PEPPER. 97* 



PEPPER. 



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



There are several varieties of the Pepper cultivated for 

 pickling and kitchen purposes — its natural locality is very 

 generally diffused over all tropica^, countries, requiring in arti- 

 ficial culture a very wa.'m 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 

 email portions as a seasoning of the hottest quality. 



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

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

 others- 



Toinato, 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.— Frmt gmall, 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 inci;<''s from row to row. 

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

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

 inches high during moist weather, or v/ater freely in time of 

 planting. As they grow, hoe frequently, and earth up the 

 stems similar to Cal* }age. 



