Vegetables with Edible Fruits 203 



a barrel and a sieve of number 6 mesh used for the second 

 preparation. The meshes of this sieve are just large 

 enough to let all the seed pass through and screen out all 

 the pomace that is left. As soon as all the seed has been 

 worked through the second sieve, it may be placed on a 

 third sieve with number 12 wire mesh. This sieve per- 

 mits all fine pomace to get through and screens out all 

 seed. As soon as a large quantity has collected in the sieve 

 it may be put aside for an hour or so to drain, then spread 

 out on canvas, or other suitable place to dry; but this 

 should not be done in the hot sun, as the high temperature 

 is liable to injiu-e its vitality. The seed should be dried 

 as quickly as possible, as there is danger of its beginning 

 to sprout. If the fruit has been allowed to decay or the 

 pomace allowed to remain in the barrel too long, there 

 is danger of the seed germinating during this time. When 

 the seed has been thoroughly dried, it should be winnowed 

 or run through a fanning mill to get rid of the chaff. 

 The seed is tied up in suitable packages and placed where 

 they are safe from attacks of mice and roaches. It is 

 preferable to tie the seed in parchment paper or paraffin 

 paper to keep it from getting moist. In this way seed 

 may be kept for two or three years without losing its 

 vitality. 



In a moist tropical climate the well-dried seeds may be 

 preserved in bottles or tins sealed with paraffin, and kept 

 dry inside by a lump of good quicklime wrapped in paper. 



Varieties of eggplants. 



The early varieties are not usually so productive as 

 later ones. The New York Improved Spineless will 



