r the bacon.

PEAS CULTIVATED. Instead of sowing peas in straight rows, they should be
formed into circles of three or four feet diameter, with a space of two
feet between each circle. By this means they will blossom nearer the
ground, than when enclosed in long rows, and will ripen much sooner. Or
if set in straight rows, a bed of ten or twelve feet wide should be
left between, for onions and carrots, or any crops which do not grow
tall. The peas will not be drawn up so much, but will grow stronger, and
be more productive. Scarlet beans should be treated in the same manner.

PEAS AND PORK. Two pounds of the belly part of pickled pork will make
very good broth for peas soup, if the pork be not too salt. If it has
been in salt several days, it must be laid in water the night before it
is used. Put on three quarts of soft water, or liquor in which meat has
been boiled, with a quart of peas, and let it boil gently for two hours.
Then put in the pork, and let it simmer for an hour or more, till it is
quite tender. When done, wash the pork clean in hot water, send it up in
a dish, or cut into small pieces and put with the soup into the tureen.

PEAS PORRIDGE. Boil the peas, and pulp them through a cullender. Heat
them up in a saucepan with some butter, chopped parsley and chives, and
season with pepper and salt.

PEAS PUDDING. Soak the peas an hour or two before they are boiled; and
when nearly done, beat them up with salt and pepper, an egg, and a bit
of butter. Tie it up in a cloth, and boil it half an hour.

PEAS SOUP. Save the liquor of boiled pork or beef: if too salt, dilute
it with water, or use fresh water only, adding the bones of roast beef,
a ham or gammon bone, or an anchovy or two. Simmer these with some good
whole or split peas; the smaller the quantity of water at first the
better. Continue to simmer till the peas will pulp through a cullender;
then set on the pulp to stew, with more of the liquor that boiled the
peas, two carrots, a turnip, a leek, and a stick of chopped celery, till
all is quite tender. The last requires less time, an hour will do it.
When ready, put into a tureen some fried bread cut into dice, dried mint
rubbed fine, pepper and salt if needed, and pour in the soup. When there
is plenty of vegetables, no meat is necessary; but if meat be preferred,
a pig's foot or ham bone may be boiled with the peas, which is called
the stock. More butter than is above mentioned will be necess