84 
AMERICAN KITCHEN GARDENER. 
the most sun:iy side, east or south, that the attraction of the sun may licline 
the plants towards the sticks. Place about half the number on the opposite 
side, and let both rows stand rather wider at top than at the ground. Some 
gardeners stop the leading shoot of the most early crop, when in blossom; a 
device which accelerates the setting and maturity of the fruit. 
To forward an early crop. —“ Sow or plant in lines from east to west, and 
stick a row of spruce-fir [or other evergreen] branches along the north side 
of every row, and sloping so as to bend over the plants, at one foot or eigh¬ 
teen inches from the ground. As the plants advance in height, vary the po* 
sition of the branches, so as they may always protect them from perpendicu¬ 
lar cold or rain, and yet leave them open to the full influence of the spring 
sun. Some cover during nights, and in severe weather with two boards, 
nailed together lengthwise, at right-angles, which forms a very secure and 
easily-managed covering, but excludes light. A better plan would be to 
glaze one of the sides, to be kept to the south, and to manage such row- 
glass, as they might be called, when over peas, beans, spinage, &c.. as hand¬ 
glasses are managed, when over cauliflower; that is. to take them off in fine 
weather, or raise them constantly or occasionally by brick-bats, or other 
props, as the weather and the state of the crop might required 5 — Loudon. 
Management of a late crop. —The best variety for this purpose is Knight’s 
marrow-pea, which may be sown at intervals of ten days, from the begin¬ 
ning to the end of June. u The ground is dug over in the usual way, and 
the spaces to be occupied by the future rows of peas are well soaked with 
water. The mould upon each side is then collected so as to form ridges 
seven or eight inches above the previous level of the ground, and these 
ridges are well watered. These seeds are now sown in single rows, along 
the tops of the ridges. The plants grow vigorously, owing to the depth of 
soil and abundant moisture. If dry weather at any time set in, water is ap¬ 
plied profusely once a week. In this way, the plants continue green and 
vigorous, resisting mildew, and yielding fruit till subdued by frost. 57 — Hort. 
Trans, vol. ii. 
To save seed. — u Like other vegetables, the pea is susceptible of consider¬ 
able improvement, and by the simple means of marking the finest plants of 
each variety, and keeping them for seed. Wilson’s frame, and the Knight 
pea, have been formed in this way, and afford sufficient proof of the wonders 
produced by a very small degree of observation and care.”— Armstrong. 
Field-culture of the pea. —The most common mode of sowing peas is broad¬ 
cast ; but the advantages of the row-culture, in a crop so early committed to 
the ground, must be obvious. Loudon says: u In Kent, where immense 
quantities of peas are raised, both for gathering gieen, and for selling ripe to 
seedsmen, they are generally sown in rows from eighteen inches to three 
feet asunder, according to the kind, and well cultivated between. Peas, 
’aid a foot below the surface, will vegetate; but the most approved depth i* 
