78 



standard, and also some of recent introduction. The special value of a 

 variety of tomato for the canning industry and for market purposes is 

 believed to lie in its being a strong, vigorous grower, productive, yield- 

 ing smooth, good sized fruit, reasonably early, fruiting without deteriora- 

 tion through a good length of season, and, if possible, free from fungous 

 diseases, though season, situation, and culture i^robably govern these 

 characteristics in the large-fruited varieties. Solidity, involving firm- 

 ness and capacity to endure shipment and other handling, is also a 

 matter of i^rime importance, but one on which judgment is not easily 

 rendered. The pear-shaped and i^lum-shaped varieties are vigorous 

 growers, very productive, and resisted the rot almost perfectly. Of the 

 larger tomatoes, Paragon, Trophy, Beauty, and Acme were vigorous in 

 the vine and also rank among the most productive varieties. Acme fully 

 sustained its reputation as one of the best for general purposes. Extra 

 Early is very prolific, but its fruit is inferior. Mikado is one of the best 

 of the potato-leaved varieties, but proved irregular, and selection has 

 been undertaken to establish a better type. The first ripe fruits were 

 observed on the currant and cherry varieties on July 13, and ten days 

 later on Conqueror and Excelsior (Hathaway's). 



For the critical notes of the experiment six typical plants of each 

 variety were selected, and a table show^s for these the total number and 

 weight of sound and of diseased fruit, date of first ripe fruit, days from 

 seed till first ri])e fruit, period of greatest productiveness, and average 

 number and weight of fruits from each plant. 



Chemical composition of tomatoes. — Determinations of the water con- 

 tent of samples from nine varieties were made, and specimens of one 

 variety (Trophy) were analyzed. The method of drying specimens for 

 analysis is described, and tables are given showing the results of the 

 analyses. In the water content of different varieties a variation of 1.18 

 per cent is noted, the average being 93.63 per cent. When compared 

 with former analyses of the tomato, as will be observed in the following 

 table, these results differ considerably in the respective percentages of 

 nearly every ingredient ; and, if confirmed by future work, will tend to 

 show unusually wide limits of variation in the composition of tomatoes 

 from causes to be sought in climate, soil, and culture. 



