How to Cook Cow Peas



Source of Digital Item

National Agricultural Library



Since the publication of this bulletin the applications for it have steadily increased until the output of 1,500 has been exhausted and the demand unsupplied; and with this apology it was thought wise to republish it.

The popularity of the cow pea is increasing from every point of view from year to year. Someone has wisely said that as a crop, cow peas are to the South what clover is to the North, and alfalfa to the West. And we trust that the time is not far distant, when, as an article of human food, the pea itself will be to the South what the Boston, Navy and White soup beans are to the East and West.

In 1889 South Carolina produced 698,281 bushels. In 1899 1,162,705 bushels, which represents an increase of 66.5 per cent. Georgia, in 1889, produced 274,670 bushels. In 1899, 1,130,441 bushels, an increase of 16 per cent. North Carolina increased its output during the same period of years to 100.4 per cent. Alabama, 103 per cent.; Florida, 126.3 per cent.; Mississippi, 132 per cent.; Kentucky, 883.9 per cent.; Virginia, 1,003.2 per cent.

The average yield per acre in 1899 varied as follows: Maximum, 28.5 bushels, minimum, 6.8 bushels. The above increased percentage of yield in the various states indicate that the farmers are beginning to appreciate in a tangible way the value of this crop.


How to Cook Cow Peas