Chap. LII.Pisum.Pease.There is a very great variety of manured Pease known to vs, and I think more in our Country then in others, whereof some prosper better in one ground and country, and some in others: I shall giue you the description of one alone for all the rest, and recite vnto you the names of the rest.Garden Pease are for the most part the greatest and sweetest kinds, and are sustained with stakes or bushes. The Field Pease are not so vsed, but growe without any such adoe. They spring vp with long, weake, hollow, and brittle (while they are young and greene) whitish greene stalkes, branched into diuers parts, and at euery ioynt where it parteth one broad round leafe compassing the stalke about, so that it commeth as it were thorough it: the leaues are winged, made of diuers small leaues set to a middle ribbe, of a whitish greene colour, with claspers at the ends of the leaues, whereby it taketh hold of whatsoeuer standeth next vnto it: betweene the leaues and the stalkes come forth the flowers, standing two or three together, euery one by it selfe on his owne seuerall stalke, which are either wholly white, or purple, or mixed white and purple, or purple and blew: the fruit are long, and somewhat round cods, whereof some are greater, others lesser, some thicke and short, some plaine and smooth, others a little crooked at the ends; wherein also are contained diuers formes of fruit or pease; some being round, others cornered, some small, some great, some white, others gray, and some spotted: the roote is small, and quickly perisheth.The kindes of Pease are these:The Rounciuall.The greene Hasting.The Sugar Pease.The spotted Pease.The gray Pease.The white Hasting.The Pease without skins.The Scottish or tufted Pease, which some call the Rose Pease, is a good white Pease fit to be eaten.The early or French Pease, which some call Fulham Pease, because those grounds thereabouts doe bring them soonest forward for any quantity, although sometimes they miscarry by their haste and earlinesse.Cicer Arietinum.Rams Ciches.This is a kinde of Pulse, so much vsed in Spaine, that it is vsually one of their daintie dishes at all their feasts: They are of two sorts, white and red; the white is onely vsed for meate, the other for medicine. It beareth many vpright branches with winged leaues, many set together, being small, almost round, and dented about the edges: the flowers are either white or purple, according to the colour of the Pease which follow, and are somewhat round at the head, but cornered and pointed at the end, one or two at the most in a small roundish cod.Page 523: Beanes; Pease; Rams Ciches.1Faba satiua.Garden Beanes.2Phaseoli satiui.French Beanes.3Pisum vulgare.Garden Pease.4Pisum vmbellatum siue Roseum.Rose Pease or Scottish Pease.5Pisum Saccharatum.Sugar Pease.6Pisum maculatum.Spotted Pease.7Cicer Arietinum.Rams Ciches or Cicers.The Vse of Pease.Pease of all or the most of these sorts, are either vsed when they are greene, and be a dish of meate for the table of the rich as well as the poore, yet euery one obseruing his time, and the kinde: the fairest, sweetest, youngest, and earliest for the better sort, the later and meaner kindes for the meaner, who doe not giue the deerest price: OrBeing dry, they serue to boyle into a kinde of broth or pottage, wherein many doe put Tyme, Mints, Sauory, or some other such hot herbes, to giue it the better rellish, and is much vsed in Towne and Countrey in the Lenttime, especially of the poorer sort of people.It is much vsed likewise at Sea for them that goe long voyages, and is for change, because it is fresh, a welcome diet to most persons therein.The Rams Ciches the Spaniards callGrauancos, andGarauancillos, and eate them boyled and stewed as the most, dainty kinde of Pease that are, they are of a very good rellish, and doe nourish much; but yet are not without that windy quality that all sorts of Pulse are subiect vnto: they increase bodily lust much more then any other sorts, and as it is thought, doth helpe to encrease seede.
Chap. LII.Pisum.Pease.There is a very great variety of manured Pease known to vs, and I think more in our Country then in others, whereof some prosper better in one ground and country, and some in others: I shall giue you the description of one alone for all the rest, and recite vnto you the names of the rest.Garden Pease are for the most part the greatest and sweetest kinds, and are sustained with stakes or bushes. The Field Pease are not so vsed, but growe without any such adoe. They spring vp with long, weake, hollow, and brittle (while they are young and greene) whitish greene stalkes, branched into diuers parts, and at euery ioynt where it parteth one broad round leafe compassing the stalke about, so that it commeth as it were thorough it: the leaues are winged, made of diuers small leaues set to a middle ribbe, of a whitish greene colour, with claspers at the ends of the leaues, whereby it taketh hold of whatsoeuer standeth next vnto it: betweene the leaues and the stalkes come forth the flowers, standing two or three together, euery one by it selfe on his owne seuerall stalke, which are either wholly white, or purple, or mixed white and purple, or purple and blew: the fruit are long, and somewhat round cods, whereof some are greater, others lesser, some thicke and short, some plaine and smooth, others a little crooked at the ends; wherein also are contained diuers formes of fruit or pease; some being round, others cornered, some small, some great, some white, others gray, and some spotted: the roote is small, and quickly perisheth.The kindes of Pease are these:The Rounciuall.The greene Hasting.The Sugar Pease.The spotted Pease.The gray Pease.The white Hasting.The Pease without skins.The Scottish or tufted Pease, which some call the Rose Pease, is a good white Pease fit to be eaten.The early or French Pease, which some call Fulham Pease, because those grounds thereabouts doe bring them soonest forward for any quantity, although sometimes they miscarry by their haste and earlinesse.Cicer Arietinum.Rams Ciches.This is a kinde of Pulse, so much vsed in Spaine, that it is vsually one of their daintie dishes at all their feasts: They are of two sorts, white and red; the white is onely vsed for meate, the other for medicine. It beareth many vpright branches with winged leaues, many set together, being small, almost round, and dented about the edges: the flowers are either white or purple, according to the colour of the Pease which follow, and are somewhat round at the head, but cornered and pointed at the end, one or two at the most in a small roundish cod.Page 523: Beanes; Pease; Rams Ciches.1Faba satiua.Garden Beanes.2Phaseoli satiui.French Beanes.3Pisum vulgare.Garden Pease.4Pisum vmbellatum siue Roseum.Rose Pease or Scottish Pease.5Pisum Saccharatum.Sugar Pease.6Pisum maculatum.Spotted Pease.7Cicer Arietinum.Rams Ciches or Cicers.The Vse of Pease.Pease of all or the most of these sorts, are either vsed when they are greene, and be a dish of meate for the table of the rich as well as the poore, yet euery one obseruing his time, and the kinde: the fairest, sweetest, youngest, and earliest for the better sort, the later and meaner kindes for the meaner, who doe not giue the deerest price: OrBeing dry, they serue to boyle into a kinde of broth or pottage, wherein many doe put Tyme, Mints, Sauory, or some other such hot herbes, to giue it the better rellish, and is much vsed in Towne and Countrey in the Lenttime, especially of the poorer sort of people.It is much vsed likewise at Sea for them that goe long voyages, and is for change, because it is fresh, a welcome diet to most persons therein.The Rams Ciches the Spaniards callGrauancos, andGarauancillos, and eate them boyled and stewed as the most, dainty kinde of Pease that are, they are of a very good rellish, and doe nourish much; but yet are not without that windy quality that all sorts of Pulse are subiect vnto: they increase bodily lust much more then any other sorts, and as it is thought, doth helpe to encrease seede.
There is a very great variety of manured Pease known to vs, and I think more in our Country then in others, whereof some prosper better in one ground and country, and some in others: I shall giue you the description of one alone for all the rest, and recite vnto you the names of the rest.
Garden Pease are for the most part the greatest and sweetest kinds, and are sustained with stakes or bushes. The Field Pease are not so vsed, but growe without any such adoe. They spring vp with long, weake, hollow, and brittle (while they are young and greene) whitish greene stalkes, branched into diuers parts, and at euery ioynt where it parteth one broad round leafe compassing the stalke about, so that it commeth as it were thorough it: the leaues are winged, made of diuers small leaues set to a middle ribbe, of a whitish greene colour, with claspers at the ends of the leaues, whereby it taketh hold of whatsoeuer standeth next vnto it: betweene the leaues and the stalkes come forth the flowers, standing two or three together, euery one by it selfe on his owne seuerall stalke, which are either wholly white, or purple, or mixed white and purple, or purple and blew: the fruit are long, and somewhat round cods, whereof some are greater, others lesser, some thicke and short, some plaine and smooth, others a little crooked at the ends; wherein also are contained diuers formes of fruit or pease; some being round, others cornered, some small, some great, some white, others gray, and some spotted: the roote is small, and quickly perisheth.
The kindes of Pease are these:The Rounciuall.The greene Hasting.The Sugar Pease.The spotted Pease.The gray Pease.The white Hasting.The Pease without skins.The Scottish or tufted Pease, which some call the Rose Pease, is a good white Pease fit to be eaten.The early or French Pease, which some call Fulham Pease, because those grounds thereabouts doe bring them soonest forward for any quantity, although sometimes they miscarry by their haste and earlinesse.
The Rounciuall.
The greene Hasting.
The Sugar Pease.
The spotted Pease.
The gray Pease.
The white Hasting.
The Pease without skins.
The Scottish or tufted Pease, which some call the Rose Pease, is a good white Pease fit to be eaten.
The early or French Pease, which some call Fulham Pease, because those grounds thereabouts doe bring them soonest forward for any quantity, although sometimes they miscarry by their haste and earlinesse.
This is a kinde of Pulse, so much vsed in Spaine, that it is vsually one of their daintie dishes at all their feasts: They are of two sorts, white and red; the white is onely vsed for meate, the other for medicine. It beareth many vpright branches with winged leaues, many set together, being small, almost round, and dented about the edges: the flowers are either white or purple, according to the colour of the Pease which follow, and are somewhat round at the head, but cornered and pointed at the end, one or two at the most in a small roundish cod.
Page 523: Beanes; Pease; Rams Ciches.1Faba satiua.Garden Beanes.2Phaseoli satiui.French Beanes.3Pisum vulgare.Garden Pease.4Pisum vmbellatum siue Roseum.Rose Pease or Scottish Pease.5Pisum Saccharatum.Sugar Pease.6Pisum maculatum.Spotted Pease.7Cicer Arietinum.Rams Ciches or Cicers.
The Vse of Pease.Pease of all or the most of these sorts, are either vsed when they are greene, and be a dish of meate for the table of the rich as well as the poore, yet euery one obseruing his time, and the kinde: the fairest, sweetest, youngest, and earliest for the better sort, the later and meaner kindes for the meaner, who doe not giue the deerest price: OrBeing dry, they serue to boyle into a kinde of broth or pottage, wherein many doe put Tyme, Mints, Sauory, or some other such hot herbes, to giue it the better rellish, and is much vsed in Towne and Countrey in the Lenttime, especially of the poorer sort of people.It is much vsed likewise at Sea for them that goe long voyages, and is for change, because it is fresh, a welcome diet to most persons therein.The Rams Ciches the Spaniards callGrauancos, andGarauancillos, and eate them boyled and stewed as the most, dainty kinde of Pease that are, they are of a very good rellish, and doe nourish much; but yet are not without that windy quality that all sorts of Pulse are subiect vnto: they increase bodily lust much more then any other sorts, and as it is thought, doth helpe to encrease seede.
Pease of all or the most of these sorts, are either vsed when they are greene, and be a dish of meate for the table of the rich as well as the poore, yet euery one obseruing his time, and the kinde: the fairest, sweetest, youngest, and earliest for the better sort, the later and meaner kindes for the meaner, who doe not giue the deerest price: Or
Being dry, they serue to boyle into a kinde of broth or pottage, wherein many doe put Tyme, Mints, Sauory, or some other such hot herbes, to giue it the better rellish, and is much vsed in Towne and Countrey in the Lenttime, especially of the poorer sort of people.
It is much vsed likewise at Sea for them that goe long voyages, and is for change, because it is fresh, a welcome diet to most persons therein.
The Rams Ciches the Spaniards callGrauancos, andGarauancillos, and eate them boyled and stewed as the most, dainty kinde of Pease that are, they are of a very good rellish, and doe nourish much; but yet are not without that windy quality that all sorts of Pulse are subiect vnto: they increase bodily lust much more then any other sorts, and as it is thought, doth helpe to encrease seede.