EGG PLANT 
HOW TO GROW. —The Egg Plant may be treated in exactly the same 
manner as the Capsicum—the earliest raised In heat and transplanted, 
and the later crops sown in a warm situation, where they have to remain; 
the plants may stand 18in. to 2ft. apart. The fruit must he thinned If 
a fine sample is required. They may be easily grown in pots, and trained 
to stakes, like Tomatoes. 
HOW TO COOK EGG PLANT. —Cut the fruit into slices half an inch 
thick, and soak them in salted water overnight; then dip into batter, and 
fry in hot fat until brown. 
New York Spineless. —The very best variety, producing large 
purple fruit fully 6in. long. Should be grown in every garden. 
6d. per pkt., 2/- per ioz., 3/- per ioz., 5/6 per loz., post free. 
HOW TO GROW. —Treat the same as Lettuce. It is used 
like lettuce for salads. When nearly full grown, tie up or 
cover with a slate to blanch the leaves. This is a salad, 
much favoured in France, that should be more extensively 
grown here. 
Green Curled. —A very superior variety, compact in 
habit, producing a great quantity of edible leaves, 
crisp and tender, with very little waste. 6d. per 
pkt., 1/9 per loz., post free. 
Combining the flavours of cabbage and 
turnip, Kohl Rabi is worthy of more 
attention. 
Slices of Egg Plant 
fried in batter are 
a rare delicacy. 
Crisp, refreshing leaves of Curled Endive are 
delicious served with French dressing. 
KOHL RABI 
(TURNIP-ROOTED CABBAGE) 
HOW TO GROW —The secret of good Kohl Rabi is to keep the plants growing- 
quickly, and to use the roots when 3In. to 4in. in diameter and before fully 
grown. The bulb grows above ground, and leaves come from its sides. Kohl Rabi 
has a flavour as much like turnip as like cabbage. The seed should be planted In 
the open garden In 18in. rows, and the young plants thinned to 4in. to 6in. It 
does not transplant well, unless when very small. 
Purple. —Purple skin, flesh white, tender, and of very fine quality. 
Green. —Green skin, white flesh; earlier than purple. 
6d. per pkt., 1/3 per loz., 3/6 per Jib., post free. 
HERBS 
ENDIVE 
HOW TO GROW.—Sow in spring on a warm border, or In the autumn where the winters are mild, making the surface of the 
beds quite line. In sowing the very small seeds, do not cover with soil, but merely slightly stir the surface with a rake, which 
will bury the seed sufficiently. Transplant or thin out, as may be required, before the plants get too large. When in full bloom, 
gather and dry and pack away for future use in air-tight bottles. 
Thyme. —For seasoning and soups.—6d. per pkt., 2/- 
per Joz., 3/- per ioz., 4/- per loz., post free. 
8age. —For seasoning. 6d. per pkt., 1/- per ioz., 1/6 
per loz., post free. 
Marjoram. —For flavouring. 6d. per pkt., 1/3 per ioz., 
2/- per ioz., 2/9 per loz., post free. 
See List of Herb Plants on Page 83. 
Lavender. —For its aromatic perfume. 6d. per pkt., 1/3 
ioz., 2/- per ioz., 2/9 per loz., post free. 
The following Herbs can usually be supplied at 6d. per 
pkt., post free:— 
Balm Henbane Hyssop Taragon 
Borage Horehound Rosemary Wormwood 
Chervil Rue Savory Dill 
48 
Set aside a corner for a little patch of Herbs 
