Fejee

No. 1550. - The fruit is either a bright red or pinkish color, very firm, well flavored, and is a good late Tomato.

Arlington

No. 1551.- This is one of the earliest varieties. The fruit is of a good size, and is very uniform in shape.

General Grant

No. 1552. - This is of a superior quality. The fruit is large and ripens rapidly and thoroughly.

Fig, Or Red Pear

No. 1553. - A small red pear-shaped species. The flesh is either pale-red or pink, and very firm. It is very little used except for preserving and for making Tomato figs.

Yellow Plum

No. 1554. - A beautiful variety, used principally for pickling.

Red Cherry

No. 1555. - A small early variety of the size and shape of a cherry, and is used for pickling.

Strawberry, Or Winter Cherry

No. 1556. - The fruit has a pleasant strawberry-like flavor, and is much esteemed.

Green Gage

No. 1557. - Resembles a yellow plum in shape and color, and is excellent for preserving.

Yellow Cherry Tomato

No. 1558. - This is a yellow variety of the Red Cherry Tomato, differing only in color.

Yellow Pear, Or Fig Shaped

No. 1559. - A sub-variety of the red pear-shaped Tomato, with a clear, semi-transparent yellow skin and yellow flesh. It is used for pickling and preserving.

Queen

No. 1560. - A variety speedily grown for canning. The fruit somewhat resembles the Trophy in appearance.

Canada Victor

No. 1561. - This is one of the earliest, of a medium size, and is very symmetrical in shape.

Hathaway's Excelsior

No. 1562. - This is an early Tomato, medium sized, smooth, firm, and of excellent quality.

Golden Trophy

No. 1563 - Identical in form and size with the Trophy, but its color is a beautiful canary-yellow, being sometimes streaked lightly with red. It is well suited for preserving, as well as for table use.

Island Beauty

No. 1564. - The fruit is large and medium early, resembling the Trophy in appearance, and is produced in clusters of about ten finely formed Tomatoes in a bunch. It is deep crimson in color, and of the best quality.

Tomatoes For Relish

No. 1565. - Select ripe and firm Tomatoes of equal size, wipe them clean and slice them an eighth of an inch thick. Serve them on relish dishes the same as cucumbers, with some finely sliced green onions around the edge of the dish. Or dip them into boiling water for one minute, then peel and slice them, sprinkle them with salt, and serve them plain or mixed with cucumbers, with some finely sliced green peppers on each end of the dish. Serve with them a mustard and oil sauce, into which add some finely chopped chives and parsley.

Tomato Salad, Plain

No. 1566. - Peel and slice the Tomatoes as in No. 1565. Season them with salt, pepper, olive oil and vinegar, and garnish with finely sliced celery.

Note. - Baw Tomatoes may be used to garnish green salads.