The Camden Journal

Tomato Wine.—Dr. Horace C. Gillette, of East Windsor, informs us that he has succeeded in producing, from the juice of the Tomato, a liquor scarcely to be distinguished, in its appearance and flavor, from some of the best species of pure wine. At the close of the last season, when it was becoming difficult longer to preserve the ripened fruit from decay, he took a quantity of Tomatoes, by way of experiment; and extracted the juice by simple pressure until he had obtained two quarts. To this, after having strained it and put it into a glass bottle, he added two pounds of sugar—the common article known as molasses sugar. It was then set aside and left to go through the natural process of fermentation, and, being out of sight, was soon out of mind. On recurring to the experiment a few days since, the result was found as above stated.

If the medicinal properties of the Tomato, which are now generally understood to be valuable, are in no way impaired or lost by this operation, the discovery of Dr. Gillette may be of no small advantage to medical practice; inasmuch as it renders it practicable, with very little trouble or expense, to retain the essential virtues of this vegetable in a state of perfect preservation, and in a form most agreeable for use by invalids.

Since the above was in type, Dr. Gillette has presented a specimen of the new article at our office. Though it may be inferred from the foregoing account, yet it may be well to state expressly, that no alcohol has been added to assist in the preservation; and that no such addition seems to be necessary to prevent acetous fermentation, towards which, scarcely the slightest tendency is discovered.

Connecticut Observer.