EXPERIMENTS IN RHODE ISLAND. 55 



weeks from the time it was brought in, giving its heaviest 

 yield at the end of six weeks and a good yield at eight 

 weeks. 



Xo. 6, placed in a cool cellar, gave its first product a 

 little more than two months after being placed there. 

 This lot continued to produce for two months. The 

 effect of temperature and of freezing on the time of 

 maturity is fully shown, but not the influence of light, 

 for while No. 3 was much slower in yielding its return 

 than N'o. 4, brought in at the same time, the temperature 

 underneath the bench, where No. 4 was grown, was much 

 higher than the bench, where No. 3 was grown. 



To test the cooking qualities of the product grown in 

 darkness as compared with that grown in light, samples 

 of each were cooked separately, as nearly alike as pos- 

 sible, and placed on the table together. If properly 

 cooked, that grown in darkness makes a more attractive 

 sauce than that grown in the light, preserving much of 

 the same clear, bright color seen in the fresh stalks. 

 The product grown in the light makes a darker sauce, 

 tending toward a dull, greenish unattractive color. Its 

 flavor, on the other hand, seems to be somewhat more 

 pronounced, perhaps a little richer, and would doubtless" 

 be preferred by some. The flavor of the two products is 

 not alike, and the question of preference, would depend 

 chiefly upon the individual. The attractiveness of sauce 

 or pies made from the product depends chiefly upon the 

 method of cooking and the external color of the stalks, 

 it being unnecessary to remove the skin in either case. 

 This color of the stalk is in turn dependent upon the 

 conditions under which it is grown. In general, the 

 higher the temperature, the lighter will be the color. 



That taken from the cooler dwelling-house cellar 

 was much brighter and more liiglily colored than that 



