Nov. I, 1900.] Supplement to the " Tropical AgricuUvrist." 
■,2169 
and a greater or less quantity of plant food may 
be leacbed beyond the reach of the plants by 
heady rains. 
CHILLIES. 
In discussing the possibilities of Chili cultivation 
in North-East Australia, the Queensland Agri- 
cultural Journal furnishes a good deal of useful 
information on the subject : — 
Why should not Queensland enter upon t1ie 
production of chilies on a commercial scale ? The 
capsicums grow luxuriantly in all parts of the 
coast country, and bear fruit almost all the year 
round. Their cultivation affords far less labour 
than the cultivation of cereals, sugar-cane, or, 
indeed, of any other farm crop except Sisal 
hemp. The plants should be set at a distance 
of 4 feet in the rows, and from 5 to 6 feet 
between the rows. They will grow on almost 
any kind cf soil, but prefer a dry, rocky soil with 
sandy loam, containing some lime. It is diffi- 
cult to arrive at a correct estimate of the yield 
of the dried capsicums from a well-grown shrub 
during the year. Some estimate the annual 
return at 2 lbs., others say that -3 lbs. and even 
4 lbs. may be reckoned on. The selling price 
of dried chillies in the London market varies 
from £18 to £34 per ton according to quality — 
for instance, in April, 1899, fair red Zanzibar 
sold at 29s. 9d. ; good red Japan at 333, 6d. 
to 34s. per cwt. The present wholesale price 
in Brisbane for dried chillies is Is. per lb., 
equal to £112 per ton. A sample of capsi- 
cums grown in the West Indies, dull and uneven 
in colour, was valued at 20s. per cwt. What 
is evidently required is an article bright in 
colour, even in quality, and possessing great 
pungency. 
The Government Botanist has received a sample 
of large red, sweet capsicum dried in such a 
manner that the skin is perfectly transparent 
and the seeds inside are quite dry, and can 
be shaken like the dried peas in a "rattle- 
pod." We have no information as to how the 
specimen was dried, whether naturally or arti- 
ficially, but the pod was certainly not opened 
pnevious to drying. 
A consignment of capsicums prepared in 
this manner would, uo doubt, bring a good 
price in the English market. Another enticing 
method of preparing chillies for export is to 
bottle the long red variety in a solution of salt- 
and water. This preserves the shape and colour 
of the fruit, and gives it a very attractive 
appearance. 
The Bulletin of the Botanical Department, 
Jamacia, says on the subject of chillies : — 
"Pod peppers or capsicums, the fruits of Capsi- 
cum annuum and allied species, are a well- 
known spice and condiment. They are an in- 
dispensable ingredient in curries, and are largely 
consumed in the fresh and dried state and in 
pickles. Some forms of capsicum known as 
Bell peppers are entirely free from the acrid 
and burning pungency so characteristic of these 
fruits, and may be eaten cooked as a veges 
table or in salads. 
Chillies, Bird or Guinea Peppers, the fruit- 
of the shrubby Capsicum minimum (usually much 
smaller than the preceding) grow generally in 
tropical countries. These are in chief demand 
in commerce. When thoroughly dried and 
pounded, and afterwards passed through a hand- 
mill and sifted, they are the principal source 
of the well-known Cayenne pepper. 
It is estimated that about 100 tons of dried 
chillies are annually received into England from 
the West Indies and the East and West Coasts 
of Africa. 
In the Kew Bulletin (1892, p. 88) the following 
information respecting chillies was given in an 
article on the Agricultural resources of Zanzi- 
bar, contributed by Sir John Kirk: — 
" The small red peppers, or chillies, are largely 
grown in the more dry and rocky part of the 
Island, where the upheaved coal presents a 
honeycombed surface that favours the accumula- 
tion of rich soil in the crevices. The pods are 
picked when ripe, sun-dried, and packed in 
neat bags made of the split fronds of the 
HypJicene palm for shipment. This is an 
industry that has sprung up within the last 
thirty years." 
Zanzibar chillies, as they appear in the market 
in a dry state, are small, red, thin, carrot- 
shaped fruits about 1 inch in length, 
The following further particulars are contained 
in a report on the spice and other cultivation of 
Zanzibar and Pemba (P. O. Report, 1892, Misc. 
Series, No. 226) :— 
"The pepper plant growing in the island is 
Capsicum minimum, usually termed the ' shrubby 
capsicum,' and producing the bird's-eye chillies 
forming the basis of cayenne pepper. This is to 
be found in a small degree in every shamba, but 
the principal source from which the annua 1 
exports are derived is the eastern side of 
Zanzibar, and the cultivation here is chiefly in 
the hands of the Wahadinu people. 
"Judging from observations made during my 
brief visit So this portion of the Island, east of 
Dunga, the chillie cultivation struck me as being 
of a very scattered nature, generally small 
isolated patches from half to 1 or 2 acres in extent, 
and combined wiih tobacco, tomato, pumpkins, 
&c. I regret my inability to quote the annual 
total exports, but I believe they are large, and an 
undoubted source of revenue. As the chillie 
is, as yet, the onlj- product of any value growa 
in this less favoured portion of the island, I 
consider that this cultivation could be extended 
and that a little fostering care must be productive 
of much advantage. It is a cultivation easily 
carried on, and calling for no special tr aible 
or skill, and the returns are certain and profit- 
able. At present the people are so blind to their 
own interests as to purposely depreciate the 
value of this product. I understand, through 
fear of possible shortage by theft on the way 
down, owners actually damp the chillies before 
despatching, and it is often necessary, on their 
reaching the Government Customs godowns, to 
dry them as quickly as is possible as the only 
chance of saving them. 
" Another variety of pepper (P Capsicum 
annuum) bearing a larger red and yellow pod is 
