quantities if the ground is rich, and will continue to bear until killed by frost. Like the summer crop, they should be picked every day or two, and as soon as they are of the size desired, as they will bear a great many more if not allowed to grow large; also the smaller the pickle the more attractive it is, and the more readily it sells. VARIETIES OF CUCUMBERS. EARLY RUSSIAN.--The earliest variety grown, and is of very good quality for table use, but only grows about three inches in length; it is very solid and has but few seeds. Its small size and earliness render it a very good variety for pickles. EARLY GREEN PROLIFIC.--This is largely grown for pickling, and is immensely productive. The shape, quality and great bearing make it a very valuable kind. IMPROVED EARLY WHITE SPINE.--This variety is more generally grown than any other, and is deservedly popular for both table use and for pickling. It is of medium length, and from 1½ to 2 inches in diameter; when not too old the flesh is very crisp and fine flavored. LONDON LONG GREEN.--Grows from twelve to sixteen inches in length, is a very dark green in color, and presents a fine appearance, while the flesh is firm and crisp, and the quality excellent. [Illustration: GIANT PERA CUCUMBER. EARLY RUSSIAN CUCUMBER. EARLY GREEN PROLIFIC CUCUMBER. IMPROVED WHITE SPINE CUCUMBER. LONDON LONG GREEN CUCUMBER.] BURPEE’S GIANT PERA CUCUMBER.--This wonderful new variety differs in almost every respect from the cucumber as generally grown, and in size and quality far surpasses the ordinary kinds. The vines are very vigorous in growth, with dark green, luxuriant foliage, which enables it to bear large crops of cucumbers of extraordinary size, as they are nearly three inches in diameter and are from 15 to 22 inches in length. The fruit is uniformly round, smooth and straight, the skin being of a pale green and entirely free from spines; when ripe the skin is a russet brown. The green cucumbers are fit to eat at any stage of their growth. The flesh is entirely white, not tinged with green, as in the ordinary kinds, and is crisp, tender and brittle. It has none of the cucumber taste of the older kinds, and is not always relished at first by those who are fond of the strong-flavored varieties, but after becoming accustomed to it for a short time, it is preferred to all others. In its native home it forms one of the staple foods of the inhabitants, being eaten in the natural state without any dressing whatever, in the same manner that we would eat an apple or a pear. It is certainly one of the most remarkable vegetables of recent introduction. EGG PLANT.