1884.] Relation of Color to Flavor in Fruits and Vegetables. 1205 



on the other hand, in which, as I think we may fairly assume, the 

 factor which it was most necessary to eliminate in its ameliora- 

 tion is a harsh acid and an over-firmness, the majority of the 

 varieties are white fleshed. So in the pear, we may assume that 

 toughness and astringency were the qualities to be overcome, 

 hence in this fruit we have mainly white fleshed varieties. In the 

 plum and peach, however, in which the acid element is not very 

 prominent, and which possess very little solidity by nature, we 

 obtain higher characteristic flavors in the varieties having yellow 

 or orange flesh. 



Since adopting my hypothesis I have noted down such state- 

 ments as I have chanced to find in horticultural reading, as bear- 

 ing directly upon this subject. The extracts here recorded from 

 several different authors seem to recognize the law as applying to 

 special cases, but I have nowhere found evidence that any one 

 has conceived it to be of general application. 



In speaking of the leaf, or chard, beet, M. Henri Vilmorin says, 

 in " Les Plantes Potageres," p. 422 : " It seems that in all the 

 leaf beets the white color of the leaves accompanies a sweet 

 taste, while a deep green color is indicative of a strong and bitter 

 taste.'' 



In speaking of the turnip the same author recognizes a popu- 

 lar prejudice that white fleshed turnips are milder than those 

 having yellow flesh, and which he is disposed to contradict. 

 With all deference to this great horticulturist, I will say that the 

 result of my own investigations, the detail of which I shall give 

 further on, is confirmatory to the prejudice that he declares poorly 

 founded. He says in the work just cited, p. 362 : " It is certainly 

 wrong that in Paris the yellow fleshed turnips should be less 

 esteemed than others. It is here considered that the yellow color 

 is accompanied with a strong and bitter taste, which is far from 

 correct, for we find among the yellow turnips varieties possessing 

 very tender flesh and of very delicate flavor, as well as in the 

 white varieties." It will be observed that this statement does not 

 contradict the existence of a greater proportionate number of 

 mild flavored turnips among those that have white flesh. 



Mr. Fearing Burr, Jr., says of red cabbages, in " Garden Veg- 

 etables," p. 142: "When cooked they are considered less mild 

 and tender than the common varieties." 



Regarding the comparative tenderness and delicacy of blanched 



