1208 Relation of Color to Flavor in Fruits & Vegetables. (December, 
The large red is said to have “ purplish white” flesh, and to be 
“stronger flavored than that of the yellow or earlier red varie- 
ties.” 
But of more value than all the testimony of impressions and 
_ quotations, is the result of a careful investigation of existing vari- 
eties. Do the varieties of fruits and vegetables, as described by 
unprejudiced horticulturists, when put to the test of figures, show 
clearly that mildness and sweetness accompany light colored 
flesh to a greater extent than dark colored? This is the test 
question. In the tables that follow, the testimony on the fruits is 
gathered mainly from Downing’s “Fruits and Fruit Trees of 
America,” and that on the vegetables from Burr's “ Field and 
Garden Vegetables of America.” 
I have gathered in the table only such terms as express a defi- 
nite quality, and which apply to my present purpose. Many 
terms are used, such as “delicious,” “ pleasant,” “ agreeable,” 
“ good,” etc., which convey nothing specific in regard to flavor. 
Many shades of color are also delineated which are intermediate 
between the extremes, such as “greenish white,” “ yellowish 
white,” “ greenish yellow,” etc. These I have not used, as the 
number of varieties to which they are applied is, in most cases, 
small, and they do not apply directly to the present purpose. 
Sometimes, for the purpose of simplifying the table and increas- 
ing the number of varieties, I have united two or more terms, 
which mean very nearly the same thing, into one. Thus the 
“deep yellow” as applied to the peach in the table, includes 
those described as “orange,” “ deep orange,” “orange yellow, 
“rich yellow,” etc, 
In the table of vegetables the numbers are too small to make 
the testimony of much value, though so far as it goes the evr 
dence is decidedly confirmatory to the hypothesis: 
