AGRICULTURAL EXPERIMENT STATION. 77 



filled with roots, or when the plants begin to crowd, the latter 

 should be shifted to 4-inch pots. We have almost invariably had 

 better success when the plants were handled in pots than when 

 they were transplanted into other flats, the check caused by 

 frequent disturbance of the roots appearing to be detrimental to 

 most sorts. An exception is noted, however, in case of the Early 

 Dwarf Purple which seems able to withstand very harsh treatment. 



It is important that the plants be kept growing vigorously from 

 the start, as they seldom fully recover from a check, and in order 

 that fruit mature the plants must be strong and vigorous when 

 planted in the field. 



The plants may be set in the field, in this latitude, about June 

 10th to 15th. We usually set them in rows about three feet apart 

 that they may be cultivated by horse power. The soil should be 

 a rich sandy loam containing an abundance of organic matter. 

 Heavy dressings of stable manure are advisable. Frequent and 

 thorough cultivation are absolutely essential to success. 



Perhaps the worst insect enemy of the egg plant is the potato 

 beetle. The tender foliage of the young plants is specially subject 

 to attack, and as the growth is so slow, severe injury nearly 

 always proves fatal. Paris Green, one pound to one hundred 

 gallons of water (about one-half teaspoonful to a large pailful of 

 water), applied about once a week, will be found useful. 



2. Methods of Serving : No doubt the fact that cooks are not 

 familiar with methods of serving the fruit of the egg plant accounts 

 to a large extent for the failure to use it more. The following 

 recipes for cooking the fruits are given in Bulletin 26 of the 

 Cornell University Experiment Station, and have been found 

 satisfactory : 



"l. Fried. Cut in slices cross-wise not over a half-inch thick and 

 pai-boil about fifteen minutes; then remove and frj^ in a hot spider in 

 butter and lard. 



"2. Fried. Cut into slices \ to ^-inch thick and lay in strong brine 

 for two hours: then wash very thorouglily; sprinkle with brown sugar, 

 pepper and salt and fry slowly to a dark brown. 



"3. Baked. Cut in two length-wise, remove the seeds and pulp and 

 fill with dressing made of half teacupful bread crumbs, one teaspoonful 

 butter, and salt and pepper to taste; lay the halves side to side in 

 dripping pan, add a little water and bake nearly an hour. 



"4. Fritters. Pare, cut in slices cross-wise aud soak in salt water for 

 eight or ten hours; dry on a towel, dip in beaten egg and roll in bread 

 crumbs, then fry slowly in hot butter until the pieces become rich 

 brown; serve hot." 



