FRUCTUS CAPSICL 4.>:i 



its uses are more particularly described by Fernandez, who reached 

 Tropical America from Spain in a.d. 1514.^ 



In the Hiatona Stirpiuni of Leonhard Fuchs, published at Basle 

 in 1542, fol. 733, may be found the first and excellent figures of 

 Capsicum Jonginn DC. under the name of Siliquastrinn or Calicut 

 Pepper ; the author states that the plant has been introduced into 

 Germany from India a few years previously. From this might be 

 inferred an Indian origin ; but on the other hand, Clusius asserts that 

 the plant was brought from Pemambuco by the Portuguese, whose 

 commercial intercourse with India would easily explain it l)eing 

 carried thither at an early period. He further states, that the Ameri- 

 can capsicum had been generally introduced into the gardens at Castille, 

 and that it was used all the year round, green or dried, as a condiuient 

 and as pepper. He also saw it cultivated in abundance at Briinn in 

 Moravia in 1585.- 



Capsicuni longutn DC. was grown in England by Gerarde (1597 et 

 antea), who speaks of the pods as well known, and sold " in the shops 

 at Billingsgate by the name of Ginnie Pepper." 



Description — As already indicated, the Pod Pepper of commerce is 

 of two kinds, namely : — 



1. Fruits of Capsicutn fastigiatum — These are ^ to f of an inch 

 in length, by about -f^ of an inch in diameter, of an elongated, sub- 

 conical form, tapering to a blunt point, and slightly contracted towards 

 the base. The calj'x, which is not always present, is cup-shaped, 

 5 -toothed, 5 -sided, supported on a slender, straight pedicel, f to 1 inch 

 long. The fruits, which are somewhat compressed and shrivelled by 

 drying, and also brittle when old, have a leathery, smooth, shining 

 translucent, thin, dry pericarp, of a dull orange-red, enclosing about 18 

 seeds, attached in two cells to a thin central partition. The seeds have 

 the form of roundish or ovate discs, about ^ of an inch in diameter, 

 somewhat thickened at the edges ; the embryo is curved, almost into 

 a ring. The taste of the pericarp, and likewise of the seeds, is ex- 

 tremely pungent and fiery. The dried fruit has an odour by no means 

 feeble, which we cannot compare to that of any other substance. 



2. Fruits of Capsicum annuunn of the commonest variety resemble 

 those of C. fastigiatum, except that they are of longer size, being from 

 2 to 3 or more inches in length, often rather more tapering towards 

 the extremity. The seeds scarcely surpass in size those of G. 

 fastigiatum. 



Microscopic Structure — The pericarp consists of two layers, the 

 inter being composed of yellow thick- walled cells. The inner layer is 

 twice as broad and exhibits a soft shrunken parenchyme, traversed by 

 thin fibro-vascular bundles. The cells of the outer layer especially are 

 the seat of the fine granular colouring matter. If it is removed by an 

 alcoholic solution of potash, a cell-nucleus and drops of fat oil make 

 their appearance. The structural details of this fruit aflTord interesting 

 subjects for microscopical investigation. 



Chemical Composition — Bucholz in 181 G, and about the same 

 time Braconnot, traced the acridity of capsicum to a substance called 



^ Historia de las Indicts, Madrid, i. (1851) - CaroliClusiiCurtEjws^eriores.Antverp., 



275. 1611. 95. 



