February 20, 1897. 
THE GARDENING WORLD 
395 
As an earliest forcing Pea, "The Sutton Forcing " 
must take a high rank, followed by Excelsior. Both 
are of very dwarf growth and splendid croppers. 
For boxes and pots Carter’s Daisy is a type that 
should not be overlooked, as well as Sutton’s Giant, 
and all being marrowfats should please the most 
exacting palate .—James Gibson, Devonhurst, Chiswick. 
EDIBLE PODDED PEAS. 
The ordinary, or "shelling” Peas, as they are 
termed, have been accorded so large a measure of 
popularity that the attentions of growers this side of 
the Channel have been chiefly, if not wholly confined 
to the improvement of this section. Our Gallic 
friends, on the contrary, prompted by the exquisite 
tastes of the gourmet, have assiduously developed the 
Edible-podded, or Sugar Pea section, called by them 
Pois sans Parchemin. They have thus obtained a 
delicious vegetable which is in great favour in 
France, part of Germany, and the Netherlands, 
Belgium particularly, but which is, to all intents and 
purposes, unknown in England. It would be rather 
hazardous to attempt to explain the reason for this— 
possibly our tastes as a nation, as we have been told 
over and over again, are too coarse to appreciate true 
finesse and delicacy of flavour. Be that as it may, 
Edible-podded Peas are certainly worth cultivation, if 
only for the sake of the variety thus afforded. 
As most of our readers are doubtless aware, the 
pod of the ordinary “ shelling ” Pea is lined with a 
thin, but tough and stringy membrane, which renders 
it unfit for food, although it possesses a sweet and 
pleasant flavour. In the class under notice, this 
membrane is absent, having been converted into a 
fleshy succulent substance that remains soft and 
tender for a long time. The pods will thus snap in 
half like a Kidney Bean upon the application of a 
little pressure. They are, therefore, cooked whole 
whilst yet the contained seeds are small, and are 
considered a great delicacy. 
The following are some of the best varieties in 
cultivation upon the Continent, and it will be seen 
from the short descriptions attached that there is a 
considerable range of difference in habit amongst 
them. 
Pois sans Parchemin dc Quarante fours (Forty Days 
Edible-podded Pea)—Stems, slender, rather long 
jointed, and commencing to flower from the fourth or 
fifth joint : Habit seldom branching, but the plants 
carry from fifteen to eighteen tiers of pods produced 
in pairs, and in succession : Pods, straight, slender 
and pointed at the end : Seeds white, nearly round : 
Height from 3J to 4J feet. This variety flowers for a 
period often extending over 2 months, thus producing 
a succession of young pods. 
Pois Beurre (Butter Pea)—Stems slender, and long 
jointed : Pods usually in pairs, but occasionalty soli¬ 
tary : Height 3J to 4 ft. The distinguishing feature 
of this variety is the great thickness of the pods, 
which soon become as thick as they are broad. This 
is one of the very best varieties. 
Pois Gourmand Blanc a Large Cosse (Large Crooked 
or Scimitar Sugar Pea)—Stem, branching, long 
jointed, and commencing to flower at the 12th or 13th 
node : Pods very large, whitish, often twisted, four 
or five inches in length by an inch in breadth : Seeds 
large, round, pale green : Height from 4 to 4J feet. 
This is a mid-season variety that is a great favourite 
in the eastern districts of France and in Switzerland. 
Pois Geant sans Parchemin (Giant Sugar Pea)—A 
very vigorous variety running to about 4J feet in 
height, with huge pods fully 6 inches in length, over 
an inch in width, and very much twisted. The two 
halves of the pods appear to be joined together 
except in the areas occupied by the seeds, which 
consequently stand out as little protuberances on 
both sides. 
A variety which is much grown in Germany is 
known as the White-flowered and White-podded 
Sugar Pea, a sufficiently cumbrous title. It is very 
tall, averaging nearly 6 ft., and also very late. The 
quality, however, is second rate. 
Pois sans Parchemin Nain Hatif Breton (Early 
Dwarf Brittany Sugar Pea).—This is a semi-dwarf 
variety, about 2J ft. high. The stems are stout and 
strong, and by means of the interlacing tendrils the 
plants mutually support each other, so that no stakes 
are needed. Pods produced in pairs, gray-green in 
colour, and about 2 in. in length; seeds nearly 
square in shape at first, but rounding off as they 
ripen ; seeds 3 to 7 in a pod. 
Pois sa?is Parchemin Nain Capuchin (Capuchin 
Dwarf Sugar Pea).—This bears a resemblance to 
the preceding variety but is rather dwarfer in habit. 
It is very hardy, productive, and a great favourite in 
the north of France. 
Pois sans Parchemin Pres Nain Hatif (Dwarf Dutch 
or Crooked Sugar Pea).—This is the dwarfest of all, 
only growing to a height of from 8 in. to to in. The 
stems exhibit a curious zigzag growth, and are 
extremely short-jointed. It is specially recommended 
for forcing purposes. 
- — 4 *- 
Protecting the Robin.—Horticulturists in California 
are championing the cause of the Redbreast. A meet¬ 
ing at San Jose passed a formal resolution to protect 
the birds from being shot, because they eat insects. 
SUTTON’S PEERLESS MARROWFAT. 
For mid-season and main crops this variety has 
already taken a good hold on popular favour. It is 
one of a series of dwarf, but large-podded, Marrow 
fat Peas which have been placed at the command of 
gardeners, either for table use or exhibition purposes, 
being well adapted for either. The variety was put 
into commerce as a novelty in 1895, by Messrs. 
Sutton & Sons’, Reading, after having been well- 
tested in their trial grounds, where we noted it in the 
above year. The haulm is only 3 ft high but very 
robust, and producing crops of pods of enormous size. 
It becomes fit for use about a week later than the 
Duke of Albany when sown in the open under the 
same conditions. We measured pods in. long, as 
grown in the gravelly soil at Reading in that dry 
season. They are broad, flattened, covered with a 
deep glaucous bloom, and densely packed with nine to 
Sutton’s Peerless MarroWfaT. 
