EFFORTS TO INCREASE FOOD RESOURCES 



ble qualities of shape and yield, and, if it proves to be free 

 from disease, it should be a most valuable production not 

 only for its own culinary qualities but also for the produc- 

 tion of other varieties better suited to diverse soils. 



We have read much in newspapers, magazines, and books 

 about Luther Burbank's creations in flowers and other 

 plants, but how many of his productions can be found 

 listed to-day in the seed, bulb, and plant catalogs, those 

 final arbiters of lasting merit? The many beautiful flowers 

 that are pictured in profusion and grown all over the coun- 

 try have been the result of painstaking and diligent effort 

 by those who are for the most part unknown, men working 

 in a quiet way in many parts of the world, in places that 

 the newspaper reporters have never heard about, men 

 whose fingers are more used to tweezers and camel's hair 

 brushes than to the typewriter or fountain pen. 



How many know where the Crimson Rambler rose 

 started its rovings? Is the Silver Moon a chance-sown 

 seedling? If not, who is responsible for its development? 

 Although many of our best apples and peaches have come 

 from seed dropped along the highways and byways, this 

 is not true of many of our prettiest flowers and is partic- 

 ularly untrue of the rose. "Rose" is the only word 

 that can be recognized in nearly all languages of the 

 world. The plant exists in many species and grows wild 

 everywhere. 



In 1927 the American Rose Society asked the expert rose 

 growers, those who had had long experience with many 

 varieties, to name the best climbing roses. The seven chosen 

 are necessarily of wide adaptability and, for that reason, 

 may be excelled by others in particular places, but they are 

 undoubtedly the ones that have given the most satisfaction 

 and delight to the greatest numbers. 



First on the list is the Walter Van Fleet rose, originated 

 in 1910 by a worker in the United States Department of 



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