Tomarors 1403 
This variety was introduced by Henry Tilden of Davenport, 
Towa. In the next five years the Maupoy, Foard, Eureka, Cook’s 
Favorite, Boston Market, Dixey, Crimson Cluster, and General 
Grant were introduced, the General Grant being the best of the 
number and a really good tomato. In these five years more 
varieties were brought forward than had been known during the 
preceding fifty. The canning industry consumed thousands of 
bushels, and the interest in the tomato was widespread. 
For many years lovers of the tomato had been selecting seed 
in order to improve the existing sorts and the new varieties were 
the outcome of this work. The best variety introduced up to that 
time was the Trophy, introduced in 1870 by Colonel George E. 
Waring of Ogden Farm, Newport, R. I., who was a farmer and 
a sanitary engineer. The time was ripe for a tomato of a new 
type, one which would be large and early, and, above all, with a 
regular applelike form. The Trophy came at the right time and 
it was the right thing. Its success was assured — it was un- 
bounded. It was almost the making of modern tomato culture. 
The Trophy was the result of twenty-three years of careful selec- 
tion and in spite of the high price ($5 for 20 seeds) it was soon 
widely distributed and became a universal favorite. Irom six 
varieties in 1860 the number increased to thirty in 1880 and by 
the opening of the twentieth century American seedsmen were 
cataloguing about 250 varieties. Of these, possibly 50 may be 
distinct and better than the Trophy. 
The evolution of the tomato in less than a century has been 
exceeded by no other fruit or vegetable. Today we have upwards 
of three hundred strains and varieties so varied that some of them 
must suit the most skeptical. We have in colors various shades 
of red; then we have the pinks and deeper purple varieties. These 
are very popular in certain markets but tender in flesh and poor 
carriers if allowed to ripen before shipping. Furthermore, we 
have several shapes and shades of the yellow varieties. These last 
are only valuable for preserving, and can not be disposed of in 
large quantities. Eliminating the yellow sorts, the red and pur- 
ple varieties may well be divided into three classes — the early 
sorts, the medium and the late. In some tomato growing sections 
the early and medium early varieties are all that are considered 
