

TOMATO. 641 



The variety is hardy, remarkably productive, as early as 

 the Large Red, and equally large and solid ; but its color, 

 before and after being cooked, is unattractive ; and it is 

 rarely seen in the markets, and seldom cultivated for fam- 

 ily use. 



A medium-sized Red variety, generally round, "White's Ex- 



71 J tra Early, 



but frequently of an oval form, flattened, some- EARLY RED. 



EXTKA EAELY. 



times ribbed, but comparatively smooth, and, 

 when fully matured, of a deeper color than the later Red 

 sorts. Average specimens measure about two inches and a 

 half in diameter, and an inch and a half in depth. The 

 plants are moderately vigorous, and readily distinguished by 

 their peculiar curled and apparently withering foliage. 



Flesh pale red, quite firm, mild, not very seedy, and well 

 filling the fruit, which is considerably heavier than the Apple- 

 shaped. When cooked, it yields a much greater product, in 

 proportion to its size, than the last-named and similar hollow- 

 hearted varieties. Productive, and of good quality. 



Planted at the same time with the Common Red varieties, 

 it will ripen about two weeks earlier. An excellent sort for 

 the garden, and recommended for general cultivation. 



In order to retain this or any other early variety in its 

 purity, seed for planting should be saved from the smoothest, 

 best-formed, and earliest-ripened fruit. Few of the numer- 

 ous kinds now cultivated possess much permanency of char- 

 acter, and rapidly degenerate if raised from seed taken from 

 the scattered, irregular, and comparatively immature tomatoes 

 remaining upon the plants at the close of the season. 



A yellow variety of the Red Cherry-tomato, Yellow Cher- 



y ry-Tomato. 



differing only in color. 



Quite showy, but of little value for culinary purposes. 

 54* 



