thick and fleshy; seeds quite small, light
chestnut-colored.

PEA-BEAN.

Plant vigorous, much branched, and, like the Blue Pod and White Marrow,
inclined to send up running shoots; foliage comparatively small,
deep-green; flowers white; the pods are about four inches long, half an
inch wide, nearly straight, green when young, paler as they approach the
season of ripening, yellowish when fully ripe, and contain five beans.

It is comparatively a late variety. When planted in spring, it will
blossom in fifty days, afford green pods in fifty-eight days, and ripen
in about fifteen weeks. In favorable autumns, it will ripen if planted
as late as the 20th of June; but it is not so early as the Blue Pod or
White Marrow, and, when practicable, should have the advantage of the
entire season.

The ripe seeds of the pure variety are quite small, roundish-ovoid,
five-sixteenths of an inch long, a fourth of an inch in width and
thickness, and of a pure yet not glossy white color: about forty-four
hundred seeds are contained in a quart.

As a garden variety, it is of little value, though the young pods are
crisp and tender. It is cultivated almost exclusively as a field-bean.
If planted in rows or drills two feet apart, three pecks of seeds will
be required for an acre; or eighteen quarts will seed this quantity of
land, if the rows are two feet and a half apart. When planted in hills,
eight seeds are allowed to a hill; and, if the hills are made three feet
apart, eight quarts will plant an acre. The yield varies from fourteen
to twenty bushels, according to soil, season, and cultivation.

The Pea-bean, the White Marrow, and the Blue Pod are the principal if
not the only kinds of much commercial importance; the names of other
varieties being rarely, if ever, mentioned in the regular reports of the
current prices of the markets. If equally well ripened, and, in their
respective varieties, equally pure, the Pea-bean and the White Marrow
command about the same prices; the former, however, being more abundant
in the market than the latter. By many, and perhaps by a majority, the
Pea-bean is esteemed the best of all baking varieties.

POTTAWOTTOMIE.

The plants of this variety are remarkable for their strong, vigorous
habit, and large, luxuriant foliage. The flowers are flesh-white; the
pods are six inches long, green at first, then mottled and streaked with
lively rose-red on a cream-white ground (the markings changing to p