110 
AMERICAN KITCHEN GARDENER. 
cast, scattered thin, and raked in lightly, or in small, shallow drills, sis 
inches asunder. The after-culture is simple, and similar to that of othei 
sweet herbs, such as marjoram, sage, &c. u In soils which are cold, stiff or 
moist, it does not thrive ; its branches become ragged, its leaves few, and iis 
flowers, and their peculiar aroma, feeble and faded.”— Armstrong. 
Use .—“ The young leaves and tops are used in soups, stuffings, and sauces. 
For these purposes, the broad-leaved common is generally preferred ; but the 
flavor of the yellow is much liked in peculiar dishes.”— Loudon. i ' All t he 
parts of this plant, but particularly the calyx of its flower, yields an essen¬ 
tial oil, yellow and odorous, and highly charged with camphor. In the 
kitchen, it is used as an ingredient in sauces and stuffings, and in what are 
technically called forced meats .”— Armstrong. 
TOMATO. 
Solanum Lycopersicum — Tornate, Fr .—Liebcs Apfil , Ger. 
u This plant is of the same family with the potato, and, like it, is a native 
of Southern America. It has several species, two of which fall under our 
notice as garden vegetables, and are distinguished from each other only by a 
difference of size. The smaller is held to be the parent plant, and has the 
advantage of ripening sooner, and better resisting cold weather. To have an 
early crop, sow the seeds in a dry and warm soil, and sheltered situation, in 
October, and cover the bed with straw or stable-litter during the winter. 
For summer and fall use, sow again in May, and water freely. If the soil 
and situation be favorable, and the culture proper, the product will be great 
The distance between the plants should not be less than two feet ”— Arm¬ 
strong. 
Use .—“ When ripe, the fruit, which has an acid flavor, is put into soups 
and sauces, and the juice is preserved for winter use, like ketchup ; it is also 
used in confectionery as a preserve, and, when green, as a pickle. Though 
a good deal used in England in soups, and as a principal ingredient in a 
well-known sauce for mutton, yet our estimation and uses of the fruit are 
nothing to those of the French and Italians, and especially the latter. Near 
Rome and Naples, whole fields are covered with it; and scarcely a dinner 
is served up, in which it does not, in some way or other, form a part.”— 
lout (on. 
