Eatable-Podded or Sugar Pease

String-pease. Skinless Pease. Pisum macrocarpum. Dec.

In this class are included such of the varieties as want the tough, inner film, or parchment lining, common to the other sorts. The pods are generally of large size, tender and succulent, and are used in the green state like string-beans; though the seeds may be used as other pease, either in the green state or when ripe. "When not ripe, the pods of some of the sorts have the appearance of being swollen or distended with air; but, on ripening, they become much shrivelled, and collapse closely on the seeds." The varieties are not numerous, when compared with the extensive catalogue of the kinds of the Common Pea offered for sale by seedsmen, and described by horticultural writers. The principal are the following:—

Common Dwarf Sugar. Law. Vil.

Dwarf Crooked-podded Sugar.

Stalk about two feet high, dividing into branches when cultivated in good soil; flower white; pods single or in pairs, six-seeded, three inches long by five-eighths of an inch broad, crooked or jointed-like with the seeds, as in all of the Sugar Pease, very prominent, especially on becoming ripe and dry; pea fully a fourth of an inch in diameter, white, and slightly wrinkled.

The variety is quite late. Sown the beginning of May, the plants blossomed the last week in June, and pods were gathered for use July 17.

It is prolific, of good quality as a shelled-pea, and the young pods are tender and well flavored.

Early Dwarf Dutch Sugar. Vil.

Early Dwarf de Grace.

Plant about twenty inches high, branching; leaves of medium size, yellowish-green; flowers white; pods two inches and three-quarters in length, half an inch wide, somewhat sickle-shaped, swollen on the sides, flattened at the lower end, and containing five or six peas, which, when ripe, are roundish, often irregularly flattened or indented, wrinkled, and of a yellowish-white color.

The variety is the lowest-growing and earliest of all the Eatable-podded kinds. If sown at the time of the Common Dwarf Sugar, it will be fit for use twelve or fourteen days in advance of that variety. It requires a good soil; and the pods are succulent and tender, but are not considered superior to those of the Common Dwarf Sugar.

Giant Eatable-Podded. Vil.

Giant Sugar.

Stalk four to five feet high; leaves large, yellowish-green, stained with red at their union with the stalk of the plant; flower reddish; pods transparent yellowish-green, very thick and fleshy, distended on the surface by the seeds, which are widely distributed, curved, and much contorted, six inches long, and sometimes nearly an inch and a half in diameter,—exceeding in size that of any other variety. They contain but five or six seeds, which, when ripe, are irregular in form, and of a greenish-yellow color, spotted or speckled with brown.

It is about a week later than the Large Crooked Sugar.

Large Crooked Sugar. Thomp.

Broadsword. Six-inch-pod Sugar.

Plant nearly six feet in height, and branching when grown in good soil; the leaves are large, yellowish-green; flowers white; pods very large,—measuring from four to five inches in length and an inch in width,—broad, flat, and crooked. When young, they are tender, and easily snap or break in pieces, like the young pods of kidney-beans; and are then fit for use. The sides of the pods exhibit prominent marks where pushed out by the seeds, even at an early stage of growth. The ripe pease are somewhat indented or irregularly compressed, and of a yellowish-white color.

It is one of the best of the Eatable-podded sorts, and is hardy and productive. It is, however, quite late; blossoming, if sown May 1, about the last of June, and producing pods for use in the green state about the 20th of July.

Purple-Podded or Australian. Law.

Blue-podded. Botany-bay Pea.

Plant five feet high, generally without branches; pods usually in pairs, flattened, with thick, fleshy skins, and commonly of a dark-purple color; but this characteristic is not permanent, as they are sometimes found with green pods; in which case, they are, however, easily distinguished from those of other pease by their thick and fleshy nature. When ripe, the pease are of medium size, often much indented 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 is one of the earliest of the Eatable-podded sorts; coming to the table, if planted May 1, about the middle of July. It is of good quality, but not hardy or productive; and seems to have little to recommend it, aside from the singular color of its pods.