There are numerous varieties of the potatoe. Of these the most remarkable are the different kinds of _kidney potatoes_, the _Aylesbury white_, and _Altringham early white_, which are chiefly grown for the table; the _ox noble_, _Irish purple_, and _red potatoes_, which are adapted for fodder.
This valuable root was originally imported from America, about the beginning of the seventeenth century. The inhabitants of Ireland assert that it was first introduced into that country, by the accidental wreck, upon their coast, of a vessel which was laden with potatoes and freighted for England.
The usual mode of planting potatoes is by cutting the roots into pieces, reserving one eye or bud to each division, and setting these in the earth. They will succeed in any tolerable soil; but they flourish most luxuriantly in light sandy loams. The proper time for digging them up is during dry weather in autumn, when the leaves and stems begin to decay. When cultivated on a small scale, they are usually dug with a three pronged fork; but when raised in fields, where this process would be too tedious, they are turned up by a plough.
68. _CAPSICUMS are South American and Indian plants easily known by their hollow pods, of shining red or yellow colour, which contain many small, flat, and kidney-shaped seeds._
_The principal species are, Heart or Bell pepper_ (_Capsicum grossum_), _Guinea pepper_ (_Capsicum annuum_, Fig. 12), _and Bird pepper_ (_Capsicum baccatum_).
All the species of capsicum possess the same general qualities. In hot climates, but particularly in the East and West Indies, and some parts of Spanish America, the fruit of these plants is much used for culinary purposes. It is eaten in large quantities, both with animal and vegetable food; and is mixed, in greater or less proportion, with almost all kinds of sauces.
_Cayenne pepper_ is made from the fruit of different species of capsicum. This fruit, when ripe, is gathered, dried in the sun, and then pounded; and the powder is mixed with a certain portion of salt, and kept, for use, in closely stopped bottles. Of late years Cayenne pepper has been introduced into most of the countries of Europe; and it is now very generally used as a poignant ingredient in soups and highly seasoned dishes. Its taste is extremely acrid, and it leaves a durable sensation of heat on the palate, which is best removed by butter or oil. When taken in small quantity, cayenne pepper is a grateful stimulant; and, in medicine it is used, both externally and internally, to promote the action of the bodily organs when languid or torpid; and it is said to be found efficacious in many gouty and paralytic cases.