The egg plant, or aubergine, does so exceedingly well, and can be so highly recommended, that one may well wonder why it is never seen.  It is a native of Africa and tropical America, and is very popular both in the East and West Indies.  It is cultivated also a great deal in the United States, where it is greatly appreciated for culinary use.  In AUBERGINES FARCIES, a favourite dish, they are cut in hakes, the centres chopped and put back into the skins with oil, &c.  They are then sprinkled with breadcrumbs, and browned.  It is easily grown, and it seems unaccountable why it should be passed over.

The kohl rabi, or turnip-rooted cabbage, is another nutritious vegetable which has inexplicably never been received into public favour.  Its delicate flavour should ensure for it a well-established position with those who are fond of good vegetables, as it is more tender and more savoury than either turnip or cabbage, and is not at all unlike cauliflower in taste.  For table purposes it should be only about two-thirds grown, for if allowed to go to full size the outside skin becomes tough and hard.  It is another of those vegetables which are so highly prized on the Continent, and it is already an acknowledged favourite in America.  It does well in all the cooler localities, and gives a larger yield than turnips.

The salsify, or “vegetable oyster,” is a typical example of a most unaccountably slighted vegetable with us, and yet it is highly appreciated on the continent and in the United States.  The root is long and tapering, becoming fleshy and tender by cultivation, and with a whitish, milky-like juice.  It has a rich flavour, not at all unlike that of cooked oysters, whence it derives its value.  In preparing salsify for table the darkish outside skin requires to be lightly scraped off, and then it should be steeped for a while in cold water so as to remove any slight bitterness it may possess.  Like parsnips, when cooked it requires to be boiled slowly, in the smallest possible quantity of water, until it is almost ready to melt.  If boiled fast, in abundance of water, the savour of both parsnips and salsify is to a great extent dispersed and lost beyond recall.  One of the most approved methods of cooking salsify roots is to slowly boil them to tenderness in the smallest possible quantity of milk, and then to mash and fry them in butter, with salt and pepper.  Cold boiled salsify, with the addition of some chopped herbs, tarragon vinegar, and salad oil, makes an exceedingly good salad.  The salsify does well in all the cooler regions, and, moreover, it is easily grown.

Scorzonera.—­This Spanish plant is very similar to salsify, and requires the same kind of treatment; but, being a stronger grower, requires more room in its culture.  It may be served in soups or treated like salsify.  The outside leaves should be removed before the vegetable is cooked.  The blanched leaves also are highly esteemed on the Continent, and are used for salad purposes.  It grows well in all the cooler parts of Australia, and might certainly be introduced for the public benefit.