146 EGG PLANTS. 



irresponsible seedsmen. There is nothing more vexa- 

 tious in the gardener's legitimate routine of business, 

 than to make all the necessary preparations for seed — 

 preparing the ground with care, manuring, &c., &c., — 

 and then to find out, after it is too late to make a 

 second attempt, that the seed is old and it will not 

 germinate, or that instead of Cauliflower, the plants 

 are mixed varieties of Cabbage. 



The largest and best formed eggs should be re- 

 served for seed and to separate the seed from the flesh 

 requires some skill and care. For doing this work, 

 choose a bright, clear day, and begin the work early 

 in the morning, so that the seeds can be separated 

 and partly dried before the sun goes down. If not, 

 the whole lot may be rendered worthless by sprouting 

 during the night. 



Although so hard to start in the hot-bed, when 

 first washed out from the eggs it sprouts more easily 

 than any other kind of garden-seed. We have had 

 large quantities, at different times, spoiled in this way, 

 in a single night. 



The eggs should first be peeled, and then the part 

 of the stem end that contains no seeds cut off. The 

 balance is cut into small pieces and thrown into a tub 

 or pail of water. Each of these pieces is then taken 

 in the hand and tightly squeezed ; this displaces the 

 seed from the flesh, and when all the seed is separated 

 in this way, the pulp is thrown away. The good seed 

 will settle at the bottom of the \essel, and by slowly 

 pouring the water from one tub to another, all the 

 extraneous matter can easily be removed, leaving the 

 seed clean. Before passing the water from tub to 



