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    The Tomato
    The Tomato
    The Tomato
    Ebook182 pages1 hour

    The Tomato

    By Paul Work

    ()

    Read preview
    LanguageEnglish
    PublisherArchive Classics
    Release dateNov 15, 2013
    The Tomato

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      Book preview

      The Tomato - Paul Work

      The Project Gutenberg EBook of The Tomato, by Paul Work

      This eBook is for the use of anyone anywhere at no cost and with

      almost no restrictions whatsoever. You may copy it, give it away or

      re-use it under the terms of the Project Gutenberg License included

      with this eBook or online at www.gutenberg.org

      Title: The Tomato

      Author: Paul Work

      Release Date: November 18, 2011 [EBook #38051]

      Language: English

      *** START OF THIS PROJECT GUTENBERG EBOOK THE TOMATO ***

      Produced by Charlene Taylor, Betsie Bush, Scanned by Ray

      Bush and the Online Distributed Proofreading Team at

      http://www.pgdp.net

      THE TOMATO

      THE TOMATO

      By

      PAUL WORK

      Professor of Vegetable Crops, Cornell University

      Editor of Market Growers Journal

      ILLUSTRATED

      NEW YORK

      ORANGE JUDD PUBLISHING COMPANY, Inc.

      1945

      Copyright, 1942, by

      ORANGE JUDD PUBLISHING COMPANY, INC.

      PRINTED IN THE UNITED STATES OF AMERICA

      Copyright Under the Articles of the Copyright Convention

      of the Pan American Republics and the

      United States. August 11, 1910

      FREDERICK J. PRITCHARD

      1874-1931

      Originator of tomato varieties of improved type and resistant to disease

      TABLE OF CONTENTS

      ILLUSTRATIONS

      INTRODUCTION

      Why should there be a book on tomatoes? The world is full of bulletins of experiment stations, of articles in periodicals and of general books on vegetables which include discussion of tomatoes.

      An incomplete set of tomato bulletins includes over 350 documents. Many of these are no longer available. Many are of no great value but contribute this or that small item.

      The task of a book like this is to offer between two covers, a summary of what seem the most significant facts and opinions about the third most important vegetable crop in the United States.

      The tomato is one of the most rewarding crops for the home garden. A little space yields heavily, from half a peck to a peck per plant without difficulty. It grows well practically everywhere in the States, affording high nutritional values whether used fresh or canned. And people do like tomatoes, whether as salad, cooked vegetable, or condiment.

      Competition among growers and among districts makes three elements necessary for commercial success:—quality in the goods, economy in production, and effectiveness in marketing.

      The grower must know his plant, what it is like and how it behaves under various conditions and treatments. Then, he needs an understanding of the economic factors that surround his enterprise.

      Conditions in various sections and production for various purposes are so diverse that dogmatic statement and general advice are precluded. The aim is rather by means of available information to help the reader to an understanding that will enable him to answer his own questions for his own conditions and this far better than any broad prescription could possibly do. Principles, possible practices and examples of field programs are offered as guides for self-help for home, school, hobby as well as commercial production.

      A person who studies on this basis will not be thwarted by a sudden shift of weather or market but will have at hand the necessary facts and ideas to adjust his plan to changed conditions.

      No attempt has been made toward complete citation of reference. Those given will lead to others making possible a full survey of the extensive literature.

      The Tomato

      I

      THE TOMATO IS A GREAT FOOD

      AND CROP PLANT

      Vegetable, Fruit or Berry,—what is the tomato? A standard query this is and many an argument has raged about it. The answer is easy. It is all three. By culture and use, it is a vegetable; botanically it is a fruit and among the fruits, it is a berry being indehiscent (non-shedding), pulpy, with one or more seeds that are not stones. And they say the tomato is more truly a berry than the raspberry.

      But that doesn't make much difference. The thing that matters is that people like the tomato. It is easy to grow and nearly every home garden has it. It is good to look upon—shapely, colorful and of glossy sheen. A trained single stem plant with ripening fruit is a genuine ornament in the garden. It is most gratifying to the palate, fresh or cooked; soft and grainy, smooth and juicy in texture, sweet and tart and with an appealing flavor all of its own that few fail to relish. As juice or cocktail, adding color and flavor to soup, as condiment or as side dish with the entree, as salad freshly sliced or in jell, it is welcome with almost every course and some ingenious chef or, more likely, some clever housewife will, one of these days, fashion from it the dessert supreme.

      Nor have we exhausted the list of forms in which the tomato may be served. In addition to its simplest cooked form, stewed or turned hot from the can, it may also be baked, stuffed or

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