SEPTEMBER. 213 



I have seen it under the name of Early Orleans. However, it is a 

 variety distinct from other Orleans, and cannot well be mistaken. 



Frogmore. J. Powell. 



ON CULINARY VEGETABLES. 



(Continued from page 151.) 



Secondly, have the varieties been improved by careful cultivation 

 and hybridisation to the extent they are capable of? 



This is a question that opens a wide field for examination. We 

 know much has been done to bring our most useful vegetables from 

 their wild and worthless state to their present perfection ; but there 

 is still great room for improvement. By improvement I would not 

 wish it to be understood to mean a mere increase of bulk (although 

 in some cases that would be an object to be desired), but of other 

 qualities of much greater importance — as flavour ; quickness in at- 

 taining mature growth for use ; hardiness, so as to be able to sustain 

 the rigours of winter without material injury, and their capability for 

 forcing. 



The effects of good culture have undoubtedly greatly improved 

 vegetables ; but we are chiefly indebted for their improvement to a 

 judicious selection of accidental varieties. Cross-breeding, or hybri- 

 dising by manual assistance, has rarely, if ever, been adopted for the 

 purpose of blending the superior qualities of one variety of culinary 

 vegetables with those of another ; but it will not admit of a doubt 

 that it might in numerous cases be done with very considerable 

 advantage. We see the results of accidental variation ; what may 

 we not expect from careful cross-breeding ? How valuable would be 

 an early and quick-fruiting pea, having the excellent flavour of some 

 of the late and hardy-fruiting ones ; of a hardy winter Broccoli, with 

 the colour and delicacy of the Cauliflower ; of a hardy winter Lettuce, 

 with the excellence of the Paris Cos. All this, and more, may and 

 will eventually be done. An error too frequently fallen into by 

 gardeners is that of preserving and saving seed from an accidental 

 variety, having nothing to recommend it but its large size. This is 

 more particularly the case with Broccoli. The last few winters have 

 passed without much severe frost, consequently Broccoli has not 

 been much injured ; but we may again be visited by severe winters, 

 when the utility of increasing varieties having the character of Knight's 

 Protecting will be recognised. 



For private establishments, quality should be placed as a chief 

 point of excellence in saving seed from new varieties. Good culture 

 has, of course, much to do with the quality of vegetables, as it not 

 only thereby increases their bulk, but adds flavour and tenderness, 

 and sometimes alters their form and colour ; and which may, I am 

 inclined to think, by a few trials I have made, be rendered permanent, 

 by saving seed from such plants. 



