QUEEN (68 Days) 
A very important new market strain developed through the cooperation of 
Rutgers University and the New Jersey Agricultural Experiment Station, 
supervised by Mr. L. G. Schermerhorn, professor of vegetable crops. A cross 
of Rutgers X Valiant and named after the original Queens College, which is 
now known as Rutgers University. Vine growth indeterminate, very rapid, 
extensive and sprawling. Perfect for staking. Foliage density midway 
between both of its parents, and appears to be completely resistant to fusar- 
ium wilt. Mid-season in maturity, ripening about a week to 10 days earlier 
than Rutgers. An exceptionally heavy producer of very deep globular fruits 
averaging medium in size. Thick outer walls, good inside color and a semi- 
acid flavor make it adapted as a juice type canning tomato. The develop- 
ment and release of Queen we believe is as important as its Rutger parent. 
Complete disease control is necessary. 
Postpaid: Packet (about 600 seeds) 25c; '4 oz. 90c; 1 oz. $3.50; 144 Ib. $11.75 
FACTS ON TOMATOES 
So popular is the tomato and so varied its uses, it’s not surprising that homemakers have 
many questions about it. Following are five perennial questions that homemakers ask 
food specialists of the USDA and their answers: 
1. Do tomatoes form acid in the body? No. Tomatoes are acid as eaten, but in the pro- 
cesses of digestion and metabolism in the body, they utlimately have an alkaline 
reaction. 
2. Is it safe to cook tomatoes, or heat them for canning, in aluminum pans?. Yes. There 
is no evidence that the small amount of aluminum dissolved by tomatoes heated in 
aluminum pans is harmful. 
3. Is it safe to leave canned tomatoes in the tin after opening” Yes, if they are kept 
cold and covered. A slight metallic flavor may develop, but it is harmless. 
4. Is tomato juice spoiled when it separates? No. Just before using, shake or stir 
vigorously. 
5. Why do home-canned tomatoes sometimes float in the jar? The pack may be too 
loose, or air in the tissues of the tomatoes kas not all been forced out during heating 
or processing. 
