118 THE VEGETABLE CULTIVATOR. 



There are many varieties of the capsicum as 

 before noticed, some annual (the principal for culi- 

 nary purposes), some biennial, lasting a year or two 

 with the assistance of a stove; while others, of a 

 more shrubby growth and longer duration, are con- 

 stantly kept in the stove for a display of their 

 beautiful scarlet or crimson-coloured fruit during 

 the winter. 



The following are the three varieties, which will 

 be found the most useful for the purposes men- 

 tioned : 



1. Annual, or Common Capsicum, large, rather 

 curved and tapering to a point. Though a native 

 of a very warm climate, it endures the open air in 

 this country during summer. This sort has been 

 an old inhabitant of the British garden, and is the 

 one generally cultivated for the market. 



2. Bell, or Heart-shaped, the best for pickling ; 

 it produces large fine pods, rather blunt- shaped, 

 and of a dark or deep red colour when ripe : an- 

 other of this variety bears yellow pods, but they are 

 grown more for ornament or curiosity than for use. 



3. Cherry, or Bird Pepper Capsicum, was intro- 

 duced into this country from the West Indies in 

 the year 1758. The fruit is small, of a bright red 

 colour, and lasting in growth, but only with the 

 assistance of a stove, being more tender than the 

 two first. 



The sorts with small oblong erect pods are the 

 hottest, and are commonly known under the name 

 of Chilies, from coming fromChili, in SouthAmerica. 

 These are the best, and most cultivated, for making 

 the cayenne pepper. 



