TOMATO. 263 



ground. In small gardens they have a very handsome and neat 

 appearance when trained in some one of these methods, besides, 

 a larger crop may be secured in this way from a small piece of 

 ground. 



The Tomato is used in a great variety of "ways. Peeled, and 

 sliced, it is eaten without cooking, dressed with vinegar and 

 pepper, or sugar and vinegar, or sugar and cream, or seasoned only 

 with salt, or with mustard and vinegar, according to the fancy 

 of each. It is cooked by stewing, by frying, by boiling, by 

 baking, stuffed with finely chopped meat and bread crumbs, and 

 roasted — ia short, in every conceivable way that ingenuity can 

 devise. 



Varieties have become greatly multiplied, but beyond the 

 gratification of curiosity, there is no need of growing more than 

 two or three. 



Early Smooth Eed. — This is the earliest variety of them all, 

 medium in size, round, smooth, and of good quality. Those who 

 are seeking for an early sort will find this to ripen a little in 

 advance of all the rest, and by carefully saving the seed of the 

 first to ripen, will in a few years succed in ripening it in their 

 grounds before any of the new extra early sorts. 



General Graxt. — The best of aU for the main crop. The 

 fruit is large, smooth, flattened, solid, and of excellent quality. 

 If the seed of this variety be saved only from smooth and well- 

 formed fruits ripening first, it will be found to ripen close upon 

 the heels of the Early Smooth Eed, and to yield a fine crop of 

 truly splendid Tomatoes. 



With these two varieties the cultivator might well be con- 

 tent, for there are none in aU the list yet grown to excel them. 



Fejee. — ^A large, solid, and pleasant flavored variety, of a 

 nearly pink color, but late. 



Eed Cherry. — Small, round, produced, in clusters, used for 

 pickling, too small for anything else. There is also a yellow 

 variety. 



Eed Plum. — Nearly plum-shaped, small, scarlet, very uniform 



