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 "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 appendix-tube of the first large bowel (caecum), 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 Tomato-producers 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 Solarium 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 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, Tunning 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".

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".