SEED-VESSELS WE EAT 257 



a member of the same genus with the potato. 

 Native of India, it has spread widely in warm 

 countries, and hardy varieties have made possible 

 its culture in regions where the climate is moder- 

 ately cold, and the growing season short. The 

 little plants are well grown under glass, until the 

 soil is warm enough to insure quick and continuous 

 growth in the garden. The fruit furnishes a most 

 acceptable vegetable food to people who live in 

 desert and semi-arid regions. 



The purple, smooth egg-plants grow larger than 

 a man's head, oval, as a rule, though some vari- 

 eties are elongated to resemble cucumbers. The 

 flesh is white, and waxy, but firm, and darkens on 

 exposure to air. It is usual to slice the fruit after 

 peeling it, and sprinkle salt between the layers; 

 then place a weight upon them to press out the 

 water. Drained of this accumulation of undesir- 

 able liquid, the slices are ready, in an hour, to be 

 dipped in egg, then in cracker crumbs, then fried 

 in butter, peppered lightly, and served hot as 

 may be. Stuffed with a mixture of chopped meat 

 and breadcrumbs, rather highly seasoned, the 

 whole egg-plant is often baked in its skin. The 

 filling seasons the rather insipid flesh, and absorbs 

 its excess moisture. 



One plant yields a dozen fruits in the South. 



