Hortus eystettensis online dating

If not escapes from cultivation the infer­ence seems strongly established that our cultivated varieties did not originate under cultivation, but are simply selections from wild types.

If this be granted it may be legitimately questioned whether other of our cultivated form-species in other plants are not likewise of natural origin.

A careful investigation into the history of the origin of our cultivated varieties fully justifies the statement that I have as yet secured no data which justifies the belief that form-species in cul­ture are other than of natural origin, and I have secured much evidence in favor of the view that form-species are introductions from natural variations.

Why dandelion is not a standard on the grocery shelf along with other tiller weeds, like lettuce, chicory, and cabbage is difficult for me to understand. Lewis Sturtevant, a man who was well known in the latter decades of the nineteenth-century but is now largely unknown.

The modern vernacular names are : English dandelion, swine’s snout (Prior); France pissenlit, dent-de-lion (Vilm.); Gennan lowenzahn (Lenz); Flanders molsalaad (Vilm.) ; Danish moelkebtte (Vilm.) ; Italian tarassaco (Lenz), dente de leone, virasole dei prati (Vilm.); Span­ish diente de leon, Amargon (Vilm.); Greek agriomaroulia (Sibth.), pikraphake (Fraas); Japanese fosei or usually judsina or tsugumi gusee or tampopo (Pick.).

Bauhin, in his Pinax, edition of 1623, enumerates two varieties of dandelion, one the Dens Leonis latiore filio carried back in his synonomy to Brunselsius, 1539; the other, Dens Leonis angustiore folio, carried back in like manner to Caesalpinus, 1583.

Cat., 1874), perhaps earlier, and the various seed catalogues of 1885 offer six names, one of which is the “common.” In England, dandelion culture is not mentioned in Mawe’s Gardiner, 1778, nor in Martyn’s Millers Dictionary, 1807; the first notice I find is in the Gardeners’ Chronicle, 1846 (p. In Vilmorin’s Les Plantes Potageres, 1883, two forms are figured, Pissenlit ameliore a ceur plein and Pissenlit ameliore tres hatif.

340), where an instance of cultivation is noted, the herbage forming “a beautiful and delicate blanched salad.” In 1880 its culture had not become common, as this year its cul­tivation in France, and not in England, is noted (Jenkins Jour. The first of these is named in Album de Cliches, Pissenlit ameliore frise, and a fourth name or third form is figured, the Pissenlit mousse. The type of the Pissenlit mousse can be readily found among the wild plants of the station grounds, very closely resembling Vilmorin’s figure in every respect when growing on rich soil except that the leaf divisions are scarcely as much crowded. The type of the Pissenlit ameliore a coeur plein is perhaps to be recognized in Anton Pinaeus’ figure, 1561, and is certainly to be found growing wild at the station.

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The first kind, he says, has a large and a medium variety, the leaves sometimes pointed, sometimes obtuse.

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