10 



DIRECTIONS FOR USING NoS. 8 AND 4 MlLLS, FOR GRINDING PAINTS AND LlQTJID SUBSTANCES. 



The Mills should run to the right, and run from seventy-five to one hundred and twenty-five revolutions 

 per minute. The belt passes from the back of the Mill, running over the front part of the pulley, leaving 

 the front of the Mill clear ; the scraper must be placed just where the plates coincide with each other, 60 as 

 to scrape both plates at the same time. The reservoir, or step for the under plate, should be well supplied 

 with oil; also, the cups around the tube, one just below the hopper, and the other below the pulley. Turn- 

 ing the screw to the left will bring the plates together, and cause the Mill to grind finer. The reverse must 

 be done to grind coarser. After running a few hours the plates become faoed, and the mill may then be set 

 to grind as fine as desired. 



GARDEN EGG. 



The Garden Egg or Egg plant ( 'Solatium Melongena ) is supposed to be native of Asia. It can be readily 

 grown in Jamaica, and at certain times of the year, it would be profitable to send it to the United States 

 markets. 



Soil and Situation. — A good rich soil is necessary, plenty of thoroughly rotted short stable or cattle 

 manure should be dug in. A sheltered position should be chosen, where abundance of water can be given. 



Solving Seed. — The seed is sown in nursery beds, and when the seedlings are 2 to 3 inches high, they 

 may be transplanted into the permanent beds. About one ounce of seed should give 100 plants. 



Planting. The plants are sot out at 3 feet apart in a row, the rows being 5 feet apart. About 3,000 

 plants go to the acre. 



Cultivation. — If well grown, large fruits are desired, only a certain number should be allowed to each 

 plant in proportion to its strength and the particular variety. The ends of the branches should be pinched 

 when the fruits are ripening. The varieties differ in the length of time they take to ripen their fruit, from 

 two to six months. In a tropical climate like Jamaica, it is preferable to grow those varieties which require 

 the longest time, as the fruit is larger and better flavoured. In temperate climates, on the other hand, the 

 " early" varieties are preferred. 



Varieties. — The following are the chief varieties : — 



(1) . Long Purple. — The fruit is from 6 to 8 inches long, and 2 to 3 inches in diameter. It is best in 

 quality before it is fully grown. Five or six months are necessary for its growth. There may be eight or 

 10 fruits on a huge healthy plant. 



(2) . Early Long Purple. — This is only an early variety of the preceding, and the plant is not so strong 

 nor so large. 



(3) . Round Purple — The fruits are large and somewhat pearshaped. Not more than 3 or 4 should be 

 left to grow on a plant. 



(4) . New York Improved. — The fruit is like that of the Pound Purple, but the plant is smaller. Not 

 more than 2 fruits should be allowed to a tingle plant. 



(5) . Early Dwarf Purple. — This is an early variety. The plant is low-growing and branching, and may 

 carry 10 or 12 fruits. The fruit is of a longer shape than the Round Purple, 3 or four inches long and 

 about 2 inches in diameter at the thick end. 



(6) . White China. — This is a very distinct variety, with long slender white fruit. 



(7) . Landreth's Thornless Large Round Purple. — This is a variety recommended by Messrs. Landreth. 



(8) . Large Rouud White.— Similar to No. (7) but white in colour. 



Nos. 1 to 6 can be obtained from Messrs. Vilmorin, Andrieux & Co., 4, Quai de la Megisserie, Paris. Nos. 

 (2) (4) (7) and (8) from Messrs. Landreth, 21 South Sixth St., Philadelphia, U. S. A. 

 The following note is by Mr. William Harris : — 



" When in charge of Castleton Gardens some years ago, I tried several times to raise Garden Eggs from 

 seed, but without success, the plants either dwindling away and dying after a sickly existence, or, if they 

 lived, failing to produce fruit. 



I found that the bettlers in the Castleton District grafted their plants on the Susumber [Solanum mam- 

 rnosum ) a common Jamaica plant, which practice I adopted with great success. The grafted plants produce 

 fruits of a very large size and fine flavour. 



The mode of grafting which I adopted was that known as wedge grafting. The stock is cut to the depth 

 of 1^ inches with a sharp knife, and the cleft kept open till the scion is inserted. 



The scion (a piece of growing branch of Garden Egg, about twice as thick as an ordinary lead pencil and 

 about 4 inches long) is cut wedge-shaped and inserted in the cleft, so that the inner barks may coincide. 



It is then wrapped with soft string, or woollen yarn and covered with a handful of clay. 



There should be no bark left upon the inserted part of the scion except that on the outside." 



The following notes are taken from the Seed Catalogue of Messrs. Landreth : — 



" On Prices. — Commission Merchants in Philadelphia pay the market gardener about on an average one- 

 and-a-half cents per fruit. The highest prices are eight and ten cents per fruit. 



Florida fruit arrives in Philadelphia the latter part of November, and commands $6 to $8 per barrel crate. 

 Earlier in the Autumn the market is supplied by fruit from Jersey. Towards Christmas the price of Florida 

 Egg plants rises to $10 per barrel crate, and then declines by April to $6 to $8, and by May to $5, after 

 which they are likely to arrive in a damaged condition and be worthless. 



On Cooking. — Fried. Peel the fruit and cut crosswise in slices of full diameter and of one-third of an 

 inch in thickness, sprinkle salt between the slices and set aside for half an hour, when remove the water, 

 dry and dip in butter and bread crumbs, and fry in hot lard until brown. 



Baked. Peel the fruit and cut into small pieces. Place in a pan with butter and sweet oil over a fire for 

 three minutes, add salt, popper and a little sauce or gravy. Take it from the pan, and, put in a baking dish 

 coat over with bread crumbs and Swiss cheeso and bake in ovoa till quite brown." 



