Meaning of Pease | Babel Free

Definitions

1. A surname originating as an occupation for a seller or grower of peas.
2. A place in the United States:
3. A minor city in Mille Lacs County, Minnesota.
4. An unincorporated community in Laclede County, Missouri.
5. A township in Belmont County, Ohio.

Equivalents

Examples

“Pease porridge hot, pease porridge cold, […]”

“It was fiercely cold, but I was a good deal⟳ warmed when the lad who drove me, talking of the crops of the country, spoke of “the peasen.” Thank⟳ God! I said to myself, there is still some smack of old England left in the land⟳.”

“The due proportion for any land⟳ (except it be a very light⟳ blowing ſand) is two beans for one pea; by which means, they will be (without doubt⟳) a ſtanding crop, as the beans will be (as it were, a rodding for the peaſe; in this caſe they are aſſiſtants to each other; for as the peaſe are kept ſtanding, and form⟳ (as it were) an arch over the top of the bean, the circulating air is admitted round them to aſſiſt in feeding the corning part thereof.”

“Experience⟳ ſhows that the common pea, whether white or grey, cannot be reared to perfection in any field which has not been either naturally or artificially impregnated with ſome calcareous matter⟳.—Hence it happens, that peaſe are rarely cultivated univerſally as a field crop, unleſs in thoſe parts of the country where either lime, of marle, or chalk abound. But, on the ſeacoaſt, where ſhell-fiſh are often catched in abundance, we meet⟳ with a few exceptions to this general rule⟳. It is pretty remarkable, that a ſoil which could hardly have⟳ made one pea come⟳ to perfection, although richly manured with dung,—if it ſhall have⟳ been once limed, ſhall be capable of producing abundant crops of peaſe ever afterwards, if duly prepared in other reſpects.”

“Take⟳ a quart of Green Pease, (keep⟳ out half a pint of the youngest, boil them separately, and put⟳ them in the Soup when it is finished,) put⟳ them on in boiling water, boil them tender, and then pour⟳ off the water, and set⟳ it by to make⟳ the Soup with; put⟳ the pease into a mortar, and pound them to a mash. Then put⟳ them in two quarts of the water you boiled the pease in, stir⟳ all well together, let⟳ it boil up for about five minutes, and then rub it through a hair sieve or tammis; if the pease are good, it will be as thick and fine a vegetable soup as need⟳ be sent to Table.”

CEFR level