ON THE ONION FAMILY 



of its small flowers. But it is only necessary to 

 use reasonable care to effect hybridization, and 

 the results are likely to repay the effort. 



Indeed, whether by hybridizing or by mere 

 selection, the onion is susceptible of great 

 improvement along almost any line one may 

 choose. The odor, for example, may very readily 

 be intensified or decreased, and the size and 

 flavor modified. On the whole I regard this as one 

 of the most interesting vegetables with which to 

 work. But there are many other plants prized for 

 their flavor that also merit attention. 

 THE PARSLEY FAMILY 



Prominent among these are the members of the 

 parsley family. 



The common parsley and its close relative the 

 caraway vary a good deal in flavor in individual 

 plants grown from the same lot of seed. Only 

 persons with a developed or specialized sense of 

 taste are likely to notice this, however. 



To the person who tastes them carefully, it will 

 be obvious that some specimens are much sweeter 

 and better flavored than others. 



But as the general public is not very discrimi- 

 nating, it is perhaps doubtful whether it would be 

 profitable to develop these into fixed varieties. 

 The market for these plants is of course restricted 

 at best. 



[155] 



