CAYEKtfE, OR CHILLI. 

 DATA FROM LITERATURE. 



13 



A study of the literature was made and all the data that could be 

 found by the authors on samples of cayenne of undoubted authen- 

 ticity were collected. The following table was taken from the Con- 

 necticut Agricultural Experiment Station Annual Report for 1898 

 (p. 200), by Winton, Ogden, and Mitchell, and gives a summary of 

 their results upon Japan, Zanzibar, and miscellaneous capsicums: 



Results of analyses of cayenne pepper (Connecticut, 1898). 



The samples were described as follows: 



Japan cayenne or chillies: Entirely free from stems and calyxes. The pods are 

 about 2 cm long and 0.5 cm wide at the widest part and of a most brilliant red color. 



Zanzibar cayenne: This is one of the best varieties used for grinding, although at 

 present the quality is rather poor. In the samples examined, the slender pods vary 

 in length from 0.5 to 2.0 cm and are of a dull red or brown color. The stems and 

 calyxes are present, but usually detached from the pods. 



Capsicum or Bombay peppers: These are a low grade of chillies which are now 

 said to come from the vicinity of the River Niger in Africa. In the samples examined, 

 which are free from stems and calyxes, the brown or yellow pods are 2 to 3 cm long 

 and nearly 1 cm broad. 



The following table gives further results by the same authors, 

 published in the Connecticut Agricultural Experiment Station 

 Annual Report for 1899, page 102: 



Results of analyses of cayenne pepper (Connecticut, 1899). 



