BALTIMORE 



NEW JERSEY CERTIFIED PRODUCED FROM INDIANA BALTIMORE 



STOKES TOMATO 

 INTRODUCTIONS: 

 Atlantic Prize 1889 

 Sparks' Earliana 1900 

 Bonny Best 1908 

 Master Marglobe 1930 

 Stokesdale 1936 



SUMMARY: 



Introduced by Bolgiano, 1912. 

 Certified 1935 by New Jersey 

 Department of Agriculture. 

 Days to maturity: 12 3. 

 Germination: 90 per cent. 

 Date of test: November, 1935. 

 Disinfection: Mercuric Chloride. 

 Ratio of depth to width: 70 per 

 cent. Interior: Open. 

 Color: Scarlet when ripe. 

 Average weight of fruit: 7 oz. 



The Baltimore Tomato seems to thrive best in the limestone soils of Indiana. On account of its susceptibility 

 to fusarium wilt, this variety is no longer an important factor in eastern production. Livingston introduced the 

 Stone Tomato in 1889, and in 1912 J. Bolgiano introduced the Greater Baltimore, an earlier and deeper type of 

 Stone. The stock we offer is grown from the Indiana-Baltimore strain. It is of our own production and carries 

 the New Jersey state certification. 



Baltimore is not recommended as a shipping Tomato. Its shape is against it. The tradesman will no longer 

 pay the full price for a flat Tomato. The slices just aren't there. Manufacturers of Tomato products have liked 

 Baltimore because of its color. On the other hand, we are not impressed with its flavor. The vine-growth is 

 medium heavy. The season is late. Provision must be made on the belt for elimination of the blossom-end scar. 



Price, Postpaid: Trade pkt. 25 cts.; oz. 40 cts./ V^lb. $1.25; lb. $4 



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