# The Family Kitchen Gardener (1856)/Tomato

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TOMATO.
Solànum Lycopèrsicum.—Tomate, Fr.—Liebes Apfel, Ger.
In taking a retrospect of the past eighteen years, there is no vegetable on the catalogue that has obtained such popularity in so short a period as the one now under consideration. In ​1828-9 it was almost detested; in ten years more every variety of pill and panacea was "extract of Tomato." It now occupies as great a surface of ground as Cabbage, and is cultivated the length and breadth of the country. As a culinary dish it is on every table from July to October. Contiguous to large cities, where a high price is given for the first and earliest supply, the exertions of the experienced market gardener bring every operation to bear on its early maturity. It is brought to the table in an infinite variety of forms, being stewed and seasoned, stuffed and fried, roasted and raw, and in nearly every form palatable to all. It is also made into pickles, catsup, and salted in barrels for Winter use, so that with a few years more experience, we may expect to see it as an every-day dish from January to January. It belongs to the same family as the Potato, and like it is destined to be universally cultivated in all climates where it will mature; and we yet expect to see it grown to an extent in the erections of the wealthy who inhabit colder latitudes, that they too may enjoy this favorite. There are several kinds grown for fancy purposes, but only three sorts for the table: these are,
The large smooth Red.—This is a very recent variety, in every respect similar to the common sort, only being smooth and free from protuberances and indentations.
Large Red.—The sort that is grown by the hundreds of acres for market supply, and is from three to eighteen inches in circumference.
Pear Shaped.—This variety is of a reddish-pink color, very fleshy, contains fewer seeds than the two former sorts, equally as good for stewing, and preferable for pickling, being more firm, and of a better shape.
Cherry Shaped.—This variety is very appropriately named. It is cultivated expressly for pickling, and forms a very beautiful variety.
There are several other fancy sorts, generally of a yellow color, which have an interest to those who are fond of variety.
​Culture.—It is indispensable, in good gardening, to have this popular vegetable fit for the table at the earliest possible period. We therefore advise all to resort to the best and most expeditious means at their command. Hotbeds, in March, are generally used to grow a few hundreds, or thousands, as wants require. Sow the seed very thinly, and cover it slightly. It is generally sure of vegetating, and if the plants come up thickly, they draw and crowd each other. In a few days they will be three or four inches high, requiring to be freely aired, if in a hotbed, at all favorable periods in time of sunshine. As they advance in growth, transplant into other frames, under glass, where they will stand two or three inches apart, to harden and prepare for removal to the open ground. About the first of May select some sheltered spot; plant them three feet apart, by the side of a close fence, or other erection, where they will have the full benefit of the sun the whole day. When they are about a foot high, draw earth to their stems and surround them with branches for support. The earliest plants should have a few inches taken off their tops as soon as they have set their fruit. This will cause them to ripen more rapidly. Where there is plenty of space under glass, it is a good plan to pot a quantity of the plants in April, and encourage their growth by every possible means, transplanting them into the open air as soon as there is a possibility of settled, warm weather, which is generally about the second week in May, in this vicinity.
Those who have not such convenient arrangements as above, can place a small box or large pot, with good rich earth, in their kitchen window, and sow in it a few seeds, about the middle of March or the first of April. By this means they will have the crop ready two or three weeks before those that are sown in the open air. For a general crop, sow about the last week of April, on a sheltered, warm spot of ground, in light, rich soil. If the nights are cold, cover with a little straw or other brush. Keep the plants thin, that they may ​grow stocky and strong. Transplant about the 20th of May, two feet from plant to plant and three feet from row to row, where they are to remain. The frame in which the Cabbage plants were during Winter, is an excellent spot for these seeds, which may be sown as soon as they are removed, in March. Protect with mats and shutters in cold weather. The seed grows best when it is only very slightly covered. Although great care is taken for its early protection, it is of a very hardy nature, and will lie dormant in the ground all Winter, vegetating in the Spring, as the season advances. In some seasons there is a caterpillar very destructive to the vines, against which the only remedy is picking them off as soon as they appear. For the proper culture of this crop, it is indispensable to have rich ground. That whereon the Winter Spinach was grown will suit, if in good heart.