47 
DESCRIPTIVE 
Marrowfat Peas 
fat, but of stiffer bit and 
dwarfer growth, being ly 
three or four feet high. It will 
do very well without bushing, 
and is much earlier than the 
tall Marrowfat. 
Large White Marrowfat. 
—Is an American variety, cul¬ 
tivated more xtensively for 
the summer crop, than all the 
others. About five feet high, 
of strong growth. Pods large, 
round, rough, light colored 
and well filled; seed large, 
round and yellow or white, 
according to the soil in which 
they are grown. This variety 
is so well known that it is 
needless to speak of its good 
qualities. It is excellent for 
summer use, and undoubtedly 
the greatest bearer in the field 
or garden. 
Large Black-Eyed Mar¬ 
rowfat.—An excellent varie¬ 
ty, growing about five feet 
high ; pods large and full ; a 
prolific bearer, and can be rec¬ 
ommended as one of the very 
best Marrowfat varieties. 
CATALOGUE. 
o. M , the previous year, which causes then. 
donhl m0rC abundant! "- They are usually planted in 
deoth nfT*’ ' h T ° r J OUr feet a ‘ ,art - and covered to the 
depth of two and a hall or three inches. This is the 
average depth, though some contend that greater depth 
prevents the premature decay of the vines The height 
ness ofTC P J m , UCh UP °" ,he n,oisturc and nch- 
ness o f the ground. In dry weather, soak the peas a 
fe« hours before planting. Pour water into the drills 
wm causeT Und “ dry ’ bef ° re SOH ' in S the sccd - which 
tinue drT A m - S r OW ; a ‘ °" C '' sho,dd the «**>*> con- 
ttnue drj A pint of the small seeded sorts will sow a 
t v a out sixty teet in length ; and the same quantity 
arger varieties, being sown much thinner, will make 
a row nearly a hundred feet. The crop should be 
gathered as fast as it becomes ft for use. If even a 
Jew />ods begin to ripen, young pods will not only 
cease to form, but those partly advanced will cease to 
enlarge. 
There are a great many fancy varieties which arc of 
delicious flavor, but generally moderate bearers, and 
very high priced. Every year seme new pea, with a 
nigh sounding name, and quoted at enormous price, 
comes out in the catalogues of the English seedsmen.’ 
Occasionally a really valuable acquisition is added to 
t le list, but in general, they are unworthy the attention 
of the common cultivator, whose object is obtain a cer¬ 
tain crop. 
PEPPER. 
EDIBLE-PODDED SORTS. 
Dwarf Grey Sugar, Edible Pods.— The most de¬ 
sirable of all the edible pod peas. It is a new variety, 
growing only one foot high, and is remarkable for its 
earliness as well as its prolific character. The seeds are 
large, shrivelled and indented, of a dark brown color. 
1 he pods are broad, flat and crooked, and co - :ain five 
or six peas. A very desirable acquisition. 
Tall Sugar, Edible Pods.—About five feet in height: 
seeds dark colored, very sweet and tender. Designed 
only to be eaten with pods. 
FIELD SORTS. 
The Golden Vine, Crown and Blue Prussian are, per¬ 
haps, the best varieties on the list for general cultiva¬ 
tion, though large quantities of Creepers, Common 
White and Common Blue are used annually. The 
Golden Vine can be sown later than any other variety, 
and on lower land, as they are not liable to mildew.’ 
These varieties are used for field culture only. In their 
dl T state they arc used extensively for feeding stock, for 
making soups, and in the manufacture of coffee. It is 
highly essential to have them as free from bugs as pos¬ 
sible. and for soups and coffee, absolutely necessary. 
\Yc keep constantly on hand a large stock of all these 
varieties, obtained from the Province of Ontario, where 
the bugs do not infest them. Our customers may rely 
on having the seed pure, and free from bugs. 
All Wrinkled Peas are superior to, and more del¬ 
icate in favor than , those that present a full and 
perfect form; like sugar corn, the saccharine 
matter which they contain causes them to shrivel 
when dried, and they will remain much longer in 
icason than other hinds. 
Culture. —Peas, for an early crop, should be sown 
as soon as the ground is in working condition. The soil 
for their reception should be light, dry and well shel¬ 
tered. Mild manure, such as leaf mould, has a benefi¬ 
cial effect; but for many of the varieties, the soil can¬ 
not be too rich. For general crops, the ground should . 
Fr. Piment.— Gcr. PfefFer. 
1 he Pepper is much esteemed for its seasoning quali¬ 
ties. n all the various methods of preparation, it im- 
parts vitality and promotes digestion. It is extensively 
used for pickling. 
Chili. 
Chili.—Pods sharply conical, nearly two inches in 
length, and half an inch in diameter; brilliant scarlet 
when ripe, and exceedingly piquant. This is the vari¬ 
ety so extensively used in the manufacture of pepper 
sauce. Requires a long, warm season, and plants 
should be started quite early in hot-bed. 
Long Red Cayenne.—A long, slim pod, rather 
pointed, and when ripe, of a bright red color. Extremely 
strong and pungent, and is the sort used for commercial 
purposes. 
Large Squash.—Large and thick; flat, tomato¬ 
shaped ; fruit compressed, more or less ribbed ; skin 
smooth and glossy; flesh mild, and pleasant to the 
taste, although possessing more pungency than many 
other torts ; very productive, and the best variety for 
pickling alone. 
Large Bell, or Bull Nose. —A very large sort, 
of square form, mild, thick and hard ; suitable for 
filling with cabbage. &c., and for a mixed pickle. 
Less pungent than most other sorts ; notwithstanding 
its size, it is one of the earliest varieties. 
