The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1881-06-29
About Peas.

Europe, where it is extensively cult
waited, especially in the French prov
inces. The flower is generally white,
though some unusual species bear o. deep
pink, or red blossom. There are five
principal and quite distinct forms Of the
common pea. They are tho Socchm'atum
(Serlnge), or sugar pea the Mac1ocar-
pan, OF large-stem pea /; the UmdeHatum,
or English crown pea the Quohratum,
or French pea, and the Humiie, or dwarf
pea. From these have sprung many
varieties, which are scattered through
out the world. Of some twenty varie-
ties grown in Europe only five are espe-
cially recommended as profitable to the
agriculturist. They are the "Early
Fame" the "Charton," the "Blue Prus-
sian Imperial" the "Blue Imperial
Dwarf" and "Knight's Marrowfat."
Peas were first brought to this coun-
try by the Huguenot refugees, and have
ever since been cultivated more or less
extensively in the district lying between
New York and South Carolina, though
they may be grown in any part of the
United States where. the soil is suitable,
except in the extreme South, where the
climate is too hot. There are several
varieties grown here, but the most COM
mon are the "Dan ORourke," early
June" "Blue Imperial" champion of
England and "Marrowfats, the latter be-
ing generally acknowledged the favor
tie from their tender, succulent proper
ties.
The nutritious quality of peas is not
so fully known as it should be. There
is perhaps no vegetable grown SO rich
in those properties which tend to sup
port human life. An analysis of 1000
parts pea flour gives the following re-
suits:
STA nutritive matter.
353 mucilaSe.
% sugar.
35 gluten.
Ii insolublc extract.
Although there is quite a number of,
packers engaged in canning peas, az
although the quantity packed is increas-
ing yearly, yet so far the chief labor In
volved in the operation-that of Smelling
is done entirely by hand, some pack
ers employing at times as high as n
thousand shelters. 1t is therefore rea-
sonable to suppose that ingenuity will
ere long devise some means b. whichpeas
may be eypeditiously shelled through
the agency of machinery. When this
occurs we may expect much lower prices
than has heretofore characterized this
article.
After the peas are shelled they are
passed through screens, by which the
different sizes are separated, the small
est being classed as Extra Early, and
Sifted, and command by far the best
price. After being sorted they are placed
in perforated buckets and immersed in
boiling water. When partially cooked
they are put in cans, and again placed
in boiling water. The cans are then re-
moved and the caps soldered on. They
then undergo processing in steam re
torts or kettles. When this operation
is completed they are removed and
placed in the warehouse, where they re-
main ten or twelve days; when, after
being found in good condition, they are
labeled and packed In cases, ready for
shipment.
Much care lately has been exercised
in this country in the selection of stock,
and the quality of domestic canned peas
has become so excellent that the impor-
tation of the French article is said to
have fallen off fully eighty per cent,
our extra sifted being regarded by ex-
perts as fully equal, if not superior, to
the very best imported.
Within a few years the expectation of
dried apples from this country to France
has enormously increased. 1t is now
said that a considerable part of this USE
full product comes back in the form of
Normandy cider and light claret. Late
frosts are reported to have injured the
French apple crop, and of course this
country will be expected to supply the
deficiency, in accordance with the usual
custom of providing for the worlds
wants. baltimore Sun.