GUINEA PEPPER. 117 



be slit down on one side, and after the seeds are 

 taken out, they must be laid in salt and water for 

 twenty-four hours, changing the water at the end 

 of the first twelve. After soaking the full time, 

 they are to be laid out to drain for an hour or two, 

 and then put into bottles or jars, and boiled vinegar, 

 after being allowed to cool, poured over them, till 

 they are entirely covered. The jars are then to be 

 closely stopped for a few weeks, when the pods will 

 be fit for use, and are esteemed the best and whole- 

 somest pickle in the world. 



For making the cayenne pepper, the sort known 

 by the name of the cherry capsicum, or bird pepper 

 (hereafter described), is generally used, being the 

 most acrid of all the varieties. The fruit should be 

 gathered when fully ripe, and well dried in the sun ; 

 it is then ground, and after a few hours more 

 drying, put into bottles and closely corked, until 

 required for use. It will be found as agreeable a 

 condiment to fish, as the pickle is to meat. 



To preserve the cherry capsicum for use, nothing 

 more is necessary than to cut off the plants, when 

 the fruit is ripe, close to the root, tying them 

 in bunches, and hanging them up in some warm 

 dry place ; and from an experiment made by the 

 author, it appears the capsicums will remain after 

 being gathered for many years without losing any 

 of their good qualities, excepting, perhaps, that 

 they become a little darker in colour. The cherry or 

 bird capsicum is mentioned as the best for making 

 the pepper ; but when this is not to be had, either 

 of the following varieties, when sufficiently dried, 

 will answer the purpose. 



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