Fruit quite large, red, often blushed or tinged with pinkish-crimson, flattened, sometimes ribbed, often smooth, well filled to the centre; flesh pink, or pale-red, firm, and well flavored; plant hardy, healthy, and a strong grower.
Seeds received from different reliable sources, and recommended as being strictly true, produced plants and fruit in no respects distinguishable from the Perfected.
Fig-Tomato.
Red Pear-shaped Tomato.
A small, red, pyriform or pear-shaped sort, measuring from an inch and a quarter to an inch and a half in length, and nearly an inch in its broadest diameter. Flesh pale-red, or pink, very solid and compact, and generally completely filling the centre of the fruit.
Fig-tomato.
Like the Plum-tomato, it is remarkably uniform in size, and also in shape; but it is little used except for preserving,—other larger varieties being considered more economical for stewing, making catchup, and like purposes.
The variety is usually employed for making tomato-figs, which are thus prepared:—
"Pour boiling water over the tomatoes, in order to remove the skin; after which, weigh, and place in a stone jar, with as much sugar as tomatoes, and let them stand two days; then pour off the sirup, and boil and skim it till no scum rises; pour it over the tomatoes, and let them stand two days as before; then boil, and skim again. After the third time, they are fit to dry, if the weather is good; if not, let them stand in the sirup until drying weather. Then place them on large earthen plates, or dishes, and put them in the sun to dry, which will take about a week; after which, pack them down in small wooden boxes, with fine, white sugar between every layer. Tomatoes prepared in this manner will keep for years."—Mrs. Eliza Marsh, in Hov. Mag.