Fruits and Vegetables. 



39 



about 2,000 tons per week. About this time French supplies 

 begin to come in in very large quantities, which are sold to the 

 public at about 3d. or 4d. per pound ; and last summer they 

 were retailed in Birmingham at i>4d. per pound. At these 

 first figures they leave a profit to all concerned. The Channel 

 Islands send us large supplies, and from other European 

 countries we get large quantities." 



The feasibility of exporting tomatoes is indicated by P. M. 

 Kiely, an experienced merchant of St. Louis: 



" The success attending the exportations of California fruits 

 and other perishable products suggests the^tomato as being 



stand long shipments much better than the grapes and plums 

 of California, and we enjoy the additional advantage o^ 1 ^ 111 ^ 



way) than the shippers in the Golden state, and it appears we 

 do not properly appreciate the decided advantage in the matter 

 of distance. The tomato growers of Illinois and Missouri 

 might, for instance, load their refrigerater cars and place them 

 in New York city in six days. The average time of steamers to 

 Liverpool, Glasgow or London is, say seven days. Add two 

 days for delays and placing in the markets, and we have fifteen 

 days for the goods in transit, and any experienced packer can 

 put up the tomato so it will stand two weeks. The climate 

 of England, Ireland and Scotland is too cool to grow the 

 tomato, and while the leading hotels and private families in 

 Glasgow, Liverpool and London furnish the tomato to their 

 guests in July and August, investigation shows that all these 

 tomatoes come from southern France, the nearest point where 

 a suitable climate to grow them can be found. The offerings 

 are small in size, similar to those we get from the Bermuda 

 Islands earlv in sunn-, and tin- prices tlu v bring would prove 



