Puis Japonais. Japan Erbse.

No. 766. - The Japan Pea is a native of Japan and the East Indies. The plant is strong and erect, with numerous spreading branches. The seed pods are small and downy, and grow abundantly in clusters over the entire plant. The seeds are small and round, and when ripe are of a creamy yellowish color. The seeds are the only part of the plant eaten, and when young are tender and delicate. The ripe seeds are soaked in water, the same as our common dry white beans are. They then become quite soft and tender, and have a pleasant nutty and oily flavor. There is a variety with green seeds, which is considered superior to the yellow seeded. They thrive best in the Southern States in this country. Prepare and cook them the same as our common peas.

Culture

No. 767. - The plant is raised from seed and requires the entire season for its development. Sow the seeds as soon as the ground is warm, in drills twenty inches apart, and drop the seeds twelve inches apart in the drills, covering them with three-fourths of an inch of soil.