Pisum sativum.

The native country of the Pea, like that of many of our garden vegetables, is unknown. It is a hardy, annual plant; and its cultivation and use as an esculent are almost universal.

To give in detail the various methods of preparing the soil, sowing, culture, gathering, and use, would occupy a volume.

The following directions are condensed from an elaborate treatise on the culture of this vegetable, by Charles M'Intosh, in his excellent work entitled "The Book of the Garden:"--

Soil and its Preparation.--The Pea comes earliest to maturity in light, rich soil, abounding in humus: hence the practice of adding decomposed leaves or vegetable mould has a very beneficial effect. For general crops, a rich, hazel loam, or deep, rich, alluvial soil, is next best; but, for the most abundant of all, a strong loam, inclining to clay. For early crops, mild manure, such as leaf-mould, should be used. If the soil is very poor, stronger manure should be employed. For general crops, a good dressing may be applied; and for the dwarf kinds, such as Tom Thumb, Bishop's New Long Pod, and the like, the soil can hardly be too rich.

Seed and Sowing.--A quart of ripe pease is equal to about two pounds' weight; and contains, of the largest-sized varieties, about thirteen hundred, and of the smaller descriptions about two thousand, seeds. A pint of the small-seeded sorts, such as the Daniel O'Rourke, Early Frame, and Early Charlton, will sow a row about sixty feet in length; and the

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