i66 
THE TROPICAL AGRICULTURIST. 
[August i, 1881. 
principle, probably solanin. 2. A volatile oil difficult 
to separate, aud which evaporates with great rapidity. 
3. An extracto-resinous brown matter, of a pitchy 
consistency, having a strong smell and a bitter-sweet 
tas'e, soluble in water and parti) 7 soluble in alcohol 
aud either. 4 An albuminous matter which readily 
pu trifles. 5. A little mucous sugar detected by the 
smell of caramel at the commencement of combustion. 
G. Sulphate of potash, a little chloride of potassium 
and calcium, pure potash, and probably a vegetable 
alkaloid, which resides much more abundantly in the 
leaves thin in the fruit. Professor Church gives the 
following quantitative analysis of the tomato : — Ripe 
tomatoes contain in 100 parts: — Water, 89"8 ; albumen, 
1 -4 ; sugar, 6 0 ; malic acid, 07 ; cellulose and pectose, 
1*3 j mineral matter, 0 8. In 1 lb. : —Water, 14oz. 161 
gr. ; albumen 9Sgr. ; sugar, 420gr. ; malic acid, 49gr. ; 
cellulose and pactose, 91gr. ; mineral matter, 56gr. 
For one part of flesh-formers in tomatoes there are 
about four parts of heat-givers, reckoned as starch. Few 
products of the garden have increased so rapidly in 
popularity as the fruit of the tomato. A few years 
ago the demand for tomatoes was extremely limited. 
In many private gardens a few plants trained against 
walls afforded all the fruit that was required, but 
now plants are largely grown under glass, and a 
supply of fruit if expected all the year round. In 
markets, too, the demand for tomatoes was of the 
slightest, and where a hundredweight was sold a few 
years ago a ton is sold now ; indeed, it is not un- 
usual for a London fruit salesman to dispose of a 
ton of tomatoes in a day. Since the tomato has be- 
come so popular, and as it is unquestionably whole- 
some, it would not be inopportune to refer to the 
various modes of using the fruit. 
The following are the chief uses to which the fruit 
is applied : — 
Tomato Sauce. — Bake six tomatoes in an oven till 
they are quite soft ; with a spoon take out the pulp, 
which strain through a coarse cloth or strainer to 
take out the seeds, then add salt, cayenne pepper, 
and as much vinegar as will give it the consistency 
of cream. 
Tomato Sauce (French).— Cut ten or a dozen 
tomatoes into quarters, and put them into a saucepan 
with four onions sliced, a little parsley, thyme, one 
clove, and a quarter of a pound of butter. Set the 
saucepan on the fire stirring occasionally for three- 
quarters of an hour. Strain the sauce through a 
horsehair sieve, and it is then ready for use. 
Tomato Sauce (Italian). — Take twelve or fifteen 
tomatoes, a bit of butter, a little salt, half a dozen 
allspice, a little India saffron, and a glass of stock. 
Slice five or six onions, and put the whole into a 
saucepan. Set it on the fire and stir frequently, 
as the mixture is apt to stick. When the sauce is 
observed to be tolerably thick strain it like a puree. 
Tomato Soup (1). — Wash, scrape, and cut smdl the 
red part of three large carrots, three heads of celery, 
lour large onions, and two large turnips. Put them, 
into a saucepan with a tablespoonful of butter and 
half a pound of lean ham. Let them stew very 
gently for an hour, then add three quarts of brown 
gravy soup and some whole black pepper, with eight 
or ten ripe tomatoes. Let it all boil an hour and a 
half, and pulp it through a sieve. Serve it with 
fried bread cut into dice. 
Tomato Soup (2).— Take a shin of veal and put it 
into a pot with three quarts of water, two carrots 
and two onions and three turnips sliced, some pepper 
aud salt, and one or two dozen tomatoes. Boil it for 
three hours, and strain through a sieve. Toast some 
bread very brown, cut it into small dice, put it 
into a tureen, and when the soup is ready put it 
over the bread. 
Tomato Soup (3),— Wash the tomatoes and slice 
them without peeling. Measure and putthem to cook in 
a porcelain kettle. For every three quarts of sliced 
tomatoes add two onions, one carrot, and one turnip, 
all cut or chopped into small pieces ; also two bay 
leaves, six cloves, a stick of cinnamon, a blade of mace, 
ten peppercorns and as many grains of allspice, a 
teaspoonful of sugar, and a head of celery or some 
bruised celery seed. Boil steadily for two hours, then 
strain through a sieve, pressing so as to obtain all 
the pulp without the seed. Wash out the kettle and 
return the liquid to it. Boil slowly for two hours 
longer. Season to taste with salt and cayenne pepper. 
It should be, when done, like thick ketchup. Stir 
frequently to prevent scorching, and be sure to use 
only a wooden spoon. Tin or iron utensils used in 
cooking tomatoes impart an unpleasant taste. The 
soup may be bottled, corked and sealed the same as 
ketchup. In serving, dilute it with strong meat broth 
(veal is best) until of the desired consistency. Flavour 
to taste with salt, pepper, and tomato ketchup, and 
serve with croutons. Cut these little diamonds of 
stale bread very small and^ even, fry them to a light 
brown in boiling dripping, drain well, then put them 
in the tureen and pour the soup, which should be 
hot but not boiling, over them. 
TEA CULTIVATION IN FIJI. 
TO THE EDITOR OF THE FIJI TIMES. 
Sir, — As the introduction of any new industry must 
of necessity tend to increase the material prosperity 
of the colony, I think a few remarks on the cap- 
ability of Fiji for the cultivation of tea may not be 
without interest to the public, and I venture to in- 
dulge a hope that the opinions of a practical man, 
who has had fifteen years' experience of tea growing 
in India, may be entitled to some weight with those 
who are likely to take an interest in this matter. 
During my residence in Fiji I have met with soil 
and situation suitable for the cultivation of tea, both 
in Taviuni and Vanua Levu. The limited extent of 
my observations elsewhere precludes my being in a 
position to speak as confidently of other localities, 
but I am sure, from what I have heard gentlemen 
maintain as to land and soil, that there are many 
other portions of the group equally suitable. 
Tea requires a light black loam soil, 60 per cent 
sand, balance clay, but of course other soils will grow 
it, but not to that perfection. The elevation required 
differs greatly. I have seen tea growing within 20 
feet of the sea, and that splendidly, and the quality 
of tea made from it really good ; but most planters 
are of opinion that a certain altitude is required, and 
that is my opinion as well. If we can get say an 
altitude of 900 feet it will be quite sufficient. These 
requisites are fully met with in the islands I have 
named, and success I am" certain of. I am enabled 
to judge from a practical example, which is better 
than any theory of soil and situation. On the Alpha 
coffee estate, the property of the Hon. J. E. Mason, 
is a small patch of Assam hybrid tea plant?, now 
about two years old. The demands of coffee culti- 
vation, perhaps, has not permitted Mr. Mason's man- 
ager to bestow any great care on these, yet • spite 
of this want of attention, they will compare mo-t 
favourably with plants of similar age in India. When 
on the spot, I, of curiosity, manufactured a small 
quantity of tea from some of the old leaves, but of 
course, not having the necessary sieves on hand, 
could not produce the different qualities, and the 
quality of leaf I had to manufactuie was anything 
but good ; yet the sample produced after infusion was 
fair, and I say with confidence that tea made in Fiji 
will equal, if not surpass, that of India, for the growth 
here is more luxuriant than that of the latter place. 
It must be understood that all qualities of tea come 
from one and the same plant, and, as I have said 
before, the qualities are separated by means of sieves. 
