Originating New Varieties Hybridization. 151 



hybrids, is only mixing together two compounds, the exact propor- 

 tions of neither being known." Therefore, the inevitable element of 

 chance. Disagreeable traits and shiftless ways of strawberry grand- 

 parents and great-grandparents may develop themselves in a seedling 

 produced by the union of two first class varieties. At the same time, it is 

 possible that fine ancestral qualities may also assert themselves. The 

 chance seedling which comes up in a garden where good varieties have 

 been raised may prove a prize. The Forest Rose was found growing in 

 a vineyard. If we propose to raise seedlings, however, we will, of course, 

 select seeds from the best fruit of fine varieties, even in our first and most 

 rudimental efforts. Before making any serious or prolonged attempt to 

 originate new varieties, it would be well to familiarize ourselves with certain 

 principles, and gather experience from the successes and failures of others. 

 We have seen that the F. Virginiana is the native species of the eastern 

 section of our continent, and that its vigor and hardiness best adapt it to 

 our extremes of climate. It were best to start, therefore, with the most 

 vigorous strains and varieties of this hardy species. It is true that fine 

 results can be obtained from crossing varieties of the F. Chilensis with our 

 native species, the President Wilder proves this, but few of such 

 products are adapted to the country at large, and they will be almost 

 sure to falter on light soils. We will achieve our best success in 

 developing our native species. By observation, careful reading of the 

 horticultural journals, and by correspondence, the propagator can learn 

 what varieties show vigor and productiveness, throughout a wide range 

 of country, and in great diversities of soil and climate. These sturdy 

 kinds, that seem bent on doing well everywhere, should be the robust 

 forefathers of the strawberries of the future. Starting with these, we are 

 already well on the way toward the excellence we hope to attain. The 

 pith of our difficulty now is to make any further advance. How can 

 we surpass that superb group of berries that prove their excellence year 

 after year ? 



As Mr. Durand well puts it, new varieties, to be of value, should 

 produce berries that " measure from four to eight inches in circumference, 

 of good form, color and flavor ; very large specimens are not expected to 

 be perfect in form, yet those of medium size should always be. The 

 calyx should never be imbedded in the flesh, which should be sufficiently 

 firm to carry well, and withstand all changes of our variable climate. The 

 texture should be fine, flesh rich, with a moderate amount of acid, no 

 more than just sufficient to make it palatable with sugar as a table berry. 

 The plant should be hardy, vigorous, large and strong; of great endurance 



