Kind of Soil.—A sandy loam will be found excellent soil; this should be well drained and have a moist subsoil. Land that has been drained, if all other conditions are proper, will make an excellent field. This plant is a deep feeder, so that the land should be plowed as deeply as possible. A new field should not be taken, while one might succeed, the chances are not so good as on an old and well-tried piece of land. Be sure that all rubbish and matter that could interfere with cultivation has been removed. Fertilize the field broadcast; there is little or no danger of the plants failing to get the food if it is in the soil. The best way is to apply the fertilizer just before plowing the field, and then apply a smaller amount where the plants are to stand; work the fertilizer in well a week or two before setting out. Lay the land off into rows four feet apart, and set the plants three or four feet apart in the row. At convenient distances a row may be skipped to make a road to gather the crop. After the crop has been planted there is little or no use for a hoe; the plow can and ought to do the work. No weeds should be allowed to show more than the seed leaves, and the ground should be kept mellow enough to let a person sink nearly to the ankles in dry times. When the fertilizer has been applied properly the roots will seek the deeper soil, and the ordinary horse cultivator will not reach them at all. Eggplant raising pays best under high cultivation. By replenishing the fertilizer, plants may be kept in bearing until frost kills them in the fall, but it will be found more profitable to renew the field, if a summer or fall crop is desired.—(U. Id. E. S. 10; N. C. E. S. 132; Fla. E. S. 31; F. B. 255; Iowa E. S. 47.)
ENDIVE.
The endive is a form of chicory. Sow the seeds thinly in drills, and when the plants are well established thin to 8 inches. Water and cultivate thoroughly in order that a good growth of leaves may be made. When the leaves are 6 to 8 inches in length draw them together and tie them so the heart will blanch. The leaves should not be tied up while wet or decay will follow. The heads should be used as soon as blanched. For winter use sow the seeds rather late and remove the plants, with a ball of earth adhering to the roots, to a cellar or cold frame, and blanch during the winter as required for use. Endive is used as a salad at times of the year when lettuce and similar crops are out of season.—(F. B. 255; U. Id. E. S. 10; S. Dak. E. S. 68.)
FENNEL.
Cultivated for the sweet aromatic foliage and fruit is an herb used for flavoring pickles.—(Mich. E. S. 20.)
GARLIC.
Garlic is closely allied to the onion, but will remain in the ground from one year to another if undisturbed. Garlic is planted by setting the small bulbs, or cloves, either in the autumn or early spring. The culture is practically the same as for the onion. The bulbs are used for flavoring purposes.—(F. B. 255.)
GINGER.
Ginger, the underground root stock of Zingiber officinale, is perhaps most commonly used dry as a spice, though the fresh root or green ginger is common in autumn, being used in pickle making, preserving, and in other ways. The young and tender ends of the branching root or rhizome, called ginger buds, are the most delicate portion as regards both texture and flavor. Large quantities of ginger root are preserved in rich sugar syrup, the round stone jars of "Canton ginger" being an old-fashioned confection which is still much prized. The crystallized or candied ginger is even more common and is frequently served as a sweetmeat, and is also used in making deserts of various sorts.—(F. B. 295.)