3. Purple red, described by D'el Obel in 1570. 4. White-fleshed, described by Dodoens in 1586. 5. Red cherry, described by Bauhin in 1620. 6. Yellow cherry, described by Bauhin in 1620. 7. Ochre yellow, described by Bauhin in 1651. 8. Striped, blotched or visi-colored, described by Bauhin in 1651. 9. Pale red, described by Tournefort in 1700. 10. Large smooth, or ribless red, described by Tournefort in 1700. 11. Bronzed-leaved, described by Blacknell in 1750. 12. Deep orange, described by Bryant in 1783. 13. Pear-shaped, described by Dunal in 1805. 14. Tree tomato, described by Vilmorin in 1855. 15. Broad-leaved, introduced about 1860. The special description of No. 10 by Tournefort in 1700 would indicate that large smooth sorts, like Livingston's Stone, were in existence fully 200 years ago, instead of being modern improvements, as is sometimes claimed; and a careful study of old descriptions and cuts and comparing them with the best examples of modern varieties led Doctor Sturtevant in 1889 to express the opinion that they had fruit as large and smooth as those we now grow, before the tomato came into general use in America, and possibly before the fruit was generally known to Europeans.
"Tomato Culture: A Practical Treatise on the Tomato"
William Warner Tracy
"You can't tell me," she averred in her own peculiar vein, "that a house as old as this has been preserved merely to divert calamity from a superstitious gentleman engaged in the manufacture of ribless umbrellas and a dyspepsia cure."
"The Siege of the Seven Suitors"
Meredith Nicholson
