76 THE SEED-GROWER. 



sinks through the sieve and settles to the bottom of the 

 vat. When seed is thoroughly clean it is spread thinly 

 on drying screens, or on trays, which are set in the sun 

 and air to dry. When thoroughly dry, and before 

 storing, it is given a final cleaning in the fan-mill. 



On a small scale, pods may be mashed or crushed in 

 a barrel, or may be ground in a portable wine or cider 

 mill, and washed in a tub or a barrel of water, using 

 hand sieves of suitable mesh. 



Pepper pulp is not usually allowed to ferment, as it 

 will darken the color of seed; if any fermentation is 

 given it should be very slight. Some growers instead 

 of crushing the pods simply cut off the stem end and 

 take out the seed core; the empty pods are then sold at 

 about 10 cents per pound to pickle men and manufac- 

 turers of pepper slaw. 



To Save Stock Seeds and Seeds for Private Use. 

 Select the earliest, largest and best-shaped pods. 

 These may be hung to a rafter in a dry, airy room ; seeds 

 keep better and are preserved best in their dried pods. 



Market. Pepper seed is handled by all seed-dealers 

 in a moderate way, being sold at retail usually by the 

 ounce, or in small packets, except in the South, where 

 it is planted extensively for market and sold in larger 

 quantities. The estimated yearly consumption in this 

 country is upwards of 50,000 pouuds. The great bulk 

 of it, especially the mild, sweet varieties, is produced 

 at present in California, New Jersey, and in the South; 

 some " hot " varieties are imported. Pepper seed may 

 be grown with profit in any of the States, especially the 

 South. 



In a favorable season, yield of seed is about 200 

 pounds per acre; prices paid to growers rule from fifty 

 to sixty cents per pound. 



