Tomato — Its Cultivation and Uses. 467 
lowing in the space of the others, alternately, by which the chip- 
ping is done. These knives can be taken out, ground and re- 
placed in a few moments; and a new set can be obtained for two 
dollars and fifty cents. If care is taken to introduce no hard sub- 
stance, such as iron or stone, into the mill, one set of knives will 
last for a long period. It will grind from three to four hundred 
bushels before the knives require sharpening. When in good 
order, with a two horse power, it will reduce from three to four 
bushels of dry, hard corn in the hour, and nearly double that 
quantity when soft. 
Mr. Pitts has made an improvement on this machine, by en- 
larging the diameter and width of the operating wheel and in- 
creasing the number of knives, by which means a much larger 
quantity can be ground in a given time. We have been informed 
by Mr. P. that it will grind in this form from ten to twelve bushels 
per hour. The price of the small mill is $40, and the larger one 
$50, and are manufactured by John A. Pitts, Rochester, N. Y. 
TOMATO— ITS CULTIVATION AND USES. 
This plant or vegetable, sometimes called Love-Applc, or 
Jerusalem Apple, which belongs to the same genus with the po- 
tato, was first found in South America. The use of this fruit 
as food, is said to have been derived from the Spaniards. It has 
been long used also by the French and Italians. The date of its 
introduction to this country is unknown. It is said that the to- 
mato has been used in some parts of Illinois for more than fifty 
years. Its introduction on our tables, as a culinary vegetable, is 
of recent date. Thirty years ago, in this vicinity, it was scarcely 
known, except as an ornament to the flower garden, and for 
pickling. It is now cultivated in all parts of the country, and 
found either in a cooked or raw state on most tables. In warm 
climates it is said, that they are more used than in northern, and 
have a more agreeable taste. It is now much used in various 
parts of the country, in soups and sauces, to which it imparts an 
agreeable acid flavor; and is also slewed and dressed in various 
ways, very much admired, and many people consider it a great 
luxury. 
