Mushy peas Mushy peas Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate (baking soda), then rinsed in fresh water and simmered with a little sugar and salt until they form a thick green lumpy mash. Sometimes mint is used as a flavouring. In Northern England and the Midlands they are a traditional accompaniment to fish and chips, although their appeal has spread. All over Britain, but particularly in Northern England, they are commonly served as part of the popular snack of pie and peas (akin to the South Australian pie floater, but with mushy
Canning Downs money to Wildash for the property, saw Canning Downs sold again on 4 June 1874 to John Donald Macansh. Macansh, a Scot, emigrated to Australia after the death of his father, with his mother and siblings. After managing various stations in New South Wales, Macansh moved to Queensland and undertook the management of Canning Downs. In 1886 Macansh was appointed to the Queensland Legislative Assembly, and he was generally held in high esteem by the community in which he lived. After his death on 1 August 1896 Canning Downs was managed by a family trust comprising his eleven children. During