The Pea is a native of the south of Europe, and was introduced, it is believed, in the reign of Henry VIII.

Green peas are generally eaten when not more than a quarter ripe. They should always be used as soon as possible after they are gathered, as they injure more by keeping than any other vegetable does.

They are rich in flesh-forming matter, llb. containing 3 oz. 324grains (see table above) of casein or cheese. Many excellent dishes are made with peas - soups, stews, etc. etc. A nice Eastern dish made from peas is "Dhal," which will be found a good and nutritious addition to our English bill of fare.

Constituent parts of llb.

Oz.

Grs.

Water.....

2

112

Csein...

3

324

Starch...

5

403

Sugar .....

0

140

Oz.

Grs.

Gum...

1

193

Fat...

0

140

WoodyWoody fibre.

1

263

Mineral matter..

0

175

Dhal

Put one pint of split-peas into one pint of boiling water or pot liquor; boil for five hours, till they are soft and pulpy; add a dessert-spoonful of curry-powder, two small onions cut up and fried, two ounces of butter, and a little cayenne, and three cloves chopped fine. It is best to boil the peas some hours before they are required, and warm them with the other ingredients. Serve them with rice, as you do curry.