West India stomachic man-drum is prepared by washing a few pods of bird’s pepper and mixing them with sliced cucumber and shallots, to which add a little lime juice or Madeira wine. A great quantity of agri or Guiana pepper is grown in Peru, a variety which the natives are very fond of as a condiment. It is not uncommon for an American Indian to make a meal of twenty to thirty pods of capsicum and a little salt and a piece of bread washed down with chica, their popular beverage. The wort, or Cayenne pottage, may be termed the national dish of the Abyssinians, as that, or its basis, “dillock,” is almost always eaten with their ordinary diet. Equal parts of salt and well-powdered red Cayenne pod are mixed together with a little pea or bean meal to make a paste which is called dillock. This mixture is made in quantities at a time, being preserved in a large gourd shell, generally suspended from the roof. The wort is merely a little water added to the paste, which is boiled over the fire with the addition of a little fat meat. More meal is added to make a kind of porridge, to which sometimes are also added several warm seeds, such as the common cress or black mustard. Sometimes the larger peppers are harvested when full grown, while yet green in color, to be used for mangoes by removing the seeds and stuffing with chow-chow pickles. Cayenne may be considered one of the most useful vegetables in hygiene as a stimulant and auxiliary in digestion and has been considered invaluable in warm climates. It is used medicinally for various ailments in form of tinctures, as a rubefacient and stimulant, especially in case of ulcerated sore throat and also dropsy, colic, and toothache; when mixed with honey and applied externally is a good remedy for quinsy. It is also used for tropical fevers, for gout and paralysis. It acts on the stomach as an aromatic condiment and when preserved in acetic acid it forms chilli vinegar. When the seed of the chillies or capsicum is fresh it has a penetrating, acrid smell, and this irritant property which prevails obscures the narcotic action. Its acridity is owing to an oleaginous substance called capsicine, and this extremely pungent principle produces a most painful burning in the mouth. Capsicum or chillies is generally imported in bales of 130 pounds each and occasionally is bottled in vinegar when green or ripe. In the large factories a special mill is usually reserved for powdering Cayenne exclusively, instead of burr-stone mills with the ordinary shaking sifter. A high-speed iron plate mill is often used, and in connection with this a large revolving reel is required for sifting the spice as it is ground. The coarse part or tailings are returned to the mill automatically by means of a suitable, connected-bucket elevator. A special grinding outfit of this kind can be arranged so that it does not require much attention from the workman, a device which is very