56 CAPSICUMS. 
introduced into that country, by the accidental wreck, 
upon their coast, of a vessel which was laden with 
potatoes and freighted for England. 
The usual mode of planting potatoes is by cutting 
the roots into pieces, reserving one eye or bud to each 
division, and setting these in the earth. They will 
succeed in any tolerable soil ; but they flourish most 
luxuriantly in light sandy loams. The proper time for 
digging them up is during dry weather in autumn, 
when the leaves and steins begin to decay. When 
cultivated on a small scale, they are usually dug with a 
three pronged fork ; but when raised in fields, where 
this process would be too tedious, they are turned up 
by a plough. 
68. CAPSICUMS are South American and Indian plants 
easily known by their hollow pods, of shining red or yellow 
colour, which contain many small, flat, and kidney-shaped 
seeds. 
The principal species are, Heart or Bell pepper (Capsicum 
grossum), Guinea pepper (Capsicum annuum, Fig. 12), and 
Bird pepper (Capsicum baccatum}. 
All the species of capsicum possess the same ge- 
neral qualities. In hot climates, but particularly in 
the East and West Indies, and some parts of Spanish 
America, the fruit of these plants is much used for 
culinary purposes. It is eaten in large quantities, 
both with animal and vegetable food; and is mixed, 
in greater or less proportion, with almost all kinds of 
sauces. 
Cayenne pepper is made from the fruit of different 
species of capsicum. This fruit, when ripe, is gathered, 
dried in the sun, and then pounded ; and the powder is 
mixed with a certain portion of salt, and kept, for use, 
in closely stopped bottles. Of late years Cayenne 
pepper has been introduced into most of the countries 
of Europe ; and it is now very generally used as a 
poignant ingredient in soups and highly seasoned 
dishes. Its taste is extremely acrid, and it leaves a 
