Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/98

 Blue Marrow.—A fine large Pea, very prolific and well flavored, sown about first of May, will be fit for the table about the fourth of July.

White Marrow.—Very generally cultivated, but is far surpassed by the

Matchless Marrow, being larger, equally as productive, and superior in flavor; grows five feet high.

Woodford Marrow.—A very green Pea, and boils without losing color. It makes the most beautiful dish of green Peas, and is an excellent bearer.

Surprise, if sown about the twentieth of March, will be fit for the table about the twelfth of June. A very excellent late Pea, of large size, and superior flavor.

Sugar Pea.—So called from its flavor. It is usually boiled in the pods whole, only drawing the thread from the back of the pod before it is put into the water. It can also be cooked in the usual way: a very sweet Pea; grows five feet high.

Knight’s Dwarf Marrow.—This is called Dwarf, though it grows five feet, and should be sown in drills at least that distance apart.

Knight’s Wrinkled Marrow.—There are several varieties of this, all of first-rate excellence. Though the ripe seed are peculiarly wrinkled and very untempting, yet the green fruit are exceedingly fine flavored.

Scimitar.—A large Pea and abundant bearer; takes its name from the shape of the pods; it is well flavored. Sown about the first of May; it will be ready about the sixth of July.

New Mammoth.—A very tall-growing Pea, requiring rods six feet high; a great bearer, of large size, and perhaps the very best flavored Pea grown. The only objection to it, is the quantity of ground it occupies. They should be planted two inches apart in the drills, and six feet from row to row. A quart will plant three rows, cach thirty yards long. If sown about the first of May, it will be ready about the 12th of July