The tomatoes should not be picked for seed until perfectly ripe; then gather and grind in a machine made for the purpose. The best machine is made with a cylinder about a foot in diameter, with wooden teeth two inches long and an inch in diameter; set in the same manner as in an ordinary threshing machine, with a bed to match, in which two rows of teeth are set in the same manner. Run the tomatoes through this machine into a large box, with fine wire netting at the farther end to allow the juice to run off. After the grinding is done, run the pulp through a sieve with a half-inch mesh; this will let all the seed through and save out a large proportion of the pulp, which can be used for catsup or be thrown away. The seed and remaining pulp should then be put into a cask of any convenient size and allowed to ferment, which it will do in from 24 to 48 hours, according to the weather. If it is quite warm, the seed ground one day can be cleaned the next. If cool, it may have to wait two or three days before fermentation is complete. It can then be readily washed out. If running water is convenient the operation is an easy one, as the seeds will settle to the bottom of the cask, and the pulp and light seed can be poured off.

After washing, the seed should be put into a bag and wrung out to get out as much water as possible, which will hasten drying and leave the seed whiter. Cleaning should be affected as quickly as possible after the operation is commenced in order to make a clean sample. In drying, spread out thinly on sheets, or better, on light frames covered with fine wire cloth, and set in full sunshine, keeping it stirred frequently.

The various types under cultivation have their parentage as follows:

Tomato, common, Lycopersicum esculentum.

" Cherry, L. cerasiforme.

" Pear, L. pyriforme.

" Currant, L. pimpinellifolium.

Long Island. C. L. Allen.