VEGETABLES AXD FOOD PRODUCTS 229 



A light friable, well-tilled soil is the most suitable for the 

 plant, the presence of lime being especially beneficial. The ground 

 should be well forked to a depth of 6 inches or more, and the seed, 

 after being shelled, may be sown about 3 in. deep in rows 1^ to 



2 ft. or more apart. Just before the commencement of the rainy 

 season is the proper time to sow. From 70 to 80 Ib. seeds should 

 be sufficient to sow an acre. About 3 to 5 months, according to 

 the variety grown and nature of soil, are required to produce a 

 crop. When ripe, the plants are dug up and the nuts picked by 

 hand. The yield per acre may vary from 1,500 to 4,000 Ib. of 

 "nuts;" 3,000 Ib. is said to be a good average yield, though with 

 high cultivation as much as 6,000 Ib. per acre is stated to have 

 been obtained. Several varieties are known in cultivation, these 

 being distinguished by differences in productiveness and by a 

 spreading or erect habit of the plants. The "Mauritius" and 

 "Brazil" varieties have been found the best of those tried at the 

 Peradeniya Experiment Station. 



Capsicum grossum. or C. frutescens. (Solanaceas). Capsicum, 

 Chilli, Bell Pepper, "Malu-miris" S, "Karri-kochika" T. There 

 are numerous varieties of Capsicum or Bell-pepper, which are 

 related and similar to the small pungent varieties of Pepper chillies 

 (see under Spices), but distinguished from them by the large pod- 

 like fruits. The latter are hollow, usually oblong, 3 to 5 inches 

 long or more, and vary in colour from orange, bright red, amber, 

 to dark-purple. These are edible and pungentless. being generally 

 relished in salads or as a vegetable. The plants are annuals, 2 to 



3 ft. high, and thrive best in loose rich soil, under light shade. 

 Suited to elevations up to 4,000 ft., provided the rainfall is not 

 excessive. Seed of excellent varieties may be obtained from 

 nurserymen in Europe. 



Edible Seaweed. Several species of Seaweed furnish an 

 article of food to the inhabitants of certain tropical regions. In 

 the Malay Archipelago, China, and Japan, certain seaweeds are 

 said to form a staple article of diet, the sorts used coming under 

 the heads of "blue-green," "brown," and "red." When soaked in 

 hot water these become highly gelatinous, and are eaten in various 

 forms, or used for thickening soups. The blue-green varieties are 

 said to contain the highest percentage of proteicls. Seaweed jelly 

 is sometimes used for adulterating fruit jellies. 



Edible birds' nests. Though scarcely a vegetable product, 

 edible birds' nests rank as an important article of table delicacy 

 in China, where they are made into a celebrated soup. These 



