VEGETABLE GROWING IN NEW SOUTH WALES. 55 



In addition bo the demand for cucumbers for salad there is a market for 

 cucumbers for pickling ; in this case earliness is not so important, but the crop 

 is harvested at a much younger stage. It is advisable before planting, to 

 arrange a contract with some pickle manufacturer, as otherwise it might 

 prove difficult to place the produce when it is ready. 



The varieties that dd best in this State are Apple-shaped (most suitable for 

 private gardens), Long Green Prickly, White Spine, and Commercial (all 

 popular in the Sydney J vegetable market), Gherkins (a small variety grown 

 chiefly for pickle), Fordhook Pickling, and Small Green Prickly (both good 

 pickling sorts). Guada Bean, a plant recently under public notice and much 

 boomed, is a species of cucumber but of little value. 



Diseases and Pests. See list attached to pumpkin (page 74). 



EGG PLANT. 



The cultivation of this plant is very similar to that of the tomuco. It can 

 be grown in most parts of the State, but the period of planting is governed 

 by the seasons. As the plant is susceptible to frosts planting is not usually 

 made until late spring, when the seed is sown in seed-boxes, and the plants 

 transplanted as soon as they attain sufficient size. For transplanting the 

 plants should be spaced 2J to 3 eet apart in rows 3 feet apnrt. Too many 

 fruit should not be allowed to form on the plant at any one time, and when 

 they are setting it will be found advisable to pinch off the extremities of the 

 branches, thus ensuring larger fruit. As the crop ripens it is advisable to 

 mulch around the plants to retain moisture, and to prevent the fruit from 

 becoming damaged by resting on the ground. 



The varieties recommended are New York Purple, Early Long Purple., and 

 Black Pekin. There are white varieties, but they are not so frequently grown 

 as the coloured sorts. 



Diseases and Pests. The diseases of this plant are chiefly those common 

 to the tomato (see page 89). 



ESCHALOT OR SHALLOT. 



The eschalot or shallot is a plant of the onion family, grown for flavouring, 

 and eaten largely in its raw state. Single bulbs or cloves should be planted 

 about 5 or 6 inches apart during the late autumn or winter months. If to 

 be used green it is lifted when of sufficient size, but if required for use at a 

 later stage it may remain in the ground until the tops die down in the 

 autumn, then lifted and allowed to dry, stored, and used as required. 



Diseases and Pests. See list attached to onion (page 67). 



