The record-union., 1891-09-15
THE TOMATO.
An Article Which RevoIutlonized the
Food Problem of the World.

AL Afllcie NHlcH 1teVOluUlon12ed 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 are
possible only when this cool vegetable
or truit?--assists IN their concoction.
The tomato, a native of tropical Amer
lea, is a rare gift to man. Though long
unappreciated, the fact that no other veg
etable is now so universal in gardens.
and that on hundreds Of small places
room is found for it, though denied to
everything else, seems sufficient certifi-
cate 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 American
plant, though not food producer, might
be added to this list Of New World con-
querors, for it has had a history even
more remarkable than that of the others;
the Virginia Weed'' has penetrated far
beyond 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 of mankind. 1t
gave us first of all the potato. The egg
plant and the cayenne or red pepper
plant--two other food-producers-b
the Jerusalem cherry; the climbing Bit
ter-sweet and that inhabitant of old-fash-
Toned gardens, the matrimony bush: the
famous tobacco plant and the herb BELLA
donna, of great medicinal importance
Our wayslde weed, the common night
shade, whose bright berries we like to see
IN autumn, is also an humble member of
this family.
The tomato got no such early start in
the world as did its hOmeSpun cousin, the
potato. To be sure, it was carried to Eng
land in 1896, but never thought of as be-
ing eaten then, and was cultivated only
for its ornamental appearance and posi-
bly,, for medicinal purposes. Both there
ana on the Continent it was known as the
love apple, the name which it still bears
Ill France ana Italy. Old John Parkin-
son tells us in his quaint way, as early as
1879, In hot countries, where they
grove, they are much eaten of the people.
10 cool and quench the heate and thirst of
their hot stomaches." Yet il 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
cannot be ripened often in England ex-
ccpt under glass. AS q hot-house plant.
however, it is widely used there. certain
varieties developing special adaptation to
these conditions. In the short but fer
vent summer OF New England, on the
contrary, IL 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 no harm from remain
ing in the ground throughout winters.
II left to come up of themselves they do
so freely from such accidental paintings
or the previous season, and here in Mass
achusetts Will begin TO ripen fruit about
the last Of August, while plants that are
started early in the hot-bed or window
box VIII begin nearly a month sooner
n large Held of tomatoes in the vicinity
OF Boston commenced ripening fruit the
present summer about the 10th of July.
at which time they brought Sl2 per bushel
in the market
The fact that the tomato will ripen
fairly after plucking enables the South
ern grower to market his crop in the far
North. 1t also allows us here to prolong
the season OF the natives. Well-grown
but green fruit, picked before frost into
shallow baskets or boxes, and kept in a
dark, dry room, ripens gradually for the
table, and may thus be eaten, often until
November or later.
Tho flavor of the tomato depends much
upon the manner of culture, and one may
be as critical in the matter as in the flavor
OF i strawberry or q peach. On cold,
heavy soils and allowed TO trail on the
earth, the fruit is watery and lnsipid, as
well as infested with worms. Select the
warmest and lightest soil possible, set
the plants far enough apart for the free
access of sun and air and provide trellis
or tie them to stakes as fast as growth re-
quires. Oyerproduotion, too, if allowed,
will be distinct loss in quality and ap-
pearance.
Eaten raw, as a salad, stewed, baked,
escalloped, halved and broiled in crumbs
like all oyster, canned for winter use, or
made into soups, eatsups and pickles
pleasanter variety to the palate? It is
certainly good enough to merit some
pains in its cultivation.-Boston Tran
Scrint.