52 
THE  RURAL  NEW-YORKER. 
January  23 
to  August  2,  which  sold  at  prices  ranging  from  40  cents 
to  #2.50  per  basket  of  29  pounds,  yet  in  this  case  160 
pounds  of  nitrate  of  soda  per  acre  increased  the  value 
of  the  early  crop  by  over  #20  ;  while  the  value  of  the 
total  crop  was  increased  by  .#130.  Earliness  was,  how¬ 
ever,  not  increased  in  proportion  to  the  yield,  or,  in 
other  words,  not  at  the  same  rate  as  upon  the  unman¬ 
ured  land,  though  the  money  value  of  the  early  crop 
was  much  larger. 
Again,  in  189]  the  results  of  experiments  in  a  differ¬ 
ent  locality,  though  upon  land  considered  favorable 
for  the  crop,  have  verified  those  secured  in  1889  and 
1890,  the  most  profitable  crop  having  been  secured  from 
the  use  of  160  pounds  of  nitrate  of  soda  per  acre.  While 
Fig.  43. 
mild  sub-acid  and  not  too  marked  a  tomato  flavor.  2. 
I  think  the  character  of  the  seasons  has  as  much  to  do 
with  the  quality  of  tomatoes  as  with  that  of  other 
fruits.  3.  Flavors  are  undoubtedly  changed  by  soils 
and  climate.  A  dry  soil  in  not  too  hot  a  season  gives 
the  best  results.  Last  season,  here  in  Queens  County. 
L.  I. ,  there  were  very  few  yellow,  hard  upper  sides  in 
most  of  mine.  Those  that  grow  on  light,  dry,  sandy 
soil  are  the  first  to  play  out,  while  those  on  heavier 
soils  continue  green  and  fruitful.  N.  hallock. 
Since  I  came  to  Wisconsin  my  variety  tests  of  toma¬ 
toes  and  other  vegetables  have  been  by  no  means  ex¬ 
haustive.  I  have  grown  the  Nichol’s  Stone  and  Poto¬ 
mac.  Of  these  1  like  the  former  the  better.  The  fruits 
Fig.  44. 
evenly,  and  is  tender  throughout.  The  seeds  and 
placenta  add  nothing  to  the  quality  of  a  tomato.  The 
greater  the  proportion  of  these  to  the  bulk  of  the  fruit 
and  the  more  open  space  within  the  cells,  the  poorer 
the  table  and  the  carrying  qualities  of  the  fruit.  In 
the  better  quality  fruits,  the  cells  are  numerous,  small 
and  disposed  near  the  rind.  2.  A  tomato  that  is  acid 
this  season  may  be  more  or  less  so  next  season  within 
certain  limits.  3.  It  is  my  impression,  though  not 
based  on  demonstrable  evidence,  that  the  flavor  of 
tomatoes  is  quite  largely  dependent  upon  environment. 
I  think  that  a  very  fertile,  or  a  wet  soil,  or  a  wet  or 
cool  season  tends  to  produce  an  acid  tomato,  while  the 
reverse  conditions  tend  to  sweetness.  4.  My  experi- 
Fig.  45. 
these  results  may  not 
apply  in  all  seasons  and 
under  all  conditions  of  ^  fs 
soil  and  management,  / 
it  would  seem  that  /  ///  ^ 
they  could  not  fail  to  /  / 
be  of  practical  value  to  I  /[ 
successful  growers  of  j  I  / 
early  tomatoes,  i.  e ..  * 
those  who  are  success- 
ful  because  careful  to  \ 
observe  all  the  other  \ 
conditions,  since  they  \  1' 
are  the  average  of  a  \ 
large  number  of  data  \ 
carefully  gathered. 
under  scientific  obser- 
vation  and  by  uniform 
methods.  I  am  not  so 
sure  that  these  conclu-  riG. 
sions  would  apply  to 
those  grown  for  the  canneries,  since 
the  plants  in  that  case  are  set  later  in  / 
the  season  when  the  processes  of  nitri-  / 
fication  in  the  soil  are  more  active,  / 
though  I  have  received  frequent  reports  f 
in  favor  of  this  material  from  growers  of  / 
experience.  By  a  careful  observation  of 
the  growth  of  the  tomato  during  these 
years.  1  am  convinced  that  readily-avail- 
able  nitrogen  furnished  the  plant  as  soon 
as  it  is  set  in  the  field,  is  of  great  use, 
and  that  its  application  in  small  quanti¬ 
ties  without  the  mineral  elements  does  V 
not  produce  plant  at  the  expense  of  fruit.  vv  l 
As  stated  in  the  beginning,  it  must  be.  \\\ 
remembered  that  the  mineral  elements,  \ 
phosphoric  acid  and  potash,  are  quite  as  \  ^ 
essential  for  the  development  of  the  \ 
plant  as  nitrogen,  and  where  these  do  \ 
not  exist  in  the  soil  in  sufficient  amounts, 
they  must  be  supplied.  Farmers  should 
know  the  capacity  of  their  soil  for  crops 
and  should  keep  a  record  of  the  kind 
and  amount  of  plant-food  elements  ap¬ 
plied  and  removed  from  their  fields  in 
order  to  economically  use  fertilizing 
materials.  It  is  not  always  the  complete 
fertilizer  that  is  the  most  profitable,  e.  b.  voorhees. 
Quality  and  Flavor  of  Tomatoes. 
1.  When  you  speak  of  quality  In  a  tomato,  what  do  you  mean? 
2.  May  not  a  tomato  that  Is  acid  this  season  be  less  so  next  season? 
3.  Is  the  flavor  of  tomatoes  easily  changed  by  differences  In  soils, 
manures  or  seasons? 
4.  How  does  the  quality  of  tomatoes  grown  under  glass  compare  with 
that  of  those  grown  In  the  sun? 
1.  Sweetness,  tenderness  and  aroma.  2.  Probably. 
3.  Flavor  is  undoubtedly  modified  by  soils  and  seasons. 
4.  It  is  just  as  good.  [prof.]  l.  h.  baii.ey. 
1.  By  quality  I  mean  the  general  make  up  of  the 
fruit.  If  of  first  quality,  I  should  expect  it  to  be  ripened 
to  the  stem,  with  no  cracks,  and  when  cut  the  flesh 
should  be  firm,  but  not  hard  at  the  core  ;  the  seed 
oockets  should  be  small  and  the  flavor  should  be  a 
Fig.  48.  See  page  50. 
are  more  regular  and  I  think  rather  firmer.  Its  color 
also  suits  me  better.  If  I  could  have  a  Nichol’s  Stone 
fruited  on  the  Dwarf  Champion  plant  it  would  suit  me. 
I  am  still  working  at  the  “  Station”  Tomato,  but  it  does 
not  “  tame”  worth  a  cent.  I  see  no  advantage  in  grow¬ 
ing  from  cuttings  a  plant  that  is  so  readily  propagated 
by  seeds  as  the  tomato.  Prof.  Bailey’s  trials  gave 
larger  yields  from  seedlings  than  from  cuttings,  and 
Prof.  Tracy,  of  Detroit,  has  told  me  that  he  finds 
plants  grown  from  cuttings  vary  considerabty.  This 
corresponds  with  my  own  experience  in  growing  the 
cabbage  from  cuttings.  I  think  it  more  difficult  to 
maintain  vigor  in  plants  grown  from  cuttings  than 
from  seeds. 
1.  Other  things  being  equal,  a  tomato  is  good  in 
quality  in  proportion  as  it  is  filled  -with  pulp  that  ripens 
ence  in  growing  toma. 
toes  under  glass  is  not 
sufficient  to  warrant  an 
opinion  as  to  the  effect 
of  this  method  of  cul- 
^  \  ture  upon  the  flavor  of 
(  \  \  the  fruit,  e.  s.  goff. 
I  \  \  1.  In  determining 
l  UlL  1  j  the  quality  of  a  tomato. 
1  \\\.  jj  the  degree  of  its  acid¬ 
ly  /  ity,  and  the  character 
cr  jjjjj  of  its  flavor  are  con- 
JJJf  sidered.  2.  Yes.  3. 
Jn'  Yes.  4.  Hothouse  to- 
jjf  matoes  grown  under 
f  proper  conditions,  and 
especially  if  mineral 
fertilizers  are  used,  are 
T,  less  acid  in  Michigan 
Fig.  47. 
and  of  better  flavor 
than  those  grown  in 
ordinary  seasons  and  with  ordinary  care 
v.  in  the  open  air.  l.  r.  taft. 
\  1.  Quality  relates  to  flavor  4.  e.  that 
\  peculiar  combination  of  sugars  and  acids 
\  which  renders  the  fruit  pleasant  to  the 
\  taste.  I  never  use  the  word  quality  with 
any  reference  to  solidity  or  external  char¬ 
acteristic.  2.  I  am  strongly  of  the  opinion 
that  the  season  affects  the  quality  of  to- 
;  matoes  to  a  slight  extent,  but  I  consider 
quality  a  variety  characteristic.  3.  I  do 
not  think  that  the  flavor  of  a  tomato  is 
easily  changed  by  external  conditions. 
4.  In  my  experience  tomatoes  grown  un- 
WHKI  der  glass  have  good  form  and  solidity. 
W/jj  but  are  weak  in  flavor.  The  second  ques- 
mj  tion  draws  especial  attention  to  acidity, 
Y  as  though  a  high  per  cent  of  acid  in  a 
tomato  were  an  objectionable  ingredient. 
This  is  not  the  case.  On  the  contrary, 
it  is  desirable  that  the  fruit  should  have 
a  relatively  high  per  cent  of  both  acid 
and  sugar.  This  is  what  constitutes  rich¬ 
ness  of  flavor  and  in  connection  with  a 
high  percentage  of  solid  contents  gives 
the  fruit  to  be  desired.  There  are  very 
important  questions  unsolved  along  the 
line  of  this  inquiry  and  our  Virginia  vStation  is 
now  engaged  upon  them  but  results  are  not  yet 
complete.  [prof.]  w.  b.  ai.wood. 
1.  Quality  in  a  tomato  includes  not  only  the  edible 
quality  or  flavor,  but  the  meaty  character  of  the  fruit, 
the  smallness  of  the  cells,  and  the  absence  of  a  hard 
core.  2.  There  is  no  doubt  that  the  character  of  the 
season  affects  the  proportion  of  acid  in  the  fruit,  and  I 
am  inclined  to  think  that  this  goes  with  an  unusually 
rapid  growth  of  vine  and  an  unusually  rich  soil.  The 
extra  amount  of  food  from  the  soil  makes  a  great 
growth,  but  a  less  perfect  elaboration.  The  plant  dis¬ 
poses  of  the  gorge  of  food  as  rapidly  as  possible  and 
makes  what  is  easiest  to  make.  With  a  more  moderate 
growth  in  a  dry  season,  the  elaboration  of  formed  mate¬ 
rial  in  the  plant  is  more  thorough,  and  the  result  is  bet- 
