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Pea \Pea\, n.; pl. Peasor Pease. [OE. pese, fr. AS. pisa, or OF. peis, F. pois; both fr. L. pisum; cf. Gr. ?, ?. The final s was misunderstood in English as a plural ending. Cf. Pease.]

  1. (Bot.) A plant, and its fruit, of the genus Pisum, of many varieties, much cultivated for food. It has a papilionaceous flower, and the pericarp is a legume, popularly called a pod.

    Note: When a definite number, more than one, is spoken of, the plural form peas is used; as, the pod contained nine peas; but, in a collective sense, the form pease is preferred; as, a bushel of pease; they had pease at dinner. This distinction is not always preserved, the form peas being used in both senses.

  2. A name given, especially in the Southern States, to the seed of several leguminous plants (species of Dolichos, Cicer, Abrus, etc.) esp. those having a scar (hilum) of a different color from the rest of the seed. Note: The name pea is given to many leguminous plants more or less closely related to the common pea. See the Phrases, below. Beach pea (Bot.), a seashore plant, Lathyrus maritimus. Black-eyed pea, a West Indian name for Dolichos sph[ae]rospermus and its seed. Butterfly pea, the American plant Clitoria Mariana, having showy blossoms. Chick pea. See Chick-pea. Egyptian pea. Same as Chick-pea. Everlasting pea. See under Everlasting. Glory pea. See under Glory, n. Hoary pea, any plant of the genus Tephrosia; goat's rue. Issue pea, Orris pea. (Med.) See under Issue, and Orris. Milk pea. (Bot.) See under Milk. Pea berry, a kind of a coffee bean or grain which grows single, and is round or pea-shaped; often used adjectively; as, pea-berry coffee. Pea bug. (Zo["o]l.) Same as Pea weevil. Pea coal, a size of coal smaller than nut coal. Pea crab (Zo["o]l.), any small crab of the genus Pinnotheres, living as a commensal in bivalves; esp., the European species ( Pinnotheres pisum) which lives in the common mussel and the cockle. Pea dove (Zo["o]l.), the American ground dove. Pea-flower tribe (Bot.), a suborder ( Papilionace[ae]) of leguminous plants having blossoms essentially like that of the pea. --G. Bentham. Pea maggot (Zo["o]l.), the larva of a European moth ( Tortrix pisi), which is very destructive to peas. Pea ore (Min.), argillaceous oxide of iron, occurring in round grains of a size of a pea; pisolitic ore. Pea starch, the starch or flour of the common pea, which is sometimes used in adulterating wheat flour, pepper, etc. Pea tree (Bot.), the name of several leguminous shrubs of the genus Caragana, natives of Siberia and China. Pea vine. (Bot.)

    1. Any plant which bears peas.

    2. A kind of vetch or tare, common in the United States ( Lathyrus Americana, and other similar species).

      Pea weevil (Zo["o]l.), a small weevil ( Bruchus pisi) which destroys peas by eating out the interior.

      Pigeon pea. (Bot.) See Pigeon pea.

      Sweet pea (Bot.), the annual plant Lathyrus odoratus; also, its many-colored, sweet-scented blossoms.


n. (plural of pea English)


'''Péas ''' is a commune in the Marne department in north-eastern France.

Usage examples of "peas".

Have carrots cut in small cubes or straws, turnips and beet root the same, green string beans cut in small pieces, asparagus and peas, all cooked separately until tender.

For three cups of peas make one cup of drawn-butter sauce, using as liquid the water in which the asparagus was cooked, or white stock.

Butter dariole moulds thoroughly, arrange a circle of cooked peas around the bottom of each mould, and fill with the fish preparation two-thirds full.

Lettuce, tomatoes stuffed with peas or string beans cut small, and chives chopped fine.

Separate a pound of cooked fish into flakes, add half a cup of cold cooked peas, three or four gherkins, cut very fine, and three tablespoonfuls of capers.

As soon as the sauce is cooked, add the madeira, the pieces of game, and the peas or flageolets.

Serve, turned from the moulds, with cream or tomato sauce, flavored with onion, or with peas heated in a cream sauce.

These crops include cow peas, soy beans, crimson clover, and to a limited extent, burr clover.

Some precede alfalfa on such soils by growing cow peas or soy beans, followed by crimson clover, both crops being plowed in, and shortly before sowing the alfalfa they apply more or less of phosphoric acid and potash, which is usually incorporated in the surface soil by the harrow.

On some soils, as in some parts of Florida, two successive crops of cow peas should be plowed under before sowing alfalfa.

In Western areas, where Canada field peas are a success, and especially where artichokes are not hidden from swine by frost, pork can be grown very cheaply, and without the necessity of harvesting any very large portion of these crops, except through grazing them down by swine.

In some instances a small stack of Canada field peas is put up in the swine pasture that the swine may help themselves from the same the following year, as in rainless or nearly rainless climates, where such grain will keep long without injury.

When fed to milch cows, some meal added, carbonaceous in character, as corn or non-saccharine sorghum seed, may prove a paying investment, and it may also be advisable to alternate the green alfalfa, morning or evening, with such other green crops as oats and peas, millet, rape, corn or sorghum when in season, to provide variety.

North, and the same crops in the South, with the addition of cow peas, soy beans and the non-saccharine sorghums.

But it is not so necessary that it shall be made to follow either kind of beans or cow peas as the other crops named, since these have already gathered nitrogen, which is more needed by leguminous crops.