248 • RADISHES. 



The principal use of Peppers in this country is for pickling 

 or for flavoring other pickles. They are used in the green state, 

 an opening being made in the side of the pod, the seeds taken 

 out, and the pods soaked in salt and water for twenty-four 

 hours, changing the water after they have lain in it for twelve 

 hours. They are then drained, put into jars, and covered with 

 cold hoiled vinegar. The jars are tightly closed, and after 

 remaining in this condition for three or four weeks, the Peppers 

 will be ready for use. 



The ripe pods may be dried in a moderately heated oven, 

 then pulverized, and sifted through a fine sieve, first taking out 

 the seeds, and then tightly corked in glass bottles. This will 

 make as pleasant a Pepper as the Cayenne of commerce, without 

 the admixture of red lead with which it is often adulterated. 



Bell Pepper. — The pods of this variety are very large, and 

 when ripe, of a glossy, bright coral-red. It is early, thick- 

 fleshed, less acrid than most of the other sorts, and much used 

 as a pickle. 



Long Red Pepper. — The form of the pods is long and 

 conical, when ripe of a brilliant red, thin fleshed, and exceed- 

 ingly acrid. It is an excellent variety from which to make 

 a domestic Cayenne pepper. 



Squash Pepper. — In form something like a Tomato, with a 

 smooth glossy skin, brilliant coral-red when ripe, with a thick 

 skin, less acrid than the Long Eed, but hotter than the Bell. 



Sweet Spanish. — One of the largest and also one of the 

 earliest, color brilliant scarlet, and the flesh of a mild pleasant 

 flavor. Makes excellent pickles. 



RADISHES. 



The son for these should be a light sandy loam, dry and 

 warm, especially for very early crops; later in the season it 

 should be also deep, that it may be moist. Those who desire 

 to enjoy Radishes as early as possible, can grow them in a hot- 



