The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1907-07-27

any time of the year. 1t is often lett
in the ground, to be dug at any time
that it is needed for the table. A Mex
lean species of the batata. gives jalap,
a medicine of which some of us have
vivid recollections. However, the fam
lily will be known mainly by its roots
OF a farinaceous and saccharine sort,
and by its splendid array of climbing
and flower-bearing plants.
Gerarde, speaking of this esculent,
says; "The potato rootes are, among
Italians, Indians and many other PEG
pie, like common and ordinarie meate,
which no doubt are Of mightie and
nourishing parts, and do strengthen
and comfort nature; their nutriment is,
as it were, a mean between flesh and
fruit" He adds that from the roots
may be made sort of conserves, of
no less toothsome and wholesome dam
tiness than can be made of ounces
and likewise ''th6se comfortable and
delicate meates, called in shops Nor
selle placentulae, and divers such like.
These roots, according to his direction,
will serve as a ground or foundation
upon which the cunning confectioner
or sugar baker" may work out and
frame a large number of very delicate
sweetmeats and other ''restoratives.
He describes the roasting of sweet POI
tatoes in ashes, and tells us that when
they are so roasted they should be in
fused with wine, poured upon them;
While other tubers may be boiled with
prunes and eaten with them; and still
others may be dressed with oil, vinegar
and salt-"but every man to his own
taste and liking" Notwithstanding,
''howsoever they be dressed, they com
fcrt, nourish and strengthen the human
body"
Another member Of the solanum fam
lily would, think, be released from our
dietary with nearly as much regret as
the potato and the history Of the to-
mato is quite as curious as that of its
congener Gerarde called it the "apple
Of love-" and as love-apple ii was
known until very near the middle of
the nineteenth century. 1t came orig
inally from tropical America, although
think that one variety was native of
ou4 middle States. 1t still requires a
warm soil and a sunny, open position
in order to develop its fruit to perfec-
ton, 1t began to enter into consump-
ton rather freely about 1910, 1t was
still looked upon with suspicion on ac-
count of it's relationship, and for a long
yxy ht1n tho Hau7r a nd tta yn nh ofar oo,,e
ed it to get a very doubtful welcome on
the dining table. The rank flavor Of
those days has bean cultivated out,
while the size and shape nave been
greatly improved. The ideal tomato is
free from wrinkles and from a hard
core, which were the special character
istics Of the earlier sorts. We should
find our civilization very decidedly af-
fected by the entire sweeping out Of
this delicious vegetable fruit
Gerarde says; THE apple OF love
bringeth forth very long, round stalks
cling upon the ground, not able to- sus-
| or branches, fat and full of juice, trav-
tame himseife upright by reason Of the
| erdernesse of the stalk, and alsoe the
great weight of the leaves and fruit
wherewith it Is surcharged" He tells us
that among the leaves come yellow
flowers clustering together upon short
| stems, where do come into place afire
and goodlie apples, uneven and bunch
ed out in many places, of bright
shining pippin." He adds that the pulp
or meat is very full of mosture-soft
| and reddish and very much of the sub
stance Of the plum. He adds that the
whole plant is Of a rank and sinking
| flavor.
The yellow tomato was not known
until considerably after the red variety
and was known at first as the Ethiopi-
an apple In England they called it
| the pomodare. The yellow varieties are
of milder favor than the reds, and re-
| Gently some varieties have been devel-
oped, like the Golden Queen, which ar
| of exquisite fragrance and flavor Skill
| full housewives are beginning to find
out the delight of this golden apple
| especially to use the slices mixed in
| the dish with those of scarlet flesh.
| Gerarde speaks of the golden apple,
and calls it a "colde herbe, but not
| fully so colde as mandrake" by which
| he evidently means that the tomato is
a cooling fruit for hot days. In Spain
| they eat these "apples" prepared and
boiled, with pepper, salt and oil, Ger
arde insists, however, that the tomato
has very little nourishment, and il
practically a poison to the human sys-
tenn.
Another solanum of great value, ant
bearing it's fruit above ground, is the
Iegg plant. Good cooks have devised
many ways for making this a delight
fully appetizing dish, but with ordin-
airy cooking it has very little value
leither as food or as delicacy. Ger.
Iarde seems to have known good dea
about the cooking Of the fruit and how
easily it could be spoiled He says tina
the egg plant, which he calls "Maddt
or Raging Apples" has a round stall
of about two feet in height and a gooC
IDEAL branched out; that it is set will
broad leaves of a dark brownish-greer
cclor, among which appear the whit
flowers, sometimes purple flowers, look
ing like star, with what he calls vel
low plums in the middle. He tells u
THAT the fruit is about as big as {
| swans egg, white or brown, and con
Itaining fiat seeds of yellow color.
1.-THE people of Toledo doe eat then
with great devotion, being boiled witt
| fat flesh, adding thereto some scrapet
cbeese-which they doe keepe in vine
gar, homie, or salt pickle all winter.
In Egypt and Barbary, he adds tina
they eat these fruits after roasting