hem with it,
by boiling a few sprigs in a saucepan by themselves. Should the peas be
very old, and difficult to boil a good colour, a very tiny piece of soda
may be thrown in the water previous to putting them in; but this must be
very sparingly used, as it causes the peas, when boiled, to have a
smashed and broken appearance. With young peas, there is not the
slightest occasion to use it.

_Time_.--Young peas, 10 to 15 minutes; the large sorts, such as
marrowfats, &c., 18 to 24 minutes; old peas, 1/2 hour.

_Average cost_, when cheapest, 6d. per peck; when first in season, 1s.
to 1s. 6d. per peck.

_Sufficient_.--Allow 1 peck of unshelled peas for 4 or 5 persons.

_Seasonable_ from June to the end of August.

ORIGIN OF THE PEA.--All the varieties of garden peas which are
cultivated have originated from the _Pisum sativum_, a native of
the south of Europe; and field peas are varieties of _Pisum
arvense_. The Everlasting Pea is _Lathyrus latifolius_, an old
favourite in flower-gardens. It is said to yield an abundance of
honey to bees, which are remarkably fond of it. In this country
the pea has been grown from time immemorial; but its culture
seems to have diminished since the more general introduction of
herbage, plants, and roots.

GREEN PEAS A LA FRANCAISE.

1134. INGREDIENTS.--2 quarts of green peas, 3 oz. of fresh butter, a
bunch of parsley, 6 green onions, flour, a small lump of sugar, 1/2
teaspoonful of salt, a teaspoonful of flour.

_Mode_.--Shell sufficient fresh-gathered peas to fill 2 quarts; put them
into cold water, with the above proportion of butter, and stir them
about until they are well covered with the butter; drain them in a
colander, and put them in a stewpan, with the parsley and onions; dredge
over them a little flour, stir the peas well, and moisten them with
boiling water; boil them quickly over a large fire for 20 minutes, or
until there is no liquor remaining. Dip a small lump of sugar into some
water, that it may soon melt; put it with the peas, to which add 1/2
teaspoonful of salt. Take a piece of butter the size of a walnut, work
it together with a teaspoonful of flour; and add this to the peas, which
should be boiling when it is put in. Keep shaking the stewpan, and, when
the peas are nicely thickened, dress them high in the dish, and serve.

_Time_.--Altogether, 3/4 hour. _Average cost_, 6d. per peck.

_Sufficient_ for 4 or 5 persons.

_Se