346 Bulletin 147. 



others, William Simpson and Aland Dean, In only two cases, how- 

 ever, was this difference enough beyond question to destroy their 

 salable character, but they are the most important varieties in the 

 list. Mrs. Perrm and Madame Felix Perrin are among the most 

 important midseason commercial sorts of the day. They are so much 

 alike that only an expert can ucll them apart. Their peculiar charm 

 is their sparkling, bright rosy-pink color. The flowers of these two 

 varieties, whose buds were shaded, were very uneven in color. The 

 loss of color was the only loss, and it alone was enough to destroy 

 their salable character. This cannot be attributed to a general lack 

 of vigor in the plants. The experiment shows clearly that during the 

 reproductive phase the forming flowers are extremely sensitive to 

 shading, and are sometimes practically ruined by it. There was only 

 one contradictory plant among 26 that were strictly comparable. 



This experiment deals only with obtaining a good degree of the 

 pink color, and does not show how the color once secured may be 

 retained. The fading of the pink varieties after the flowers are once 

 fully expanded is a different matter, and is beyond control at present. 

 It may be the inevitable associate or uncontrollable chemical changes 

 that are not understood. All the pink-flowered varieties in the forcing- 

 house began to fade as soon as the flowers were fully expanded, 

 no matter whether they were in the sun or shade. Some faded 

 very slowly, and in others the change could be noted day by day. 

 It seemed to be a matter of variety. We could discern no other 

 principle. 



There is another interesting fact which should be put on record in 

 connection with chemical changes and change of color. In still earlier 

 and later stages than any referred to above, it is common for secondary 

 colors to appear. I have noted some 30 white varieties that show 

 pink at late stages. Sometimes this secondary color is attractive and 

 prolongs the season of the flower and adds to its charm, but it is 

 commonly associated with loss of crispness and marks the end of the 

 salable period. 



The results of the nitrogen experiment were not certain enough to 

 be published, but it is safe to say thai the extra amount of nitrogen 

 did not seem to deepen the color in any case. Of the 60 plants used 

 in the two experiments, only 26 were strictly comparable. The others 

 may be arranged in three groups. 



