TOMATO. 263 



ground. la small gardens they have a very handsome and neat 

 appearance when trained in some one of these methods, hesides, 

 a larger crop may he secured in this way from a small piece of 

 ground. 



The Tomato is used in a great variety of ways. Peeled and 

 sUced, it is eaten without cooking, dressed with vinegar and 

 pepper, or sugar and vinegar, or sugar and cream, or seasoned only 

 with salt, or with mustard and vinegar, according to the fancy 

 of each. It is cooked hy stewing, hy fiying, hy hoiling, hy 

 baking, stuffed with finely chopped meat and hread crumhs, and 

 roasted — ^in short, in every conceivahle way that ingenuity can 

 devise. 



Varieties have become greatly multiplied, but beyond the 

 gratification of curiosity, there is no need of growing more than 

 two or three. 



Eaelt Smooth Ebd.— This is the earliest variety of them all, 

 medium in size, round, smooth, and of good quality. Those who 

 are seeking for an early sort will find this to ripen a httle in 

 advance of all the rest, and hy carefully saving the seed of the 

 first to ripen, will in a few years succed ia ripening it in their 

 grounds before any of the new extra early sorts. 



General Gkant. — ^The best of aU for the main. crop. The 

 fruit, is large, smooth, flattened, soUd, and of excellent quality. 

 If the seed of this variety be saved only from smooth and well- 

 formed fruits ripening first, it wiU be found to ripen close upon 

 the heels of the Early Smooth Eed, and to yield a fine crop of 

 truly splendid Tomatoes. 



With these two varieties the cultivator might well be con- 

 tent, for there are none in all the list yet grown to excel them. 



Fejee. — A large, soUd, and pleasant flavored variety, of a 

 nearly pink color, but late. 



Eed Cherry. — Small, round, produced in clusters, used for 

 pickling, too small for anything else. There is also a yeUow 

 variety. 



Eed Plum. — Nearly plum-shaped, smaU, scarlet, very uniform 



