AUBERGINE, or EGG PLANT (Solanum melongena, variety ovigerum). These plants, besides being useful for culinary purposes, are very ornamental, and present an attractive appearance on walls or trellises, or in the flower garden; and, as they do well in any ordinary rich garden soil, if the position is warm, they give a good variation to the general run of plants used for decorative effects. The Black-fruited kind is particularly suited for this purpose. Sow the seeds in a gentle heat, in the middle of April. As soon as the seedlings are large enough to handle, prick off into 4in. pots, replacing in heat till they root out freely. Gradually harden off by June, and then transfer to the positions where they are to grow. Let the plants be at least 2ft. apart, and place a strong stick to each one to support the fruit when it comes. For trellises, select the more moderate-sized varieties. In hot, dry weather, the application of liberal supplies of liquid manure tends to increase the size of the fruit, and also to make the foliage more vigorous and handsome. Where very large fruit are needed for show or other purposes, it is well to remove all but the best one on the plant, and, by careful feeding with liquid manure, specimens of from 10lb. to 12lb, weight can be had. The foliage should not be pinched, as this would prevent the free swelling of the fruit. Aubergines are not so much grown in England for culinary purposes as in France and Italy, where they are largely used in stews and soups. The following are the most desirable varieties: New York Purple, the largest kind grown, and although not as ornamental as the next, is quite as useful; Black-fruited, large black fruit, with blackish violet leaves; and White-fruited, the sort most generally cultivated.