Wilmington journal. [volume] (Wilmington, N.C.) 1844-1895, 1873-06-06
= EasN'E 70 ,EsHE ssUSRANDMAN.

Even at the risk of offending the
taste Of some of our more fastidious
friends, we publish the following arti-
Gle from the Savannah morning Nfacs,
with our heartiest and most cordial
commentator. Roasting ears and
have ever been the chief attractions to
us about corn fields. The dark rich
verdure of a field of b. autiful waving
corn is all very pretty to write about
and talk about, but when it is COM
pared to a good mess of well cooked
cornfield peas, we can say in all SINGER
ity ''there is nothing in it." It may
be very bad taste, in the opinion of
some, but it is, nevertheless, an honest
and decided one. The Ncws says:
1t rarely falls TO our lot to exercise
the privileges of member of the ANA
tellr Agricultural Association, to which
all true editors belong, and, in that
glowing rhetoric, for which the aver
age Georgia journalist is famous, ad-
minister to the jocund husbandman an
admOnition that the exigencies of the
occasion seem to require. It is rare,
indeed, that we feel called upon tofash-
ion our pen after the similitude of a
plough-share, but wl1el, such cOntin-
gency does arise, we allow no minor
considerations to interfere with what
we conceive to be the plain duty of the
conscientious agricultural editor.
Wherefore we take it upon ourselves
to advise the practical agriaHlturist
wherein he may pander to the fastidi-
Gus appetites of a chosen few, who for
generations past have rigidly kept the
sacred caucus of Epicurus.
While aar brother agriculturists of
the quill are l.n1oioring the planter to
desist from nursing the uncertain cot
ton weed, and to give his attention to
the culture of corn, we desire to i'm
press upon him the necessity of SOW
ing a broad area of fertile land in COW
peas. 1t is a duty he owes to that
worthy guild known as the Farmers
Grange; it Is a duty he owes society;
nay, more, it is duty he owes to those
choice spirits who are connoisaayrs of
good living.
In respect of this matter of COW
peas. however, it is proper that there
should be no misunderstanding Any
misrepresentation is likely to affect a
large circle of genial souls, whose
aesthetic culture amounts to something
practical and substantial. We do not
lift our voice in favor OF that effemi-
nate vegetable, the lady pea, nor do we
plead for the more diligent cultivation
of that sickly product, the large white
pea. These undoubtedly have their
attractions, and are enjoyable to those
who have never experienced the rarer
delights Of the table. We enter the
lists to do battle for that savory NOR
sci thai delicious globule--t the speckled
pea: and in behalf thereof we appeal to
orr friend the husbandmaa..
The speckled pea is by no means a
popular vegetable Bibulous aldermen
and cadayefo19s clerks turn from it in
disgust, and billiqEs dyspeptics give
it the go by. For the which, Heaven
be praised. Served in the fashion
that prevailed i'll the healthy times of
the old plantation, the speckled pea
Goes not commend itself to those who
dawdle on the verge Of our great
humanity. it is dish to be'set before
lusty men and women whose palates
have been educated up to the point of
recognizing the indescribable, almost
ETHEREAL flavor that lies cone; a'ed
somewhere in the delicate recesses Of
the rare morsel-whose tastes are
sufficiently refined to seize upon and
enjoy to its fullest extent the delicious
essence of nutrition that pervades and
pefmeates the wonderful vegetable.
And yet, il the speckled pea be not
prepared 10y an artist it is open to all
the objections that !ea4 BE brought
against it by it's enemies. 1t is st ONCE
coarse and inputritious, tasteless and
indigestible. Under the careless min
jstrations of the inartistie, its flavor is
wasted and its aroma escapes. Under
more favorable auspices, however, this
pellet of delight is not only palatable,
but incompatible; and the conditions
of success, as we have been informed
by the presiding goddess of kitchen
range, are simple indeed. An ample