210 CAPSICUMS. 



The infusion of Cloves by maceration, for 2 hours, in a vessel, lightly 

 covered and strained, is used as above, and also for gout ; ammonia in- 

 creases its efficacy. The oil of cloves is obtained by repeated distil- 

 lations with water. Cloves yield 17 to 22 per cent, of 2 oils, one lighter 

 and the other heavier than water; the latter, in distillation, coming 

 over first. In commerce, the 2 are mixed. The oil is soluble in al- 

 cohol, ether and pure vinegar. Part of the light oil is lost by rectifi- 

 cation. The oil is often used in the hollow of a carious tooth to 

 relieve pain and as an addition to purgatives, to check nausea and 

 gripings dose 2 to 6 drops. Much use is also made of it by distillers 

 and soap-makers. The tincture of cloves, a very useful and elegant 

 preparation, is prepared by maceration in rectified spirits for some 

 days, and filtration. It is used in tonic mixtures, and for the above 

 purposes. The syrupus rhci aromaticus, an important medical pre- 

 scription, is made of rhubarb, bruised cloves and cinnamon, 2 oz. 

 each ; bruised nutmeg, 2 drachms ; diluted alcohol, 2 pints ; syrup, 6 

 pints. Macerate the rhubarb and aromatics in the diluted alcohol 

 for 14 days ; strain and evaporate in a water bath to a pint, and while 

 hot, mix with the hot syrup. 



The Cherry Capsicum, or Bird Pepper, omitted under the head of 

 Spices and of Peppers to which it belongs, is now much cultivat- 

 ed for making Cayenne Pepper, and the Sell Pepper is also culti- 

 vated for pickling or preparing Cayenne. For this purpose the green 

 pods, being gathered, when dry, are slit down on one side, the seeds 

 taken out and laid in salt and water for 24 hours, changing the water 

 after the first 12. They are then laid out to drain for 2 hours, when 

 they are put into bottles or jars, and boiled in vinegar poured over 

 them. The bottles being then closely stopped for a few weeks, they 

 are fit for use, and are the best pickle known. 



The Bird or Cherry pepper is the most acrid of all the varieties of 

 Capsicums, but it requires the hot-bed to perfect it. The seeds are 

 gathered when quite ripe, well dried in the sun, then ground, dried 

 and put in bottles closely corked, and eaten with fish and meats. They 

 may be cut off with the stalk at the roots, and tied in bunches, and 

 hung in a dry place, where they will remain for a long time without 

 injury. 



The common, or annual capsicum, will answer, treated in the same 

 way ; and being more hardy, is generally cultivated for this purpose. 

 The Bell, or heart-shaped, is best for pickling, producing fine large 

 pods of a deep red color, when ripe. The yellow variety is mostly 

 raised for ornament. Sorts with small oblong pods are the best. These 

 are called the Chilies, coming as they do from Chili, and greatly cul- 

 tivated for Cayenne pepper. All the species suitable for cultivation 

 in our climate are raised from seed, sown in April, in hot beds, if 

 practicable, and transplanted 3 or 4 inches apart, under glass, and 



