Peas should be put into boiling water, with salt and saleratus, in the
proportion of a quarter of a tea spoonful of saleratus to half a peck of
peas. Boil them from fifteen to thirty minutes, according to their age
and kind. When boiled tender, take them out of the water with a skimmer,
salt and butter them to the taste. Peas to be good should be fresh
gathered, and not shelled till just before they are cooked.