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| __NOTOC__{{Plantbox
| | #REDIRECT [[Pea]] |
| | name = ''LATINNAME'' <!--- replace LATINNAME with the actual latin name -->
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| | common_names = <!--- if multiple, list all, if none, leave blank -->
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| | growth_habit = ? <!--- tree, shrub, herbaceous, vine, etc -->
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| | high = ? <!--- 1m (3 ft) -->
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| | wide = <!--- 65cm (25 inches) -->
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| | origin = ? <!--- Mexico, S America, S Europe, garden, etc -->
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| | poisonous = <!--- indicate parts of plants which are known/thought to be poisonous -->
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| | lifespan = <!--- perennial, annual, etc -->
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| | exposure = ? <!--- full sun, part-sun, semi-shade, shade, indoors, bright filtered (you may list more than 1) -->
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| | water = ? <!--- frequent, regular, moderate, drought tolerant, let dry then soak -->
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| | features = <!--- flowers, fragrance, fruit, naturalizes, invasive -->
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| | hardiness = <!--- frost sensitive, hardy, 5°C (40°F), etc -->
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| | bloom = <!--- seasons which the plant blooms, if it is grown for its flowers -->
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| | usda_zones = ? <!--- eg. 8-11 -->
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| | sunset_zones = <!--- eg. 8, 9, 12-24, not available -->
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| | color = IndianRed
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| | image = Upload.png <!--- Freesia.jpg -->
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| | image_width = 240px <!--- leave as 240px if horizontal orientation photo, or change to 180px if vertical -->
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| | image_caption = <!--- eg. Cultivated freesias -->
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| | regnum = Plantae <!--- Kingdom -->
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| | divisio = <!--- Phylum -->
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| | classis = <!--- Class -->
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| | ordo = <!--- Order -->
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| | familia = <!--- Family -->
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| | genus =
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| | species =
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| | subspecies =
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| | cultivar =
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| }}
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| {{Inc|
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| <!--- ******************************************************* -->
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| Pea. As known to horticulturists, the pea is the seeds and plant of
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| Pisum sativum and its many forms, one of the Leguminosae;, grown for
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| its edible seeds and sometimes for the edible pods. (Figs.
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| 2777-2783.)
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| The garden pea is native to Europe, but has been cultivated from
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| before the Christian era for the rich seeds. The field or stock pea
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| differs little from the garden pea except in its violet rather than
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| white flowers and its small gray seeds. There are many varieties and
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| several well-marked races of garden peas. Whilst peas are grown
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| mostly for their seeds, there is a race in which the thick soft green
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| pods, with the inclosed seeds, are eaten. The common or shelling peas
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| may be separated into two classes on the character of the seed
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| itself,—those with smooth seeds and those with wrinkled seeds. The
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| latter are the richer, but they are more likely to decay in wet cold
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| ground, and therefore are not so well adapted to very early planting.
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| Peas may also be classified as climbing, half-dwarf or showing a
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| tendency to climb and doing best when support is provided, and dwarf
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| or those not requiring support. Again, the varieties may be
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| classified as to season,— early, second-early, and late. Vilmorin's
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| classification (Les Plantes Potagères) is as follows:
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| Left to themselves, the varieties of peas soon lose their
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| characteristics through variation. They are much influenced by soil
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| and other local conditions. Therefore, many of the varieties are only
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| minor strains of some leading type, and are not distinct enough to be
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| recognized by printed descriptions.
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| Garden or green peas.
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| Peas are one of the earliest garden vegetables to reach edible
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| maturity. The date at which a mess of green peas could be gathered
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| used to be regarded as an indication of a man's horticultural
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| ability. In modern times, green peas grown far away to the South come
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| to northern markets while the ground is still frozen and are eagerly
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| purchased only to result in disappointment and a longing for the
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| old-time quality. Such disappointment is inevitable, for even with
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| refrigerator cars, express trains, and modern skilful handling, green
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| peas grown hundreds of miles away cannot come to our tables for many
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| hours, often not for days, after they have been gathered, and with an
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| inevitable loss of the freshness, which is essential for satisfactory
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| quality.
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| Peas do well in cool moist weather and will germinate and make a slow
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| but healthy and vigorous growth in lower temperatures than most
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| garden vegetables. The young plants will even endure some frost with
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| little injury, but the blossoms and young pods will be injured or
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| killed by a frost which did not seem materially to check the growth
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| of the plant. For this reason it is generally most satisfactory to
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| delay planting until there is little probability of a frost after the
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| plants come into bloom.
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| The cultural requirements are simple, but a thorough preparation of
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| the soil before planting is desirable, and the use of green and fresh
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| manure should be avoided. The best depth of planting varies with the
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| season and character of the soil, and early plantings on clay land
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| should be covered only 1 to 2 inches deep, while later plantings on
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| sandy land do best in drills 6 or 8 inches deep to be gradually
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| filled as the seedlings grow. Generally anything more than surface
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| tillage will do a growing pea crop more harm than good; but any crust
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| formed after rains, particularly while the plants are young, should
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| be promptly broken up.
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| Of the better garden sorts, from fifty to one hundred good seeds arc
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| in an ounce, and a half-pint should plant 50 to 80 feet of row and
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| furnish a sufficiency of pods for a small family for the week or ten
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| days in which they would be in prime condition. For a continued
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| supply one must depend upon repeated plantings.
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| Most of the best garden varieties can be well grown without
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| trellising, but the sorts growing over 2 feet high will do better if
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| supported. Nothing better for this purpose is known than brush from
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| the woods, but this is not always available and a good substitute is
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| the wire pea trellis offered by most dealers in horticultural
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| supplies, or a home-made one made by strings stretched 2 to 4 inches
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| apart on alternate sides of supporting stakes. The ingenuity of the
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| home-gardener will devise good forms of trellising.
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| It is evident that green peas occupy too much ground to be a
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| practical crop for a city lot or small town garden, and generally the
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| town dweller can be most satisfactorily supplied from a nearby
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| market-garden; and the great superiority of freshly gathered
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| local-grown peas over those which have to be shipped in make this one
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| of the best of crops for a gardener with permanent customers. The
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| best cultural methods for field plantings do not differ materially
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| from those given for the garden. No planting is so likely to give a
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| satisfactory yield both as to quantity and quality as on an old
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| clover sod on a well-drained clay loam, which should be well plowed
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| in the fall or early winter and the surface worked into a good tilth
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| as early as practicable in the spring.
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| Planting can be best done with a seed-drill so arranged that the rows
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| are 12 to 36 inches apart, according to the variety, with occasional
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| rows left blank for convenience in gathering.
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| Picking should be done after sundown or in early morning before nine
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| o'clock and care be taken not to bulk the pods, as they are liable to
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| heat and spoil.
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| Peas for canning.
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| There is no modern industry in which there has been greater
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| improvement within the past ten or more years, both as to methods and
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| the quality of the product, than in the canning of vegetables. This
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| is especially noticeable in canned peas. First there has been a great
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| betterment as to the varietal quality of the stock used. For canning,
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| particularly when modern methods of harvesting and processing are
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| used, it is important not only that the green peas be sweet and
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| palatable, but that the largest possible proportion of the pods shall
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| be in prime edible condition at the same time, and canners are
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| influenced by these qualities in selecting varieties for their
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| plantings, and in the cultural methods followed. The development of
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| each planting is closely watched by an expert, who directs that it be
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| cut and delivered at the factory on the day when he judges it will be
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| in the best condition, the time for individual crops being sometimes
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| modified by the capacity of the farmer to deliver and the factory to
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| handle it. Not infrequently certain crops are left to ripen and be
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| harvested as grain because of such conditions. In hot and sunny
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| weather, the vines are cut either after five in the afternoon or
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| before nine in the morning, hauled to the factory and from the wagon
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| go direct to a specially constructed threshing-machine or "viner,"
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| which separates the peas and delivers them on a moving inclined belt,
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| which throws out any bits of vines or pods. They are then washed and
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| graded, and go to the processer. So promptly is this work done that
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| it is known of peas being in the cans and being cooked before the
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| wagon on which they were brought from the field could start for home.
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| Usually peas put up by a well-managed cannery come to the table in
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| more palatable condition than so-called fresh peas which were
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| gathered ten to twenty-four hours before and shipped from 10 to
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| several hundred miles to market.
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| Canners who are particular as to the labeling of their output often
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| separate it into different grades, determined by the variety and size
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| of peas and labeled somewhat as follows:
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| Varieties 1st 2nd 3rd 4th
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|
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| Small, smooth seed,
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| not over 16/64 18/64 20/64 Run of crop
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| Small, wrinkled seed,
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| not over 18/64 20/64 22/64 Run of crop
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| Large, smooth seed,,
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| not over 20/64 22/64 24/64 Run of crop
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| Large wrinkled seed,
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| not over 20/64 24/64 26/64 Run of crop
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| Varieties and seed.
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| Few vegetables have developed greater varietal differences affecting
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| their horticultural or culinary value than garden peas. As to vines,
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| there are sorts from 6 inches to 6 feet in height and those which
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| very rarely form more than a single stem, while others are so
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| branched that they often are wider than tall; some mature their crop
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| very early and all at once, others not until the vines are fully
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| grown or continuing through a long season; pods which are so broad
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| and long that the inclosed peas never fill them, others in which the
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| growing peas very often split the pod open; peas which are green,
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| yellow or white, smooth and hard; others which are wrinkled,
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| distorted and comparatively soft, even when fully mature. Very
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| conspicuous variations of little practical importance are sometimes
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| correlated with invisible qualities which are of great importance.
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| When grown for seed, peas of the garden varieties yield a
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| comparatively small fold of increase, seldom over 10 or 12 and often
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| only 2 or 3, so that it is more difficult than with most vegetables
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| always to secure full supplies of certain sorts, and seedsmen's
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| stocks are constantly changing, not only as to character but name.
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| The following are now very popular varieties: Extra-early
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| smooth-seeded—Alaska or Prolific Extra Early; early wrinkled
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| seeded—Thomas Laxton, Gradus, Surprise; dwarf Excelsior, either the
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| Notts or the Suttons; midseason—Advancer, Admiral, Senator;
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| late—Champion of England, Strategem.
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|
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| However one should confer with the seedsmen as to the most available
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| stock best suited for the particular needs.
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| Sugar or edible-podded peas.
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| These are a class little known in this country, but are largely grown
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| in Europe. They are characterized by large more or less fleshy and
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| often distorted pods, which are cooked when in the same stage of
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| maturity and in the same way as string beans. Varieties have been
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| developed in which the pods are as white, tender, and wax-like as
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| those of the best varieties of wax- podded beans.
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| Field peas.
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| There are a number of kinds of field peas in which the vines are very
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| vigorous, hardy, and productive and the peas generally small, hard,
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| and becoming tough, dry, and unpalatable as they ripen. In one
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| variety of this class known as French Canner, the very young and
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| small peas are sweet and tender, and in this stage are put up by
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| French canners under the name of "petit poise." The larger-seeded
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| Marrowfat peas were formerly commonly used by canners, and large
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| quantities are still packed. If this is done while the peas are
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| sufficiently young and tender they make a fairly good product.
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| Split peas.
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| Large quantities of field peas, mostly of the smaller- seeded kinds,
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| are used for split peas, the preparation of which consists in
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| cleaning and grading, kiln-drying, splitting, and screening out the
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| hulls and chips from the full half peas. This is all done by special
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| machines, mostly of American invention. The annual consumption of
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| split peas in the United States is about 50,000 barrels, of which,
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| before the European war, 75 per cent came from abroad.
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| W. W. Tracy.
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| PEA. Congo P., Cajanus indicus. Everlasting P., Lathyrus lati-folius.
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| Glory P., Clianthus Dampieri. Hoary P., Pigeon P., Caja-nus indicus.
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| Scurfy P., Psoralea. Sweet P., Lathyrus odoratus.
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| {{SCH}}
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| }}
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| ==Cultivation==
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| {{edit-cult}}<!--- Type cultivation info below this line, then delete this entire line -->
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| ===Propagation===
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| {{edit-prop}}<!--- Type propagation info below this line, then delete this entire line -->
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| ===Pests and diseases===
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| {{edit-pests}}<!--- Type pest/disease info below this line, then delete this entire line -->
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| ==Species==
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| <!-- This section should be renamed Cultivars if it appears on a page for a species (rather than genus), or perhaps Varieties if there is a mix of cultivars, species, hybrids, etc -->
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| ==Gallery==
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| {{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery -->
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| <gallery>
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| Image:Upload.png| photo 1
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| Image:Upload.png| photo 2
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| Image:Upload.png| photo 3
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| </gallery>
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| ==References==
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| *[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963
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| <!--- xxxxx *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381 -->
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| <!--- xxxxx *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432 -->
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| <!--- xxxxx *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608 -->
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| ==External links==
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| *{{wplink}}
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| {{stub}}
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| [[Category:Categorize]]
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| <!-- in order to add all the proper categories, go to http://www.plants.am/wiki/Plant_Categories and copy/paste the contents of the page here, and then follow the easy instructions! -->
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