60 MISSOURI BOTANICAL GARDEN. 
common in that country and quite well known in the 
Southern United States. 
Many of the kinds of Capsicum are more or less em- 
ployed either in pickles or in the raw or cooked state, 
the milder sorts being much preferred by northern con- 
sumers and the more pungent ones by the southern people. 
They are sliced and either mixed with salads or served like 
tomatoes with vinegar and salt. The thick-fleshed bell- 
shaped and squash varieties are much used as mangoes, 
These are made by cutting the fruit down one side, remov- 
ing the seed, and filling with chow-chow pickles. The 
parts are then tied together and the whole placed in jars 
or cans containing vinegar where it remains until wanted. 
Some of the medium-sized pungent varieties are eaten by 
native Mexicans in the raw state, the same as radishes. I 
am told by a reliable firm, who manufacture pepper sauce, 
that in Spain some of the large sweet varieties, which with 
us are often stuffed and baked, are canned after being 
cooked in olive oil, and are then eaten with French salad 
dressing without further cooking. In this condition, 
too, the fruit is often employed in stuffing pitted olives, 
Aside from its value as a food and a medicine, Capsicum 
has been recommended as an insecticide when used in con- 
nection with tobacco-paper,* but inasmuch as the operation 
was not a success without the latter it is probable that 
tobacco was the essential ingredient. The seed is consid- 
ered a very healthful bird food, and is used to some extent 
for that purpose. 
In Europe, some varieties, such as LittleGem and Prince 
of Wales, are grown considerably for decorative purposes, 
especially in pots, under glass. 
The culture of the pepper is comparatively simple. It 
does not require special care and yet quickly responds to 
any particular attention which may be given it. A warm 
and moderately light soil that does not quickly dry out 
appears to be the best. The seed generally requires from 
* Gard. Chron. 150. 1852. 
