Eggplants are set in rows far enough apart to admit of horse-tillage, from 3½ to 4 feet apart, and two to four feet apart in the rows, according to the variety of plant grown. The fruits are fit to eat when they have reached one-third their full size, and are desirable until they are fully ripe, when they lose their value as food. Although the fruit may be left on the plant until fully grown, a larger crop is secured by picking before their full size is reached. For market, however, they must be well colored. The large varieties such as New York Improved and the Black Pekin bring the highest prices in the market, but it is difficult to grow them to perfection in the Northern States because of the short season. Some of the dwarfs, notably the Early Dwarf Purple, are more desirable. White eggplants are not popular, because they are usually an ugly yellow, while the striped and coiling fruits are regarded more as curiosities than as staple market products. The eggplant is subject to several obscure fungous diseases, particularly in the South, and the only known remedy is rotation and destruction of the diseased vines. For the potato bug, which sometimes attacks eggplants, it is best to use Paris green, about one-quarter pound to 20 to 25 gallons of water, and plenty of lime. For leaf spot, use Bordeaux mixture. Get New Jersey Report 1890, p. 355. PEPPERS. Peppers are started in frames and when transplanted are set from eight to twelve inches apart in the row. They are cultivated just as tomatoes are, and, as they do not suffer from pests or diseases, the crop is more sure. Peppers will thrive in a cooler season than tomatoes, and will even endure slight frost, but in all other respects they require the same treatment as tomatoes. They have only recently acquired any importance as a crop, and even now, their use in cooking being only semi-occasional, they are not very staple. Italians use them extensively, and as Italian communities grow, the demand for peppers will increase. We use them mainly for making pickles, for which purpose the small Cayenne, Chili and Cranberry varieties are grown. For stuffing, the favorite sorts are the large sweet peppers, Sweet Mountain and Ruby King. These peppers are not at all similar to the pepper-berries of commerce, which belong to other families. HUSK TOMATO. The husk tomato is an herb which produces a kind of papery skin containing a yellowish, glutinous berry. It is often spoken of as the strawberry tomato. It is very easy of cultivation on the tomato plan, although some varieties, notably the Cape Gooseberry, do not ripen well in the far North; the Dwarf Cape Gooseberry, however, does well as far north as Ontario. The soft, sweetish fruits may be eaten raw or cooked and are often used for preserves and pickles. There are several native species, some of which are called Ground Cherry. CHAPTER XXI.