The Field and Garden Vegetables of America Part 116

The Apple-tomato is early, hardy, productive, keeps well, and, for salad and certain forms of cookery, is much esteemed; but it is more liable to be hollow-hearted than any other of the large varieties.

In form, as well as in the thick, tough character of its rind, it resembles the Bermuda.

BERMUDA.

This is a red or rose-colored, apple-formed sort, extensively imported from Bermuda into the Middle and Northern States in May and the early summer months.

Like the preceding variety, it varies considerably in size,--some specimens measuring little more than an inch in diameter; while others from the same plant, matured at nearly the same season, frequently exceed a diameter of two inches and a half.

It possesses a thick, rather tough rind, which rarely becomes pulpy in the process of cooking; and, besides, is quite light and hollow-hearted.

In size and form, it somewhat resembles the Apple-tomato. When cultivated in New England or the Middle States, it has little merit, either for its productiveness or early maturity.

FEJEE.

Fruit quite large, red, often blushed or tinged with pinkish-crimson, flattened, sometimes ribbed, often smooth, well filled to the centre; flesh pink, or pale-red, firm, and well flavored; plant hardy, healthy, and a strong grower.

Seeds received from different reliable sources, and recommended as being strictly true, produced plants and fruit in no respects distinguishable from the Perfected.

FIG-TOMATO.

Red Pear-shaped Tomato.

[Ill.u.s.tration: Fig-tomato.]

A small, red, pyriform or pear-shaped sort, measuring from an inch and a quarter to an inch and a half in length, and nearly an inch in its broadest diameter. Flesh pale-red, or pink, very solid and compact, and generally completely filling the centre of the fruit.

Like the Plum-tomato, it is remarkably uniform in size, and also in shape; but it is little used except for preserving,--other larger varieties being considered more economical for stewing, making catchup, and like purposes.

The variety is usually employed for making tomato-figs, which are thus prepared:--

"Pour boiling water over the tomatoes, in order to remove the skin; after which, weigh, and place in a stone jar, with as much sugar as tomatoes, and let them stand two days; then pour off the sirup, and boil and skim it till no sc.u.m rises; pour it over the tomatoes, and let them stand two days as before; then boil, and skim again. After the third time, they are fit to dry, if the weather is good; if not, let them stand in the sirup until drying weather. Then place them on large earthen plates, or dishes, and put them in the sun to dry, which will take about a week; after which, pack them down in small wooden boxes, with fine, white sugar between every layer. Tomatoes prepared in this manner will keep for years."--_Mrs. Eliza Marsh, in Hov. Mag._

GIANT TOMATO. _Hov. Mag._

Mammoth.

An improved variety of the Common Large Red, attaining a much larger size. Fruit comparatively solid, bright-red, sometimes smooth, but generally ribbed, and often exceedingly irregular; some of the larger specimens seemingly composed of two or more united together. The fruit is frequently produced in ma.s.ses or large cl.u.s.ters, which clasp about the stem, and rest so closely in the axils of the branches as to admit of being detached only by the rending asunder of the fruit itself; flesh pale-pink, and well flavored.

Like most of the other varieties, the amount of product is in a great degree dependent on soil, culture, and season. Under favorable conditions, twenty-five pounds to a single plant is not an unusual yield; single specimens of the fruit sometimes weighing four and even five or six pounds.

The Giant Tomato is not early, and, for the garden, perhaps not superior to many other kinds; but for field-culture, for market, for making catchup in quant.i.ties, or for the use of pickle-warehouses, it is recommended as one of the best of all the sorts now cultivated.

GRAPE OR Cl.u.s.tER TOMATO.

Solanum sp.

This variety, or more properly species, differs essentially in the character of its foliage, and manner of fructification, from the Garden Tomato. The leaves are much smoother, thinner in texture, and have little of the musky odor peculiar to the Common Tomato-plant. The fruit is nearly globular, quite small, about half an inch in diameter, of a bright-scarlet color, and produced in leafless, simple, or compound cl.u.s.ters, six or eight inches in length, containing from twenty to sixty berries, or tomatoes; the whole having an appearance not unlike a large cl.u.s.ter, or bunch of currants.

The plants usually grow about three feet in height or length; and, in cultivation, should be treated in all respects like those of other varieties. Flowers yellow, and comparatively small. Early.

Though quite ornamental, it is of little value in domestic economy, on account of its diminutive size.

LARGE RED TOMATO.

[Ill.u.s.tration: Large Red Tomato.]

Fruit sometimes smooth, often irregular, flattened, more or less ribbed; size large, but varied much by soil and cultivation,--well-grown specimens are from three to four inches in diameter, two inches and a half in depth, and weigh from eight to twelve ounces; skin smooth, glossy, and, when ripe, of a fine red color; flesh pale-red, or rose-color,--the interior of the fruit being comparatively well filled; flavor good.

Not early, but one of the most productive of all the varieties; the plants, when properly treated, producing from twelve to fifteen pounds each.

From the time of the introduction of the Tomato to its general use in this country, the Large Red was almost the only kind cultivated, or even commonly known. The numerous excellent sorts now almost everywhere disseminated, including the Large Red, Oval, Fejee, Seedless, Giant, and Lester's Perfected, are but improved sub-varieties, obtained from the Common Large Red by cultivation and selection.

LARGE RED OVAL-FRUITED TOMATO.

A sub-variety of the Large Red. Fruit oval, flattened, much less ribbed, more symmetrical, and more uniform in size, than the last named; well-grown specimens measure about four inches in one direction, three inches in the opposite, and two inches in depth; skin fine, deep-red, smooth and shining; flesh paler, the interior of the fruit well filled with pulp, and, when cooked, yielding a large product in proportion to the bulk. Prolific and well flavored, but not early; ripening at the time of the Large Red.

The variety is exceedingly liable to degenerate, constantly tending towards the Large Red; and can only be maintained in its purity by exclusive cultivation, and a continued use of seeds selected from the fairest, smoothest, best ripened tomatoes, having the peculiar oval form by which the variety is distinguished.

LARGE YELLOW.

Plant, in its general character, not distinguishable from the Large Red.

The fruit also is quite similar in form and size; the princ.i.p.al mark of distinction being its color, which is a fine, clear, semi-transparent yellow. Flesh yellow, well filling the centre, and perhaps a little sweeter or milder than the Red; though generally not distinguishable when stewed or otherwise prepared for the table.

The variety is hardy, yields abundantly, and comes to perfection with the Large Red. It is, however, not generally cultivated; the Red descriptions being more commonly used, and consequently better adapted for cultivation for the market.

MEXICAN.

Fruit large, comparatively smooth, frequently of an oval form, bright-red, often tinted with rose or bright-pink; flesh pink, solid, filling the fruit to the centre.

It is similar to, if not identical with, the Perfected.

PERFECTED.

Lester's Perfected. Pomo d'Oro Lesteriano.

A recently introduced and comparatively distinct variety. Plant remarkably healthy and vigorous, often attaining a height or length of six or eight feet, and, in strong soil, of more than ten feet; fruit pinkish-red, or rose-red, of large size, comparatively smooth and regular, flattened, remarkably solid and well filled to the centre, and, when cooked, yielding a large return in proportion to its bulk; flesh firm, well flavored, with comparatively few seeds intermixed. In this last respect, not unlike the Seedless.

When started at the same time, it ripens two weeks after the early varieties, and continues to yield in great abundance until the plants are destroyed by frost. It is considered one of the best sorts for cultivation for the market, and by many is preferred to all others for the garden.