TOMATO . T UKN I P . 



291 



common is generally preferred ; but the fiavoiir of the yel- 

 low is mudi liked in peculiar dishes." — Loudon, All 

 the parts of this plant, but particularly the cal^'x of its 

 flower, yields an essential oil, yellow and odorous, and 

 highly charged with camphor. In the kitchen, it is used 

 as an ingredient in sauces and stuffings, and in what are 

 technically called /orcec? mca^s." — Armstrong. 



TOMATO. — Solanum lycopersicmn. — " This plant is of 

 the same family with the potato, and, like it, is a native of 

 Southern America. It has several species, two of which 

 fall under our notice as garden vegetables, and are distin- 

 guished from each other only by a difference of size. The 

 smaller is held to be the parent plant, and has the advan- 

 tage of ripening sooner, and better resisting cold weather. 

 To have an early crop, sow the seeds in a dry and warm 

 soli, and sheltered situation, in October, and cover the bed 

 with straw, or stable-litter, during the winter. For sum- 

 mer and fall use, sow again in May, and water freely. If 

 the soil and situation be favourable, and the culture proper, 

 the product will be great The distance between the plants 

 should not be less than two feet." — Armstrong. 



Use. — " When ripe, the fruit, which has an acid flavour, 

 is put into soups and sauces, and the juice is preserved for 

 winter use, like ketchup ; it is also used in confectionary, 

 as a preserve, and, when green, as a pickle. Though a 

 good deal used in England, in soups, and as a principal in- 

 gredient in a well known sauce for mutton, yet our estima- 

 tion and uses of the fruit are nothing to those of the French 

 and Italians, and especially the latter. IVear Rome and 

 Naples, whole fields are covered with it; and scarcely a 

 dinner is served up, in which it does not, in some way or 

 other, form a part." — Loudon. 



TURNIP. — Brassica rapa. — Russell's Catalogue con- 

 tains the followins: varieties : 



Early white Dutch ; 

 Early garden stone ; 

 White flat, or globe 5 

 Green round j 

 Red round j 

 Swan's eg"g' ; 

 Laro-e EDgllsh Norfolk, 

 Long" tankard; or Hanover^ 



Long yellow French ; 

 Yellow Dutch 5 

 Yellow Maltese; 

 Yellow Aberdeen ; 

 Yellow stone ; 



Yellow Swedish; Russia, or ruta 



Decliiam. 



The first three sorts are fittest for early, first succession, 

 and main crops. The French turnip, according to Loudon, 

 is of excellent fiavour, and is in high repute in France, Ger- 

 many, and Holland. The Swedish, for its large size and 



