1. The shape or surface form of garden and field peas may be smooth, wrinkled or dimpled, depending upon the genetic constitution. The appearance of these forms is discussed and some comments made on the manner in which the characters are transmitted and expressed.
2. The genetic formulae of the three forms as suggested by other investigators do not explain satisfactorily the results observed from numerous crossings effected by the writers.
3. The following alternative combinations are offered as forming the constitution of the commercial varieties utilised:
