WINTER RHUBARB 251 



The plants grown from the seeds received 

 from my collector, Mr. Walter Bryant, in west- 

 ern Mexico, have husks of the most delightful 

 fragrance. The aroma clings to the husk for 

 months. It has no connection with the fruit 

 itself. This form has proved the most difficult 

 of all the ground cherries to germinate from 

 seed, or to grow after the plants are pro- 

 duced. It is well worthy of attention, even if 

 grown solely for the fragrance of the husks. 

 But in addition to this, the fruit is of good 

 quality. 



It is about the size of the ordinary ground 

 cherry, but a little more orange in color. 



Even at the present stage the fruit of the 

 ground cherries are sometimes used for making 

 pies, puddings, and preserves. The Peruvian 

 species in particular produces a great quantity 

 of superior fruit. There is sufficient variation 

 between the different species to afford abundant 

 material for development, and there is every 

 reason to suppose that greatly improved vari- 

 eties of the ground cherry could be developed, 

 if sufficient time could be given. 



And the prospect of producing a really 

 notable fruit from such a union — a fruit worthy 

 of a relative of the potato, tomato, and sunberry 

 — seems particularly good. 



