CHICK-PEA.
Egyptian Pea. Cicer arietinum.
The Chick-pea is a hardy, annual plant, originally from the south of Europe, but also indigenous to the north of Africa and some parts of Asia. The stem is two or three feet high, erect and branching; the leaves are pinnate, with from six to nine pairs of oval, grayish, toothed leaflets; the flowers resemble those of the Common Pea, and are produced on long peduncles, generally singly, but sometimes in pairs; the pods are about an inch long, three-fourths of an inch broad, somewhat rhomboidal, hairy, inflated or bladder-like, and contain two or three globular, wrinkled, pea-like seeds.
Sowing and Cultivation.—The seed should be sown in April, in the manner of the Garden-pea; making the drills about three feet apart, an inch and a half deep, and dropping the seeds two inches asunder in the drills. All the culture required is simply to keep the ground between the rows free from weeds. The crop should be harvested before the complete maturity of the seeds.
Use.—"The Pease, though not very digestible, are largely employed in soups, and form the basis of the purée aux croutons, or bread and pea soup, so highly esteemed in Paris." They are also extensively used, roasted and ground, as a substitute for coffee.
There are three varieties, as follow:—
Red Chick-Pea.
A variety with rose-colored flowers, and red or brownish-red seeds.
White Chick-Pea.
Both the flowers and seeds white; plant similar to those of the other varieties.