Vol. LYIII. No. 2570. 
NEW YOKK, APKIL 29, 1899. 
91 PER YEAR. 
COLOR AND QUALITY. 
DOES DABK SKIN INDICATE FLAVOR? 
Is Flesh Color the Better Guide? 
High Colored Flesh.—The opinion of Mr. Van 
Deman, on page 134, in regard to the relation that 
color bears to quality in fruits is not, by any means, 
shared by all close observers. In discussing this sub¬ 
ject with Prof. Gcff, my attention was called to a re¬ 
view of the matter as presented by him in the Amer¬ 
ican Naturalist, December, 1884. Permission was 
granted to make an abstract of the article. The evi¬ 
dence presented therein shows plainly that there is a 
distinct relation between color and quality in fruits, 
and that high color in the flesh is associated with 
solidity and a very marked flavor; that those fruits 
having white or whitish 
flesh are, in a majority 
of cases, mild in flavor, 
and lack firmness. 
The investigation was 
begun as the re suit of ob¬ 
servations that seemed 
to show that, in the case 
of many fruits and vege¬ 
tables, a white or light- 
colored flesh is accom¬ 
panied by a milder and 
more delicate flavor than 
exists in other varieties 
of the same fruit or vege¬ 
tables having a darker 
colored flesh. “The 
hypothesis was, there¬ 
fore, assumed that, in a 
white flesh in fruits and 
vegetables, we escape 
solidity and a strongly 
marked characteristic 
flavor, with a gain, or at 
lea si without a less, of 
sweetness.” 
Selected By Qual¬ 
ity. —“We may fairly 
assume that palatability 
has been a leading prin¬ 
ciple in selection, and 
that the color of flesh 
has had influence only 
in a few cases where ap¬ 
pearance is of some im¬ 
portance. In the cur¬ 
rant, the principal use 
of which is in the manu¬ 
facture of jelly, the red 
color is preferable, be¬ 
cause, as every one 
knows, the rich crimson color of the jelly made from 
red currants is more attractive than the pale color of 
that made from the white currant, though it is equally 
well known that the latter has decidedly the milder 
flavor.” 
“In the apple, on the other hand, in which, as I 
think we may fairly assume, the factor which it was 
most necessary to eliminate in its amelioration 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.” 
Quotations from many sources are presented show¬ 
ing that, in the vegetable line, light-colored carrots, 
turnips, mushrooms, asparagus, onions, chard and 
sea-kale are milder in flavor than darker-colored ones. 
Some Actual Experiments. —“ 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 de¬ 
scribed by unprejud'ced 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 ? ” 
The tables that follow were compiled from descrip¬ 
tions of 362 varieties of apples, 268 of pears, 142 of 
peaches and 50 of vegetables. The varieties were 
equally divided between those having “white” or 
“ whitish ” flesh and those having “ yellow ” or “ yel¬ 
lowish ” flesh. The tables are summarized as follows : 
“ It will be observed that, in every case where the 
terms sweet, mild, delicate, tender and melting are 
used, the percentage is highest in the white-fleshed 
varieties. It appears, also, that the per cent of acidity 
is greater in varieties which have dark-colored flesh.” 
Much information has been collected of more re¬ 
cent date, from which I quote the following : 
“ In the gooseberries grown in the Station garden, 
the two whitish-green varieties have a decidedly 
sweeter taste and thinner skin than the three purple 
varieties.”— e. s. g 
“ The red-fleshed watermelons are, so far as I know, 
without an exception, richer in flavor than the pale- 
fleshed. The orange-fleshed muskmelons are in¬ 
variably firmer and richer than the green-fleshed. 
The orange-fleshed squashes are, without exception, 
richer, firmer and drier than the white or pale- 
fleshed.”— e. s. G. 
“It is a good time now to plant the Black Mexican 
sweet corn for family use in early October. It is the 
richest of all varieties of sweet corn and would take 
the lead in the market were it not for its color.”— 
R N.-Y., July, 1884. 
It will be noticed that the entire argument is based 
on the color of the flesh, without reference to the color 
of the skin. 
Grapes can scarcely be considered in this connec¬ 
tion, because the color of the flesh is practically the 
same in all varieties commonly cultivated. If there 
is any law with reference to grapes, it seems to me 
that it closely follows the one formulated above, viz., 
that the lighter color of the skin is associated with 
mildness and soft flesh. Compare Concord, Moore’s 
Early and Worden, all strongly acid, with Colerain, 
Green Mountain, Brighton and Salem. Our native 
plums, almost without exception, have a higher colored 
flesh than the European plums ; they are also without 
exception more highly flavored. 
Leaving out of consideration the color of the skin, I 
believe that there will 
not be found more ex¬ 
ceptions than are gen¬ 
erally considered neces¬ 
sary to prove the rule. 
The evidence presented 
therein shows plainly 
that there is a distinct 
relation between color 
and quality in fruits, 
and that high color in 
the flesh is associated 
with solidity and a very 
marked flavor; that 
those having white or 
whitish flesh are, in a 
majority of cases, mild 
in flavor, and lack firm¬ 
ness. FRED. CBANBFIELD. 
Wisconsin Exp. Sta. 
Quality of Fruit.— 
In a recent R. N.-Y., the 
question of color affect¬ 
ing, or showing flavor 
in, a fruit was discussed. 
I think, with the writer, 
that usually there is no 
connection ; yet as I see 
it, the most noticeable 
example was not spoken 
of. To me, a yellow 
peach has a distinguish¬ 
ing flavor. It may be 
rank and quite objec¬ 
tionable, or mild and 
agreeable; but I think 
the flavor is there, and 
so far as I have observed, 
the yellow flesh is shown 
by the outside color. I 
have suspicioned that 
the “white blackberry” corresponded with the 
“ albino” among animals ; and if it does, an absence 
of flavor should not be su-prising. But this is a ques¬ 
tion for botanists and not to be settled by surmise. 
I have not been surprised that the reputation of the 
Elberta peach is on the wane. I received it and 
Bequett Free from Munson about 14 years ago. A 
few years sufficed to show me that Elberta lacked in 
vigor, showing about as the Fay does among the cur¬ 
rants. The second propagation of Elberta are about 
gone, while the original Bequett Free seems as vigor¬ 
ous as ever. Neither is first class in quality, and both 
are large, the latter nearly very large, and running 
evenly in size. Elberta is rich yellow and spasmodic¬ 
ally a heavy bearer, the other a dull red and a very 
regular, good bearer. Of course, the past Winter has 
been too severe for this, or any other variety of peach. 
I had been rather expecting that the new Iowa 
peach, Bailey, would show a few sound fruit buds. 
“ CUTTING A WIDE SWATH ! ” FOR THE PRESENT. Fig. 126. See Page 330. 
