98 THE FLORAL WORLD AND GARDEN GUIDE. 



greenhouse. Hegular supplies of water they must have, of course, 

 and as they begin to show fruit, it will be necessary to increase the 

 supplies, and to aid them further with weak manure water. Every 

 plant must be tied to a neat stake in good time, but usually they 

 will not want support until they arc in their fruiting pots. Let 

 them swell all the fruit they show, and if by this time the weather 

 is unusually hot, they may be put out in the sun in a spot sheltered 

 from the wind, and they will enjoj'' the change. We have, however, 

 always obtained handsome plants and fine crops of fruit without 

 removing them from the cucumber house. 



In 1873 we planted out the twelve varieties we had from Mr, 

 Bull, but they did no good. In a hot season like 1868 or 1870, 

 they would no doubt fruit freely in the open ground, but they would 

 certainly not adorn the garden, for although they have some noble- 

 ness as pot plants, they have none when growing in the open 

 border. 



The Common White, as remarked above, is the handsomest, and 

 therefore the best for ornamental purposes. It is too tough and 

 fibrous to be of any use for the table, and therefore should not be 

 grown as an esculent. 



The Giant White is a robust variety of the common white. 



The Giant Purple produces immense globular or elliptical fruits 

 of a beautiful violet or blackish-purple colour. This is a good table 

 fruit. 



The Green Thibet is the largest of all, the colour dull green with 

 occasional patches and streaks of purple. It is a mass of delicate 

 pulp, with very few seeds, and most delicious when nicely cooked. 



The Black is a large fruit of a very dull, deep purple colour. It 

 is handsome and curious, but of less value for the table than the 

 green. 



The Scarlet fruited is a very tall-growing plant, flowering and 

 fruiting later than the rest, and requiring more heat than suffices 

 to bring them to perfection. It is not worth growing unless it can 

 have stove heat. 



When Egg Plants are regarded as subjects for the art of the 

 cook, they are called Aubergines. Under that head in all cookery 

 books will be found directions for dressing them. We have had 

 them served in all possible ways, and the one we prefer is our own — 

 it is the simplest too, and that we think is a recommendation. Two 

 or three large green or purple fruit are sliced up as thin as lemon 

 peel, the seeds being carefully removed. They are fried of a fine 

 brown in fresh butter, and served hot with a cut lemon and cayenne 

 pepper. There is nothing finer to accompany a sweetbread or a 

 cutlet. S. H. 



The Ceanbekrt Chop of 'Sqw Jersey, U.S.A., of 1873, was, according to a 

 report of the Cranberry Growers' Association, exceedingly good. There appears 

 to be 17,000 aci"es of land devoted to cranberries, and the crop is said to have 

 amounted to 125,000 bushels. Through the courtesy of the Association we received 

 a short time since a consignment of cranberries of splendid quality, the berries re- 

 sembling small Morello cherries, and totally different from the cranberries -which 

 are usually met with at the grocers. 



