^ 35S H O R TU S J A M A^I G E N S 3^, gihk*- 



dose for ?n adult, and so In pro]iorlio!i for younger paticnls, . Pemaps thh; mediliiie 

 Kiiglii merit a trial in the vellow, lever. 



Tiie general mode of preparing Cayenne pepper is by gtthetinc; llie. l)ird pepp.'U's., 

 Rhon ripe, drjing them in the sun, ])owdering i\rti\ mixing them with salt, which, 

 when well dried, i? put into close corked bottles, for the jMirpose of excluding the air, 

 vhieh disposes the salt to iiquify, and. therefore is thought !)y some an improper ingre- 

 dient in tlie composition. This is sometimes ealied- Cayefjn-e butter, ind is in general 

 esteem for the exeellenr relish it gives to differeiU dishes. 



The niix-ture called wmi-di am is- made from these peppers in the fqliowing manner, 

 and seldom fjaiis4to provoke thenios-t languid appetite : t!ie ingredients are, sliced cu- 

 Junibers,.. escltaiots ar- oni<jns cirt-vepy siall, a- lit t la iifHe-juice and Madeira wine, 

 with a few pods of biccVor honiui pepper well mashed and mir-HKl with the liquor. 



For the jjurpostf of pickling tiie bell and- goat kinds are considered the best : For 

 this pivv|K)se tlu:y are gatheivid Ix'fore they arr.Ve at their full sie, while their skin is 

 tender : they are slii dowa on 0!>e, side, and the seeds- te.ken out, after which thfry 

 should hi" soaked i,n salt and vtater for twenty-four hours, and-thawiiter changed at tlie 

 end of ti! fi-rst twelve hours. When they are taken- out of thi?, they slioukl be drained, 

 put 'into. bottles or jars, and boiled vinegar,, after being rtilowed to cool, poured upon 

 them in suffi<ient quantity to cover thein^ Tiie vessels should then be closely stopped 

 for a feAV we.eks. They a-ie- esteemed the wholesomest pickle in the-v)rld. The pep- 

 per viiiegar, with barley water and honey,, is a-good mouth or throat gargle; 



The following is. a receipt for milking what is called <(/?/ pepper-pot : "Take the 

 ripe bird peppers, dry thenn well iivthe sun ; tlien-jjut tliem into an earthen or stone 

 pot, mixing Hour between every stratum of pods ; and put them into an oven after the 

 baking of bread, that they may be thoroughly dried : after which they must be well 

 cleansed from the flour ; and if any of the stalks remain adlicring to the pods, tluy 

 should Ik taken oiT, and the poibreduced to a fine powder : to every ounce of this add 

 a pound of wheat flour, and as much leaven as is sufficient f<jr tiie quantity intended. 

 After this has been properly mixed anil wrought, it should be made into small cakes, 

 and baked ill the same manner as comrHon cakes of the same size : tlien cut them into 

 small parts, and bake them again, that they may be as dry and hard as biscuit; which, 

 being powdered and sifted, is to be kept for use." ' This is prodigreusiy hot and acri- 

 monious, and bv some recommended as a nicdicine for flatulencies. If the ripe pods 

 of capsicum are thrown into the fire, tliey vAill raise strong and noisome vapours, which 

 occasion vehement si>eezing, coughing, and often vomiting, in those near the place 

 or in the room where-they are burned. Some persons have mixed the powder of the 

 pods with snuif, to give to others for diversion : hut where it is in quantity there may 

 be danger in using it ; for it will occasion such violent fits of sneezing as may break the 

 blood vessels of the head. 



Tilt; VAtA peppers- are giten internally to cure the dry gripes in horses and mule^, 

 when occasioned by rank or L,our grass. They are likewise externally applied ia 

 cataplasms. 



A small quantity of the capsicum powder has sometimes given almost immediate re- 

 lief in the tooth-.iche, when arising from caries.; it is to be applied to the part affected 

 by introducing it into the cavity of the carious tooth. 



Capsicum Peppers. Tliese arc all much of the same nature- The large hollow sort;, 

 (sailed bell -pepper, pickled while green, is an excellent relishing picUe or sauce for- 



lUtHt i- 



