “ Crowder,” “Su¬ 
gar Crowder,” “Clay-bank,” “Clay,” “Red 
Cow,” ■‘Ripper.,’ “Brown Eye," “Field.” 
“Long-pod,” “Yard,” “Java,” “Speckled,” 
“ Whip-poor-will,” “ Shiny,” etc., etc. The va¬ 
rieties best known are the following: 
(1) . “ Whip-poor-will”or “ Speckledsmall, 
speckled (like the bird) ; makes little vine. 
(2) . “ Clay ” or “ Crowder ” — clay-color, 
largest of all, not prolific and hard to raise. 
Named from color and from the crowded posi¬ 
tion of the seeds in the pod. 
(3) . “ Black Pea,” chiefly used for green 
manuring and hay. Has enormous vines. The 
seed is not esteemed as food. 
(4) . The “ Lady Pea,” small, variegated, the 
most esteemed for table use. 
(5) . “ Black-eyed Pea,” grown for food; 
makes good hay also. These are the princi¬ 
pal varieties grown in North Carolina, but they 
so run into and cross with each other, that 
new varieties constantly come forward with 
special claims. 
They have no tendrils like the pea proper, 
but twine like beans, running on their own 
foliage. 
The cultivation of the Cow Pea varies ac¬ 
cording to the purpose for which it is grown— 
whether for food for man, beast or hungry 
soil—from no cultivation at all to the use of 
the drill and cultivator. Wheu planted to 
renovate worn-out land, they are usually har¬ 
rowed into well-broken ground aud left to 
themselves. The Black aud Speckled peas are 
preferred for tlii6 purpose. Some, more pains¬ 
taking, drill them in rows, two feet apart, aud 
plow once, when a few inches high. Then, 
left to themselves, they will soon destroy even 
the most hardy weeds, such as the thistle, rag¬ 
weed, etc., and, in three months’ time, an as¬ 
tonishing mass of vegetable matter, rich in 
plant-food, will be ready to be turned under. 
This is usually done, when the pods begin to 
ripen, uith a large two-horse plow with sharp 
rolling coulter, preceded by a roller, or heavy 
chain attached to the doubletree to hold the 
vines down. The crops grown upon the poor, 
sandy lands of the tide-water belt of the South, 
after one turning under of a growth of “ pea 
vines,” are the astonishment of Northern farm¬ 
ers. Some planters apply lime to the soil be¬ 
fore plowing under the vines, especially upon 
land inclining to acidity. When planted for 
food, they are simply dropped among the corn 
in hills about five feet apart. For feeding cat¬ 
tle, sheep or hogs, they are usually sown in 
rows with the corn, allowing the former to get 
a start before sowing the latter. After the 
fodder is “ pulled.” aud the corn secured, the 
stock are turned in and fatten upon the vines, 
of which they are very fond. To preserve the 
vines for wiuter hay, some experience is neces¬ 
sary. If dried too much or too rapidly, the 
leaves fall off aud are lost. If put up too green, 
they heat, ferment, aud are ruined. Properly 
cured, they are a very valuable addition to our 
winter hays. 
As most Rural readers have, doubtless, 
never seen the analyses of the “ Cow-Pea,” I 
will append them, trusting that some Northern 
farmer may be induced to make a trial of the 
crop, and prove to be true, what TJirvrtZy be¬ 
lieve, that some varieties of this valuable plant 
will thrive and ripen seeds in the Middle 
States. If so, then will the agriculture of sandy 
Long Island, of Connecticut, Central New 
York and New Jersey, receive an impetus that 
will be surprising. Tbe outlay for commer¬ 
cial manures will be materially lessened, and, 
once understood, the “ Cow-Pea” will maintain a 
hold on the intelligent Northern farmer, second 
only (if at all) to clover. 
Samples of Black Cow Pea. 
Analysis—Fresh Seeds. 
PER CT. 
Moisture.20.85 
Ash. 2.94 PER CT. 
Albuminoids. 2o.(i8 Containing'Ammonia, 3,89 
Cellulose. 4.34 
Fat.„.. 1.28 
Carbohydrates.50.51 
100.00 
Sample of Yellow Cow Pea. 
Analysis—Fresh Seeds. 
PER OT. 
Water. 19.20 
Ash . 3.31 PF.R CT. 
Albuminoids. 23.02 Containing- Ammonia,4.46 
Cellulose. 5.03 
Fat. 1.37 
Carbohydrates. 48.07 
100.00 
Analysis—Water-free Seeds. 
per ct. 
Ash. 4.10 PER CT. 
Albuminoids. 28.50 Containing Ammonia, 5.52 
Cellulose.. 6.23 
Fat. 1.68 
Carbohydrates.59.49 
100.00 
Analysis of the Ash of Yellow Seeds. 
Ash... 3.31 per cent. 
Potash.30.16 “ 
Soda. 11.71 “ 
Matrnesia. 6.16 “ 
Lime. 4.84 “ 
Phosphoric Acid. 80.06 “ 
Sulphuric Acid. 3.13 “ 
Silica. 1-65 “ 
Chlorine. 0.35 “ 
Oxide of iron. ».39 
Carbonic Acid. 8.10 “ 
Composition of Ash. 
With Silica and Carbonic Acid, Deducted. 
Potash...33.42 per cent 
Soda. 12.99 ;; 
Magnesia. 6.83 
Lime. 6.36 “ 
Phosphoric Acid. 33.30 “ 
Sulphuric Acid. 3.69 “ 
Chlorine. 0.39 ‘ 
Oxide Iron. 0.43 
From these analyses we can aee that the com¬ 
position of the fresh seeds of the yellow variety 
is as follows, in 1,000 parts : 
Parts. 
Water. 
Potash. 
Soda. 
Magnesia. 
Lime...... 
Phosphoric Acid.... 
Sulphuric Acid. 
Silica. 
Oxide, of Iron. 
ChloriDe. 
Carbonic Acid. 
Albumiuoids......... 
Cellulose... 
Fat. 
Carbohydrates. 
192.00 
10.08 . 
3.98 * 
2.14 
1.78 
10.05 
1.09 
0.65 
0.23 
0.22 
2.88 
230.20 Containing Ammonia, 41.61 
50.30 
13.70 
400.70 
1,000.00 
Analysis of Ash. 
With Silica and Carbonic Acid Deducted. 
.29.40 
Phosphoric Acid. 
Sulphuric Acid. 
. 11.71 ‘ 
. 2.97 
. 0.24 
100.00 
1,000 pounds of the fresh vines will contain 
as follows: 
Water. 
Potash. 
Soda. 
Magnesia. 
Lime..... 
Phosphoric Acid... 
Sulphuric Acid. 
Silica. 
Oxide of Iron. 
Chlorine. 
Carbonic Acid. 
Albuminoids. 
Cellulose.... 
Fat. 
Carbohydrates. 
LBS. 
728.10 
2.96 
4.66 
1.35 
4.51 
1.86 
0.47 
0.21 
0.04 
3.94 
18.50 Containing Ammonia, 3.56 
152.70 
, 2.10 
. 78.6U 
1,000.00 
The value of the Cow Pea as an article of 
food, and of the vines for feeding and fertiliz¬ 
ing purposes, will best be shown by a com¬ 
parison with seeds and grains of well-known, 
standard qualities. 
Table I, 
Showing comparative composition of certain 
grains and seeds, calculated to water-free sub¬ 
stances for uniformity: 
4 
< 
Albuminoids. 
Crude fiber. 
H 
ii 
o 
Fat. 
Cow Pea, Black. 
3.72 
25.37 6.48 
63.81 
1.62 
Cow Pea, Yellow. 
4.10 
28.50 6.23 
59.49 
1.68 
Maize (Corn) Kernel. 
1.66 
12.76 2.131 
77.37 
5.68 
Field Beaus. 
4.00 
29 94 13.45i 
53.21 
2.33 
Garden Peas. 
2.91 
26.13 10.73 
61.02 
2 91 
Wheat. 
2.33 
15.18 3.50 
78.97' 
0.58 
Acorns. 
2.21! 
4.54 10.201 
82.95 
5.22 
From this comparison we can readily locate 
the Cow Pea in its proper place as a feeding 
stuff. Taking the nutritive ratio of the bean 
as the unit, the other substances will come in 
the following order: 1, Field Bean ; 2, Yellow 
Cow Pea; 3, Black Cow Pea; 4, Garden (Eng¬ 
lish) Pea; 5, Wheat; 6. Maize; 7, Acorn. The 
garden pea and tbe beau being the most nu¬ 
tritious vegetables, weight for weight, we see 
how near the Cow Pea approaches to these as 
a food for man or beast, and how high it 
stands in the scale of value. 
- - ♦-*-♦- 
Last spring our friend, Mr. M. B. Prince, of 
North Carolina, was kind enough to send us 
a small box of the Southern Cow Peas In it 
were many different varieties from the size of 
small peas to that of bush beans. In color they 
were white, cream, brown, red, purple, mottled, 
&c., with variously colored eyes. Of the entire 
collection, we planted six kinds described by 
Mr. Prince as Clay-Colored, Black-eyed, Black, 
Crowder, Lady Finger and Red. As these 
plants cross very readily aud different varieties 
result every season, such names can be of little 
value. They were planted in a row 50 feet in 
length about the middle of May. They ger¬ 
minated freely and grew rapidly. About the 
1st of June a frost occurred which injured 
bush bean» growing uear. Corn was also in¬ 
jured—but the Cow Peas were not. Our en¬ 
graving is that of the variety sent as “Crow¬ 
der.” The size, form and color of the leaves 
and fruits of tbe several varieties differ, but all 
made an immense growth of vines which after 
attaining a bight of nearly two feet spread out 
on either side, covering the ground five feet iu 
width. This we are aware is not in accordance 
with Prof. Ledoux’s statement that some vari¬ 
eties make “little vine.” That most of the 
above varieties will “ thrive and ripen seeds 
in the Middle States” there can no longer 
be any doubt. 
-- 
COW PEAS IN TEXAS. 
G. MARTI. 
The common name of Cow Peas is given in 
general to a large genus of plants,the Dolichos, 
which are closely related to our common 
garden beaus. There are a good many species, 
varieties aud sub-varieliea of this vegetable, 
differing widely in the style and bight of 
growth, form of pods and the color of flow¬ 
ers and beans. They are extensively cultivated 
forborne consumption in warm climates, as 
Algiers, Egypt, Spain, the southern part of 
France and, to some extent, in our Southern 
States. Several efforts to introduce them iu 
the Northern parts of France and Germany re¬ 
sulted in failure; the climate was found to be 
too cold aud the summers too short for them to 
ripen their pods. The Cow Pea is a tender 
vegetable aud warmth is one of its chief re¬ 
quirements iu order to make a robust growth. 
It is very productive, especially the dwarf 
and half-climbing or trailing kinds. The 
coarser red and seeded sorts cooked, make a 
substantial feed for hogs. It is said that fed 
to cows iu the same manner, it increases the 
flow of milk greatly, though it impairs the 
quality of the butter. The pods may be used 
as snaps in their tender state, aud, though of 
a rather peculiar and strong taste, they are a 
welcome dish at a time when the scarcity of 
other green vegetables is keenly felt on the 
Southern farmer’s table. Exclusively for this 
last purpose, the Long-podded yard bean (Dol¬ 
ichos sesquipedalis) is planted, as it is too 
scant in seeds and the few there are, are too 
meager and inferior to make it a good and 
prolific sheller. For a shell-pea for human 
food, the Black-eyed Ladies’ or Bird’s-foot Pea, 
(D. unquiculatue) is considered the best among 
the cow pea family, aud it is the only one that 
is brought to market and sold there on vege¬ 
table-stands either shelled or in pods in a half- 
ripe state. It is very prolific: the pods are 
well filled, the beans plump, of a whitish color 
with a black eye. They make an excellent 
dish. 
All kinds of stock devour the luxuriant 
herbage of the different sorts of Cow Peaa 
greedily, though, in this case, the same 
precautions have to be observed as in feed¬ 
ing young clover. Dried, the vines make 
a good hay of great substance. The Cow Pea 
is highly recommended for plowing under in 
a green state, in order to enpply vegetable 
mold to old and worn-out fields. The climb- 
iug kinds sown broadcast and left trailing on 
the ground, will form such an entangled mass 
of foliage as to smother out some of the most 
obnoxious and tenacious weeds, and leave the 
ground in a moldy, fine condition for after¬ 
tillage. Not very long ago a market gardener 
in this vicinity, who has the misfortune to 
have his field iufested with Coco or Nut-grass— 
from one corner to the other, triumphantly 
assured me that, at last, he had found the 
true means of getting rid of tbiB pernicious 
pest by simply choking it out with Cow Peas. 
This assertion however,—knowing a little of 
the tenacity of life of this hydra, the Nut grass, 
I take with many grains of salt until more 
fully convinced by his success. 
The way in which cow peas are usually 
planted here is in the corn-fields as an after¬ 
catch. They are planted in rows after the sec¬ 
ond plowing. The dry corn-stalks, by the 
time the peas have grown up, serve them as 
supports or stakes. Broadcast, they are sown 
rather late iu the spring and harrowed in. 
The harvest in Ibis way, is often reported as 
from 20 to 40 bushels per acre. Though, pre¬ 
ferring a sand loam, they are not particular as 
to the quality of the ground, so that it be not 
too wet. Last season a neighbor of mine raised 
a fine patch of Cow Peas with an abundance of 
well filled pods, in a field of a very heavy, 
tenacious and waxy clay soil. On the whole, 
the Cow Pea is cultivated far Jess than it de¬ 
serves to be, iu a climate fit for its growth. 
Perhaps not the least cause of its not being 
cultivated more extensively lies in the fact 
that the beau weevil infests it badly, especially 
the dark-seeded varieties. Not seldom does 
one put up bis bag of apparently sound seed 
peas, to find them, at planting time, converted 
into a mass of dust and skins. 
COW PEAS IN NORTH CAROLINA. 
As one of tbe more important aud special 
productions of the South, the Cow Pea receives 
less attention than it deserves. Though grown 
to a considerable extent in this State, it is 
usually compelled to take its ehauees as a 
catch crop among corn or as a fallow crop 
after wheat or oats, yet with a cleauly cultiva¬ 
ted soil to start on, it never fails to pay the full 
principal with large interest on the investment. 
As a green crop for plowing under, it is con¬ 
sidered fully equal to clover. Some accounts 
are current of land sown with wheat for sev¬ 
eral consecutive years, each successive yield . 
being better than any previous one. no man¬ 
ure being used, except a crop of Cow Peas, 
sown immediately after the removal of the 
wheat, and plowed under in time for the next 
crop of wheat, Drilled iu June and properly 
cultivated, they will be well matured by the 
first of October, and afford a fine start for the 
fattening hogs or cattle intended for beef. 
Giving them the range of the field saves all 
expense of harvesting, and but very little will 
be wasted. Mown wheu the seed is just form¬ 
ing, the vines make most excellent hay. 
Dr. Ledoux In his analyses, ranks cow pea 
Vines more nutritious than corn fodder, though 
inferior to timothy or clover, and the ripe Cow 
Peas he places second as compared to beans, 
garden peas, wheat, maize and acorns, beans 
holding the first position. I suppose the first 
analysis, that of the vines, to have been made 
before any seeds were formed or at least wheu 
free from all pods, from which wo must see 
‘that fodder made from cow pea vines, when 
the peas are well formed, though not dry, must 
be much more valuable. m. b. p. 
Warren Co., N. C. 
-- 
COW PEAS AS A FODDER CROP. 
HEXHY STEWART. 
For the Southern States nothing need be 
said in regard to the value of the Cow Pea. It 
is there so well known aud so widely grown 
that its value is as well established as that of 
clover in the Northern States. But. in the 
Middle and Northern Status the Cow Pea is 
almost unknown. A few fanners only, ever on 
the alert to learn Borne new thing, have heard 
of tbeCow Pea and have tried it. Fodder crops 
here are our most valuable ones, and the eager¬ 
ness with which every newly introduced plant 
is welcomed and tried, from Priekley Comfrey 
upwards and downwards—if there is a down¬ 
ward from that atrocious humbug—is a proof 
that a greater variety of green or dried fodder 
is desired. Cow Peas, I feel confident, will 
become largely grown in the North, as soon as 
their value has beeu discovered. By the kind¬ 
ness of Prof. Blount, who sent me the seed, I 
was able to test, a bushel the past season. The 
seed was sown iu drills, 18 inches apart, in the 
same manner as our ordinary peas. This was 
a mistake, and 27 inches apart would have been 
better, as the vines will run and mat together 
closely at the latter distance. The soil was a 
very light saudy loam, had beeu in turnips the 
your before, and iu rye cut green for fodder the 
present season. Last year 600 pounds of 
Mapes’s complete manure had been used for the 
turnips aud the present year no fertilizer was 
used. The peas were sowu June 2d, and the 
dry warm weather of that month and the next 
seemed, to suit them well. The late season 
helped them to make a good growth, and in 
September early I commenced cutting them. 
There were no blossoms and tbe vines were 
thick, so that it was necessary to cut or “ pull” 
them with a scythe as common peas are 
gathered into bunches. The cows eat them 
greedily and the milk came up at once, and 
kept up, from 75 to S3 lbs. at a milking to 92 to 
98 pounds. This being more milk than I 
needed, the daily ration of meal was reduced 
one quart per cow, aud the milk fell buck theu 
very little. The increase lu the milk may have 
been due to the large quantity of peas con¬ 
sumed, as 14 cows (4 dry oues included) eat up 
