VEGETABLE GAEDENING 67 



been imported from Spain, but they can be grown 

 to perfection in Ohio. They are a tropical plant 

 and require a long season to mature them prop- 

 erly. It is best, therefore, to start them in an 

 incubator, greenhouse or hot-bed, very early. 

 Sprout the seed and sow in flats early in March 

 or the latter part of February. They thrive best 

 in a warm, sunny location and must not be al- 

 lowed to remain long in a temperature below fifty 

 degrees, or they will drop their leaves and thus 

 suffer a severe set-back. They are liable to be 

 attacked by the green aphis or plant louse and 

 must be sprayed frequently with tobacco tea, 

 made rather strong. Care must be taken to reach 

 the under sides of the leaves, else many will es- 

 cape. When the plants are two or three inches 

 high, they should be transplanted into straw- 

 berry baskets or three-inch pots, and kept in a 

 warm, sunny corner until settled weather, usu- 

 ally about the last of May, when they should be 

 planted out of doors in rich soil. The plant 

 forcer or booster will greatly assist in giving the 

 tender plants a good start, though they must not 

 be kept on too long. Do not plant pimentoes 

 near mangoes or hot peppers, as they will mix. 

 The famous Pimento Cheese owes its excellence 

 to the use of pimentoes which give it a peculiar 

 flavor. The plants are not subject to attacks of 

 insects after they are set in the open ground. 

 The ripe pimentoes are very beautiful, and may 

 be canned for winter use, same as tomatoes. The 

 genuine Spanish are somewhat flat, or oblate in 

 form, very meaty, and have small seed cavities. 



