Staunton spectator, and general advertiser. [volume] (Staunton, Va.) 183?-1849, 1837-09-28
THE TOMATO

he 1OM AIO.
Doctor Bennett, professor in the Me-
dical College of Lake Erie, Ohio, made
the following statements, in one of hi,
lectures before the students, upon the
subject OF the Tomato:
L. That 1t is one Of the most power.
ful deobstruents of the Materia Medica.
and that in all those affections of the Iiv.
er, and other organs where calomel 10
indicated, it is probably the most efTec-
tive, and least harmful remedial agent.
known by the profession.
=. That chemical extract will pro.
badly soon be obtained from il which
will altogether supersede the use of calo-
mel in the cure of disease.
3. That he has successfully treated
serious diarrhoa with this article alone.
a. That when used as an article of
diet, it is almost sovereign remedy for
dyspepsia or indigestion.
D. That persons removing from the
East or North to the West OF South,
should by all means make use of it as an
alment, as II would in that event save
them from the danger attendant upon
those violent bilious attacks to which al
most all unacclimated persons are liable.
o. That the citizens in general should
make use of it either raw, cooked, or in
the form Of catsup in their daily food, as
1t is the most healthy article Of the Ma
terra Alimeptarsa
We know but little of the medical
are satlsneo mat IT rs one OF the most
wholesome ofvegetables. We are pleas
ed TO learn. however, that Professor Ben
net has acknowledged the necessity, in
lhIs indirect manner of procuring SUBJ
stitute for calomel. II il is Sovereign
remedy for dyspepsi or indigestion" as
he states. the medical faculty may an
nounce that they have discovered, for
the first time, how to cure this most dis
tressing malady. The doctors are iust
beginning to learn that they have been
cropping their wheie life time in the
dark.
The following method Of preserving
tomatoes. was translated from the French
by Gen. Dearborn, for the y. England
Farmer: The boiling required for th.
preservation OF fruits, always changes
their quality, and sometimes alters char
acter; and it often happens, when the
fruits are acid, as IN the Tomato that
they imbibe IN the copper vessels in
which they are stewed TO a certain con-
sistence, metallic principles which are
Injurious TO health. This double con.
sideration induces us to publish an ex-
cei!ent method for preserving the tomato.
which does moi alter the quality of this
lruit, and does not require the action Of
heat.
a sufficient quantity of salt is 3issolv>
ed In spring or river water 10 make it
strong enough to bear an egg select
perfectly ripe tomatoes, and place them
well and without pressing them, in o
stone Or glazed earthen po:, which is to
be filed with the brine cover the pot
with deep plate in such manner that
it presses upon she fruit, and sy this
simple process tomatoes may be pre-
served more than year without atten.
ton. Before cooking they should be
soaked in fresh water for several houfy.
Mrs Childs has given some useful in
stFuctions for cooking this excellent wee
getable. She says-Tomatoes should
be skinned by pouring boiling water O.
yer them. After they are skinned, thew
sqould be s;ewed half an hour, in tin.
| with little salt, small biz oil butter.
and spoonful of water. This method
is for sauce to eat with roast meat for
dinner.-W hen plucked green, tomatoes
make an excellent pickle. An excellent
catsnp may be made of them, when ripe,
IN the following menDer: The vegeta.
bic should DC squeezed up in the hand
salt put TO them, and set by for twenty
four hours, after being passed through a
seive, alisPice, pepper, mace, garlic and
whole mustard seeds should be added.
, 1t should be boiled down oue-third, ADD
bottled after it is cool. No liquid is ne
| cessary, as the tomatoes are very juicy.
) a good deal of salt and spice is necessn-
] Ty to keep the catsup well 1t is deli
: cious with roast meat and cup full
adds much 10 the richness of soup and
D chowder. The garlic should be taken
Q out before the catsup is bottled.