Daily Ohio statesman. [volume] (Columbus, Ohio) 1855-1870, 1866-08-09
The Tonn,,nto..

Few edible plants have q more Singular
history than the tomato. As is well known,
It belongs to the natural order of the solan-
dceoe-an order which includes one of, the
most nutritious of esculents, the potato,
and one of the most dangerous and deadly
of vegetable productions, the nightshade.
Its origin seems to be an unsettled question
among botanical writer's. 1t is generally
supposed, however, to be native Of South
America, and to have been cultivated at an
early period by the people of Peru and
Mexico. 1t made its appearance in Europe
in the sixteenth century, the first mention
of it being by Rembert Dodoens, the famous
Dutch herbalist, whose work, published in
1883, speaks of tomatoes as vegetables
which may be eaten as sort of salad with
pepper. salt and oil. John Gerarde, an
Englishman, whose HERBAL" was given
to the world in 1887, tells us that In his
time several varieties were to be found in
the gardens of his country. Half a century
later, in 1856, John Parkinson, another
English writer on plants, treats Of them as
garden curiosities, cultivated more for their
beauty of appearance than for utility. He
styles them sometimes "loVe apples, |" some
times "amorous apples" and sometimes
"golden apples" In I'VE, Rumph, ma
tive of Holland, who compiled an elaborate
treatise on the flora of the Dutch East In
dies, informs us that two varieties Of the
tomato are grown by the Malays of the
Asiatic Archipelago, and they are both
cooked and eaten by the lower classes, and
that the name given them is tOnldtI. 1t is
noteworthy that several species OF solon-
dced are called toDadtl by the Mexicans, and
we thus find an Aztec word current in
Southern Asia-an extraordinary philolo-
gical phenomenon, which would seem to
establish some sort of connection, at very
remote age, between the Old and New
Worlds. Notwithstanding the fact that
the tomato was known to be used as an ar
ticle OF food by several semi-civilized races,
it was long before the people of any en-
lightened nation ventured tointrOduce it to
their tables. For more than hundred and
fifty years after the death of Parkinson his
description of its position in Europe con-
tinued to be correct one. 1t was grownTto
q limited extent merely as an ornamental
plant. Not very old persons easily remem-
bered when it was regarded only in that
light In this eOuntry.s Its beautiful red and
yellow fruit was esteemed merely as an
adOrnment of parterre of flowefs=as a
pretty thing in the front yards of our |
houses. That 1t was one of the most agree |
able and wholesome of vegetables no one |
evet imagined. ftwas not until the years |
1880 and 1910 that it began to be at all eaten.
After the latter date, however, il grew rap
lilly in public favor, and the increase in its
consumption has hardlya parallel in the
history of edible plants. Its real name
took the place of 'love apple" by which
the last generation of Americans knew it.
This latter designation indicates that it was
introduced into Europe through some Of
the Latin nations. The French still style it
ponlne dGnsour or ''love apple" The Ital-
ians, by whom it is now cultivated, called
it formerly ponlnlo d'oro or "golden apple"
but now universally designate it pomo
GGnore, or "love apple" The German
name is paradise apple" !" the Swedes and
Danes have no title for 1t, being absolutely
unknown in the north of Europe. 1t is sing
ular that the United States where it
has been known only a comparatively
short time, should be the first TO
make it common article of diet. In Ger
many and France it is scarcely employed
except in the manufacture of sauces and 10
give flavor to soups, and even in Italy,
with climate admirably adapted to its
culture, 1t Is far from holding the place
which 1t does among us. In England, also,
1t Is sill regarded rather as luxury than
as'an article Of general consumption. The
large red tomato is the variety most
commonly to be found in the market. But
there are many others. These are the small
red tomato, one kind of which is sometimes
styled the cherry tomato, from its size and
sprightly acid flavor forming an excellent
pickle; the pear tomato, very tender, but
ripening very slowly; the large yellow to
matO, which differs very little from the
large red; the fig tomato, which, when
dried, is prepared as a sweetmeat; and the
perfected tomato, with large Juicy fruit of
either scarlet color, or a crimson tinted
with violet. A species, denominated the
Humboldt tomato, was brought to Europe
some years ago from Peru, which is said toI
be perennial, but which has not yet made
lts way to our gardens.