_. They are
natives of the East and West Indies, and other hot climates. _C.
annuum_ is the species commonly noticed, but there seems to be
numerous varieties, which by many are reckoned species. Thus, _C.
frutescens_ is a shrubby plant, which, along with _C. minimum_,
supplies the variety called bird-pepper, it grows to a larger and more
bushy size; _C. baccatum_ has a globular fruit, and furnishes cherry
or berry capsicum. They are all of the simplest culture, and may even
be grown with very little care in England. Culture appears to increase
the size, but to diminish the pungency of the fruit. In capsicums
irritant properties prevail so as to obscure the narcotic action.
Their acridity is owing to an oleaginous substance called capsicin.
Cayenne pepper is used in medicine chiefly in the form of tincture, as
a rubefacient and stimulant, especially in cases of ulcerated sore
throat. It acts on the stomach as an aromatic condiment, and when
preserved in acetic acid it forms chilli vinegar.

Red pepper may be considered one of the most useful vegetables in
hygiene. As a stimulant and auxiliary in digestion it has been
considered invaluable, especially in warm countries. A kind called the
tobacco red pepper, is said to possess the most pungent properties of
any of the species. It yields a small red pod, less than an inch in
length, and longitudinal in shape, which is so exceedingly hot that a
small quantity of it is sufficient to season a large dish of any food.
Owing to its oleaginous character, it has been found impossible to
preserve it by drying, but by pouring strong boiling vinegar on it a
sauce or decoction can be made, which possesses in a concentrated form
all the essential qualities of the vegetable. A single drop of this
sauce will flavor a whole plate of soup or other food.

The "wort" or Cayenne pottage may be termed the national dish of the
Abyssinians, as that, or its basis "dillock," is invariably eaten with
their ordinary diet, the thin crumpet-like bread of teff or wheat
flour. Equal parts of salt and the red cayenne pods are well powdered
and mixed together with a little pea or bean meal to make a paste.
This is called "dillock," and is made in quantities at a time, being
preserved in a large gourd-shell, generally suspended from the roof.
The "wort" is merely a little water added to this paste, which is then
boiled over the fire, with the addition of a little fat meat and more
meal to make a kind of