CAPSICUMS.— These are perhaps better known as Chillies, or Peppers, green and red, all of which belong to the same family {Capsicum), although differing somewhat in shape and colour. The manufacturers of Cayenne Pepper import largely for their purpose the fruit of Capsicum annuum, which reaches them in the shape of large withered, broken, dark-red pods, from which the moisture has been completely dried. They are sent in this state from the East Indies ; but the gardener’s efforts to cultivate them in this country have generally proved successful. C. annuum grows to the height of 2ft., with long hardy stems, supporting long, narrow, dark green leaves, and bearing white flowers in June or July, the latter giving place to long red pods containing hard seeds. There are several varieties, of which the following are the more important: Cherry Pepper {C. cerasiforme), bearing cherry-shaped fruit; Bell Pepper (C. grossum), bearing fruit shaped something like a conical bell; Bird Pepper (0. baccatum), yielding a very small fruit, which is duly gathered when ripe, dried in the sun, and then pounded and mixed with salt, and sold as an inferior sort of Fig. 327. Long and Round Capsicums cayenne. Fig. 327 shows both long and round Capsicums, the shapes of which are produced by both red and yellow varieties. The heat and aromatic properties of these Peppers are due to the active principle, an alkaloid termed capsicine. Cooks generally prefer to use the fresh fruit, or the ground pepper, but such excellent preparations, containing capsicine in such a highly concentrated form, have been made for us by modern manufacturing chemists that, as soon as they are sufficiently well-known they are certain to be universally adopted, especially as the Red Pepper of commerce is subject to serious adul- terations such as those of Venetian red, turmeric, ver- milion, and earths. See Adulterations. Capsicum Butter. — Put about Joz. of cayenne popper in a mortar and pound it, mixing in gradually Rb. of butter, and continue the pounding till the cayenne is well incorporated with the butter. This mixture is generally used for sandwiches. Capsicum Syrup. — Make 2 pints of strong syrup (21b. of sugar to the pint), and whilst hot pour in loz. of tincture of Capsicum. Bottle for use. For details respecting Culinary Processes, Utensils Sauces, d be., referred to, see under their special heads. 288 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Capsicums — continued. Cayenne and Catechu Lozenges. — Soak loz. of gum dragon in 2oz. of water, and work it on a slab until it becomes quite elastic ; then add gradually 21b. of icing sugar and foz. each of essence of cayenne and prepared catechu. The cayenne and catechu must be added only when the paste is smooth and com- pact, and a few drops of cobalt blue should also be added while working, so as to give a brilliant whiteness to the paste. Dust the slab plentifully with powdered loaf sugar, roll out the paste to about the thickness of two half-crowns, and with a cut rolling-pin make impressions of the shape of the lozenges. Should one of these rolling-pins not be to hand, make a mark on the paste with the back of a knife. With a round tin cutter, about fin. in diameter, cut out the lozeng-es, put them flat in rows upon baking-sheets dusted with sugar, and let them dry in the hot closet or screen.

AI-modernized reading of the original text

CAPSICUMS.— These are perhaps better known as Chillies, or Peppers, green and red, all of which belong to the same family {Capsicum), although differing somewhat in shape and colour. The manufacturers of Cayenne Pepper import largely for their purpose the fruit of Capsicum annuum, which reaches them in the shape of large withered, broken, dark-red pods, from which the moisture has been completely dried. They are sent in this state from the East Indies ; but the gardener’s efforts to cultivate them in this country have generally proved successful. C. annuum grows to the height of 2ft., with long hardy stems, supporting long, narrow, dark green leaves, and bearing white flowers in June or July, the latter giving place to long red pods containing hard seeds. There are several varieties, of which the following are the more important: Cherry Pepper {C. cerasiforme), bearing cherry-shaped fruit; Bell Pepper (C. grossum), bearing fruit shaped something like a conical bell; Bird Pepper (0. baccatum), yielding a very small fruit, which is duly gathered when ripe, dried in the sun, and then pounded and mixed with salt, and sold as an inferior sort of Fig. 327. Long and Round Capsicums cayenne. [illustration: Fig. 327. Long and Round Capsicums] shows both long and round Capsicums, the shapes of which are produced by both red and yellow varieties. The heat and aromatic properties of these Peppers are due to the active principle, an alkaloid termed capsicine. Cooks generally prefer to use the fresh fruit, or the ground pepper, but such excellent preparations, containing capsicine in such a highly concentrated form, have been made for us by modern manufacturing chemists that, as soon as they are sufficiently well-known they are certain to be universally adopted, especially as the Red Pepper of commerce is subject to serious adulterations such as those of Venetian red, turmeric, vermilion, and earths. See Adulterations. Capsicum Butter. — Put about 1oz. of cayenne pepper in a mortar and pound it, mixing in gradually 1lb. of butter, and continue the pounding till the cayenne is well incorporated with the butter. This mixture is generally used for sandwiches. Capsicum Syrup. — Make 2 pints of strong syrup (21b. of sugar to the pint), and whilst hot pour in 1oz. of tincture of Capsicum. Bottle for use. For details respecting Culinary Processes, Utensils Sauces, d be., referred to, see under their special heads. Capsicums — continued. Cayenne and Catechu Lozenges. — Soak 1oz. of gum dragon in 2oz. of water, and work it on a slab until it becomes quite elastic ; then add gradually 2lb. of icing sugar and 1oz. each of essence of cayenne and prepared catechu. The cayenne and catechu must be added only when the paste is smooth and compact, and a few drops of cobalt blue should also be added while working, so as to give a brilliant whiteness to the paste. Dust the slab plentifully with powdered loaf sugar, roll out the paste to about the thickness of two half-crowns, and with a cut rolling-pin make impressions of the shape of the lozenges. Should one of these rolling-pins not be to hand, make a mark on the paste with the back of a knife. With a round tin cutter, about fin. in diameter, cut out the lozenges, put them flat in rows upon baking-sheets dusted with sugar, and let them dry in the hot closet or screen.

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