116 
A KITCHEN GARDEN 
the peas; while it takes more than twice as long to 
clear the ground for the succeeding crop, and the 
rows must be planted at a greater distance apart, to 
admit of cultivation. 
The quality of the dwarf kinds is fully as good as 
of the tall growing ones, and in many kinds the 
crop borne is fully as prolific; the only strong point 
that I know of in favor of the brushed peas, is that 
the pickers do not growl half so much at picking 
them as they do over the lower growing ones, and 
that some of the varieties can be had later in the 
summer, as their height serves to shade the ground 
between the rows and thus keeps it cool. As for the 
growls of the picker, the short vines admit of no loaf¬ 
ing place, and no true gardener or lover of his craft 
ever seems to be aware that he has such a thing as 
a spine (except on his cucumbers) till he tries to 
straighten up at the end of the day’s work. 
For sowing the seed, plow a drill as deeply as pos¬ 
sible with the hand plow; sow the seed thickly, say 
a quart to 200 feet of drill, and cover by plowing 
the dirt back again; when the hand-plow is not 
among the assortment of tools, scrape a drill three 
inches deep and as broad as the blade of the hoe, 
scatter the seed the whole breadth of the drill, using 
about one-third more seed than above directed, and 
then press them into the bottom of the drill with the 
sole of the boot, covering the fine dirt in afterward 
with a steel rake; this takes longer to do, but is a 
much better way to plant them when the time can be 
spared; the row being broader it gives the plants 
more room, and the seed being planted more deeply 
