KITCHEN GARDEN. 205 



ward hermetically sealed, and subjected to the ac- 

 tion of boiling water for fifteen minutes. In both 

 cases the pease require boiling a second time in the 

 ordinary way to make them fit for the table ; and, 

 when preserved according to the first method, a 

 great deal of boiling ; Bosc says twenty-four hours. 

 All the varieties are not found to be equally fit for 

 this process ; the Michaux of Holland and the Cal- 

 mart are those exclusively employed in France. 



PEPPER, RED (Capsicum). This is the Annual 

 Pepper of the botanists, of which there are two 

 species, the Grossum and the Frutescens, the latter 

 of which we have only seen in hothouses. 



Like other natives of southern climates, the cap- 

 sicum requires a warm. soil, and, if sown early, a 

 good deal of dung and a favourable exposition. The 

 seeds may be placed in rows three feet apart, or in 

 hills at the like distance from each other. In dry 

 weather the plants require watering, and, in all 

 kinds of weather, weeding and hoeing. The seeds 

 are best preserved by running a string through the 

 pods and hanging them up in a dry garret. 



THE POTATO (Solanum Tuberosum). Of the sixty 

 varieties of this vegetable, two are particularly rec- 

 ommended for garden culture; the one from its 

 precocity (ripening in forty days), and the other 

 from its excellence. This last is most generally 

 known by the name of the yam potato, and is so 

 called from its great resemblance (in taste) to the 

 vegetable of that name. 



The hardiness of this plant enables it to grow in 

 any soil and under very negligent culture ; but the 

 soil most propitious to it is a rich loam, and the 

 more hoeing and hilling it gets before it flowers, 

 the better will be your crop. In gardens it is best 

 placed in rows three fret apart. Gypsum applied 

 to the. leaves of the growing plant will be found 

 useful. 



The POTATO (sweet) is a species of convolvulus, 



