244 EGG-PLANT, PEPPER, AND TOMATO. 



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

 numerous kinds now cultivated possess much permanency 

 of character, and rapidly degenerate if raised from seed 

 taken from the scattered, irregular, and often immature toma- 

 toes remaining upon the plants at the close of the season. 



Fejee Fruit quite large, red, often blushed or 



tinged with pinkish-crimson, flattened, some- 

 times ribbed, often smooth, well filled to the centre ; flesh 

 pink, or pale red, firm, and well flavored ; plant hardy, 

 healthy, and a strong grower. 



Seeds received from different reliable sources, and recom- 

 mended as being strictly true, produced plants and fruit in 

 no respects distinguishable from the Perfected. 



Fig-tomato. A small, red, pyriform or pear-shaped sort, 

 E ^TOMATO, measuring from an inch and a quarter to an 



inch and a half in length, and nearly an inch 

 in its broadest diameter. Flesh pale red, or pink, very 

 solid and compact, and generally completely filling the 

 centre of the fruit. 



Like the Plum- tomato, it is remarkably 

 uniform in size, and also in shape ; but it is 

 little used, except for preserving, other 

 larger varieties being considered more eco- 

 nomical for stewing, making catchup, and 



Fig-tomato. ^ p Ur p Oseg> 



The variety is usually employed for making tomato-figs, 

 which are thus prepared : 



" Pour boiling water over the tomatoes in order to re- 

 move the skin ; after which, weigh, and place in a stone 

 jar, with as much sugar as tomatoes, and let them stand 

 two days ; then pour off the sirup, and boil and skim it till 

 no scum rises ; pour it over the tomatoes, and let them 

 stand two days as before ; then boil and skim again. After 

 the third time, they are fit to dry, if the weather is good ; 



