asonable_ from June to the end of August.

VARIETIES OF THE PEA.--The varieties of the Pea are numerous;
but they may be divided into two classes--those grown for the
ripened seed, and those grown for gathering in a green state.
The culture of the latter is chiefly confined to the
neighbourhoods of large towns, and may be considered as in part
rather to belong to the operations of the gardener than to those
of the agriculturist. The grey varieties are the early grey, the
late grey, and the purple grey; to which some add the
Marlborough grey and the horn grey. The white varieties grown in
fields are the pearl, early Charlton, golden hotspur, the common
white, or Suffolk, and other Suffolk varieties.

STEWED GREEN PEAS.

1135. INGREDIENTS.--1 quart of peas, 1 Lettuce, 1 onion, 2 oz. of
butter, pepper and salt to taste, 1 egg, 1/2 teaspoonful of powdered
sugar.

_Mode_.--Shell the peas, and cut the onion and lettuce into slices; put
these into a stewpan, with the butter, pepper, and salt, but with no
more water than that which hangs round the lettuce from washing. Stew
the whole very gently for rather more than 1 hour; then stir to it a
well-beaten egg, and about 1/2 teaspoonful of powdered sugar. When the
peas, &c., are nicely thickened, serve but, after the egg is added, do
not allow them to boil.

_Time_.--1-1/4 hour. _Average cost_, 6d. per peck.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ from June to the end of August.

[Illustration: GREEN PEA.]

THE SWEET-PEA AND THE HEATH OR WOOD-PEA.--The well-known
sweet-pea forms a fine covering to a trellis, or lattice-work in
a flower-garden. Its gay and fragrant flowers, with its rambling
habit, render it peculiarly adapted for such a purpose. The
wood-pea, or heath-pea, is found in the heaths of Scotland, and
the Highlanders of that country are extremely partial to them,
and dry and chew them to give a greater relish to their whiskey.
They also regard them as good against chest complaints, and say
that by the use of them they are enabled to withstand hunger and
thirst for a long time. The peas have a sweet taste, somewhat
like the root of liquorice, and, when boiled, have an agreeable
flavour, and are nutritive. In times of scarcity they have
served as an article of food. When well boiled, a fork will pass
through them; and, slightly dried, they are roasted, a