WEST INDIAN FRUITS AND ESCULENTS. 



153 



Indian Kale. (Caladium nymphceifolium, Vent.) 



The leaves of this plant when boiled make a wholesome and 

 agreeable vegetable. 



Smaller Indian Kale. {Arum divaricatum, Linn.) 

 It is used for the same purpose as the preceding. 



Toclema, corrupted from Tous les mois, which name it bears 

 in the French Islands. ( Carina Achiras, Gillies.) 

 This species of Canna has been introduced from Marti- 

 nique. The root is eatable, and is very productive. It con- 

 tains, like other Marants, a large quantity of starch. 



CHILLIS, OR CAYENNE PEPPER. 



Bell-Pepfer. ( Capsicum annuum, Linn.) 

 Bird-Pepper. (C. baccatum, L.) 



Bonny, or Bonnet-Pepper. (C tetragonum, Mill.; C. 

 annuum, Martin.) 



Negro-Pepper. (C. conoideum, Mill.) 



Spur-Pepper. (C. frutescens, L.) 



Turbilo-Pepper. (C. grossum, L.) 



Lady's-finger, or Long-fruited-Pepper. (C longum, 

 De C.) 



" The Englishman in Jamaica sees with regret the dis- 

 appearance of his appetite, previously a resource of fre- 

 quently recurring enjoyment, but he succeeds by the use of 

 Cayenne-Pepper, and the most powerful stimulants, in en- 

 abling himself to take as much food as he was accustomed 

 at home." — Liebig's Animal Chemistry. 



The different species of Cayenne Peppers, or Chillis, 

 may be considered as an indispensable condiment under the 

 tropics, which Nature herself appears to have pointed out. 

 The native tribes in Guiana use the fruits of these plants 

 in an abundance which would not be credited by an 

 European except he were to see it with his own eyes. The 

 most aromatic species (or pungent) are C. baccatum, C. 

 grossum, frutescens, &c. It is not generally known that 

 the leaves give a nice vegetable resembling spinach. 



The Wild Cucumber Vine. (Cucumis Anguria, L.) 



The small fruit, of a deep yellow when ripe, is used in its 

 green state as a delicate vegetable. It is likewise used in 

 vegetable soups, and generally considered wholesome. It has 

 an acidulous taste when ripe which it does not possess in its 

 green state. 



