The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-10-03
THE TOMATO.
A Plant which Helped to RevOlutlDniss
the Food Problem OF the World.

A Plant which Helped to RevOlutioniss
the Food Problem OF the World
The ripe, crimson globes of the tomato
begin to peep through its dark foliage.
suggesting visions of such salads as arc
possible only when this cool vegetable
or fruit?--assists in their concoction.
The tomato native of tropical
America, is a rare gift TO man. Though
long unappreciated, the fact that no
other vegetable is now so universal in
gardens, and that on hundreds of small
places room is found for it, though de-
MED to everything else, seems suff'
cicnt certificate of merit.
Three American food plants-the In
dian corn. the potato and the tomato -
have revolutionized the food problem of
the civilized world. Yet another plant,
though not food producer, might be
added to this list of new world conquer
ors, for it has had history even more
remarkable than that of the others; the
Virginia weed has penetrated far be-
vond the bounds of civilization and
made conquests where the names of the
other three plants have scarcely been
heard.
The tomato comes of family which
is largely in the service ofmanl5ind. 1t
gave us first of all the potato. The egg
plant and the cayenne or red pepper
plant--two other food producers-be-
long to it: the pretty race of petunas,
also the Jerusalem cherry: the climbing
bitter-sweet and the inhabitant of old
| fashioned gardens, the matrimony bush;
the famous tobacco plant and the herb
| belladonna, of great medicinal import
ance Our wayside weed the common
nightshade, whose bright berries we
like to see in autumn, is also humble
member of this family
The tomato got no such early start in
the world as did its homespun cousin,
the potato re be sure, it was carried
to England in 1896, but never thought
of as being eatable then. and was cul-
tivated only for its ornamental appear
ances and possibly its medicinal pur-
poses. Both there and on the continent
it was known as the love-apple, the
name which it still bears in France and
Italy. Old John Parkinson tells us in
his quaint way, as early as 1929: "In hot
countries, where they naturally grove,
they are much eaten of the people, tc
cool and quench the heate and thirst OF
their hot stomachs." Yet it is only
within fifty years that they have come
| into general use.
The season of the tomato is short, yet
being essentially plant of the tropics
it can not be ripened often in England,
except under glass. AS hothouse
plant however, it is widely used there,
certain varieties developing special
adaptation to these conditions. In the
short but fervent summer of New En-.
gland, on the contrary, it finds itself
quite at home. Though the plant like
many others of tropical origin, is highly
susceptible to injury from frost the
seeds are very hardy, sustaining nc
harm from remaining in the ground
throughout winters. If left to come ur
of themselves, they do so freely from
such accidental paintings of the previ
Gus season, and here im Massachusetts
will begin to ripen fruit about the last
of August, while plants which are
started early in the hot bed or window
box will begin nearly u month sooner
The fact that the tomato will ripper
fairly after plucking enables the south
ern grower to market his crop in tn,
far north. 1t also allows us here tC
prolong the season of the natives Well
grown but green fruit, picked before
frost into shallow baskets or boxes
and kept in u dark, dry room, ripcn'
gradually for the table, and may thu!
be eaten until November or later
The flavor of the tomato depends
much upon the manner of culture, anC
one may be as critical in the matter a.
in the flavor of a strawberry or ;
peach. On cold, heavy soils, and al
lowed to trail on the earth the fruit is
watery and insipid, as well as infested
with worms. Select the warmest anc
lightest soil possible set the plant fal
enough for the free access of sun anC
air, and provide trellis, or tie them t.
stakes as fast as growth requires, Over
production, too, if allowed, will be
distinct loss in quality and appearance
Eaten raw, as a salad, stewed, baked
escalloped, halved and boiled in crumb
like an oyster, canned for winter use, o
made into soups, catsups and pickles
what other vegetable offers a create
or pleasanter variety to the palate?
is certainly good enough to merit SOM
pains in its cultivation. Boston Tran
script.