THE GARDENERS' CHRONICLE. 



[March 



improbability of our ever rearing Dandy-Oaks, how- 

 ever we may be expecting to improve our sheep bj 

 feeding them on Dandy-Turnips? We are in n< 

 tabihty or the mtelli- 



l:. \r._:..- 



ie respectability i 

 irties who fancy the 

 nd Crucifers, but v 

 iduce their strong ] 



V, ! :i 



■ ?■••}■■ 



nprobably) see some go 

 otogists to modify the c 



l] y; 



i are not at all what they 

 merely prac- 



that tii.-ir D;ui.ly-p-tlin.^ are not at 

 have been considering them to be. l 

 tical acquaintance with any description ol an, or 

 even a merely popular knowledge of any department 

 -ufficient to impress 



t it often falters i 



!;:,:,;: 



D « QKhg to admit the possibility 

 'if certain mo-t improbable facts turning out to be 

 true. With every disposition to discredit and dis- 

 believe them, we dare not say the mysteries of 

 Nature have been so fully unravelled, that we may 

 ,..:'■.'' 



m ihoold be invited to repeat 

 I arrived. When a 



: ; "; ■ ' ' i" ■'• ■ ■ - • ■_ : - 



. -' -'■ '■•'■ ■•■ <■ 'n>-j>.»niiiii^' im- 





ve received additional examples of c 

 fully collected t. 



fljtaik oi the 



mother's mouth as 



e carried off her delicious cargo ; 

 rselves often seen the forked 

 native snakes protruding and 



keep the other evidence to ourselves, and merely 

 express a hope that another season may not be suf- 

 fered to pass away without at least half a dozen 

 viper-stuffed vipers being sent to Surgeons' Hall for 



tne purpose 01 enaming rroi. uwen 10 uenumsuaie 

 the truth or the falsity of the popular opinion. We 

 are quite ready to reverse the standard set up by 

 " 0. P. Q." at p. 829, in submission to the cause of 

 truth, and to invite every one who has felt a little 

 cross at the rudeness of our scepticism, or the imper- 

 tinence of our critiques, to confess that science will 

 in future stand higher in their estimation from 

 having taught them to know the difference between 

 the sort of evidence in which " seeing is not be- 

 lieving," and a proof that shows when "seeing is 

 ■■'• S.H. 



that the Aubergine was scarcely known i^— -^ 

 when exhibited at Brussels in that veL t J «» 

 tainly better known in England; DCTetthew"* 



Belgian agricultural and horticultural ^&* 

 The exhibition was patronised by the rnv.M ■*<*<+ 

 instituted under the auspices of the Mini", off',* 

 rior. Among the more remarkable vegetable* ti,T * 

 ,.ne wh.ch i.fr.cted the attention of "all the vU t * 

 the exhibition. The Belgic sedentary had n * 

 it ; the Belgic tourist, with his knowledge "TV* 

 pretended to recognise it ; the Belgian traveller £; 

 abroad knew it as a vegetable of the south, a p^ 

 tropical Africa, a Asiatic production. This veeeu" 

 fruit was however grown in the garden of Mo 

 pelberg. S^enofJI.^ 



« W e have termed it a vegetable fruit. In f«t, i,» 



possess bad qualities, a circumstance whichoMW 

 justly disputed. 



" The fruits of the Grosse Aubergine, the result 



the culture of the honourable secretary of the Lm^. 

 Society, were pyriform, measuring 7 inches in ig^ 



smooth, of a fine deep violet ; flesh white, with fc 



" Vegetables really new are rare. In general n 



re-introductions are taken for new comers. Snch i& 



case with the Aubergine de l'Escluse, and Dodoa 





vated more especially the Aubergines of the size i 



Apples, and of a purple colour. Pierre Beloa Im 

 described them as Egyptian productions, and, referrt; 



to the botany of Greece, the commentators of the lb 



century pretended to have seen in the Aubergines aj 



Malinathalla of Theophrastus." 



"The Spaniards named them Melongenes; the Tumi 



designated them by the name of Petranciaci, and sow. 



times Melanzana; the Germans, Melankan and Dollopii 



Dodoens remarks that the relations of Belgium with 



Spain had led to the adoption of the names of Ye» 



is a confusion with that applied to the Tomato, b 



Meringeanes ; and in Languedoc they are known unfa 

 the name of Viedase. In other parts of France thetan 

 Aubergine, formerly written Obergine, is generally u*d 

 "Belon has given the receipt according to whichtb 

 Aubergines are cooked in Egypt, « Belloni singulatio,' 

 libri ii. It consists in roasting them under the a»to; 

 or boiling them gently in water. But Hermcli* 

 Barbarus states that the civilised Egyptians eat to 

 prepared like Mushrooms, that is to say cooked, W 

 in fine olive oil, seasoned with salt and pepper, m 

 toasted bread. In Provence they cut the Aubergine* 

 two, longitudinally, taking out the seed and spoof 

 substance surrounding them. They then place toe W 

 halves on the gridiron with the cut part upw«* 

 During the time they are roasting, the flesh is <*W 

 with fine oil, or fresh butter, successively appkM. 1 * 

 only a little at a time, adding a sufficiency of pepP 8 

 and salt. Some augment the flavour by Parsley. M 



a pilchard in the intermediate spaces. But thefjj 

 difficulty in this mode of preparation is to an»* 



article had them simply peeled, cut in slices ana n* 

 like fish, and he confesses he was astonished at the** 



prepared in the same manner. He adds, " 0ae .ff k 

 friends, by birth a Frenchman, homme d' esprt * 

 table, two virtues which frequently accompany ■» 

 other, has favoured us with a mode of prept«jj 

 Aubergines which he declares is superior to any «T 

 They are peeled, placed in a frying pan, fcW^ 



nl: then they are spr*& 



I hlled with fine Provence oil ; 

 h salt, pepper, nutmeg, and g 

 f-cooked a little aromatic vim 

 m : finally they are garnished 



i wiui fried ** • 

 According to our friend, the Aub«J*{ 

 paitsu lB mis manner are equal to the finest nsu 

 Mediterranean ; and he is of opinion ^J*J ^ 



days, fish cannot be supplied for all tables, ^J* 

 provinces remote from the coast, a dish P roau ^9 

 the garden and forming a substitute for fish, *■ ^ 

 both flavour and nutritive effect, is certainly not g 

 despised. The analogy above pointed out wiu ^ 

 prise those who "are acquainted with the W* # 

 maritima or vegetable oyster, the leaves of ^ I 

 been made to resemble so very much the » ,,. 

 oysters as not tojjejistinguishable from the it* 

 ^ LECTURE ON ECONOmIcaT COOKER ^ 

 Degkee of Wastb. r g ^ 



A.nothbr branch of' the art of cookery rcla J^^ 

 use of condiments, substances which, withou i kt tb» ' 

 anything capable of nourishing the system, a»» 



