C. grossum, originally from India, grows 2 ft. high, with a few branches and large leaves 3 to 5 in. long, the fruit is large, oblong or ovate, and is known as bell pepper; it is mostly used for stuffing and pickling; the skin being thick, soft and tender and of a mild flavor. C. abberciatum, with ovate fruit about 2 in. long. While this variety is used to some extent for pickling, it is cultivated more as an ornamental plant. C. longum grows to about 3 ft. high with comparatively few branches, the fruit is often a foot long and 2 in. in diameter. The flesh is thick and flavor mild. C. Acumination is about 2½ ft. high. The fruit, which is small, grows both erect and pendent. C. Conordes, with oblong linear fruit, which grows erect, is very acrid and pungent. It is known as tabasco capsicum or pepper. Bird pepper, bird’s-eye chilies, red-bird pepper, etc., are commercial names given to the mild, sweet varieties of capsicum on account of their being fed to birds. Nepaul pepper, commercial name for capsicum imported from that place in India. Nepaul pepper has an odor and flavor resembling orris root and a pod the color of amber when dried. It is most esteemed as a condiment, being aromatic and appetizing, and not so acrid or biting as is most cayenne. Paprika, commercial name for the mild, sweet varieties of capsicum, chiefly grown in Hungary, Spain, Portugal, Jamaica, Japan and Zanzibar. Japanese pepper is the fruit of Xanthoxylum, an entirely different genus of plants to the capsicum family. The fruit capsules when bruised are agreeably pungent and aromatic. It is much esteemed as a condiment in China and Japan. Tabasco pepper sauce originated with Mr. E. McIllhenny, of New Iberia, La., in 1868, from a variety of capsicum in which the fruit grows erect, and was brot by a soldier friend of Mr. McIllhenny from Tabasco in Mexico after the close of the Mexican war. Tabasco catsup originated with Mr. George Bayle of St. Louis, Mo. The base of it is said to be equal proportions of powdered capsicum and essence of tomatoes. Ground cayenne pepper soon loses its bright color when kept too long or exposed to the light, and becomes dingy in appearance, so it is not always wise to judge by looks alone, as red ocher, turmeric, mustard, rice, sawdust, salt, brick dust, etc., have been found in cayenne pepper. The large fruits or pods are commercially known as capsicums, and the smaller ones as chilies. The term pepper is a misnomer as applied to this spice. CINNAMON AND CASSIA. The Sweet Wood of Ceylon and the Aromatic Bark of the Present Day Often Confused With Cassia--Valuable Trade History. Cinnamon