The wt. of the fresh fruit increased up to about the 32nd day, after which time there was a decrease due to the loss of water being more rapid than the increase in dry matter. The average dry wt. of the fruit increased throughout the entire period. The increase in dry wt. of the fruit up to the 22nd day was due to the increase in wt. of both pods and peas, but after the 22nd day the increase in dry wt. of the fruit was due entirely to the growth of the peas. In the pods there was an early maximum reached in the absolute wt. of N, total sugars, starch, and ash, after which there was a decline. There was a general upward trend in absolute wt. of acid hydrolyzable polysaccharides (A.H.P.) other than starch and in crude fiber. In the peas there was an increase in absolute wt. of N, starch, crude fiber, and ash throughout the entire growth period. The absolute wt. of sucrose reached its maximum on about the 32nd day and then fell off rapidly. The A.H.P. other than starch reached their maximum wt. toward the latter part of the development period. The crude fiber was the only constituent that showed an upward trend in absolute wt. throughout the entire period in both pods and peas. The absolute wt. of the A.H.P. showed an upward trend throughout the entire period for the pods and for almost the entire period for the peas. Sucrose is probably the most important constituent determining sweetness in the garden pea. When this substance was highest in % the peas were still too small to be harvested. They were not at the best size for harvesting when the percentage of sucrose was at its maximum, but they were ready for harvest at the time when the total wt. of sucrose was at its highest.