TOMATO. 245 



if not, let them stand in the sirup until drying weather. 

 Then place them on large earthern plates, or dishes, and 

 put them in the sun to dry, which will take about a week ; 

 after which, pack them down in small wooden boxes, with 

 fine, white sugar between -every layer. Tomatoes prepared 

 in this manner will keep for years." Mrs. Eliza Marsh, in 

 Hov. Mag. 



An improved variety of the Common Giant Tomato. 



J Hov. Mag. 



Large Red, attaining a much larger size. MAMMOTH. MAM- 



. i. -i -i -i T i MOTH CHIHUAHUA. 



Fruit solid, bright red, sometimes smooth, 

 but generally ribbed, and often exceedingly irregular ; some 

 of the larger specimens seemingly composed of two or more 

 united. The fruit is frequently produced in masses or large 

 clusters, which clasp about the stem, and rest so closely in 

 the axils of the branches as to admit of being detached only 

 by the rending asunder of the fruit itself; flesh pale pink, 

 and well flavored. 



Like most varieties, the amount of product is in a great 

 degree dependent on soil, culture, and season. Under fa- 

 vorable conditions, twenty-five pounds to a plant is not an 

 unusual yield. Single specimens of the fruit sometimes 

 weigh four, and even five or six pounds. 



The Giant Tomato is not early, and, for the garden, per- 

 haps not superior to many other kinds ; but for field-culture, 

 for market, for making catchup in quantities, or for the use 

 of pickle-warehouses, it is recommended as one of the best 

 of all the sorts now cultivated. 



In size and form, this variety differs little improved 

 from the common Apple-tomato. Its supe- ^Eim* 1 * 

 riority consists in its much greater solidity, A " 

 in the absence of the tough rind common to the old variety, 

 and in the less seedy and much more pulpy character of its 

 flesh. The color also is somewhat deeper, and it ripens 

 nearly two weeks earlier. 



