and divided into cloves, is to be boiled in three changes of water, and afterwards put into the dripping-pan for about an hour before required for use. It is served to table in the same way as onion or bread sauce.

Culture. There is at present but one variety (sativum) cultivated; it does not grow so large, and is not so strong scented, as the one introduced some years ago. The root is a compound bulb, and may be divided into many parts, termed cloves. The garlic is propagated by planting these cloves in some light, and rather dry, rich soil, in drills two or three inches deep, and six from each other. They only require to be kept free from weeds; and about the end of July, or beginning of August, the bulbs are generally full grown, which is evident from the yellow appearance and withering of the leaves: they must then be taken up, cleaned, and dried in the sun, and afterwards tied or plaited in bundles, to be hung up and preserved for use.

23. GUINEA PEPPER.

- CAPSICUM.

Guinea pepper, more generally known by the botanic name of Capsicum, which was given to it by the early writers in that science, signifying to bite, from the hot biting acrid taste of the fruit.

There are several varieties; some of a shrubby nature, growing three and four feet high; but these now treated of are annuals, whose fruit is of various shapes and colours. All the sorts are natives of South America, and were brought thence to Europe by the Spaniards; and we have accounts of their

having been cultivated in this country in the reign of Edward VI., above 300 years ago.

The medicinal and other qualities of this plant are important; the first, and not the least, is that it gives almost instantaneous relief to the toothache, arising from a carious cause. A little of the pepper should be introduced into the cavity of the tooth affected, and the head kept warm a while afterwards.

Eaten at dinner, it prevents any flatulency being caused by vegetables; but for this purpose, and indeed in most cases, it should be used with moderation. It warms, invigorates, and assists digestion, and the general estimation in which it is held will be fully exemplified by a peep at Covent Garden market during the season of its being in use. The pepper vinegar, mixed with barley water, is found an excellent gargle, either for the mouth or throat.

As this work may probably fall into the hands of some persons unacquainted with the receipt for making the pickle, or preparing cayenne pepper from the capsicum of English growth, the following is given, as communicated to the author many years ago, and practised with success.

For the purpose of pickling, the bell-shaped capsicum, introduced into this country in 1759, is esteemed the best, the skin being thick, fleshy, and tender; if, however, it cannot be procured, that generally sold in the markets will answer.

The pods for pickling should be in a green state; for when left to turn red, they are more tough and biting. The pods being gathered when dry, are to

be slit down on one side, and after the seeds are taken out, they must be laid in salt and water for twenty-four hours, changing the water at the end of the first twelve. After soaking the full time, they are to be laid out to drain for an hour or two, and then put into bottles or jars, and boiled vinegar, after being allowed to cool, poured over them, till they are entirely covered. The jars are then to be closely stopped for a few weeks, when the pods will be fit for use, and are esteemed the best and wholesomest pickle in the world.

For making the cayenne pepper, the sort known by the name of the cherry capsicum, or bird pepper (hereafter described), is generally used, being the most acrid of all the varieties. The fruit should be gathered when fully ripe, and well dried in the sun; it is then ground, and after a few hours more drying, put into bottles and closely corked, until required for use. It will be found as agreeable a condiment to fish, as the pickle is to meat.

To preserve the cherry capsicum for use, nothing more is necessary than to cut off the plants, when the fruit is ripe, close to the root, tying them in bunches, and hanging them up in some warm dry place; and from an experiment made by the author, it appears the capsicums will remain after being gathered for many years without losing any of their good qualities, excepting, perhaps, that they become a little darker in colour. The cherry or bird capsicum is mentioned as the best for making the pepper; but when this is not to be had, either of the following varieties, when sufficiently dried, will answer the purpose.

There are many varieties of the capsicum as before noticed, some annual (the principal for culinary purposes), some biennial, lasting a year or two with the assistance of a stove; while others, of a more shrubby growth and longer duration, are constantly kept in the stove for a display of their beautiful scarlet or crimson-coloured fruit during the winter.

The following are the three varieties, which will be found the most useful for the purposes mentioned :

1. Annual, or Common Capsicum, large, rather curved and tapering to a point. Though a native of a very warm climate, it endures the open air in this country during summer. This sort has been an old inhabitant of the British garden, and is the one generally cultivated for the market.

2. Bell, or Heart-shaped, the best for pickling ; it produces large fine pods, rather blunt-shaped, and of a dark or deep red colour when ripe: another of this variety bears yellow pods, but they are grown more for ornament or curiosity than for use.

3. Cherry, or Bird Pepper Capsicum, was introduced into this country from the West Indies in the year 1758. The fruit is small, of a bright red colour, and lasting in growth, but only with the assistance of a stove, being more tender than the two first.

The sorts with small oblong erect pods are the hottest, and are commonly known under the name of Chilies, from coming fromChili, in South America. These are the best, and most cultivated, for making the cayenne pepper.

There are several other varieties of capsicum, producing red, yellow, and black pods, which, however, are cultivated more for curiosity or ornament, than for utility.

Culture.

The capsicums above described are only raised from seed, which should be sown in the beginning of April, in light rich mould, either on a slight hot-bed, or in pots plunged in some vacant corner of a cucumber bed. But it is better to sow on a slight heat, and covered with a handglass, as in such a situation they are less liable to be drawn up weakly. Air should be admitted occasionally, and water' given when the plants appear dry; when about two or three inches high, they are to be carefully taken up, and planted either singly in small pots, or three in a flat 32 size pot, and after giving them a little water, they are to be plunged in the seed-bed: but if a little hot dung is at hand, a new bed should be made on purpose; and, if this is not convenient, the pots may be placed under a frame. Water must be given in moderate supplies, to assist their subsequent growth. The plants, by the middle of June, must be hardened to the open air by degrees, so as not to feel any sudden change when turned out. A warm south border of light rich soil is to be chosen, and the plants, after being turned out of the pots, are to be planted at the distance of ten or twelve inches apart. In August they will display their shining green fruit, which the following month will turn to a beautiful crimson colour.

Some of the market gardeners round London, who raise large quantities of this fruit, first sow