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.
| 1 | Faba satiua. Garden Beanes. |
| 2 | Phaseoli satiui. French Beanes. |
| 3 | Pisum vulgare. Garden Pease. |
| 4 | Pisum vmbellatum siue Roseum. Rose Pease or Scottish Pease. |
| 5 | Pisum Saccharatum. Sugar Pease. |
| 6 | Pisum maculatum. Spotted Pease. |
| 7 | Cicer 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: Or