610 MISCELLANEOUS VEGETABLES. 



" A better method is to dry the pods in a slow oven, split 

 them open, extract the seeds, and then pulverize them (the 

 pods) to a fine powder, sifting the powder through a thin 

 muslin sieve, and pulverizing the parts that do not pass 

 through, and sifting again, until the whole is reduced to the 

 finest possible state. Place the powder in air-tight glass 

 bottles, but add no salt or other ingredient whatever." 

 Mclnt. 



The pods of either of the long-fruited sorts, or those of 

 the Cherry-pepper, prepared as above, will furnish a quality 

 of " Cayenne " Pepper greatly superior to that ordinarily sold 

 by grocers, or even by apothecaries and druggists. 



The larger and milder kinds, powdered in the same man- 

 ner, make a wholesome and pleasant grade of pepper of suf- 

 ficient pungency for a majority of palates. 



Cherry-Pep- Stem twelve to fifteen inches high, strong 

 CAPSICUM CEBASI- and branching; leaves comparatively small, 



FORME. 



long, narrow, and sharply pointed ; flowers 

 white, three fourths of an inch in diameter ; pod, or fruit, 

 erect, nearly globular or cherry-form, and, at maturity, of a 



deep, rich, glossy scarlet color. 

 It is remarkable for its intense 

 piquancy, exceeding in this re- 

 spect nearly all the annual va- 

 rieties. 



It is not so early as some of 

 the larger sorts, but in favor- 

 able seasons will perfect a suf- 

 ficient portion of its crop in 

 the open ground, both for seed 



Cherry-pepper. 



and pickling. For the latter 



purpose, the peppers should be plucked while still green, 

 put into a common jar or wide-mouthed bottle, and vinegar 



