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The flower buds steeped in vinegar are called capers by cooks. In Provence they're 

 gathered by hand wherever they're found. After they've been preserved in vinegar and in 

 salt, they're sifted to separate them by size. The smallest capers are the best and the most 

 highly regarded. The new fruits are also preserved; they're called caper pickles. 

 The caper bush in full bloom makes a very lovely sight. 



CULTIVATION. It's propagated from seeds and by layering. But since it dislikes 

 the cold, in northern France it's best to place it on an espalier. The safest way to layer the 

 caper is to cover the stem with earth. The shoots that sprout right off the stem thus take 

 root easily. 



KEY TO PLATE. 



1. Caper bush. 2. Calyx and pistil with one stamen showing its insertion. 



