TWENTIETH ANNUAL MEETING. 81 



different, and greatly superior, to that in the interior divisions, which 

 many people value as making a solid fruit. Often these interior divisions 

 are made up of perfectly flavorless, hard, but corky tissue. This is the 

 case in an exceedingly large-fruited sort which I have grown for several 

 years for comparison, but have not considered worthy of a name or of 

 general cultivation, although I am certain that this variety can be made to 

 produce the largest fruit having the smallest proportionate weight of seed 

 and the largest proportion of dry matter of any of the hundreds of sorts I 

 have tried; and yet I have seen the Mikado recommended as the best 

 variety, because it stood first of any the writer had tested in these respects. 

 My ideal tomato, as far as interior is concerned, is one in which the outer 

 circle of flesh next to the skin is very thick, the thicker the better; the 

 interior divisions few and consequently comj)aratively large, and each 

 completely filled with pulp. Seeds are of themselves a disadvantage, but 

 as we never have pulp except surrounding seeds, we shall have to have a 

 fair quantity of them in order to get the desired pulp. This pulp should 

 be as thick as possible. We sometimes find fruit in which it is very thin, 

 and in such cases it is usually quite acid. The pulp should be as thick or 

 solid as may be, while the flesh, both of the outer circle and of the inner 

 division, should be as soft and juicy as possible, thus making the fruit as 

 nearly uniform in consistency as it can be made to grow. I would be as 

 critical as to the flavor of the fruit as of that of a pear or apple, and insist 

 that, to be good, it must have a distinct, fruit-like, subacid flavor. Lastly, 

 the entire interior, except the seeds, should be in color as nearly like the 

 deep, rich red of the outside as possible. 



In what I have said I have referred to table qualities only. There are 

 many other qualities, as of earliness, size, productiveness, keeping, ability 

 to stand rough treatment, etc., all of which should be considered in making 

 up our judgment of a variety. Often a sort which will be the best of any 

 for one set of circumstances will be worthless under other conditions, and 

 no one can say, " off hand," which is the best bean or tomato, any more 

 than he can say which is the best apple or pear, or which of a hundred 

 women would make the best wife. If by what I have said I have awakened 

 a little interest, so that some of my hearers will in the future give a little 

 more thought as to why they like this or that sort the best, and thus 

 forward the formulating of a distinct ideal of what the best should be, I 

 shall be satisfied. 



SOME EEMAEKS. 



Responding to questions, Mr. Tkacy confirmed Mr. Moeeill's claim, 

 that rot of the tomato is caused by some check in its growth, either excess 

 of cold, moisture, drouth, or even transplanting. Seeds from such fruits 

 should not be saved. Full supply of humus in the soil would tend to pre- 

 vent such conditions. 



Mr. Wilson: My tomato plants suffered from drouth and the fruit 

 rotted, while those of a neighbor, set beside a brook, were free from it, 



Mr. Teacy: Sugar beets are simply sweet. They have not fine flavor 

 and are not best for the table. 



Mr. Reid: The Scarlet Horn carrots should be more generally grown 

 for the table. They are best while young, and are then a real delicacy. 

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