ON THE ONION FAMILY 



a food plant were enhanced simultaneously, and 

 somewhat in the same proportion. 



These results have been attained by selective 

 breeding, without hybridizing, in the course of a 

 comparatively small number of generations. 



Development has progressed along yet another 

 line. The one chief objectionable feature of plants 

 of this tribe, as every one knows, is their odor. 

 But it is well-known also that different members 

 of the onion tribe differ greatly in this regard. In 

 recent years the Italian and Bermuda onions, 

 which are very mild and relatively odorless, have 

 been introduced, and the possibility of removing 

 from the members of the tribe their objectionable 

 odor has come to be more generally recognized. 

 It appears that the Italian varieties have been 

 rendered odorless by selection from ordinary 

 onions. Some of the improved Italian varieties 

 are so mild in taste that they can be eaten like an 

 apple. 



In experimenting with the chive I have 

 naturally not overlooked this quality, and some 

 of these improved varieties show a marked 

 advance upon its ancestors in regard to odorifer- 

 ousness as in regard to size and quality of bulb 

 and beauty of flower. 



IMPROVING OTHER ONIONS 



My work with the other members of the family 



[151] 



