ANALYSIS OF TOMATO. 



268 



one of the best. It is patty-pan shaped, and extra large 

 specimens are sometimes six inches in diameter, or as 

 large as a common bush-squash. One of the best flavored 

 and very desirable. 



Large Smooth Red is a new variety, equally well fla- 

 vored and a favorite in the kitchen, as it grows regular and 

 free from knobs. 



Cherry is the most common and productive with ns, 

 and is excellent for pickling. It is named from its size 

 and shape. 



Pear-Shajped is of a pink color, firm flesh and few seeds. 

 Much used for pickling, and excellent for the table. 



Large Yellow is early, and of a rather different flavor. 

 It is a beautiful and excellent sort for preserves. 



Gallagher's Mammoth is the best for home use, a variety 

 of the large red, having few seeds and very superior in 

 size and flavor, especially for eating uncooked with pepper, 

 salt, and vinegar. 



The analysis of Large Red tomato, has been made by 

 J. H. Salisbury. One thousand pounds of the undried 

 fruit will produce 3-^^. pounds of ash constituted as 

 follows : — 



Carbonic Acid, 3817 



Silicic Acid, 0606 



Sulphuric Acid, 0611 



Phosphoric Acid and Peroxide of Iron, .8401 



Lime, 0026 



Magnesia, 0549 



Potash, 7191 



Soda, 8899 



Sodium, 0952 



Chlorine, 1472 



Organic Acids, 1576 



3.4100 lbs. 



