42 Some Notes on Fragaria 



stage) only 32 had fruit the quality of which was estimated in 1911 and 

 1912. On my present system of marking I would have classed these: 



3 given 3, 2 given 4, 3 given 5, 2 given 6, 7 given 7, 12 given 8, 

 3 given 9. 



The remaining 98 plants were bad or wanting in flavour. 



Latest of All selfed in 1909, out of 75 plants 28 had fruit the 

 quality of which was estimated, these would have been marked : 



5 given 4, 13 given 5, 1 given 6, 1 given 7, 7 given 8, 1 given 9. 



Of the remaining plants most would have been given 6. I have often 

 wondered if this is as good a plant as British Queen ; it is hardly as 

 good in flavour, but it has other good qualities. 



From the above it will be seen that the parent plants when selfed 

 give very few plants of good flavour. 



"106." Out of 72 plants only 6 had fruit the quality of which could 

 be estimated. Of these 106-2-10 had the best, probably better than 

 either parent ; it would have received 9 marks. 



"100." Out of 50 plants only 3 had fruit the quality of which was 

 estimated. Of these 100-4-6 was quite the best, certainly better than 

 either parent, and would have received 9 marks. So we have two 

 parents recessive for flavour. 



"213." Plants from this cross made in 1914 and planted out in 1918 

 gave the following result, out of 37 : 



1 given 3, 3 given 4, 6 given 5, 3 given 6, 5 given 7, 15 given 8, 

 2 given 9, 2 given rather over 9. 



The above records point to the fact that flavour is a character built 

 up of several characters, which may depend on several factors. Some 

 years ago Miss F. Durham very kindly extracted a volatile essential oil 

 from strawberries, and helped me in other experimental work of this 

 nature, which satisfied me that an essence was present in strawberries. 

 No doubt the amount of si;gar in the plant is a factor on the + side in 

 flavour, but I have not ventured to go into this up to the present. I am 

 strongly disposed to think that all ripe strawberries have just begun to 

 ferment, as flavour appears to be stronger in fruit verging on the over 

 ripe stage. I must add many strawberries have a horrible flavour — some 

 friends I "tried them on" said they resembled cold mutton that had 

 slightly turned. This is probably due to the presence of a flavour and 

 absence of all sweetness, though unripe fruit is often of good flavour yet 

 slightly sharp. Before leaving this subject I should like to add — I no 



