If you make your soup of dry peas, soak them over night, in a warm
place, using a quart of water to each quart of the peas. Early the next
morning boil them an hour. Boil with them a tea spoonful of saleratus,
eight or ten minutes, then take them out of the water they were soaking
in, put them into fresh water, with a pound of salt pork, and boil it
till the peas are soft, which will be in the course of three or four
hours. Green peas for soup require no soaking, and boiling only long
enough to have the pork get thoroughly cooked, which will be in the
course of an hour.