There are very many varieties, differing in size, time of coming in, colour of flower and fruit, and also in taste: but the principal distinction is as to their being early or late ; supposing the sorts to be sown on the same day, the former are ready a fortnight at least before the latter.
295. The early peas are called hotspurs and hastings. Of these there are different snbvarieties, especially the Charlton, Reading, Golden, Double dwarf, and Early frame pea ; the last being so called from its being often forced in hot beds, especially for the London market. These being comparatively of dwarfish growth, do not require sticking ; and it is a common remark, that peas supported on sticks yield more, but that those recumbent on the ground ripen soonest. Some of these kinds are generally sown towards the end of October, in front of a south fruit-wall, and at right angles to it, or inclining a point to the east, in order to catch the morning sun. \Vith some slight protection of branches of evergreens or old peas-haulm, the crop sur vives the winter, and produces young peas by the end of May. Many gardeners prefer sowing in longitudinal rows near the wall, the crop thus ripening more equally. In January and February more peas, of the early sorts, are sown, to follow in succession those sown before winter. Some gardeners are in the practice of raising peas in boxes placed in any hot-house, and planting them out when two or three inches high. They must be handled with care, being very brittle ; but, with due attention, few plants fail ; and it has long been remarked, that transplanted peas are much more productive of pods or fruit, than such as remain where they have been sown.
296. In March and April full crops of later peas are sown. Some of the smaller kinds are the Blue Prussian, Dwarf marrowfat, and Spanish dwarf. These, if well earthed up, and if the rows be sufficiently distant from each other, suc ceed very well without sticking. To them may be added Leadman's dwarf, which is smaller than any of them, while at the same time the plant is very prolific, and the pea re markably sweet. Of the large and late kinds, the Tall marrowfat, the Green marrowfat, the Grey rouncival, and the Sugar pea, have long retained their character ; while the Spanish moratto and Imperial egg pea are also in good repute, as hardy plants and copious bearers. The Crown pea or Rose pea is well known ; but it is as frequently cul tivated for ornament as for use : It is remarkable that Par kinson, in his " Paradisus," ascribes to it a Scottish origin.
A new white pea raised by Mr Knight must not be omitted. It is sometimes called Knight's marrow pea ; sometimes the Wrinkled pea, the circumstance of the skin of the fruit being wrinkled or contracted, being an obvious mark of distinction. The plant is of luxuriant growth, requiring tall sticks to support it ; the pods are large, and the peas are of peculiarly excellent flavour when boiled.
The larger kinds of peas require nearly four feet dis tance between the rows. They are frequently hoed, and when about three or four inches high, earth is drawn to the rows, this being found greatly to promote their growth. The sticking or supporting takes place when they are about eight or ten inches high. The sticks are of differ ent heights for the respective kinds ; three feet is enough for the smallest kinds ; the hotspurs and dwarf marrowfats require about five feet ; and the larger sorts seven or eight feet. Sometimes double rows of peas are sown, and the sticks placed in the middle, the plants being earthed to wards the sticks : Or two rows of sticks may be made to serve three rows of peas, the heads of the sticks being in clined towards each other ; but in this way the middle row of peas cannot be earthed up or hoed after sticking. Where branches cannot be procured, two lines of strong pack-thread, on each side of the rows, form a tolerably good substitute. In some places, in very dry weather, the crops of peas are regularly watered when in flower and fruiting.
The small early peas are sweeter and of more delicate flavour than the large kinds. In well ordered gardens, therefore, a small quantity of the hotspur sorts is sown every ten days, from the middle of March till the middle of June, choosing foe them a moist strong soil, in order to counteract the effects of the summer heat. It is not rec koned proper to sow peas on land which has been recently manured, as they are, in such situations, apt to run to haulm: This crop is seldom sown, therefore, till the se cond season after dunging. In large gardens, and particu larly in market gardens, instead of delving, a slight plough may be used for turning over the ground ; and the one horse drill for sowing, as recommended by Meager ,so long ago as 1670.