It is hardy, remarkably productive, and, its excellent keeping properties considered, one of the best sorts for cultivation.
Yellow-Skinned.
Yellow Carolina.
Tubers from six to ten inches in length, thickest at the middle, where they measure from two to three inches in diameter, and pointed at the extremities; weight varying from four to twelve ounces and upwards; skin smooth, yellow; flesh yellow, fine-grained, unctuous, and remarkably sugary,—surpassing, in this last respect, nearly all other varieties. Not so early as the Red-skinned or the Purple.
When grown in the Southern States, it yields well; perfectly matures its crop; and, in color and flavor, the tubers will accord with the description above given. When grown in the Middle States, or in the warmer parts of New England, it decreases in size; the tubers become longer and more slender; the color, externally and internally, becomes much paler, or nearly white; and the flesh, to a great extent, loses the fine, dry, and sugary qualities which it possesses when grown in warm climates.
TUBEROUS-ROOTED CHICKLING VETCH.
Tuberous-rooted Pea. Eatable-rooted Pea. Lathyrus tuberosus.
Perennial; stem about six feet high,—climbing, slender, four-sided, smooth, and of a clear green color; flowers rather large, in bunches, of a fine carmine rose-color, and somewhat fragrant; pod smooth; seeds rather large, oblong, a little angular, of a brown color, spotted with black; root spreading, furnished with numerous blackish, irregularly shaped tubers, which are generally from an ounce to three ounces in weight.
The roots are very farinaceous, and, when cooked, are highly esteemed. In taste, they somewhat resemble roasted chestnuts. Where the roots are uninjured by the winter, the plant increases rapidly, and is liable to become a troublesome inmate of the garden.