298 
TOMATO, ARTICHOKE. 
Fig. 5. 
Fig. 6. 
per quantities, it greatly improves it. It is also pickled 
an oven, and kept for winter’s use. 
constant in the markets, and sells 
for a high price. The plant bears 
a large amount of fruit when well 
manured. The fruit is at first of a 
green color, and becomes red or 
yellow when ripe. It runs into 
numerous varieties by cultivation : 
the large red-lobed or torulose va¬ 
riety is one of the best. Some of the 
varieties are figured as in figs. 3, 
4, 5, 6. The small round yellow 
fig. 4 is a beautiful berry, and is' 
less acid than the large fig. 3. 
The tomato is eaten in various 
ways, as raw and mixed with sugar, 
or fried, etc. Added to soup in pro- 
. It may be dried in the sun, or in 
Fig. 7. 
The Artichoke, fig. 7 (Cynara 
colymus ), takes its name from the 
stiff hard spinesof the head (which 
is much like a thistle), and which 
resemble the teeth of a dog. As 
spiny as the head appears, it is 
still regarded with favor, and is 
prepared for the table. The fleshy 
receptacle and interior part of the 
plant, and the upper part of the 
stalk, on being boiled and well 
buttered, furnish a very savory 
dish. It is a native of Europe, 
but has become naturalized here. 
It is cultivated from suckers plant¬ 
ed in rows, and about three feet 
apart. It flowers in September or 
late in August. 
Artichoke. 
