Lentil. Law.
Ervum lens.
A hardy, annual plant, with an erect, angular, branching stem a foot and a half high. The leaves are winged, with about six pairs of narrow leaflets, and terminate in a divided tendril, or clasper; the flowers are small, numerous, and generally produced in pairs; the pods are somewhat quadrangular, flattened, usually in pairs, and enclose one or two round, lens-like seeds, the size and color varying in the different varieties,—about four hundred and fifty are contained in an ounce, and their power of germination is retained three years.
Cultivation.—"The soil best adapted for the Lentil is that of a dry, light, calcareous, sandy nature."
When cultivated as green food for stock, it should be sown broadcast; but, if grown for ripe seeds, it should be sown in drills,—the last of April or beginning of May being the most suitable season for sowing.
Use.—"The Lentil is a legume of the greatest antiquity, and was much esteemed in the days of the patriarchs. In Egypt and Syria, the seeds are parched, and sold in shops; being considered by the natives as excellent food for those making long journeys. In France, Germany, Holland, and other countries of Europe, it is grown to a considerable extent, both for its seeds and haum. The former are used in various ways, but principally, when ripe, in soups, as split pease. When given as green food to stock, it should be cut when the first pods are nearly full grown."
Varieties.—
Common Lentil. Law.
Yellow Lentil.
This variety is considered superior to the Large Lentil, though the seeds are much smaller. In the markets of Paris, it is the most esteemed of all the cultivated sorts. Its season is the same with that of the last named.