LAUREL 125 



Bombay capsicums., the fruits of C. annuum, Linne. They vary 

 considerably in size and shape from nearly globular to oblong ; they 

 are larger than the fruits of C. minimum, and have a less pungent 

 taste. The stalk is usually bent, the calyx larger, the pericarp more 

 leathery, and the dissepiment does not extend throughout the entire 

 length of the fruit. The cells of the epidermis are polygonal, larger 

 than those of C. minimum and with numerous pits, while the hypo- 

 derma consists of several layers of cuticularised collenchymatous cells. 



Natal capsicums : these are much larger, averaging about 8 cm. 

 in length, and are distinguished by their beautiful, transparent red 

 pericarp. 



Paprika, which is largely grown and used in Hungary, is derived 

 from C. tetragonum, Miller, or from C. annuum, var. Szegedinense ; 

 the fruits are large and usually more or less distinctly tetragonal 

 in shape. 



Bird Pepper, the powder of which is given to canaries to improve 

 the colour of their plumage is derived from C. annuum, var. grossum, 

 Sendtn. (Spanish) or C. annuum, var. Szegedinense (Hungarian) ; it 

 is free from pungency. 



Uses. Cayenne pepper is applied externally as a stimulant and 

 counter-irritant ; internally it is used as a pungent stomachic car- 

 minative and stimulant, to dispel flatulence and rouse the appetite. 



LAUREL BERRIES 

 (Bay Berries, Fructus Lauri) 



Source, &C. Laurel berries are the ripe fruits of Laurus nobilis, 

 Linne (N.O. Laurinece) (see p. 56). 



Description. The laurel produces one-celled, one-seeded, drupaceous 

 fruits, which are collected when ripe, and dried. They are then 

 nearly black in colour and ovoid in shape, about 15 mm. long, and 

 slightly pointed at the apex. The surface is glabrous, shining, and 

 coarsely wrinkled. The pericarp is thin and brittle, and encloses a 

 single seed, the kernel of which lies loose in the cavity, the seed coats 

 remaining closely adherent to the inner surface of the pericarp. The 

 kernel is usually brownish yeUow in colour, and easily separable 

 into two large firm cotyledons ; it has an aromatic odour and aromatic 

 bitter taste, the pericarp being less aromatic but much more bitter. 



The student should observe 



(a) The ovoid shape, 



(b) The loose kernel of the seed, 



(c) The aromatic odour and taste ; 



and should compare these fruits with Cocculus indicus, which are 

 reniform in shape and destitute of aroma. 



