XI CAPSICUMS 379 
of being soft they are firm, and eventually develop 
pustules white or pinkish in colour, turning black. 
A somewhat similar fungus I have also met with in 
Chinese gardens in Singapore. It appears as an oval 
or circular blotch gradually spreading, at first of a 
black colour, but as the tissue is destroyed becoming 
brown and dry with a black margin. The epidermis 
is cracked and pushed up, and the whole pericarp is 
affected and dies ; eventually the fruit shrinks and 
withers up. This fungus the Chinese say is worse in 
wet weather, and causes a considerable loss. I have 
not seen the fruit of it, so am unable to identify it. 
The treatment recommended is spraying with copper 
carbonate solution or potassium sulphide. Copper 
sulphate might also be used in the form of Bordeaux 
mixture. The Chinese leave the infected fruits on the 
plant, or merely throw them on the ground. They 
should be collected and destroyed. 
Mukerji states that in India chilies are very subject 
to fungoid diseases, but less so to those of insects, and 
mentions two fungus diseases by local names, Dolbhanga- 
rog and Kutelaga, no description of which is given, and 
I am unable to find any identification of them, but of 
these he says : When these overtake a crop it is not 
feasible to stop them. In fact, chili cultivation has 
to be given up for two years successively in a locality 
affected by either of these diseases before it can be 
taken up again. Bordeaux mixture and invigorating 
manures have been used in vain.” 
CAYENNE PEPPER 
Cayenne pepper is the finely ground powder of 
chilies. The kind generally used is the bird’s-eye chili, 
and this is the source of the Japan and Zanzibar 
cayenne pepper. Nepal cayenne pepper, remarkable 
for its violet odour, is made from a small variety of 
Capsicum annuum. Its colour is not bright red as is 
the case in Japanese, but brownish. A condiment, sold 
