between tlieni, it is quite [)Ossible that those hi.st phiiitcd iiinj 

 ripen earlier fruit, fur the first lot may be dwarfed and othei- 

 Avise injured by cold Aveather. Fiftli, T am inclined to believe 

 that a trinnning of both tops and roots will make a difference as 

 regards earlincss. Xow if we find tliis difference where the 

 same kind is planted, of course avc shall find the same apparent 

 difference in the matter of earliness where the two kinds are 

 similarly treated, when in reality there Avoidd be no difference. 

 I have also found in my experience that a kind Avhicli I knew 

 by two years of experimenting as an early sort, when planted 

 where it had apparently every condition to fa\or earliness, 

 ripened its fruit later tlian any kind I raised that season ; ales- 

 son to me not to pronounce too empluitically from the result of 

 the experimenting of a single season. I have found Early 

 York, Hubbard (which I think is the same thing), Dwarf 

 Scotch, Essex Early, Kcyes, and General Grant, among my 

 earliest. Trophy is an early sort, though not of the very ear- 

 liest ; Maupay, Lester's Perfected (or Fegee), New ]Mexican, 

 and Valencia Cluster, T rank among my latest sorts. 



Discussing the Toniato with reference to size, I class Dwarf 

 ScotcJi, Early York, IIubI)ard, Essex Early, Keycs, General 

 Grant, Charter Oak, New AVliite Apple, and Orangefield, as 

 below the average ; and believe their peculiar place (of all but 

 Orangefield) to be as early tomatoes, though in yield both 

 Early York and General Grant are hard to surpass. The Tro- 

 phy is decidedly the largest of tomatoes yet introduced that are 

 available for market. The spherically round tomatoes are 

 more apt to fail in filling out solid than the flat-round sort, and 

 particularly is this true after the hottest part of the season is 

 })ast. They are also more liable to be green, unri^je, and 

 cracked near the stem, than the other sorts. Tomatoes differ 

 as much in flavor as do different Aarieties of apples ; and soil 

 and seasons appear to have some influence. Some are very 

 sour, some sweet, others at times bitter, and again at times a 

 rotten flavor is present. The quantity of the crop depends a 



