TOMATO (Sp., Port. testate, from Mexican tornatl, tomato), Lyeepersieum eseutentnin. A semi-vine-like annual herb of the natural order Solanaceie, native to South America in the region of the Andes. It was formerly called love ap ple and was considered poisonous. It is now widely cultivated in all temperate regions and considered one of the most wholesome and im portant garden vegetables. Near the large cities it is extensively forced. The numerous varieties vary much in form from the red currant forms to the small yellow pear-shaped varieties and the larger red sorts. The red sorts with smooth round fruits somewhat flattened at the ends and varying from 2 to 4 inches in diameter are most in cultivation. The tomato is propagated from seed and in greenhouses often by cuttings. In the temperate regions these are usually start ed in the greenhouse, hotbed, or cold frame, and the plants transferred to the field when the weather is warm and all danger from frost is past. The plants thrive best in a sandy soil, well fertilized. They are set in the field about five feet apart each way and in garden culture are often trained to stakes to keep the fruit off the ground. In the United States tomatoes are more largely grown for canning than any other vegetable. Over 5,560,000 cases of 24 cans each, re quiring 300,000 acres of land for their production, are packed annually. Maryland, New- Jersey, Indiana, and California are the leading States in production, the first two giving nearly one halt the entire pack. The bacterial blight
(Bacillus solanacearum) attacks also the egg plant and potato. The leaves become yellow, and the stems wilt and later become brown or black, the plant being destroyed. Spraying for the disease itself appears to have little effect, but preventing insect attack is thought to act as a check. The leaf blight (Cbadosporium fuleum), often a more serious pest, appears as brownish spots on the under side of the leaves and yellow on the upper.. As the disease progresses the leaves curl up and finally drop from the stem. A leaf-spot disease (Scptoria lgcopersici), sometimes troublesome, causes numerous spots to appear on the leaves and young stems, ulti mately destroying them. Tomato rot is caused by various fungi. e.g. Phytophthora infestans, Nacrosporium tomato, attacks the green fruits of the tomato usually at the blossom end and first shows as a small black spot, which increases rapidly until half-the fruit is a soft, black, sunk en mass. Fusarium lacopersici attacks the ripe fruit, covering it with a thick, white mold, which later becomes reddish. This disease is less com mon than the others. Repeated sprayings with Bordeaux mixture or other fungicide have been recommended as checks. Diseased fruits should be removed and burned. Consult- Bailey, The Forcing Book (New York, ISOS) ; United States Department of Agriculture Farmers' Bulletin No. 76 (Washington, 1S9S). See Plate of VEGE TABLES.