1884.] Relation of Color to Flavor in Fruits and Vegetables. iZQ'j 



samples of beet increased as the per cent of coloring matter 

 decreased. 



In speaking of the leek, Mr. Wm. N. White says, in " Garden- 

 ing for the South," p. 241 : " The whole plant is much used in soups 

 and stews, but the most delicate part is the blanched stems." 



Mr. Charles Downing, in his admirable "Fruits and Fruit 

 Trees of America," p. 629, says of the yellow fleshed peaches as 

 grown under European climates, that they " require our hot sum- 

 mers to bring out their flavor. In a cold climate the acid is 

 always prevalent." From the connection it is evident, as the 

 reader may observe, that this is true especially of peaches having 

 yellow, rather than " pale " flesh. 



In speaking of the edible podded or sugar pea, the author of 

 " Les Plantes Potageres" says (p. 423) : " The seed of purple-flow- 

 ered peas is always more or less colored or spotted with brown ; 

 it assumes a somewhat disagreeable grayish color when cooked, 

 and has besides a rather strong and bitter taste." 



In speaking of carrots the same author says, in " Le Bon Jar- 

 dinier," 1882, Part i, p. 437 : "The red carrots have in general a 

 more pungent taste than the yellow and white ;" and again, on the 

 same page, " the white carrots are esteemed for their sweetness." 



Mr. Burr says of the Long White carrot : " Flesh white, and 

 generally considered sweeter than that of the colored varieties." 



In speaking of the mushroom, the author of " Les Plantes 

 Potageres " says, on p. 82 : " It seems to us, after several compar- 

 ative trials, that the white variety is preferable to the others as a 

 vegetable. The light- colored (blonde) variety appears to us less 

 tender and perfumed [than the white], the gray has, on the con- 

 trary, a stronger taste." 



Mr. Burr, in " Field and Garden Vegetables of America," p. 

 284, quotes the following in relation to the sea-kale : " These 

 shoots form the edible portion, and being blanched under ground 

 they are tender and white, and from six to eight inches long. 

 The shoots should be cut as soon as they reach the surface, be- 

 cause if the shoot comes through, the top gets purple, and the 

 plants become strong flavored." 



The same author pronounces the blood red onion, in which not 

 only the outer coats but the inner ones, except those most cen- 

 tral, arfe stained red, " one of the strongest flavored of all vari- 

 eties." 



