Evening star., 1935-10-02

easily secured nowadays that few city
residents grow them, even when they
have the room.
Yet there is nothing in the vegetable
garden more worthy of space. The
plants themselves are interesting, even
the great tomato worms, so-called, which
infest them. This creature, in all prob
ability. has done its part in deterring
finicky city dwellers from growing the
vines. 1t is an ugly and vicious-looking
thing. not unlike the caterpillar stages
of some of the larger moths.
Grow tomatoes and you have tomato
worms, as surely as day follows night.
How does that come about? Is there
any mysterious affinity at work? Even
glance into science shows otherwise.
Nothing comes from nothing. If worms
appear, the eggs of worms must have
been there from the beginning
Hence the thorough washing of all
raw fruits is always expedient, and no
one may be called too scrupulous who
exerts every legitimate effort to free all
vegetable fiber, of whatever name or
form, from the possibility Of invisible
spores. While it is true that practically
none of these might develop in the
human intestines, 1t is much more pleas
ant to feel sure. This may more or less
be accomplished with the aid of cleans
ing water so easily available today and
a determination on the part OF the cook
to- do a thorough job of it. Occasionally
insecticides used on plant products are
present, too, and these are eXciSed at the
same time.
This care becomes more necessary, as
more and more use is made everywhere
of raw foods in salads and the like. While
the amateur student of Nature need
never permit his excursions into science
to cause him excessive and at times
pathological interest in the invisible
forms of life, so prevalent everywhere,
he may feel sure that any extra care he
takes. or causes to be taken for him, in
the interest of cleanliness and hygiene,
is not at all wasted.
\ X
Another curious natural affinity Is
that between tomatoes and salt.
If there is anything that seems more
to require salt. it is the potato. and that.
as we have stated, is member of the
same family.
Practically every one sprinkles salt on
the fine slices of tomatoes, and upon
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This action seems instructive.
People may argue as much as they
choose about how to pronounce tomato, -
but all of them unite in the necessity of
plenty Of salt to make them taste good.
The tomato seems to have an affinity,
il one wants to call it that. for most
foods. That is, it goes" with almost
anything, and with almost every one.
Even persons interested in the idea of
food compatibilities find the tomato
easily eaten with bread, or with meat,
or with potatoes. with no indigestion
afterward. Also it goes with milk.
Since it seems to call for much salt,
many users will do we'll to keep this fact
in mind, and keep the salt to minimum.
as it is very easy TO sprinkle great deal
more on tomatoes, as usually eaten, than
is necessary.
Those who have seen the great to-
mato fields of Maryland and Indiana
know they are beautiful sights. with the
long extended rows of great red beauties
sparkling in the sun.
Perhaps next year more of us in cities
will grow few tomato plants. not only
for the yield, but also to keep alive a
great tradition in personal way.