SAVOY CABBAGE

Brassica oleracea bullata



The Savoy Cabbage is directly related to Brussels Sprouts, though

differing immensely in appearance. It is of great value for the bulk of

food it produces, as well as for its quality as a table vegetable

during the autumn and winter. In all the essential points the Savoy may

be grown in the same way as any other Cabbage, but it is the general

practice to sow the seed in spring only, the time being determined by

requirements. For an early supply, sow in February in a frame, and in an

open bed in March, April, and May for succession. This vegetable needs a

rich deep soil to produce fine heads, but it will pay better on poor

soil than most other kinds of Cabbage, more especially if the smaller

sorts are selected. Savoys are not profitable in the form of Collards;

hence it is advisable to plant in the first instance at the proper

distances, say twelve inches for the small sorts, eighteen for those of

medium growth, and twenty to twenty-four where the ground is strong and

large heads are required. In private gardens the smaller kinds are much

the best, but the market grower must give preference to those that make

large, showy heads.





CAPSICUM and CHILI



Capsicum annuum, C. baccatum



Capsicums and Chilis are so interesting and ornamental that it is

surprising they are grown in comparatively few 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 drops of the

essence may be used in any soup, or indeed wherever the flavour of

Cayenne pepper is required.