them on hot-beds. For this purpose, they sow the Dwarf-Pea, about the middle of October, in warm borders contiguous to walls or hedges: when the plants appear, they are gently earthed up, to protect them from frost. During the severer parts of the winter, they are covered with pease-haulm, straw, or other light shelter, and occasionally earthed as they advance in size. Towards the end of January, or early in February, they are removed to a hot-bed, and afterwards sparingly watered till the ftuit begin to appear; being also screened with mats from the intense heat of the meridian sun.
In order to obtain a regular supply for the table, the gardeners in a similar manner cultivate the Charlton, or forty-day pea, the Golden Hot-spur, or the Masters and Reading Hot-spurs, which afford crops in succession. The greatest care, however, is necessary, to clear them from weeds in the spring, and also from vermin, which will otherwise destroy the whole produce. Their most formidable enemies are slugs, which particularly infest wet soils, or such gardens as are over-run with weeds. These insects conceal themselves during the day in small cavities under ground, and come forth in the night, when they do extensive mischief. With a view to check such devastations, it will be advisable, first to clear the land around the plants, then to destroy their recesses, and next to scatter a little slaked lime over the ground, very early in the morning, when the vermin are in motion. By this simple expedient, they will be effectually exterminated, without any injury to the pease, provided the lime be not too thickly spread over the plants.
In common with all other leguminous fruits, pease possess a strong mucilage, with an earthy basis, and yield a very solid nourishment to persons of vigorous stomachs; but, as pulse of every description evolves a considerable portion of fixed air within the bowels, it is apt to excite flatulency and costiveness, if eaten too frequently, or in too large quantities. On the other hand, pease boiled in a fresh, or green state, are equally wholesome and agreeable; being less flatulent, and more easily digested, than after they have attained to maturity.—Bread formed and baked, of pease alone, is remarkably solid, heavy, and unwholesome. Beckmann informs us, that such bread, while new, had an agreeable taste, but was productive of hoarseness and sore-throats.—Experience, however, has evinced, that three parts of rye-flour, and one of ground pease, afford a palatable and more nourishing bread, than that made of wheat or rye alone.
PEA, the Heath, or Peasling; Orobus tuberosus, L. an indigenous perennial plant, growing on moist heaths and in woody meadows; flowering in the months of April and May.
This hardy vegetable may be easily propagated, either by parting the roots, or sowing the seeds in autumn; and prospers in any common garden soil.—Its root has a sweet taste, similar to that of liquorice; is highly nutritious when boiled; and has, in times of scarcity, served as a substitute for bread.—It is likewise held in great esteem by the Highlanders of Scotland, who chew it like tobacco;
