sown in the open ground, make the rows the same
distance apart, and thin the young plants to the same space in the rows.

The "Cayenne Pepper-pot" of commerce is prepared from Bird-pepper in the
following manner: "Dry ripe peppers well in the sun, pack them in
earthen or stone pots, mixing common flour between every layer of pods,
and put all into an oven after the baking of bread, that they may be
thoroughly dried; after which, they must be well cleansed from the
flour, and reduced to a fine powder. To every ounce of this, add a pound
of wheat-flour, and as much leaven as is sufficient for the quantity
intended. After this has been properly mixed and wrought, it should be
made into small cakes, and baked in the same manner as common cakes of
the same size; then cut them into small parts, and bake them again, that
they may be as dry and hard as biscuit, which, being powdered and
sifted, is to be kept for use."

CAYENNE PEPPER.

C. frutescens.

The pods of this variety are quite small, cone-shaped, coral-red when
ripe, intensely acrid, and furnish the Cayenne Pepper of commerce. Like
the other species of the family, it is of tropical origin; and being a
perennial, and of a shrubby character, will not succeed in open culture
at the North.

Both the green and ripe pods are used as pickles, and also for making
Chili vinegar or pepper-sauce; which is done by simply putting a handful
of the pods in a bottle, afterwards filled with the best vinegar, and
stopping it closely. In a few weeks, it will be fit for use.

The process of preparing Cayenne Pepper is as follows. The pods are
gathered when fully ripe. "In India, they are dried in the sun; but in
cooler climates they should be dried on a slow hot-plate, or in a
moderately heated oven: they are then pulverized, and sifted through a
fine sieve, mixed with salt, and, when dried, put into close, corked
bottles, for the purpose of excluding the air. This article is subject
to great adulteration, flour being often mixed with it; and, still
worse, red lead, which is much of the same color, and greatly increases
the weight.

"A better method is to dry the pods in a slow oven, split them open,
extract the seeds, and then pulverize them (the pods) to a fine powder,
sifting the powder through a thin muslin sieve, and pulverizing the
parts that do not pass through, and sifting again, until the whole is
reduced to the finest possible state. Place the powder in air-tight
gla