c 



^- Capsicum {Pyramidak) caule fruticofo foliis Iineari- 

 lanceolatis, fruftu pyramidali erefto luteo. Capftaim 

 with a Jhrubby fialk^ narro^w fpear-Jhaped leaves^ and 

 yellcw pyramidal fruit grcwing upright, 



8. Capsicum {Conoide) caule fruticofo fruftu coi}ico 



Pepper. 



fi 



Jljrtibby Jlalk 



, commonly called Hen 



9 



efc 



fmall pyramidal ft 



Jhrubby 



Capficum mi- 



vol. i. p. 240. Commonly called Barberry Pepper. 



J 



(Ml 



'If 



Jhrubby Jlalk^ and a fmall 



The firft is the comnion long podded Caplicum, 

 which is frequently cultivated in the gardens; of this 

 there is one with red, and another with yellow fruit, 

 which only differ in the colour of their fruit, which 

 difference is permanent ; for I have 'cultivated both 

 forts many years, and never have found them change 

 from one to tiie other ; but both will vary in the 

 Ihape of their fruic and their manner of growing, fo 

 that file following varieties I have raifed from the 

 fame feeds, viz. 



1. Capsicum friiftu furre<51:o oblongo. Tourn. Capficum 

 with oblong fruit growing ere^. [ ,-. . 



2. Capsicum frudu biiido. Tourn. Capficum 'with a di- 

 vided fruit, -.,■■• ' 



3. Capsicum filiquis furredis & oblongis brevibus. 

 Tourn. CapJIcum with oblong and Jhort pods growing 



4. CapsicIjm frudu tereti fpithameo. Tourn. Capficum 



■■• with a taper fruit afpan long. 

 Of thefe different forms I have had both the red and 

 yellow, but neither of them have changed their co- 

 lours, though they have frequently varied in their 



Ihape. 



The fecond fort with heart-fhaped fruit, 

 doubtedly a different fpecies from the firft, and never 

 alters toward it, though there are- feveral varieties 

 of this, which arife from the fame feeds ; of this there 

 arc red and yellow fruit, which do not alter in colour, 

 though they produce the following varieties. 



IS un- 



tight, and of a beautiful fcarlet colour : fome of the 

 - fruit will have their tops compreffed like a bonnet, 

 ' from whence it had the name ; others upon the fame 

 plants will be bell-fhaped, but they never alter to any 

 of the other forts. This is much tenderer than either 

 of the former, fo will not ripen its fruit in the open 

 air in England; but if the plants are kept under 

 glaffes, without giny artificial h.eat^ they will thrive 

 better, and produce more fruit, than in hot-beds or 

 ftoves. . 



The fifth fort was fcnt me from the Spanifli Weft- 

 Indies : this doth not grow fo tall as the other forts, 

 but fpreads near the ground. The leaves come out 

 in clufters, which are of a fliining green, and ftand 

 on long foot-ftalks. The fruit is round, fmooth, of 

 a beautiful red, and the fize of a common Cherry. 

 I have cultivated this fcveral years, and have not 

 found it change. 



The fixth ibrt I received from Barbadoes : this is 

 like the common in its ftalk and leaves, but the 

 fruit is oval, and about the fize of a French Olive. I 

 have cultivated this many years, and ftnd it conftantiy 

 the fame. 



Thefe fix forts are annual with us, whatever tlicy 

 may be in their native countries, for their ftalks de- 

 cay foon after the fruit is ripe' They are propagated 



by feeds, which muft be fown upon a hot-bed in the 

 fpring ; and when the plants have fix leaves, they 



ihould be tranfplanted on another hot-bed, at four 

 or five inches diftance, fliading them in jthe day time 

 from the fun, until they have taken root, after which, 

 they muft have a large fhare of air admitted to them 

 in warm weather, to prevent their drawing up weak. 

 Toward the end of May, the plants muft be hai'd- 

 ened by degrees to bear the open air ; and in June 

 they fhould be carefully taken up, preferving as much 

 earth about their roots as poffiblc, and planted into 

 borders of rich earth, obferving tQ w«it;ef them v/el!, 

 as alfo to ftiade them untij they have taken root; after 

 which time, they will require no other management, 

 but to keep- them cle^n from weeds, and in yeiy dry 

 feafons to refrcfti them three or four times a week 



^^ ■ r 



with water. Tiiey will flower the end of June and in 

 July, and their fruit will ripen in autumn. Thefe 

 direftions are for the culture of the common forts of 



I. Capsicum filiqua propendente rotunda & cordifor- Capficum, which are generally planted by way of 



Capficum with rounds heart-Jh _ 

 pods, 

 2. Capsicum filiqua latiore & rotundiore. Tourn, Cap- 

 ftqmt with a larger and rounder pod. 



idfi 



Cap/u 



4. Capsicum filiquis furreftis cordiformibus. Tourn. 



Capficum with upright hear t-fijaped pods, 



f. Capsicum filiquis furredtis rotundis. Tourn. Capficuyn 

 with round upright pods. 



The third fort I have cultivated many years, and 

 have not found it alter, nor have I feen any other but 

 the red fruit of this. It is the only fort which is 

 proper for pickling, the Ikin of the fruit being flefliy 

 and tender, whereas thofe of the other forts are thin 

 and tough. The pods of this fort are from one inch 

 end a half, to two inches long, are very large, fwell- 

 ing, and wrinkled ; fiatted at the top, where they 

 arc angular, and fometimes ftand ereft, at others 

 grow downward. When the fruit of this are defigned 

 for pickling, they ftiould be gathered before tJicy ar- 

 rive to their full nze, while their rind is tender ; then 

 - they muft be flit down on one fide to get out the 

 . feeds, after which, they Ihould be foaked two or 

 ^ three days in fait and water ; when they are taken out 

 of this and drained, boiling vinegar muft be poured 

 on them, in a fufficient quantity to cover them, and 



ornament. But the plants of the third fort, which 

 are propagated for pickling, fhoi^d be planted in a 

 rich fpot of ground, in a warm fituation, about a 

 foot and a half afunder, and fliaded till they have 

 taken root, and afterward duly watered in i^r^ 

 weather; which will greatly promote their growth, 

 and caufe them to be more fruitful, as alfo enlarge 

 the fize of the fruit. By this management, there may 

 be at leaft tv/o crops of fruit for pickling obtained 

 the fame year, provided the feafon proves not too 

 cold ; but there Ihould be one plant, whofe pods are 

 large and forward, chofcn for to fave feeds ; fo the 

 firft fruits on tliis fhould be fuffcred to remain, tliat 

 they may have time to perfeft their feeds before the 

 froft cojnes in autumn, for the early froft generally 

 dcftroys thefe plants. When the fruit is fully ripe. 



and 



clofely ftopped down for two months; then they 

 ihould be boiled in the vinegar to niake them green; 

 but they ' " * " " "^ '^ * 



are the wnoieiomeit ana oeit p 



The fourth fort is alfo a diftinci: fpecies from'all the 



other: this hath broad wrinkled leaves; the fruit is 



ahb furrowed and v/rinkled; generally growin 



6 



v/ant no addition of any fort of fpice, 

 holefomeft and beft pickle in the world. 





up- 



it Ihould be cut off, and hung up in. a dry room till 

 ' the fpring, when the feeds are wanted. 



The fourth, fifth, and fixtli forts being tender, the 

 plants fliould be put into pots, and placed in an old 

 hot-bed under a deep frame, where they may have 

 ' room to grov/; or if they are planted in the full 

 ground, the plants Ihould be each covered with a 

 bell-glafs to fcreen them from cold. Thefe glafles 

 may be fet off every day in warm weatlicr, and placed 

 over them in the. evening again; and at fuch times 

 as the weather is not favourable, the glaffes fl:iould 

 be raifed on the contrary fide to the wind, to admit 

 the frefli air. WJt|i this care, the fruit of thefe forts 

 will ripen in -England, which without it, rarely come 

 to maturity, but in very warm feafons. 

 The beauty of dicfe plants is in their ripe fruit, which 

 being of different forms and colours, inrermixed with 

 the green leaves, and v/hite flowers at the fame time^ 



■ do 



