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 Potagéres,” 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- 
lat 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 
Wong that in Paris the yellow fleshed turnips should be less 
“teemed than others. It is here considered that the yellow color 
“accompanied with a strong and bitter taste, which is far from 
correct, for we find among the yellow turnips varieties possessing 
"Sty tender flesh and of very delicate flavor, as well as in the 
Mi varieties” It will be observed that this statement does ~ 
contradict the existence of a greater proportionate number o 
-Mid flavored turnips among those that have white flesh. 
Mr, Fearing Burr, Jr., says of red cabbages, in “ Gar e sed 
nes,” D. 142: “When cooked they are considered less m1 
der than the common varieties.” 
e tive tend 
>= 
Regarding the comparative tenderness and delicacy of blanched 
