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and New Zealand. They are handsome ornamental shrubs, are well 

 adapted for garden hedges, will adapt themselves to any soil or situation, 

 and are able to withstand long droughts. Propagation is most readily 

 effected by layers, which should be put down early in the autumn or 

 spring. Cuttings of the ripened shoots of the current season's growth 

 will strike readily in sand under a glass. Plants may also be raised from 

 seeds, which should be covered to the depth of half-an-inch. 



CAPSICUM. 



HISTORY. 



Capsicum is a genus belonging to the natural order Solanaceae, and 

 derives its name from the Greek Kapto, to bite, in allusion to the pungent 

 properties of the fruit. There are a number of species, including annuals, 

 biennials, and perennials, all possessing similar properties more or less. 

 They are very widely dispersed, species being indigenous to both the 

 East and West Indies, China, Japan, and Egypt, as also Brazil, Mexico, 

 and other tropical parts of South America. Many of the species differ 

 considerably from others in the shape, size, colour, and pungency of their 

 fruits. Some of the species embrace several varieties, and these often 

 differ materially in various ways from the parent plant. The small 

 fruited kinds are more familiarly known to many as Chilies, which is 

 said to be the Mexican name of the genus. 



USES. 



Capsicums are used in a variety of ways, and they form an essential 

 part of several well-known condiments. They are largely used in 

 making mixed or other pickles, either when green or ripe, to give 

 pungency. In the preparation of what is known as Chili Vinegar, 

 Capsicums are the principal ingredient, and they are largely used for 

 seasoning various dishes. Large quantities of Capsicums are used in the 

 manufacture of Cayenne pepper, which is the most pungent of all 

 condiments. Tri preparing Cayenne pepper the fruit is gathered when 

 perfectly ripe, and dried in the sun, after which it is ground to a powder 

 and mixed with a proportion of salt, but only a small quantity. The 

 powder is then thoroughly dried and packed away in air-tight bottles or 

 jars. When required for pickles the fruit may be used either green or 

 ripe. Before using the fruit the seeds should be removed, and the pods 

 soaked in salt and water for twenty -four hours. It is advisable to change 

 the water after the fruit has been soaking twelve hours. The fruit, after 

 the soaking process, should be thoroughly drained, and then it may be 

 used either by itself or with other materials, by pouring boiling vinegar 

 over it, and filling into bottles or jars. These, after their contents have 

 cooled, must be tightly stopped to exclude the air. Chili Vinegar is 

 made by putting a handful of fruit into a bottle, filling up with vinegar, 

 and corking tightly. 



