XXX 



TOMATOES AND EGGPLANTS 



OF all the fruits of the garden, none is used in 

 so many ways or serves so many purposes as the 

 tomato. It is indispensable in the successful 

 practice of the culinary art. In salad and in 

 sauce, for seasoning and for soup, for conserves, 

 for pickles, in almost every kind* of cooking, in 

 preserving and pickling and spicing and flavoring, 

 the cook must have an endless supply of tomatoes. 

 They are also a joy in the growing. At the har- 

 vest, nothing brings more delight to the gardener 

 than the first bright-colored, smooth-skinned, 

 fragrant tomatoes, glowing rich-red against the 

 dark leaves. 



In planning, one must provide, at least, for an 

 early and a main crop. The Earliana might be 

 suggested for the earliest sort. The Stone has 

 proven its reliability for the main crop. It is 

 sturdy and healthy in growth, producing large 

 crops of smooth-skinned firm-fleshed fine-flavored 

 fruit. The smooth thick skin of the Stone tomato 

 makes it the best kind for canning whole. Ten- 

 derloin is especially liked because of its compact 

 meaty texture, deep red clear to the heart. This 



197 



