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Tomato

Lycopersicum ("Wolf's Peach") is the significant name of the passion-rousing Tomato, a native of South America, bearing fruit of a peculiar subacid flavour, wihch is anti-scorbutic, whilst somewhat laxative, and nutritious, except for gouty persons. Of such extensive use as a vegetable food is the Tomato nowadays by all classes, that it needs no literary description here. The succulent, brilliantly red, polished, furrowed, attractive fruit is familiar in every greengrocer's window, and on many a huckster's stall of green-stuff, especially in crowded streets, for purchase by working people. Much of the favour which has become attached to this ruddy vegetable production is due to a widespread impression that it is good for the liver, and corrective of biliary disorders. At first the Tomato fruit was known as 66 Mala Æthiopica," or the "Apple of the moors," which therefore bore an Italian designation, "Pomei dei mori." This name was presently perverted in French to "Pommes d'amour," and thence in English to "Love-apple." In the United States of America until about the year 1830 the Tomato was known only as a curiosity. Chemically the Tomato (or Love-apple) contains citric, and malic acids; also it further possesses oxalic acid, or oxalate of potash, in common with our sorrel (wild, and cultivated), and the rhubarb of our kitchen gardens. As already explained when describing these latter vegetables, they are ill-suited on this account for persons of gouty tendencies, and who are disposed to the formation of worrying oxalates of lime in the blood. Equally so is the Tomato by reason of its oxalic attributes; otherwise there are special qualities in Tomatoes which make them of purifying value as food. The shrub which bears this fruit contains sulphur largely, of which the Tomatoes partake. But nothing exists of the two poisonous alkaloidsatropine, and solanine (both contained by the stem, and leaves) -in the fruit. The best Tomatoes are supposed to grow within sight, or smell of the sea. A gardener's hands, when training the plants, become covered with the clammy, greenish moisture thereof, which dries on them in successive coats; when the hands are washed the stuff comes off by degrees, dyeing the water a bright yellow colour, and quite four washings are needed before this matter can be all removed. Our American cousins persuade themselves that they are never in such perfect health as during the Tomato season; and with ourselves this comparatively modern vegetable has become valued, not simply as a refreshing, cooling salad, or when appetizingly stewed, but essentially as a reputed antibilious article of salutary nutriment. As to any risk of contracting cancerous disease from a free, or habitual indulgence in Tomatoes, the staff of the Cancer Hospitals altogether repudiate the supposition, "seeing no ground whatever for entertaining any such charge." Possibly on the old doctrine of signatures it may have first been suggested as an accusation against the Tomato that its frequent use for food will engender cancerous disease; since it is manifest that the fruit bears a nodulated, tumour-like aspect, whilst showing, when cut into, an appearance of red, raw, morbid, fleshy structure which strongly resembles cancerous diseased flesh, or tumour growth in the human subject. As far as scientific research into the nature, causes, and possible cure of cancer yet pronounces, a certain cellular, and molecular perversion constitutes the dire disease, rather than any toxic, or destructive special work of microbes; so that drugs, or food principles would seem beyond the mark with curative aims. A very remarkable, and highly suggestive fact which bears on this vital question is that the cells of malignant growths have only half that number within themselves of "chromosomes," which is found to be absolutely entire in the normal healthy cells of all the higher animals, and plants. The "chromosomes" are minute, rod-shaped bodies, which under experiment take up the stain of various aniline dyes. This discovery has been placed before the Royal Society by three exponents. Also a further announcement is now made, on the highest authority, that cancer has been detected in fishes, precisely similar to the cancer which invades human beings; which fact opens a new field of research under quite distinct conditions, and promises an important extension of knowledge about the disease.

Chemically, also, in addition to the acids already named, the Tomato contains a volatile oil, with a brown, resinous, extractive matter which is very fragrant, a vegeto-mineral matter, mucosaccharin, some mineral salts, and in all probability an alkaloid. The whole plant smells unpleasantly, and its juices, when subject to heat by the action of fire, emit a vapour so powerful as to provoke, if inspired, vertigo, and vomiting. The specific principles furnished by the Tomato will, when concentrated, if taken medicinally, produce effects very similar to those which follow the administration of mercurial salts, viz., a sore state of the gums, with a profuse flow of saliva, and with very active stimulation of the liver; some peevishness is felt on the following day, with a depressing backache, almost suggesting paralysis. The fruit, if given in studied moderation as food, or as physic, will remedy this train of symptoms when due to other idiopathic causes. Some of the American physicians declare the Tomato to be the most useful, and benign medicament known for correcting derangements of the liver. They have caused an extract of the fruit to be prepared by manufacturing chemists which, it is confidently predicted, will depose calomel for the future. This extract proves curative of an ulcerated sore mouth, such as nurses suffer from, or canker; it is given internally for this purpose, and applied topically to the sore parts. Likewise, foul, unhealthy ulcers may be cleansed, and their healing promoted, by a Tomato poultice, this being repeated as often as the sore seems to need such attention. The poultice should be freshly made each time, and applied hot. Again, a tincture is made from the Tomato for curative purposes by treating its apples with alcohol, and letting this stand (including some of the leaves) for eight days before it is strained, and filtered. A teaspoonful of the tincture is a sufficient dose, two or three times in the day, together with half a wineglassful of cold water. Spaniards, and Italians eat Tomatoes with oil, and pepper; we take them frequently stewed with butter, after splitting, and stuffing them with bread-crumb, and a spice of garlic. Telling about a tomato-poultice we are incidentally reminded of another application for cleansing foul sores, which is still more curious, the fresh cow-dung poultice. This is yet of common rustic use, strong testimony being available as to the relief it gives against pain, and as to the speedy maturation it brings about when placed over a gathering abscess, or an indolent boil. The only feasible explanation for these effects seems to be that the said poultice, as a highly septic application, acts much in the same way as the septic tank does upon sewage, wherein "the saprophytic (fermenting) organisms destroy those which are pathogenic (morbid)," so says Dr. Plowright, of King's Lynn. Again, other quaint poultices range from those of bread-crumb, and bran, to mucilaginous barks and mashes; from slippery elm to slices of pork: from crushed ice to cranberry jam; and from bubbling yeast to burning mustard, and bruised cabbage leaves.

Improvement in the cultivation of the Tomato during recent years first began through recognizing how frequent were the cases occurring of the obstructive, and increasing trouble 66 appendicitis," also through a searching enquiry into the probable causes of this growing malady, so often fatal in its results. A conviction became general, on highly probable grounds, that the attacks depended on impaction of small foreign bodies mischievously lodging themselves within the narrow appendixtube of the first large bowel (cæcum), such, for instance, as the diminutive seeds of some vegetables, and fruits; whereupon the doom of the Tomato was threatened because of the numerous tiny seeds which it contains. There were at that time in the market Tomatoes, large, small, and highly coloured, all abounding in seeds of such a sort. Here then was a serious situation confronting the extensive growers of Tomatoes, as well as vegetable gardeners in general. However, the leading Tomatoproducers did not despair, but declared that if the public declined to eat a Tomato containing seeds, they would grow a Tomato without seeds; and they did, -not utterly and entirely free from seeds, but with so few as to justify the assertion of the originators that they had succeeded in producing a seedless Tomato; whereupon this fruit became restored again to popular favour, being now found to have improved also in sweetness. By the late Mr. Shirley Hibberd, who was a good naturalist, it was asserted with seeming veracity that the cannibal inhabitants of the Fiji Islands hold in high repute a native Tomato which they have named the Solanum anthropophagorum, and which they devour par excellence with "Cold Missionary." Nearer home a worthy old dame has been known to enquire in appropriately pathetic tones at a circulating library for Foxe's Book of To-Martyrs. "Chops, and Tomato sauce were ordered to be got ready by Mrs. Bardell for Mr. Pickwick's dinner, as evidenced by the famous letter from his unsuspecting pen to the amatory landlady in Goswell Street. 'Gentlemen," says Sergeant Buzfuz in his address to the Jury at the subsequent دو trial, "what does this mean?" But he missed a point in not proceeding to add, "I need not tell you, gentlemen, that the popular name for Tomato is Love-apple. Is it not manifest therefore what the base deceiver intended?"

Tomatoes are now produced of remarkable size and solidity, running up to six inches in diameter, and weighing each from two to nearly three pounds, whilst as solid as a piece of meat; they defy rough weather, and remain on the market from the first early picking until the coming of frost. For Tomato jelly: "Empty a can of Tomatoes into a porcelain-lined saucepan, with a large slice of onion, a clove or two, a couple of bay leaves, a teaspoonful of chopped green pepper, salt to taste, and a little sugar; put these on to heat; then soak a sufficient quantity of gelatine in a little water for half an hour, and after the Tomatoes have simmered for fifteen minutes let them come to the boil, and pour them over the partly-dissolved gelatine; strain through a fine sieve into a bowl; let the juice become perfectly cool, and, as it begins to thicken, stir well, and turn into an earthenware mould; serve the jelly on a round dish in a bed of fresh, crisp, young lettuce leaves." The jelly is better if prepared the day before it is wanted. A delicate compote of Tomatoes may be made which will retain all the curative virtues of the fresh fruit : "Remove the skin from each of a dozen good-sized, sound, ripe Tomatoes, cut them in quarters, and take out the seeds; make a syrup with half a pound of sugar to half a pint of water, and boil till it pours thick; then put in the Tomatoes, and bring them just to the boil, but do not allow them to go on boiling ; remove them to cool in the syrup, and serve in a glass dish." 6 Tomato-rice is a light, nourishing dish during convalescence from any bilious disorder. "Put into a stewpan half a pound of Carolina rice, cover it with cold water, and bring it to the boil on the fire; then strain, and rinse it well in cold water, and put it back into the stewpan with half a pint of Tomato pulp, and one pint of some light gravy; add an ounce of butter, a little salt, and red pepper; bring again to the boil; simmer gently afterwards until the grains are tender, adding more gravy if needed; the grains of rice should be all separate when cooked." For making Tomato Marmalade: "Have ready over the fire a kettleful of clean boiling water; into this drop fresh, ripe Tomatoes, and let them remain until the skins crack; then remove them, and put more into the same water. This is a better, and a quicker way of scalding Tomatoes than by pouring hot water over them. As soon as they are cool enough, peel the Tomatoes, and put them over the fire in a preserving pan for half an hour; then rub them through a sieve, and to each pound of the pulp add half a pound of loaf sugar, and boil until the Tomatoes are quite clear. By cooling a spoonful in a shallow dish one can tell whether it is thick enough, or not. A little lemon-juice added will greatly improve the flavour of the Tomatoes."

TREACLE. (See SUGAR).

TRIPE. (See MEATS).

TURKEY. (See FOWL).

TURNIP. (See also Roots.) 66 BELONGING to the Cabbage tribe of plants, the Turnip (Brassica rapa) is often found growing of itself in waste places, though not truly wild. As stated among Roots (page 595), it possesses certain medicinal virtues. Tusser (1573) called the Turnip "a kitchen-garden root, to boil in butter." It was not until long after Tusser's time that the Turnip became used as a winter food for sheep,-towards the end of the seventeenth century. Though containing over 85 per cent of water, yet this root affords a considerable proportion of nutriment, and is powerfully anti-scorbutic. Syrup made with Turnip juice is an old domestic remedy for chronic cough with hoarseness. For preparing white Turnip juice: Peel, and grate white Turnips, and squeeze their juice through a cloth; then strain it through a clean napkin; to a quart of this juice add threetenths of a pound of coarsely-pounded candied sugar; let it dissolve, and boil till it becomes somewhat thick; when this has cooled, strain it again, and pour it into glasses. As a cough, remedy take a teaspoonful several times in the day." Some cooks roast Turnips in paper under the embers, serving them with butter, and sugar. It is best to sow Turnips in an arid rather than in a rich soil, wherein it would become degenerate, and would soon lose its dry, agreeable relish. The young Turnips when growing up thickly need to be thinned with an unsparing hand, because, in order to thrive, they require plenty