344 STURTEV ant's notes on edible plants 



vated in England for ornament and curiosity only; while Miller,* 1752, says they were 

 much used in soups in his time. In 181 2, they were an article of field culture in Italy, 

 especially in Sicily, whence they were sent to Naples and Rome, being extensively used 

 in Italian cookery. 



As Thunberg ^ does not mention the tomato in Japan in 1776, we may assume that 

 it had not reached the Japanese at that date. Rumphius,' 1755, gives the name as tomatte 

 as used by the Malays, which shows it had reached the Eastern Archipelago before this 

 time. In 1840, Wilkes * foimd a distinct variety cultivated in Fiji, of a yellow color and 

 about the size of a small egg. The tomato was even found wild in interior Africa by 

 Grant,' about i860, but the natives had not learned the use of the fruit and were surprised 

 at his eating it. Long,' 1774, describes the tomato of Jamaica as very large, compressed 

 at both ends, deeply furrowed all over the sides, filled with a pulpy juice, which has some- 

 what the taste of gravy, for which reason they are often used in soups and sauces and 

 impart a very grateful flavor; they are likewise fried and served with eggs. 



D. J. Brown ' says that, until about 1834, the tomato was almost wholly imknown 

 in this country as an esculent vegetable, and in the History of the Massachusetts Horticul- 

 tural Society * it is said that in 1844 this vegetable was then acquiring that popularity 

 which makes it so indispensable at present. Yet they are mentioned as grown in Virginia 

 by Jefferson ' in 1781. In 1798, according to a writer in the Prairie Farmer, the tomato 

 was brought to Philadelphia by a French refugee from Santo Domingo but was not sold 

 in the markets until 1829. In 1802, it was introduced at Salem, Massachusetts, by an 

 Italian painter, but he found it difficult to persuade people even to taste the fruit. In 1835, 

 tomatoes were sold by the dozen at Quincy Market, Boston. In 181 2, they were use in as 

 a food at New Orleans, Louisiana.'" In 1806, McMahon " speaks of tomatoes as being in 

 much estimation for culinary purposes but mentions no varieties. In 1818, Gardiner and 

 Hepburn say that tomatoes make excellent pickles. In 1828, Fessenden " quotes the name 

 from Loudon only. In 1832, Bridgeman " says tomatoes are much cidtivated for soups 

 and sauces. 



Thorburn*^ gives directions for their cultivation in his Gardeners' Kalendar for 181 7, 

 offers but one variety in his seed catalog of 1828, but offers 3 1 varieties in 1881. T. S. Gold," 



' Martyn Miller Card. Diet. 1807. 



'Loudon, J. C. Enc. Agr. 57. 1812. 



' De CandpUe, A. Geog. Bot. 2:<)i. 1855. 



< Wilkes, C. U. S. Explor. Exped. 3:335. 1845. 



' Speke, J. H. Journ. Disc. Source Nile 576. 1864. 



Long, E. Hist. Jam. 3:tj3. 1774. 



' Brown, D. J. U. S. Pat. Off. Rpt. 384. 1854. 



'Hist. Mass. Hort. Soc. 269. 1880. 



Jefferson Notes Va. Trenton 55. 1803. 

 1 Hist. Mass. Hort. Soc. 40. 1880. 

 " McMahon, B. Amer. Gard. Cal. 200. 1806. 

 "Fessenden New Amer. Gard. 2gi. 1828. (Solanum lycopersicum) 

 "Bridgema.n Young Gard. A sst. loi. 1857. (Solanum lycopersicum) 

 ThoThum Gard. Kal. 181 7. 

 " Gold. T. S. Letter. Apr. 29, 1880. 



