PEPPER. 237 



The variety yields abundantly, but attains its greatest 

 perfection when started in a hot-bed. The ripe pods, 

 dried and pulverized as directed for Cayenne Pepper, make 

 an excellent substitute for that article. 



The plants, with ripe fruit, are very ornamental. 



Pods pendent, long, and tapering, three to Long Yellow, 

 four inches in length, and an inch in their 

 greatest diameter. At maturity, they assume a lively, rich, 

 glossy yellow, and the plants are then showy and orna- 

 mental. 



Stem two feet and upwards in height. The flowers are 

 white, and nearly an inch in diameter. Like the Long Red, 

 it is very piquant. It is also late ; and, to obtain the fruit 

 in perfection, the seed should be started in a hot-bed in 

 April. 



This is but a sub-variety of the common Round or 

 ~r> i T/V* , . . Large Red 



Ked Cherry-pepper, differing only in its Cherry-pepper. 



larger size. 



It is quite late, and should be started in a hot-bed. 



Fruit compressed, more or less ribbed, Squash- 



two inches and three-quarters in diameter, ToM??sn*ApED. 

 and two inches in depth ; skin smooth and 

 glossy, when ripe, of a brilliant coral-red; flesh thick, 

 mild, and pleasant to the taste, though possessing more 

 piquancy than the Large Bell or Sweet Spanish. 



Plant two feet high, stout and branching ; leaves broad 

 and large ; fruit drooping ; fruit-stem short and thick. 



The Squash-pepper is extensively grown for the market, 

 and is most in use in the pickle warehouses of the Eastern 

 and Middle States. In field-culture, the plants are started in 

 hot-beds in April, and, after the beginning of summer weath- 

 ,er, transplanted to the open ground, fourteen to eighteen 

 inches apart, according to the quality of the soil. The fruit 



