i6 THE BOOK OF RARER VEGETABLES 
advise frame culture. Seeds are best sown in February | 
or March in pots or pans, in light rich soil in a 
warm bed, and, when large enough, packed off into j 
small pots, again placing under glass ; and they may 
be grown in pots to fruit, being shifted on into 6 
or 7-inch pots and grown on shelves near the light, 1 
or what is better, grown in frames near the glass. A i 
frame that has grown Potatoes or early vegetables i 
will grow excellent Capsicums if the soil is kept and * 
there is warmth. Planted out there are much finer and 
heavier crops, and the plants continue to fruit if the j 
green ones are gathered as required. A portion may | 
be planted out on a warm border, but care must be i 
taken to keep down red spider by damping overhead 
in the afternoon ; and they will, both in frames and in 
the open ground, take liberal supplies of food in the 
shape of liquid manure. 
Capsicums 
The dried fruits may be ground as required to furnish 
cayenne pepper, or the green Capsicums may be cooked 
as suggested in “ Leaves from our Tuscan Kitchen.” 
Capsicums “ Farciti.” No. i 
Select large green sweet Capsicums, and for each one 
take half a pound of minced roast or boiled fowl, 
half a pound of grated bread-crumbs, a little salt 
and pepper, and some chopped parsley, and mix ; add 
two ounces of melted butter and mix again. Meanwhile 
cut off one end of the Capsicums (remove the seeds), and 
put the Capsicums into a saucepan of boiling water ; 
cover the pan and let it boil for about a quarter of an 
hour. Then drain the Capsicums well, fill them with 
the forcemeat, and sprinkle them over with bread- 
crumbs. Put some butter in an earthen pan and cook the 
Capsicums in a moderate oven for a quarter of an hour. 
