1893 - Livingston and the Tomato, by Livingston!

How I didn't find this book last year when I had tomato fever I cannot imagine!!   It is wonderful.   Alexander Livingston was a smart man to get his story down the way he wanted to be remembered. For more posts on Alexander Livingston check my seedsman index.

 You can download the book from several sources, in most all formats, in case you want to have it on your reading device.

I'll just pop a brief snippet in here as the reading quality is wonderful when you go to the full size option of the scanned book.  What a joy to find a high quality book.

And to think the tomato was to be changed from a pretty but uneaten fruit into one of the most competitively bred food plants in history!

The First Tomato I Ever Saw. 

 Well do I remember the first tomato I ever saw. I was ten years old, and was running down one of those old-fashioned lanes, on either side of which was the high rail fence, then so familiar to all Ohio people. Its rosy cheeks lighted up one of these fence-corners, and arrested my youthful attention. I quickly gathered a few of them in my hands, and took them to my mother to ask, ''What they were?" 

As soon as she saw me with them, she cried out, " You must not eat them, my child. They must be poison, for even the hogs will not eat them." "But what are they, mother?" I asked. “Some call them 'Jerusalem Apples;' others say they are 'Love Apples;' but, now mind, you are not to eat them. You may go and put them on the mantel, they are only fit to be seen for their beauty."

1914 - In Praise of the Unknown Mother of Early Sweet Peas

I wonder what is fact and what is fiction.  Was there really a talented gardener who improved the sweet pea for her own pleasure whose work was used by the professional seedsman to launch a "new" variety?  

This dedication from Sweet Peas for Profit: Cultivation-- under Glass and Outdoors includes only two sentences! (This was written before E. B. White and Mr. Strunk took the world in hand.)

                                       DEDICATION 

TO AN UNKNOWN WOMAN 

To the persevering working woman who, by 25 years patient and persistent selection and loving regard, was the means of extracting for the use of succeeding florists, the early flowering and bright and beautiful sweet pea, known as Blanche Ferry. 

Her name is not known; whether she yet lives is unknown: but she was the instrument quite as truly as others who have followed her whose names are emblazoned on the horticultural scroll of fame have been instrumental in perfecting the present day race of early flowering or winter sweet peas by providing to the hands of the hybridizers of more recent years the great American variety already mentioned, and made it possible to express from it the wonderful flowers whose colors and fragrance and elegance delight us at Christmas and please us when the lakes are frozen and the snow lies deep.

More information from Sweet peas for Profit:

Some 55 years ago she procured seeds of a bright flowered plant of Painted Lady, and for many years thereafter she sowed and selected, and as her garden overlay limestone, and was of very shallow soil, averaging not more than a foot in depth, her strain of plants gradually became more compact. At the end of 25 years the type she had been selecting was of bushy form and was grown without support. W. W. Tracy, Sr., of the firm of D. M. Ferry & Co., Detroit, who is now superintendent of the Testing Gardens of the United States Dept. of Agriculture at Washington, D. C, saw the plants, and being immediately impressed with their distinctiveness and merits, obtained a small stock, only about 100 seeds. 

This was the famous Blanche Ferry, and was introduced in 1889 by the firm above mentioned. It was honored by having a colored plate in the firm's catalog that year.  Six years later Messrs. Ferry introduced the Extra Early Blanche Ferry, and described it in these words: "The Extra Early Blanche Ferry is more dwarf, very much earlier, and fully equal in all other respects to Blanche Ferry. How much earlier we hardly dare say, but the most competent observer who compared it with upward of 50 varieties, declares it is two or three weeks earlier than any of them. Our careful observation convinces us that it is so early and dwarf that in these respects it outclasses all other Sweet Peas, and while these qualities make it incomparably the best Sweet Pea for forcing, its dwarf habit and persistent blooming make it equally desirable for outdoor culture." 

The House of Burpee distributed Earliest of All in 1898, when it was described in the catalog of the firm as "Not only the earliest to bloom in theopen ground, but also the most desirable for forcing under glass for Winter cut flowers. The dwarf habit of the plant (only 2 ft.) renders it much more easily grown upon benches, admits closer planting, and from seeds sown in the latter part of August blooms may be cut for the holidays, while with the taller varieties no blooms can be cut before February or March."

Sixteen years earlier Will Tracy wrote an article with some details about her...the same details that were repeated in Sweet Peas for Profit.  Where he got the information hasn't turned up yet.

Gardening, Volume 6 - 1898 excerpt:     It has been said that our American sorts are not the result of horticultural skill, but chance sports, the outcome of the large areas planted in this country and the consequent immense number of individual plants produced. But no one who has had an opportunity to know the careful study and earnest work of some of our American growers will deny that their work is well done and worthy of praise.  

While it perhaps does not illustrate this point, the history of two American sorts may be of interest.  Some forty years ago a woman in Northern New York noticed and saved the seed of a particularly bright flowered plant of the old Painted Lady. She planted them in her garden and each succeeding year saved and planted seed of what she thought were the best plants. She did not raise many, some years not more than a dozen plants, and never more than could be grown in three square yards. She was the wife of a quarryman, and her garden was always over limestone ledges, where the soil, though fertile was very thin, often not over a foot in depth, and gradually her plants became more compact and sturdy, until after some ten or twelve years she ceased to "bush" them, simply letting them support themselves. 

After she had raised them in this way for some twenty-five years a seedsman noticed their beauty, obtained about 100 seeds and from them has come the Blanche Ferry. This poor woman was not a scientist, her little garden and cottage were not at all an ideal trial ground and seed laboratory— but no scientist has suggested a better plan for the development and fixing of the qualities which make the Blanche Ferry the most practically useful variety we have than that which her love for the beautiful and her conditions of life lead to her carrying out so faithfully and patiently.  

The Extra Early Blanche Ferry was not the result of the selections of the earliest flowers, but it was developed on the theory that the time (from the sowing of the seed) of a plant coming into flower was quite as largely affected by conditions of growth as by constitutional tendency, but that the period in the development of the plant when it first showed bloom was more a matter of constitutional tendency than of growth conditions. Accordingly in breeding for early flowering, plants which produced flowers from the lowest nodes, rather than those which first showed flower, were selected, and the results show the correctness of the theory. It seems to me that what Americans have done in the development of this flower suggests possibilities with others, and that we ought to look forward to the production of our own flower seeds of all kinds.   

Will W. Tracy.

1931 - Bean Portraits, How I Love Them!

I have always loved lovingly painted bean portraits.  I figured out how to do it may years ago with my watercolors.  It was fun.  But this job must have been quite the challenge since the people who were critiquing the work really knew their beans!!  I wonder if my practice beans are still in my old sketchbook...
I wish this was a better scan but many thanks to the Biodiversity Heritage Lab for having one as good as this.  Others I have found online are bigger but awful quality.

These color plates are from 1931 work, The Vegetables of New York. From the preface: 'The Vegetables of New York is intended to be a more or less complete record of the vegetables grown in New York State."  

Don't overlook the names! There are some good stories in them.

Below is my old friend the Lazy Wife pole bean :-)

1890 - The Enthusiastic, List Loving Mr. Burr

Charles L. Burr, Seedsman, Springfield, Ohio

I hadn't found a seedsman lately that caught my interest.  Then I bumped into this...

Here is a respected seedsman who was addicted to a sort of shape poem while he dished out good advice and ads!  As the following magazine introduction says, his columns was "full of the right information at the right time".  

While the two pieces above were timeless, most of his work was addressed to concerns of that month in the garden. And every month Burr produced a column that was shaped like a cone.  I love it!

Here are some edited columns.  I pruned them when the column started to have straight sides. They got more into particular care of varieties and less universal in their advice when he used more words. 

 By the way, I added this background color...

This one is a delightful self promotion.

Most of the above pieces by Burr are from Success with Flowers, a Floral Magazine, Volumes 1-2 1890

The basics:

From A General History of the Burr Family, 1878

His father HARVEY BURR, of Champion, Jefferson County, NY m. Mar. 11, 1851, to Florilla Lane, b. June 20, 1832. Their children were Charles L., b. Aug. 22, 1853 ;  Anderson H.," b. July 19, 1856;  Clara E., b. Sept. 16, 1858; Clarence E., b. June 26, 1861 ;Ida May,"b. Dec. 11, 1862; Laura B., b. 1299 Dec. 31, 1868.

CHARLES L. BURR, of Springfield, Massachusetts married Frances E. Adams, of Mt. Hope, N. Y. Their children were Ida May, b. Jan. 26, 1881 ; Estella G., b. Jan. 10, 1883; Harrison H.,  b. Nov. 24, 1884; Charles L., Jr., b. May 26, 1887. Mr. Burr is a practical seedsman and florist, and has established a large and rapidly increasing business at Springfield.

1897 - In Praise of Petunias as Winter Houseplants

When I read that petunias made delightful winter companions my eyebrows shot up!  It never occurred to me petunias could be a house plant all winter long. 

However, a lady from Fond du Lac, Michigan sings their praises in this letter from Vick's Monthly Magazine, October 1897.

I would say in return to all lovers of flowers, take up some late Petunias, cut them back pretty well and pot them for the house. I did so with some a few years ago. I had several beautiful varieties, and they commenced to bloom in February, and were almost covered with flowers until June. 

They were the most interesting plants I have ever had in winter, for we never knew what a morning would disclose; sometimes a blossom would be partly double, or two blossoms would have grown together, or one would be fringed on one side, or present a number of queer little points around the edge; and nature played various other freaks with her late-blooming beauties.

 I think any one who will pot a few Petunias for winter will be fully repaid for his trouble, and if you object to the oddly-fashioned blossoms, you can pinch them off, and yet leave your plants covered with blooms. The small, purplish-rose Petunia, with white throat, seems most liable to play all these queer tricks.

—Mrs. C. E. F., Fond du Lac, Wis.

Another enthusiastic woman wrote in earlier...

The Magazine of Horticulture, Botany, and All Useful Discoveries reminds us in 1846 to start petunias for winter houseplants from cuttings in August.  If you forget they say October is the month to dig up any plant that looks promising to bring in for the winter.

While 

While Arthur's Home Magazine gives the following advice in 1856.

A little earth is thrown over one of the procumbent branches, which causes it, in a few  weeks, to develop roots in the soil.  The branch is then cut from the stem, and potted.   Those young plants which are obtained in this  manner are the most capable of being preserved  in the house during the winter. 

Here are varieties from 1895 - Vick's Catalog

Good advice from 1886 - As a window plant, many amateurs have said nothing but good words for the Petunia. It is a refreshing green, a robust grower, and a reasonably profuse bloomer, but it must not be allowed to become too dry, or red spider will make sad havoc with it. I have never used it for winter flowering, as I have not the window-room necessary, but I find no difficulty in wintering my double Petunias in a cool, frost proof, and dry cellar. The Petunia is well worthy a place in any garden, and will amply repay you for the little trouble necessary to grow it well.

More advice, 1889 - If you are fond of the pretty striped Petunias send for a packet of seeds of the Red Star variety. It is one of the best regularly striped Petunias in the market. Each flower has a white star in the centre. For ease of cultivation and profuse flowering the Petunia has no superior. It is an admirable flower for the Winter window garden. Sow some seeds in Midsummer and pot a few of the plants in the Fall if you want something very satisfactory for Winter blooming.  Success with Flowers, a Floral Magazine

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Here are plants from a winter when I remembered to  follow my own advice of cut them back in later summer to get bushy again before bringing them in.  They will get aphids usually, but the sticky petunias (not all are sticky) trap them pretty well!  Keep your eye out for aphids and wash them off or whatever you like to do.

1882 - Eureka Manure

I love early advertising!

This appeared in England in Gardening, Illustrated: For Town and Country. A Weekly Journal for Amateurs and Gardeners, Volume 3

early Daniel's Eureka Manure or Concentrated Essence of Plant Life

1838 - A Rhubarb Jam Contretemps

I find this story delightful.   Gentlemen in the early 1800s vying for the bragging rights to being the inventor of rhubarb jam.

1837 -The Gardener's Magazine and Register of Rural & Domestic Improvement Volume 13

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1838 - The Gardener's Magazine and Register of Rural & Domestic Improvement Volume 14

Rhubarb Jelly and Jam. (p. 395.)—I see, by the last Number of the Gardener's Magazine, that Mr. Joseph Johnson of Northenden, Cheshire, is giving himself much uneasiness about the rhubarb jelly, and evidently wishes to be considered the original inventor of it. He may be; but I do not see what right he has to say that I got the hint at Manchester. Such was not the case. Indeed, I never heard of such an article till June, 1837, when we were making a trial of a tart of Buck's new early scarlet rhubarb, the juice of which was quite as high-coloured as that of red currants. Finding this, I suggested the making a trial of it as jelly, which was done on the 16th of June, 1837. Afterwards, it was tried in the form of jam; and both turned out uncommonly well, and in both instances the colour was preserved fully as rich and clear as that made from red currants. On the 20th of October, 1837 (three months after the date of the paper noticed in your Magazine, July 19. 1837), I visited Manchester; and some rhubarb jelly was then shown me by Mr. Campbell, probably the remains of the jar given him by Mr. Johnson. The sample shown was made with green rhubarb and brown sugar; and I suppose it was from this frightful specimen that Mr. Johnson supposes that I was led to the making of it.  If so, I beg to inform him that he was never more mistaken. I was lately informed by a gentlemen from Shetland, and which I state for Mr. Johnson's information, that the practice of making jelly from green rhubarb has been carried on there for many years; as, unless the seasons are fine, no other preserve can be made. — J.M'Nab, Edinburgh, Aug. 20, 1838.

[Mr. M'Nab sent us, with this communication, pots of both the jelly and the jam. The latter was most excellent, having a beautiful colour, and a fine flavour: the former was equally good in colour and flavour, but it had not formed a jelly, being of the consistence of rich syrup.— Cond.]

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1839 -The Gardener's Magazine and Register of Rural & Domestic Improvement Volume 15

Retrospective Criticism

Rhubarb Jam. (Vol. XIV. p. 541.) — 

In the last Number of the Gardener's Magazine (p. 541.), we are favoured with a fresh illustration of the stale subject, rhubarb jam, which we thought had gone quietly to rest; but opinions run counter, and the candour of your correspondent has laid us under the necessity of showing the credence of his statement, and the degree of consistency on which his pretensions to the discovery are founded. I am cognisant of the facts, and will, with your permission, lay them before your readers.

It is true that Mr. Johnson sent me a jar of rhubarb jam in the summer of 1836, also a verbal statement of the manner in which it was prepared. It was the first sample of the kind I had seen, and I requested he would have the goodness to send you the particulars for the Gardener's Magazine. It was his wish that so desirable an article should have publicity; but he had some intentions that summer to visit London, and meant to present you with a sample.

Mr. J. M'Nab paid us a visit in the autumn of 1837, and the " frightful composition of green rhubarb and brown sugar" which he experimented on, was none of Mr. Johnson's, but ours.  He was informed of this fact at the time, though he found it convenient to state the contrary; and, as we see no particular reason why Mr. Johnson should monopolize the credit which is due to us for that delightful specimen, we invite any of your readers who take an interest in such matters to a fair trial of the ingredients; the result will not disappoint them.

In Vol. XIII. p. 460., Mr. M'Nab has the " sole merit of introducing this novelty."  Mr. Johnson allows (Vol. XIV. p. 395.) " that he might have the credit of introducing the jam into Scotland, but that the suggestion which led to his making the trial was his, for "I had informed him ;" a positive fact on the part of Mr. Johnson, though Mr. J. M'Nab declares he never heard of any thing of the kind, till the blushing virtues of his tart demonstration of 1837 furnished him a clue to the invention; but let it not be lost sight of, that he is silent as the grave respecting his visit to this place on his return from the Sheffield exhibition in the autumn of 1836. 

Why, let us ask, could he not favour the public with a portion of his gleanings on that occasion? It was inconvenient to hint at the subject, and we appreciate the motive; for it was on that visit I informed him of the sample of rhubarb jam which was sent me that summer, and of the manner in which (I was told) it was prepared. Will he deny this fact, of which he made a memorandum on the spot? 

I refer him to his note-book; and, if farther proof be necessary, I will verify my statement on oath. Mr. Johnson's receipt is simply this: To one pound of rhubarb stalks, cut as if for a tart, add one pound of lump or brown sugar, boil till the ingredients are well blended, and acquire the proper consistence. We need not trouble your readers with the details necessary in making jelly; but may remark that ginger (not ground) and candied lemon, boiled in the jelly or jam, is a decided improvement. Jelly of a superior quality has been made in this neighbourhood in this manner. Buck's rhubarb has the preference in point of colour, but in no other quality that we are aware of. — Alexander Campbell, BotanicGarden, Manchester, Nov. 19. 1838.

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1858  (an American Publication)

The Practical Fruit, Flower and Vegetable Gardener's Companion: With Calendar

  The stalks of Buck's Early and the Elford are of a bright scarlet color, which they retain even when forced in the dark; and they are at the same time tender and of delicate flavor.   Excellent jam and jelly have been made from these by Mr. James M'Nab, of the Horticultural Society's Garden, Edinburgh.  

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Below are recipes for rhubarb jam from before the men invented it...

1836

The Cottager's monthly visitor

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1825

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1823 - 
Something tells me the gentlemen  having the discussion about who was first with a rhubarb jam would get an amused glance from many cooks!

The Cook and Housekeeper's Complete and Universal Dictionary: Including a System of Modern Cookery, in All Its Various Branches, Adapted to the Use of Private Families : Also a Variety of Original and Valuable Information, Relative to Baking, Brewing, Carving ... and Every Other Subject Connected with Domestic Economy

RHUBARB PIE. Peel the stalks of the plant, cut them about an inch long, put them into a dish with moist sugar, a little water and lemon peel. Put on the crust, and bake it in a moderate oven.

RHUBARB PUDDING. Put four dozen clean sticks of rhubarb into a stewpan, with the peel of a lemon, a bit of cinnamon, two cloves, and as much moist sugar as will sweeten it. Set it over the fire, and reduce it to a marmalade. Pass it through a hair sieve, then add the peel of a lemon, half a nutmeg grated, a quarter of a pound of good butter, the yolks of four eggs, and one white, and mix all well together. Line a pie dish with good puff paste, put in the mixture, and bake it half an hour. This will make a good spring pudding.

RHUBARB SAUCE. To make a mock gooseberry-sauce for mackarel, reduce three dozen sticks of rhubarb to a marmalade, and sweeten it with moist sugar. Pass it through a hair sieve, and serve it up in a boat.

—Mock gooseberry-fool is made of rhubarb marmalade, prepared as for a pudding. Add a pint of good thick cream, serve it up in glasses, or in a deep dish. If wanted in a shape, dissolve two ounces of isinglass in a little water, strain it through a tammis, and when nearly cold put it to the cream. Pour it into a jelly mould, and when set, turn it out into a dish, and serve it up plain.

RHUBARB SHERBET. Boil six or eight sticks of clean rhubarb in a quart of water, ten minutes. Strain the liquor through a tammis into a jug, with the peel of a lemon cut very thin, and two table-spoonfuls of clarified sugar. Let it stand five • or six hours, and it will be fit to drink.

RHUBARB SOUP. There are various ways of dressing garden rhubarb, which serves as an excellent substitute for spring fruit. Peel and well wash four dozen sticks of rhubarb, blanch it in water three or four minutes, drain it on a sieve, and put it into a stewpan with two sliced onions, a carrot, an ounce of lean ham, and a good bit of butter. Let it stew gently over a slow fire till tender, then put in two quarts of rich soup, to which add two or three ounces of bread crumbs, and boil it about fifteen minutes. Skim off all the fat, season with salt and cayenne, pass it through a tammis, and serve it up with fried bread. (Tamis is the modern spelling: a drum sieve)

RHUBARB TART. Cut the stalks in lengths of four or five inches, and take off the thin skin. Lay them in a dish, pour on a thin syrup of sugar and water, cover them with another dish, and let it simmer very slowly for an hour on a hot hearth; or put the rhubarb into a block-tin saucepan, and simmer it over the fire. When cold, make it into a tart; the baking of the crust will be sufficient, if the rhubarb be quite tender.