ented and
irregularly compressed, and of a light, dunnish, or brown color. Season
intermediate.

It is very productive, and seems possessed of properties which entitle
it to cultivation.

RED-FLOWERED SUGAR. _Vil._

Chocolate.

Stem four or five feet in height, generally simple, but branching when
grown in rich soil; leaves long, yellowish-green, tinged with red where
they connect with the stalk of the plant; flowers pale-red; pods three
inches long, seven-tenths of an inch broad, more or less contorted,
containing six to eight peas; seed comparatively large, pale-brown,
marbled with reddish-brown.

Season nearly the same as that of the Common Dwarf Sugar. It is
productive, remarkably hardy, and may be sown very early in spring, as
it is little affected by cool and wet weather; but the green pease are
not much esteemed, as they possess a strong and rather unpleasant
flavor. The green pods are tender and good; and, for these, the variety
may be worthy of cultivation.

TAMARIND SUGAR.

Late Dwarf Sugar. Tamarind Pea.

Plant similar to the Common Dwarf Sugar, but of more luxuriant habit,
and with larger foliage; flowers white; pods single or in pairs, six to
eight seeded, very long and broad,--often measuring four inches in
length and an inch in breadth,--succulent, and generally contorted and
irregular in form. A few days later than the Common Dwarf Sugar.

Hardy, prolific, and deserves more general cultivation.

WHITE-PODDED SUGAR. _Vil._

Stem four to five feet high; leaves yellowish-green, and, like those of
the Giant Eatable-podded, stained with red at their insertion with the
stalk; flowers purple; pods nearly three inches long, five-eighths of an
inch wide, sickle-shaped and contorted, of a yellowish-white color,
containing five or six peas. The ripe seeds are irregularly flattened
and indented, of a greenish-yellow color, marbled or spotted with brown
or black.

The variety is quite late. Sown May 1, the pods were not fit for use
till July 24.

The pods are crisp and succulent, though inferior in flavor to most of
the Eatable-podded varieties.

YELLOW-PODDED SUGAR. _Vil._

Stem three to four feet high; leaves large, yellowish-green; flowers
white, tinted with yellow; pods four inches long, tapering slightly at
the ends, greenish-yellow, thick and fleshy, containing six or seven
peas, widely separated. The ripe seeds are oblong, rather regular in
form, and of a creamy-white color.

It