84 



On the Esculent Egg Plants, 



It is probable that in different countries the ways of 

 dressing them are very various. The first object seems to be 

 to destroy the bitter taste which remains in the fruit if 

 only subjected to a simple process of cookery. The following 

 has been tried, and found to answer perfectly, rendering 

 them not only palatable, but very agreeable. — Split each 

 fruit lengthwise into three pieces ; let each piece be scored, 

 well rubbed with salt and set to drain for two or three hours ; 

 after which, soak the pieces in water until the salt is ex- 

 tracted. Then pepper, and fry the pieces in butter with 

 crumbs. When served the pieces will appear thin and flat. 



The method of growing the Egg Plants, as practised in the 

 Garden of the Horticultural Society in the present year, is 

 sufficiently simple to be worthy the imitation of those who 

 would desire to cultivate them in their gardens. 



The seeds were sown early in the spring in pots or pans 

 placed in a hotbed frame ; when the young plants were two or 

 three inches high they were transplanted singly into separate 

 pots, and replaced in the frame till they were nine or ten 

 inches in height ; they were then turned out of the pots, and 

 planted in the open air in front of walls at a few inches distance 

 from the wall. In a south aspect they succeeded best, but 

 they bore good fruit in a western. "When very dry weather 

 occurred, they required occasional watering to prevent the 

 attacks of the red spider, to which they are particularly sub- 

 ject in all situations, but especially under glass. 



The following are descriptions of the two varieties cul- 

 tivated in the Garden of the Horticultural Society, with 

 their synonyms, as far as I have been able to ascertain them. 

 The seeds of both were received from M. Vilmorin, with 

 names quoted on his authority as synonyms. 



