298 



TOMATO, ARTICHOKE. 



Fiff. 5. 



Fig. (i. 



Red Tomatoes. 



■ quantities, it greatly improves it. 

 oven, and kept for winter's use. 



It is also pickled 



constant in the markets, and sells 

 for a high price. The plant bears 

 a large amount of fruit when well 

 manured. The fruit is at first of a 

 green color, and becomes red or 

 yellow when ripe. It runs into 

 numerous varieties by cultivation : 

 the large red-lobed or torulose va- 

 riety is one of the best. Some of the 

 varieties are figured as in figs. 3, 

 4, 5, 6. The small round yellow 

 fig. 4 is a beautiful berry, and is 

 less acid than the large fig. 3. 



The tomato is eaten in various 

 ways, as raw and mixed with sugar, 

 or fried, etc. Added to soup in pro- 

 . It may be dried in the sun, or in 



The Artichoke, fig. 7 (Cynara 

 colymus) , takes its name from the 

 stiff hard spines of the head (which 

 is much like a, thistle) , and which 

 resemble the teeth of a dog. As 

 spiny as the head appears, it is 

 still regarded with favor, and is 

 prepared for the table. The fleshy 

 receptacle and interior part of the 

 plant, and the upper part of the 

 stalk, on being boiled and well 

 buttered, furnish a very savory 

 dish. It is a native of Europe, 

 but has become naturalized here. 

 It is cultivated from suckers plant- 

 ed in rows, and about three feet 

 apart. It flowers in September or 

 late in August. 



Artichoke. 



