81 and 499.) These statements led Gartner, who was highly sceptical on the subject, carefully to try a long series of experiments: he selected the most constant varieties, and the result conclusively showed that the colour of the skin of the pea is modified when pollen of a differently coloured variety is used. This conclusion has since been confirmed by experiments made by the Rev. J.M. Berkeley. (11/129. 'Gardener's Chronicle' 1854 page 404.)
Mr. Laxton of Stamford, whilst making experiments on peas for the express purpose of ascertaining the influence of foreign pollen on the mother- plant, has recently (11/130. Ibid 1866 page 900.) observed an important additional fact. He fertilised the Tall Sugar-pea, which bears very thin green pods, becoming brownish-white when dry, with pollen of the Purple- podded pea, which, as its name expresses, has dark-purple pods with very thick skin, becoming pale reddish purple when dry. Mr. Laxton has cultivated the tall sugar-pea during twenty years, and has never seen or heard of it producing a purple pod: nevertheless, a flower fertilised by pollen from the purple-pod yielded a pod clouded with purplish-red which Mr. Laxton kindly gave to me. A space of about two inches in length towards the extremity of the pod, and a smaller space near the stalk, were thus coloured. On comparing the colour with that of the purple pod, both pods having been first dried and then soaked in water, it was found to be identically the same; and in both the colour was confined to the cells lying immediately beneath the outer skin of the pod. The valves of the crossed pod were also decidedly thicker and stronger than those of the pods of the mother-plant, but this may possibly have been an accidental circumstance, for I know not how far their thickness is a variable character in the Tall Sugar-pea.
The peas of the Tall Sugar-pea, when dry, are pale greenish-brown, thickly covered with dots of dark purple so minute as to be visible only through a lens, and Mr. Laxton has never seen or heard of this variety producing a purple pea; but in the crossed pod one of the peas was of a uniform beautiful violet-purple tint, and a second was irregularly clouded with pale purple. The colour lies in the outer of the two coats which surround the pea. As the peas of the purple-podded variety when dry are of a pale greenish-buff, it would at first appear that this remarkable change of colour in the peas in the crossed pod could not have been caused by the direct action of the pollen of the purple-pod: but when we bear in mind that this latter variety has purple flowers, purple marks on its stipules, and purple pods; and that the Tall Sugar-pea likewise has purple flowers and stipules, and microscopically minute purple dots on the peas, we can hardly doubt that the tendency to the production of purple in both parents has in combination modified the colour of the peas in the crossed pod. After having examined these specimens, I crossed the same two varieties, and the peas in one pod but not the pods themselves, were clouded and tinted with purplish-red in a much more conspicuous manner than the peas in the uncrossed pods produced at the same time by the same plants. I may notice as a caution that Mr. Laxton sent me various other crossed peas slightly, or even greatly, modified in colour; but the change in these cases was due, as had been suspected by Mr. Laxton, to the altered colour of the cotyledons, seen through the transparent coats of the peas; and as the cotyledons are parts of the embryo, these cases are not in any way remarkable.
Turning now to the genus Matthiola. The pollen of one kind of stock sometimes affects the colour of the seeds of another kind, used as the mother-plant. I give the following case the more readily, as Gartner doubted similar statements previously made with respect to the stock by other observers. A well-known horticulturist, Major Trevor Clarke, informs me (11/131. See also a paper by this observer read before the International Hort.