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{{Inc|
+Pepper. With American horticulturists "pepper" usually means the red
+pepper (Capsicum, which see) of which the green pepper is merely the
+unripe stage. The black and white pepper of commerce are treated
+under Piper.
+
+The red pepper (Capsicum) is doubtless native of the New World, as
+there is no record of its having been known prior to the discovery of
+America. According to Irving's "Life of Columbus," this plant was
+first mentioned by Martyr in 1493, who says Columbus brought home
+"pepper more pungent than that from Caucasus," evidently comparing it
+with the black pepper of commerce from the oriental countries. It was
+cultivated by the natives in tropical and southern America before
+this time, and about a century later Gerarde speaks of its being
+brought into European gardens from Africa and southern Asia. The ease
+with which the plant spreads in warm latitudes, together with the
+increased commercial trade immediately following the discovery of
+America, doubtless caused a rapid dissemination through tropical Asia
+and Africa, where it was supposed by many to be indigenous and from
+there introduced into European gardens.
+
+The first record of the use of pepper is apparently by Chauca,
+physician to the fleet of Columbus, who in 1494 alludes to it as a
+condiment. Writers about a century later considered it valuable as an
+aid to digestion and also mentioned its use in dressing meats,
+dyeing, and other purposes. Medicinally it was much used for various
+ailments, such as dropsy, colic, ague, and toothache, and when mixed
+with honey and applied externally was used as a remedy for quinsy. At
+a later date preparations were given for black vomit and various
+tropical feyers, and for a tonic, also for gout, paralysis and other
+diseases. Its modern use is largely as a condiment, forming a
+seasoning in almost every dish esten by the inhabitants of warm
+countries. The smaller varieties are mostly used for this purpose.
+
+The cayenne pepper of commerce consists of the small pungent fruits
+reduced to a powder. The unground fruit is also made into pepper
+sauce of various brands by preserving in brine or strong vinegar. The
+Tabasco variety furnishes the well-known Tabasco pepper sauce and
+Tabasco catsup. "Chilli con carnie consists of the small pungent
+varieties finely ground and mixed with meat. These hot varieties are
+often eaten raw by native Mexicans, as are radishes, and also form an
+important ingredient of tomales so common in that country and fairly
+well known in the southern United States. The large thick-fleshed
+sweet varieties are desired more by persons farther north who use
+them in various ways,served like tomatoes in either ripe or green
+state, with vinegar and salt, or made into mangoes by cutting one
+side, removing seeds and filling with chow-chow pickles. The parts
+are then tied together,placed in jars with vinegar and kept until
+wanted. The fruit is often used in stuffing pitted olives after being
+cooked in olive oil. In Spain some are canned after being thus cooked
+and eaten with French salad dressing.
+
+Paprika is a well-known Hungarian and Spanish condiment made from
+the long, and more or less pointed type of peppers. The Spanish
+paprika is much milder in flavor than the Hungarian, it being made
+from a less pungent pepper and doubtless in its preparation more of
+the seeds and placentae are removed, which process makes a milder
+condiment. The seed of peppers is more or less used as a bird food;
+and the plants of some varieties, like Little Gem and Celestial, are
+grown more especially for ornamental purposes.
+
+Some thirty varieties are recorded by American seedsmen. They differ
+from one another mainly in the form and pungency of fruit and habit
+of growth. There are endless forms among peppers, but certain types
+are well fixed, as indicated by the botanical varieties under
+Capsicum. Pungency is to be found in all peppers and while located in
+the placentae, other parts may acquire it by contact. Most of the
+smaller sorts, like Coral Gem, Tabasco, Chilli, Cayenne, and Cherry
+contain more of the pungent properties than the large kinds, like
+Ruby King (Fig. 2866), Squash, Bell, Sweet Mountain, and Golden
+Queen. Some medium-sized varieties, like Long Red, Celestial, and
+Oxheart, are hot; others, like County Fair and Kaleidoscope, are
+mild.
+
+Peppers are classed as one of the minor vegetables in that they have
+not been grown in large quantities in any one locality and the
+aggregate production is smaller than the so-called truck crops, such
+as tomatoes, cucumbers, and the like. Most gardens near large cities
+in the central and southern states have been growing a few to supply
+the local markets. During the last decade there has been a decided
+increase m acreage. The census report for 1900 gives no report of
+production of peppers, but for 1910 there were recorded for the
+United States, 1,641 farms containing 3,483 acres, valued at
+$408,741, an average of $117.47 an acre. Four states with the largest
+acreage are:
+
+ No. of farms Aver.area Aver. value
+ Acres a farm Value an acre
+New Jersey 822 1,882 2.29 $149,433 $79 40
+
+California 55 417 7.56 52,294 124 92
+
+Florida 143 296 2.07 94,246 318 40
+
+New Merico 266 260 0.97 17,228 66 26
+
+This record ignores quantities of less than an acre with the evident
+exception of New Mexico, which averages .03 less than 1 acre to a
+farm.
+
+It is estimated that approximately 4,000,000 pounds of paprika were
+imported each year during the last three or four years. The United
+States Department of Agriculture has demonstrated that this product
+can be profitably produced in the South, but if the consumption is
+limited to the above figure the acreage must continue to be very
+limited.
+
+In growing peppers, the seed is usually planted under glass in
+February or March, and the young plants transplanted to pots or boxes
+when of sufficient size to handle. From twelve to twenty days are
+required for the seed to germinate, the time varying according to the
+age of the seed and the manner in which it has been kept. Its
+germinating power is said to last four years, and if kept in pods
+until sown will grow when six or seven years old. A light warm soil,
+heavily charged with humus and one that will not quickly dry out.
+appears to be the best. In May or June, or after all danger of frost
+is past, the plants (Fig. 2867) are set in the field in rows about 2
+1/2 feet apart and 18 inches apart in the rows. The ground is kept
+thoroughly cultivated, not only to keep down weeds but to maintain an
+even but not excessive moisture at all times, which is very essential
+for best results in growing this plant. By keeping the soil well
+worked up around the plants, they stand up much better against the
+winds and weight of their own fruit. Pruning or pinching the tip ends
+after the fruit begins to mature is occasionally recommended, but is
+rarely practised except when specimens of especially fine fruit are
+desired, in which case the fruit is thinned, leaving only a few on
+each plant of the larger sorts. In gathering, the fruit should not be
+torn off but cut with a knife or scissors, leaving at least 1 inch of
+stem. The usual vegetable crate is used for packing and marketing the
+crop.
+
+Insects rarely injure peppers growing in the field. The pepper weevil
+(Anthonomus eugenii) has done some damage to crops in the South. It
+is said to be easily kept in control by gathering and destroying
+infested pods. Tomato-worm, bollworm, white-fly and Colorado
+potato-beetle sometimes attack the plant, but seldom do noticeable
+injury. Red-epider and green-fly (aphis) frequently attack plants
+growing under glass. The red- spider may be kept in check by
+repeatedly syringing with water, and the green-fly may be killed by
+fumigating with tobacco dust. Two fungous diseases frequently occur
+on the large varieties growing outdoors. One is a pink anthracnose
+(Glaeosporium piperatum), which causes the fruit to rot about the
+time it begins to ripen; the other is a dark anthracnose
+(Colletotrichum nigrum ). In preparing peppers for table use, handle
+them with gloves to prevent burning the fingers. Neither soap nor
+water will soothe hands burned by peppers, but milk will
+H.C. Irish.
+}}
+
:''This page is for the ''Capsicum'' genus, including Green or Bell peppers and various Chili peppers, for others see [[list of peppers]]''
:''This page is for the ''Capsicum'' genus, including Green or Bell peppers and various Chili peppers, for others see [[list of peppers]]''
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