4C2 
THE ENDIVE. 
It appears evident, from various circum- 
stances, that all these are varieties only of the 
Red-cherry Tomato ; and for use, that sort 
and the large red only are worth cultivation. 
All the varieties are very mucK alike in leaf 
and manner of growth ; and the monstrous 
forms assumed by the large sorts are evidently 
the result of high culture ; for if the large 
red be grown in poor soil, and be kept com- 
paratively starved, a great number of the fruit 
will be nearly identical with the second variety 
in regularity of form, whilst that variety can 
seldom be grown without several of the fruit 
approaching the monstrous forms of the large 
red. This irregularity of form is caused by 
the adhesion of several flowers together, an- 
other proof of excessive development by long- 
continued cultivation. 
A variety with white fruit appears to be 
entirely lost, although that it once existed 
admits of little doubt, as it is'distinctly men- 
tioned in various old botanical works. Such 
being the case, a similar variety may, perhaps, 
again be detected by some curious observer. 
There are also various species and varieties 
yet to be introduced both from America and 
the East Indies. 
A sort nearly resembling, if not identical 
with the Red-cherry Tomato,, called the Fig 
Tomato, has lately been prepared as a dry 
sweetmeat, and is said to resemble the fig 
somewhat in flavour ; but although agreeable, 
it retains a taste of its own, marking it suffi- 
ciently from that fruit. It will, no doubt, 
flourish witb the same treatment as recom- 
mended for the others, and may be worth 
trying by those curious in confectionery ; and, 
of course,, the green fruit may be pickled as 
the others. 
The Tomato is a plant of easy culture, being 
of strong, coarse growth, delighting in a rich 
soil and hot exposure. About the beginning 
of March, the seeds should be sown in pots of 
light rich earth, covered slightly, and placed 
in a cucumber frame, or other structure, where 
a good heat is maintained. They will soon 
vegetate,, and should then receive sufficient air 
to prevent their drawing up weak. When 
two or three inches high, they must be potted 
off in small pots, one, two, or more plants in 
a pot, and should then be again set into a close 
frame for a day or two, until they have made 
fresh roots, when they should receive more 
air, and as the season advances, be gradually 
inured to- the open air. About the middle of 
May, they may be turned out against any 
vacant places on the walls between the trees, 
the south, wall, of course, being the best. As 
the plants advance, they should be nailed 
neatly against the wall, and as soon as the two 
first trusses of bloom on each shoot are formed, 
the branches should be stopped immediately 
beyond the leaf above the second truss, and 
no more lateral shoots be allowed to form, care 
being taken to preserve the leaves, especially 
those near the trusses of bloom. The number 
of shoots on each plant may vary from three 
to five, leaving from six to ten trusses of fruit. 
The plants should be freely watered in dry 
weather, and the fruit be well exposed to the 
sun as it approaches maturity. The quantity 
of fruit recommended above will generally be 
found as many as the plant can ripen during 
our summers ; and they will be much larger 
and finer than if the plants were allowed more 
of their own straggling growth. Where 
walling or paling cannot be spared, a bank or 
ridge of earth, sloping to the south, will be 
found a good situation for them, care being 
taken to stop the shoots, and keep the leaves 
from shading the fruit as they attain their full 
size. In order to render the fruit still finer, 
the small or badly placed berries should be cut 
away, and the truss supported by a string and 
nail, so as to keep the fruit apart, and prevent 
them from damping. Any of the full-grown 
fruit not sufficiently forward by the time the au- 
tumn frosts approach, should be gathered when 
perfectly dry, and laid upon shelves or other 
places in the vinery pits, or other places where 
they will remain dry, and be fully exposed to 
the light. Here they will gradually ripen, 
and will prolong the season for them consider- 
ably. A fruit or two of the finest and earliest 
should be allowed to ripen thoroughly, even to 
rottenness, and should then be squeezed up in 
water, the seed carefully washed, dried, and 
put by in paper, for next season's supply. 
THE ENDIVE. 
The Endive ( Cichorium Endivia) is said 
to occur in a wild state in the northern pro- 
vinces of China, and appears to have been 
known and cultivated in Europe at least as 
early as the middle of the sixteenth century, 
probably long before. Its great excellence as 
a winter salad is well known, and, as is usually 
the case in this branch of horticulture, many 
varieties are grown on the continent, which 
are slightly known or quite disregarded here. 
The following list will be found to contain 
those commonly cultivated in this country, 
and also some continental varieties worthy of 
attention. 
The different sorts of Endive are distin- 
guished into two classes* as the Curled Endives, 
(called Chicories by the French,) which are 
distinguished by their narrow, very much cut 
and crumpled leaves* and also as being gene- 
rally of a deeper green colour than the Batavian 
Endives, (called Scaroles by the French,) 
which have broad, toothed leaves, seldom 
approaching anything near the first in their 
