The Dwarf Marrow-fat. The Royal Dwarf. The Prussia Blue. The Spanish
Dwarf.
These varieties are usually sown in gardens when it is not convenient to
have them grow up sticks, being all of a dwarf kind.
The Tall Marrow-fat. The Green Marrow-fat. The Imperial Egg Pea. The
Rose, or Crown Pea. The Spanish Morotto. Knight's Marrow Pea. The Grey
Rouncival. The Sickle Pea.
This last variety has no skin in the pods. These are used as kidney
beans, as also in the usual way. These varieties are of very large
growth, and are only to be cultivated when there is considerable room,
and must be supported on sticks placed in the ground for that purpose.
The grey pea is usually eaten when in a dry state boiled. Hot grey peas
used to be an article of common sale among our itinerant traders in
London streets, but it has been dropped for some years. One or other of
the different kinds of the larger varieties should be put into the
ground every three weeks from March to the 1st week in June, and a crop
is thereby insured constantly till the beginning of October.
It should be remarked, that peas, as well as all vegetable seeds, are
liable to sport and become hybrid sorts; some of which are at times
saved for separate culture, and are called, when found good, by
particular names; so that every twenty or thirty years many of the kinds
are changed.
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