DANDELIONS 131 



for at least half a century, and it is now regarded as 

 a regular garden crop by many notwithstanding its 

 abundance as a wild plant. Selection and cultivation 

 have produced a better kind of Dandelion altogether, 

 and plants are now to be obtained as large as small 

 Cabbage Lettuces. Cultivation is simple. The seeds 

 are sown in March and April, and the young plants 

 are pricked out from May to August in rows, 12 to 

 15 in. apart, in a deep rich soil, the richer the better. 

 During growth the hoe is frequently used, and plenty 

 of water is given during dry seasons. The leaves may 

 be picked during the autumn and winter months. 

 If the roots are covered with a layer of soil in October, 

 and forced in the same way as recommended for Barbe 

 de Capucin (see p. 121), the Dandelion makes an 

 excellent salad. 



EGG-PLANTS OR AUBERGINES 



The long violet-fruited Aubergine or Egg-plant 

 (Solanum Melongena) is seen so regularly in the French 

 and Belgian markets that it is astonishing the 

 taste for this easily-grown fruit or vegetable has not 

 yet spread to British gardens. The variety called 

 Violette de Tokio is considered to be earlier than 

 the ordinary kind. It is, moreover, dwarf er in habit 

 and has larger fruits. 



The plant is an annual, and is a native of India, 

 and is also found in Africa and subtropical America. 



To secure the first-early crops, seeds are sown about 

 the end of November in the neighbourhood of Paris, 

 on a hot-bed when the temperature is about 70 to 

 75 Fahr., covering them lightly with gritty mould. 



