184 AMERICAN HOME GARDEN. 



purposes, the apple or large smootli merits a decided preference. 

 The cherry and grape varieties are pretty, but not otherwise 

 valuable. 



It is quite desirable to sow tomatoes early in hot bed, or in 

 a box of good earth in the house if a hot bed is not made ; but 

 if not thus provided, they may be sown somewhat later, with- 

 out artificial heat, in a warm, rich spot, the seed being lightly 

 covered, regularly watered with water that is slightly wanned 

 in the sun or in the house, and at night covered with a cloth, 

 or mat, or box, until the weather becomes definitely warm. As 

 soon as the plants are then ready, let them be carefully set out 

 in rows two feet wide, and eighteen inches apart in the row, in 

 light, warm soil, not made too rich, and either fm-nished with 

 brush to climb upon or left to spread upon the ground, hoeing 

 them often and deeply, gradually hilling them up until the 

 tops spread so as to prevent it. 



If very early tomatoes are desired, the plants should be pot- 

 ted as directed page 87 ; in about a fortnight change them 

 into larger, say quart pots, and by the time it is safe to set 

 them out they will be ready to come into blossom. If skill- 

 fully transferred from the pot to the hill, and, in case of un- 

 expected cold, covered with pots or boxes, they will be scarcely 

 at all checked in their growth by the change, and will quickly 

 mature their fruit. In this, however, they may be aided by 

 nipping the ends of the main shoots, limiting the growth of 

 side shoots, and exposing the fruit to the sun. 



Where tomatoes are raised in large quantities the ground 

 may be prepared and fuiTOwed as for corn, at three feet apart 

 each way, two or three plants being set in each hill. All their 

 necessary culture may also be performed by repeated and care- 

 ful cross-plowings, following each by a slight hilling up with 

 the hoe, and pulling out by hand any weeds that may be found 

 too close to the plants to cut, and too large to cover in the 

 hoeing. 



All the varieties of tomato may be taken while green and 

 kept in brine, or salted, for making up into pickles in the ordi- 

 nary modes, as they are wanted through the year. 



Tomato catsup is made hj boiling the ripe fruit to a ]inlp. 



