9V 



PEPPER. 



Capsicum Annum. — Piment, Fr. — Spanischer Pfeffer, Ger. 



THERELare several varieties of the Pepper cultivated for 

 pickling and kitchen purposes — its natural locality is very 

 generally diffused over all tropical countries, requiring in arti- 

 ficial culture a very warm locality, rich light soil, and careful 

 cultivation. The green pods or small berries of all the varie- 

 ties are used for pickling ; the ripe fruit is dried and used in 

 small portions as a seasoning of the hottest quality. 



Bell, or Sweet. — Large bell-shaped and most esteemed for 

 pickles, the skin being thick and more pulpy than any of the 

 others. 



Tomato, or Flat. — About the size and shape of the Tomato, 

 is also very generally used for the same purpose ; it is of a 

 hotter nature than the former. 



Cayenne. — Fruit small, round, tapering, long, or curved, 

 and of the very hottest quality. We have seen about twenty 

 varieties of the Pepper ; their fruit, when ripe, from about 

 the size of Peas to the size of Melons, and all of a bright red 

 or bright yellow color. 



Culture. — Sow a small portion of seed, thinly, half an 

 inch -deep, on a hot-bed or in a pot in a warm window, any 

 time in March or April and transplant in May or June, on good 

 ground, one foot apart, and eighteen inches from row to row„ 

 In a mild climate, sow at the same period in the open ground, 

 in a small bed of light soil, and transplant when three to four 

 inches high during moist weather, or water freely in time of 

 planting. As they grow, hoe fi'equently, and earth up the 

 stems similar to Cabbage. 



