The anti-monopolist. [volume] (Saint Paul, Minn.) 1874-1878, 1876-03-16

THE TOMATO.

The TOMATO.
"Love apple" was formerly the com.
mon name for tomato. That was before
it was known to be wholesome fruit, aud
was cultivated for ornament. which was
not great many years ago. The plant
belongs to the same genus with the egg.
plant. 1t was originally brought from
South America, but is now cultivated in
many parts OF the globe. and has become
one of the most common articles IN cook.
cry.
In the midsummer days, the most
beautiful and most conspicuous article
that appears in our overlooking markets
is the tomato. 1t reaches its perfection
about the first of August in each year,
and remains rudy and juicy luxury
for many weeks.
In contemplating the huge basketfuls
which stand in the market-places wait
ing for customers who are sure 10 come,
or in disposing of plateful OF them
sliced and cooled with ice, the thought
full man will pity the dead generations
which passed away with the tomato
growing before them, and yet despised,
and will conclude that if this generation
had no other claim to wisdom that is SUI
perior to that of its predecessor, it might
still prove it's higher sagacity by right
of having demonstrated that the tomato
is worthy to be eaten. Not that it was
never eaten before our day, for Dutch
man named Dodoens left upon record in
1888 the fact that it is an excellent arti-
Gle OF food when dressed with salt, pep
per and oil. But there are plenty OF
persons now living who can remember
when it had not come into common use
as vegetable for the table, and when
no one thought of eating them as thing
to be enjoyed.
The tomato has no very ancient hlsto-
ry; we are not aware that it is found in
literature elsewhere than as the chief
component of the sauce with which Mrs.
Bardell dressed the chops of Mr.. Pick
wick. Its precise origin is not known,
but it is supposed to have come from
Mexico, and this is reasonable theory,
because the name by which it is known
among the Mexicans of the present day
IS tonaats, which is evidently an Aztec
name, and probably that from which the
title given by US to the vegetable is de-
rived. The botanists know the plant as
lucoDers,con esculentuna, but happily the
Xztecs gave us something better, and
the botanists have not succeeded in in
flictino their names upon an unotfending
peoDle. The tomato was known in Eu-
gland as early as 1897, which was more
than half century after Cortes captured
Mexico, so that the vegetable had plenty
Of time to reach Spain and spread over
the rest of Europe.
Sliced, with dressing of salt, pepper,
oil and vinegar, or with ordinary salad
dressing. it is a food fit for the gods and
all good men. But it is not spoiled by
cooking, by any means, and the finest
way to cook is to fill the core with salt
and butter and bread crumbs and to
broil it over quick fire. 1t may be
stewed or fried with profitable results ;
it makes luscious soup and it possesses
possibilities in the way of sauce which
would have filled the heart of Helliga-
bus with delight if he had had the intor-
nation and the vegetable. For canning
purposes. too. it is without equal among
the products of the summer, and it is the
most welcome vegetable at every we'll
ordered dinner table in the winter.
The tomato is thought also to have
special healthful properties as an article
OF diet.
It has been held that the tomato acts
directly on the liver, and it is remem-
bered that in those gloomy old days be-
fore it found its way TO the table certain
persons in this country made money BY
manufacturing and selling tomato pills
tor the purpose OF remedying diseases OF
the liver. But w hatever its specific &C
uon upon this one part OF the human
body. there is no doubt at all that it is a
nutritious and healthtul article Of food
and that any reasonable quantity may BE-
eaten bv almost anybody, at any tune
without the SMALLEST fear of hurtful con
sequences.