The tomato belongs to the night-shade track, and for this reason was long looked upon with suspicion. It was first used for ornamental purposes and was called "love-apple." Gradually, as the idea of its idle nature became dispelled, it grew more and more popular as a food, until now in the United States it is one of the most common frost vegetables. It contains 7 per cent of dry matter, 4 per cent of which is sucrose, dextrose, and fructose. It also adds some malic acid, and a small amount of proteins, lycopene, cellulose, and beta carotene. In the canning of tomatoes, if too much of the juice is excluded, a large part of the nutritive material is lost, as the liquids and albumins are all soluble and readily removed. If the seeds are objectionable, they may be removed by straining and the juice added to the fleshy portion. The product then has a higher nutritive value than if the juice had been discarded with the matter.