Put twopints of green peas in twoquarts of water, boil until the peas are very soft; then add three or fouronions, twoheads of celery, acarrot, and aturnip, all cut small; season with salt to taste, add alittlebutter, and boil for two hours. If it becomes too thick, add onepint of boiling water. The peas may be boiled the day before, and kept over for convenience, if desired. This recipe is intended for green peas but it may be made with dried peas also, and the longer they boil, the better the soup will be. Do not add the vegetables until the day it is wanted.