The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-04-18
Cultivation of Tomatoes.

The plants for early tomatoes can be
started in boxes in the house. if intended
for family garden, but for field culture
large hOt5eds are necessary. A good plan
is to SOW plenty of seed in the box in order
to insure sufficient number of plants, and
If they come up too thickly reduce them By
thinning. II IS an easy matter To trans
plant them from time to time, as they pro-
gress, in larger boxes until ready for setting
them out.
The soil for tomatoes should be rich, and
of kind that has been we'll cultivated and
previously well matured. In putting the
plants in the ground they shouli 60 in IS
deep as possible, as they will better provide
themselves with moisture should a dry
spell occur, ard although the to-
Eato IS not partial to dryness yet 1t is
often injured by an excess of moisture.
Last season we mentioned the case of q
gsrden1r VINO tried experiments with several
kinds OF tomatoes, using different methods
in management The most successful plan
was one in which square holes of eighteen
inches diameter and the same in depth were
dug, the bottoms filed with chips, stones
and other useless material, and upon these
placed, to within six inches of the top, good
stable manure. After covering the manure
with rich earth the plants were placed in
them and Yatered for a few DAYS, As
they grew the mills were gradually made,
and in comparison with other plants cul-
tivated differently, the advantages from
this system were very marked. The
growth was occasioDed by good drainage
afforded by the loose material in the sub
soil, which permitted all excess of water
TO pass downward, and yet retained ca
pillary attraction during Graught. The
great quantity of manure directly under
the plant could not be washed beyond reach
OF the pla Il, and created warmth during the
earlier period of progress. Should fertil-
izers be used, mixture of equal Iarts OF
superphosphate and saltpeter to five times
their weight OF wood ashes are excellent,
and the plant. are also partial to common
salt.
AS to varieties, the Conqueror is small but
early. The Trophy is one of thief best but
does not redden around the stem. The
Acme is fine pink-colored variety, excel
lent in quality, bat seems more liable to
disease than other kinds. One of the best
varieties known is Hathawey's Excelsior, q
besutlful, solid, smooth, red tomato, which
makes a z nd appearance at any market,
ana the only objection 10 il is lack of size.
although il Is not small compared with a
few others. The Paragon is a splendid red
tomato aud il fast becoming favorite.
Should it De desired TO getthem out in the
open air in order to give them an early
start, they can be protected with paper COW
for cnt-wOrms, Sad guard against the green
worm, which eats thern after they leaf.
MUlchiEg aTCuod the plant is beneficial,
and weeds aud grass must be kept down.
Clean cultivation also keeps the soil loose
and mellOF and facilitates growth. The to-
mato is = plant that seems to recuperate
from damage or injury very easily. 1t seeds
out new braLches and blossoms all the sea-
son. While the fruit is ripening on one
i kcof
commences TO bsar it does not cease until
late in the season. 1t is therefore apparent
that great drain is made on the soil TO fur
nish plant food, aud ii is essential, therefore
that not only manure be placed in the pit:
or hills, but that il also be worked into the
surface soil around the plants.
How Much Cream for Pound Of Butter
The average richness, or composition OIL
cream. is about as follows: wafer 81 80; but
ter (pure fatty matter), % 40; casein and
milk sugar, 76l; mineral matter (ash), 2l9
From this il will be seen that upon an az
erage it requires about four times the weight
OF cream to make q pound of butter. But
cream generally does better than this, and
sometimes vastly better. DR.. Voelcker states
that his experiments lead to the conclusion
that one quart Of good cream will yield
from thirteen to fifteen ounces of CON-
mercial butter; and when cream is
very rich, as when the cows are fed with
foods that are very rich with oil. a pound o.
cream will yield almost pound of butter.
IL Is the superiorrichnesso of the Jersey cream
that gives that breed of cows their value In
the first place the cream itself is rich. The
COW has q great deal to do with il. Some
cows are noted for their large yield OF milk
but are valuable emily when the milk itself
Is sold, II being poor in fats. II dairy
man is supplying the town with milk be
wants a COW that will yield largely
OF milk but cares nothing for i, ns
will desire cream more than he does milk,
g and will find that many a good mixer is
practically valueless for his purpose. But
ii does not all lie with the natural butter
producing merits of the animal OF course
food has vast deal to do with the richness