1884.] Relation of Color to Flavor in Fruits and Vegetables. 1207 
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 Potagéres” says (p. 423): “ The seed of purple-flow- 
ered peas is always more or less colored or spotted with brown ; 
itassumes a somewhat disagreeable grayish color when cooked, 
and has besides a rather strong and bitter taste.” 
hh speaking of carrots the same author says, in “ Le Bon Jar- 
 dinier,” 1882, Part 1, p. 437 : “ The red carrots have in general a 
_ More pungent taste than the yellow and white ;” and again, on me 
_ 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 
agères ” says, on p. 82: “It seems to us, after several compar- 
_ ate 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,” A 
Mr. Burr, in “ Field and Garden Vegetables of Anema P- 
bu quotes the following in relation to the sea-kale : ne 
form the edible portion, and being blanched under groun 
_ Ky are tender and white, and from six to eight inches long. 
: “t shoots should be cut as soon as they reach the onset gee 
“use if the shoot comes through, the top gets purple, and 
“mts become strong flavored.” ae i 
mee same author pronounces the blood red onion, PARGA 
=" T the outer coats but the inner ones, except those mo 
- ey ined red, “one of the strongest flavored of all vari- 
