gardens. Sometimes there
is reason to lament that Cayenne pepper is coloured with drugs, but the
remedy is within reach of those who find the culture of Capsicums easy,
and to compound the pepper is not a difficult task. The large-fruited
varieties may also be prepared in various ways for the table, if
gathered while quite young and before the fruits change colour.

The cultivation of Capsicums is a fairly simple matter. The best course
of procedure is to sow seed thinly in February or March in pots or pans
of fine soil placed on a gentle hot-bed or in a house where the
temperature is maintained at about 55 deg.. Pot on the young plants as they
develop and keep them growing without a check. Spray twice daily, for
Capsicums require atmospheric moisture and the Red Spider is partial to
the plant. Nice specimens may be grown in pots five to eight inches in
diameter, beyond which it is not desirable to go, and as the summer
advances these may be taken to the conservatory. Plants intended for
fruiting in warm positions out of doors should be hardened off in
readiness for transfer at the end of May. In gardens favourably
situated, as are many in the South of England, it is sufficient to sow a
pinch of seed on an open border in the middle of May, and put a hand
glass over the spot. The plants from this sowing may be transferred to
any sunny position, and will yield an abundant crop of peppers.

The Bird Pepper or Chili is grown in precisely the same way as advised
for Capsicum.

To prepare the pods for pepper, put the required number into a wire
basket, and consign them to a mild oven for about twelve hours. They are
not to be cooked, but desiccated, and in most cases an ordinary oven,
with the door kept open to prevent the heat rising too high, will answer
perfectly. Being thus prepared, the next proceeding is to pound them in
a mortar with one-fourth their weight of salt, which also should be
dried in the oven, and used while hot. When finely pounded, bottle
securely, and there will be a perfect sample of Cayenne pepper without
any poisonous colouring. One hundred Chilis will make about two ounces
of pepper, which will be sufficient in most houses for one year's
supply. The large ornamental Capsicums may be put on strings, and hung
up in a dry store-room, for use as required, to flavour soups, make
Chili vinegar, Cayenne essence, &c. The last-named condiment is prepared
by steeping Capsicums in pure spirits of wine. A few