The Culture of Vegetables 



those of medium growth, and twenty to twenty-four where the ground 

 is strong and large heads are required. In private gardens the smaller 

 kinds, such as Tom Thumb and Early Ulm, are much the best, but 

 the market grower must give preference to those that make large, 

 showy heads. 



CAPSICUM and CHILI 



Capsicum annuum, C. baccatum 



CAPSICUMS AND CHILIS are so interesting and ornamental that it is 

 surprising they are grown in comparatively few gardens. Sometimes 

 there is reason to lament that Cayenne pepper is coloured with 

 deadly drugs, but the remedy is within reach of those who find the 

 culture of Capsicums easy, and to prepare pepper is not a difficult task. 

 All the ornamental Capsicums are adapted for pot culture, as con- 

 servatory and table plants, and the simplest course of procedure is 

 to sow the seeds on a hot-bed in February or March, and pot on the 

 young plants as they develop, keeping them on a mild hot-bed, or 

 in a warm house or vinery, until the summer is somewhat advanced, 

 when they may be taken to the conservatory. Any light rich soil 

 will answer, and nice plants may be had in pots five to eight inches 

 in diameter, beyond which it is not desirable to go. 



The Bird Pepper or Chili is grown as a tender annual, the seed 

 being sown at the end of March on a mild hot-bed, or in a sunny 

 frame ; and the plants carefully nursed until the beginning of Tune, 

 when they are planted out under a south wall or fence. They will do 

 very well in a gravel walk if there is a warm wall to help them, but 

 in this case a hole can be made with a trowel for each plant, and a 

 little light rich earth must be provided to insure a good start. In 

 gardens favourably situated, as are many in the South of England, it 

 is sufficient to sow a pinch of seed on an open border in the middle 

 of May, and put a hand glass over the spot. The plants from this sow- 

 ing may be transferred to any sunny position, and will yield an abun- 

 dant crop of peppers. To prepare these for table use, put a reasonable 

 number into a wire basket, and consign them to a mild oven for about 

 twelve hours. They are not to be cooked, but desiccated, and in most 

 cases an ordinary oven, with the door kept open to prevent the heat 

 rising too high, will answer perfectly. Being thus prepared, the next 

 proceeding is to pound them in a mortar with one-fourth their weight 

 of salt, which also should be dried in the oven, and used while hot. 

 When finely pounded, bottle securely, and you will have a perfect 



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