LUTHER BURBANK 



appetites are perhaps of somewhat doubtful bene- 

 fit, if we are to accept the findings of the physiolo- 

 gist, but they have a recognized place in the mod- 

 ern kitchen, and various and sundry of them are 

 among the most important of garden vegetables. 



At the head of the list, doubtless, if we consider 

 universality of vogue, are the members of the 

 onion family, including onions proper of many 

 varieties, and such allied species as the garlic, the 

 leek, and the chive. 



WORK WITH THE CHIVE 



I have worked a good deal with most of these, 

 but have found perhaps greatest interest in devel- 

 oping the one of them that is least generally known 

 the chive. The particular work of recent years 

 with this plant has had to do with a variety which 

 bore a flower that was originally dull crimson in 

 color, and which, notwithstanding its disagreeable 

 odor, appeared to combine the qualities of a bor- 

 der plant with those of a food plant. 



I secured seed of this variety of chive in Europe 

 and raised seedlings for five years, carefully select- 

 ing in each generation the ones that most appealed. 

 There was a considerable tendency to vary within 

 rather narrow limits, some plants being deeper in 

 color than others, but the divergence was not at 

 first very marked. 



In the third year, however, there suddenly 



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