. Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada. Agriculture -- Canada; Agriculture -- United States; Farm produce -- Canada; Farm produce -- United States. MEDICINAL PLANTS MEDICINAL PLANTS 465 this condition or after the removal of the stems. The seeds may also be removed and sold separately. Cayenne type. A variety of types of small pep- pers from various geographical and botanical sources, characterized by a high degree of pun- gency, come on the market as cayenne pepper. The culture method depends on the geographic. Fig. 691.
. Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada. Agriculture -- Canada; Agriculture -- United States; Farm produce -- Canada; Farm produce -- United States. MEDICINAL PLANTS MEDICINAL PLANTS 465 this condition or after the removal of the stems. The seeds may also be removed and sold separately. Cayenne type. A variety of types of small pep- pers from various geographical and botanical sources, characterized by a high degree of pun- gency, come on the market as cayenne pepper. The culture method depends on the geographic. Fig. 691. Branch of Japan chilli pepper, showing the clustered arrangement of the fruit. (Yearbook. 1905.) source of the sorts used; some are from tropical and subtropical situations, others from temperate regions. Some forms resembling the Japanese chil- lies (Fig. 691) and Japanese capsicum of the market are grown on a small commercial scale in the southern and southeastern states. The methods of propagation and cultivation here are similar to those used in grooving paprika peppers. These peppers are often perennials in a warm climate and produce during a long season, hence localities which offer these conditions are preferable. The so-called "bird peppers" belong to the general class of fruits used in producing the "cayenne" pepper of the market. Sassafras {;! officinale, Nees.), Lauracece. Fig. 2256, Cyclopedia of American Horticul- ture. A tree of moderate size (fifty to ninety feet); bark rather finely checked longitudinally and ridged, dark grayish brown ; twigs greenish yel- low ; leaves with moderately long petioles, smooth when mature, ovate in form, entire to three-cleft, with smooth margin; flowers greenish yellow, in clusters, appearing with the loaves ; buds and twigs mucilaginous ; bark spicy and aromatic, especially the bark of the root. The bark and wood of the root are distilled for the oil of sassafras used in perfuming soaps and for fla
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