The people's journal. (Pickens, S.C.) 1891-1903, 1897-09-30
THE CORN-EIELD PEA.
a Dainty Dish Fit for the Table OF
King-A Plea for More Extensive

"A Dainty Dish Fit for the Table OF
II King-A Plea for More Extensive
Culture.
Atlauta Constitution.
Frost is not yet in sight, for the
cockleDurrS are as green as grass, and
some OF them are in an immature state.
Those harbingcrs iii they may be
called so) will got brown and ripe be-
fore frost falls. In the meantime,
there are some very substantial symp-
toms OF fall. For Instance, the morn
ing glories that have been running riot
over the aftermath in the hay patch,
are now in bloom till after 10 O'Clock
in the morning, and they make q
humblt SJ may en- JOY.
But the most substantial SYMPTOM
is to be found between the cOrn-1 ows
where the corntield pea is growing.
Inc pods, or peascOdS, as the old
EliZahethans were fond of calling them,
are turning yellow and beginning to
shrivei Il little. This 1, sign. not only
OF the progress Of autumn, but of the
rlpenlng OF very fine article of food
| In its present state the cOrnfield poa
is dainty lit for the table of king.
IL Is at all seasons a staple food
with those whose taste has not bccn
Vltlated by the dry and Odorless style
or northern cooking, but, lust now
when the pods still have a tinpe ~
green in their yellow, it is deiicacv
hlghly esteemed by all people Of taste
IN this state the peas are not dry but
juicy and sweet and yield gracefully to
the soothing and simmering inluence
OF the dinner-pOt.
They should be boiled with q piece
OF smoked middling, not the sticky
pork that comes from the west-thoupn
rather than miss the peas, we'd accept
the western meat-and the cooking
should proceed until one Of the largest
peas may be rubbed to the thinness of
writing paper between the thumb and
lore-fnge". Then they should be
served as the ta tie dictates-plcnty of
salt, sprinkling of red pepper, With
a dash OF vinegar--and thcy should he
eaton with cornbread, though this il
not necessary, for the corniield pea ia
both bread and meat.
In the coast region and elsewhere
the peas are mixed with rice after
coming to table, and called "hopping-
John" Hopping john is all very we'll
for those who like it, but as good wine
needs no bush, so the corniieId pea
needs no addition to its fine, delicate
Dav0r.
We are told that thousands of
bushels of these peas are shipped into
Georgia from the states to the north
OF US. If this be true, our farmers
deserve to be scored for their lack of
energy. The cornlield pca needs no
cultivation whatever in this climate,
All that Is necessary is to plant them
between the cOrn-roWs or in field nv
themselves. They will grow rankcr
than the weeds on good land, and win
flourish on land too poor to support
weeds.
They may be plowed under in the
green state to enrich the land, though
that is really q waste of the raw maize
rial, or they may be cut for forage
when the pea is in the "milk STAGE
or the peas may be allowed to mature.
No matter what course Is taken, the
land Is better for their presence. The
roots go deep down into the soil, and
tho feeders permcate the ground near
the surface, and this is the real benefit
for the land becomes porous and re-
mains so until the next spring.
The productiveness of the cornield
pea is almost boundless. If left to
ripen in the field before they are
gathered, enough debris Is left to
fatten five hogs to the acre and keep
them in that condition till hog-killing
time. We trust our farmers will de-
vote moro attention to this remarkable
annual. 1t is d bctter fertilizer than
clover, q more nutritious forage than
timothy, and q better food for hungry
people than can be bought IN the
stores.
And you may call it by what name
you please, cornlleld pea, COW pea,
whipperwill pea, or anything else.
1t is always on hand If you give it
chance. Boiled without meat, and
fed to the milch COWS, it is tho greatest
butter maker known to dairymen.
And II you don't believe all this, or
don't know it by experience, we'll send
you mess the first chance We get.