National Conference on Floriculture for Rural and Urban Prosperity in the Scenario of Climate Change-2018
transport and cooling options. The fair focusing on
Floriculture technologies and services and proper
extension services, will provide the farmers a platform
to interact and assess the procedure for export and
discuss with manufacturer, cultivators, dealers,
packers, exporters and distributors concerned with
the floriculture industry.
Edible Flowers
Y. C. Gupta1, Priyanka Sharma2, Gitam Sharma3 and Roshini Agnihotri4
Dept. of Floriculture &Landscape Architecture
1, 3, 4
Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni Solan.
2
Rani Lakshmi Bai Central Agriculture University, Jhansi, UP
*Corresponding E-mail: ycgupta2006@yahoo.co.in
Introduction
Edible flowers are flowers that can be consumed
safely. Edible flower is defined as nontoxic, innocuous
flowers with health benefits consumed in human diet
(Alasalvar et al., 2013).
Many flow ers are edible but proper identification
is essential because some are poisonous. Popular
edible flowers include chrysanthemum, day lily,
lilac, mint, nasturtium, pansy, rose, tulip and violet
(University of Kentucky, 2012). Until now, there
are no official lists of edible and non-edible flowers
emitted by any international body, including Food
and Agriculture Organization of the United Nations
(FAO), World Health Organization (WHO), Food
and Drug Administration (FDA), or European Food
Safety Authority (EFSA).
History
Early reports indicate that Romans used flowers
in cooking, as did Chinese, Middle Eastern and
Indian cultures. During Queen Victoria’s reign,
edible flowers were popular in North America and
Europe (Newman and O’Connor, 2013). The Chinese
incorporated flowers as ingredients in a wide variety
of recipes, and flower usage can be traced back as far
as 3000 BCE. Edible flowers in ancient China served
not only as food ingredients but also as components
in herbal medication (Wongwattanasathien et al.,
2010). Early reports indicate that in Ancient Rome,
the edible flowers of violets and roses were used in
dishes, and lavender was used in sauces. In ancient
Rome, the flowers of various rose species were used as
ingredients of purees and omelets (Melillo, 1994). In
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It is envisioned that sincere attempts would
revitalize floriculture among small and marginal
farmer who are having small lands and the community-
based development of cool chain and proper markets
for quality produce will also help in generating more
income. The priority should be export quality and
even domestic consumption quality also needs to be
upgraded.
medieval France, the flowers of calendula (Calendula
officinalis) were used as a salad ingredient. In Central
Europe, the inflorescences of breaded elder (Sambucus
nigra) were often consumed (Kopec, 2004).
Uses
• Plays a major role in meeting the nutritional
requirement of the tribal population in remote
parts of the country throughout year (Sasi et al.,
2011).
• Wild food plants play a very important role in the
livelihoods of rural communities as an integral
part of the subsistence strategy of people in many
developing countries (Jadhav, 2011).
• Wild plants are essential components of many
African diets, especially in period of seasonal
food shortage (Zemede, 1997).
• In Zimbabwe some poor household rely on wild
fruits as an alternative to cultivated for quarter of
all dry seasons meals (Wilson, 1990).
• 57 wild edible plants species are consumed, in 118
different ways as a source of food by Charotepeople
of Argentina (Pastor and Gastavo, 2007).
• Wild edibles are the essential components of
many Spanish diets especially during various
traditional events and fairs (Javier et al., 2006).
• As an ingredient in salads or garnish, entrees,
drinks and desserts. Recipes with flowers have
been applied to different food matrices namely,
tea, baking, sauces, jelly, syrup, savoured liquors,
vinegars, honey, and oils (Felippe, 2004).
• Some flowers can be stuffed or used in stir-fried
dishes.
 National Conference on Floriculture for Rural and Urban Prosperity in the Scenario of Climate Change-2018
• They could have an interesting application as
natural colorant, representing an alternative to
the use of synthetic dyes in foods. They are usually
used to add color, fragrance and flavor to food
such as salads, soups, entrees, desserts and drinks
(Rop et al., 2012).
• The most frequent way to consume edible flowers
is in fresh butthey can also be consumed dried,
in cocktails (in ice cubes), canned in sugar and
preserved in distillates (Mlcek and Rop, 2011).
• Pansy (Viola × wittrockiana), centaurea
(Centaurea cyanus), borago (Borago officinalis),
rose (Rose spp.), nasturtiums (Tropaeolium
majus) and hibiscus (Hibiscus rosa-sinensis) are
examples of edible flowers that are normally used
to garnish dishes.
• Some herb flowers are edible, namely: alliums
(leeks, chives, garlic), thyme (Thymus vulgaris),
summer savory (Satureja hortensis), marjoram
(Origanum majorana), mint (Mentha spp.) and
common sage (Salvia officinalis), which are used
to improve the flavor of dishes. Flowers of some
fruit trees can also be used in cuisine as syrups
such as elderberry blossoms (Sambucus spp) and
citrus blossoms (orange, lemon, lime, grapefruit,
kumquat).
In general, edible flowers are eaten whole, but
depending on the flower species, only some parts
should be consumed. For example, only the petals of
Tulipa, Chrysanthemum, Rosa spp. or the flower buds
of daisies (Bellis perenis) or garden nasturtium (T.
majus) are consumed. Furthermore, in some flowers
it is necessary to remove some parts due to their
bitterness such as the white portions of the roses and
chrysanthemums petals base.
Edible flowers for health
Some specific health benefits of flowers are given
below:
• Edible flowers are nearly calorie free.
• Source of anti-oxidants.
• Some edible flowers are anti-inflammatory.
• Edible flowers exerted potent activities against
cancers of the liver, bladder, prostate, breast, and
colon.
• Roselle, magnolia flower, and water lily shows
inhibition effect on obesity.
• Neuronal degradation is highly associated with
aging. Hangzhou white chrysanthemum extract
exhibited positive effects on neurodegenerative
diseases.
26
• Roselle and Chinese hibiscus of the Malvaceae
family displayed (Alarcon-Alonso et al.,
2012), hepatoprotective (Lee et al., 2012), and
gastroprotective effects (Phani Kumar et al.,
2014).
• In vivo and clinical trials revealed that roselle
demonstrated anti-cholesterol, anti-hypertensive
and anti-diabetic properties (Peng et al., 2011).
• Chinese hibiscus exerted anti-convulsive and
contraceptive effects. It also promoted hair
growth, wound healing and immunity (Gauet al.,
2009).
• Rose extract (20 g/kg) reduced blood pressure
both in acute and chronic cases in an animal
model. Edible species of rose also exerted anti-
HIV-effects (Gau et al., 2009).
• Chamomile ethanolic extract (20–100 mg/kg)
shows effective antidiabetic effect (Cemek et al.,
2008).
• Chamomile together with wild chrysanthemum
and honeysuckle are also good sources of anti-
nociceptive drugs (Shi et al., 2011).
• Other effects such as sleep patterns regulation
effect of Hangzhou whitechrysanthemum and
anti-depression effectof day lily were also reported
(Lin et al., 2013).
List of important edible flowers
1. Agastache foeniculum: Anise hyssop is a self-
seeding perennial. It has anise flavor. It relieves
the respiratory problems and soothe the stomach
and colon.
2. Althea rosea: Hollyhock has a vegetal flavor. It is
used for showy edible garnish.
3. Anthirrhinum majus: Snapdragon are bitter.
They are used as garnish.
4. Anthriscus cerefolium: Chervil is an annual
having herbal flavor.
5. Begonia tuberhybrida: Only tuberous Begonia
(Begonia tuberhybrida) petals are edible. The
petals contain oxalic acid and therefore should
only be eaten in moderation and should not
be consumed by individuals suffering from
gout, kidney stones or rheumatism. It has a
slightly lemon flavor. It can be used in salads
and garnishes. It has nondescript, antiphlogistic,
antispasmodic, ophthalmic, gastric properties
(Mlcek and Rop, 2011).
6. Bellis perennis: English daisy is mildly bitter. The
perennial species is used for edible purposes. Ray
flowers have a mildly bitter taste. If you have hay
 National Conference on Floriculture for Rural and Urban Prosperity in the Scenario of Climate Change-2018
fever, asthma or severe allergies, you should avoid
eating flowers of the Daisy (Bellis perennis) family
because they could trigger an allergic reaction.
7. Borago officinalis: Borage is an annual. It can be
used with nasturtium but only sparingly as it has
diuretic effects. Pregnant and lactating women
should avoid Borage (Borago officinalis) flowers,
as more than eight to ten flowers can cause milk to
flow. They can also have a diuretic effect, so should
not be eaten in great quantity. It has crisp, cucumber
flavor. Blossoms and leaves can be consumed.
It can be used in cakes decoration, pastries, and
desserts. It has antispasmodic, antihypertensive,
antipyretic, aphrodisiac, demulcent, diuretic
properties and is also considered useful to treat
asthma, bronchitis, cramps, diarrhea, palpitations
and kidney ailments (Gilani et al., 2007).
8. Calendula officinalis: Calendula is slightly bitter
in taste. This annual plant is most often used
for color rather than flavor. It aids in digestion,
reduce fevers and stimulate the immune system.
Use petals in salads, soups, butter, rice, stews,
poultry, or in tea. It is anti-inflammatory, regulates
menstruation, aids gastric disturbances, colitis,
fevers and infections problems, eczema, oily skin
and psoriasis (Jauron and Naeve, 2013). Only
petals are consumed.
9. Centaurea cyanus: Bachelor’s button is an annual
plant. Its petals are edible but the the calyx is bitter.
It has a slightly sweet to spicy, clove-likeflavour.
It is used to garnish tea; the petals are also a
natural food colorant. It has soothing, antioxidant
properties and used in ocular inflammation
(Jauron and Naeve, 2013). Only petals are used.
10. Chamaemelum noblis: Chamomile has sweet
apple like flavor. It is a perennial plant. Tea prepared
by this should be consumed in moderation as
it contains thuaone. Ragweed sufferers may be
allergic to chamomile. It eases stress and work as
gentle sleep aids.
11. Chrysanthemum spp.: Chrysanthemum has a
strong flavor. Usually florets are consumed. The
highest levels of mineral elements were observed
in the flowers of species Chrysanthemum,
Dianthus or Viola by Rop et al. (2012). The most
abundant element was potassium, the contents of
which ranged from 1,842.61 to 3,964.84 ma/kg
of fresh mass. Only Chrysanthemum coronarium
should be eaten; it is not advisable to eat other types
of chrysanthemum. Remove the bitter flower
base and use petals only. It is used in tea. Also
used for the treatment of constipation, vertigo,
hypertensive symptoms and several infectious
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diseases such as pneumonia, colitis, stomatitis,
carbuncle and fever (Mlcek and Rop, 2011).
12. Cichorium intybus: Chicory is a perennial plant
having herbal flavor.
13. Dianthus spp.: Dianthus has a sweet clove
like flavor. Perennial species is used for edible
purposes. Remove the narrow base of petals as
they are bitter.
14. Erucavesicaria sativa: Arugula has a spicy flavor.
It is an annual plant. Once flowers form, the leaves
become bitter.
15. Hemerocallis spp.: Daylily has a vegetal, slightly
sweet, combination of asparagus and zucchini
flavor. It may act as a diuretic or laxative therefore
should be eaten in moderation. Buds, flowers,
petals are used but remove the stamens. It is used
in salads or garnishes. To treat aching muscles
and strains, antipyretic, oral disinfectant, this
plant is used. (Jauron and Naeve, 2013).
16. Hibiscus rosa-sinensis: Hibiscus has a mildly
citrus flavor. It presents a showy edible garnish.
Contains antioxidants that help prevent
cholesterol deposits and aids liver disorders.
17. Jasmineofficinale:OnlyJasmineofficinaleisedible.
The false Jasmine (Gelsemium sempervirens) is a
completely different genus and is considered too
poisonous for human consumption.
18. Lavendula spp.: Lavender has a sweet, perfumed
flavor. It should be used sparingly due to intense
flavor. Lavender oil may be poisonous. It eases
stress and work as gentle sleep aids.
19. Lonicera japonica: Honeysuckle has a sweet
flavor. Only this species of Lonicera is edible not
all. It relieves respiratory problems and soothe the
stomach and colon.
20. Malus spp.: Apple flowers have floral flavor. It
should be consumed in moderation since flowers
contain cyanide precursors.
21. Monarda didyma: Bee balm is a perennial plant
having minty, sweet and hot flavor. Flowers, leaves
are used in salads, garnishes, bee balm tea. It helps
to calm digestive problems, colic, nausea, bloated
distended stomach, flatulence and belching
(Roberts, 2000).
22. Moringa oleifera: Ithas numerous medicinal
uses which havelong been recognized in the
Ayurvedic and Unani systems of medicine. The
flower of Moringa oleifera have high medicinal
value as a stimulant, aphrodisiac, abortifacient,
cholagogue used to cure inflammation, muscle
diseases, hysteria, tumors and enlargement
 National Conference on Floriculture for Rural and Urban Prosperity in the Scenario of Climate Change-2018
of the spleen; lower the serum cholesterol to
phospholipid ratio and atherogenic index;
decrease lipidprofile of liver and increased the
excretion of faecal cholesterol. Pharmacological
activities of Moringa oleifera flowers are detailed
below: - Flowers of Moringa oleifera possess anti
hypertensitive, diuretic and cholesteriol lowering
activity (botanical.com). The aqueous and alcohol
extracts from Moringa oleifera flowers were also
found to have significant hepatoprotective effect
due to the presence of quercetin, a well-known
flavonoid (Rukmani et al., 1998). Pterygospermin
has powerful antibacterial and fungicidal effect
on Moringa oleifera flower (Das et al., 1957). The
flowers also are considered to be of high medicinal
value with anthelmentic activity. The methanolic
extract of flower buds showed antiulcerogenic
activity against aspirin induced gastric ulcer at a
dosage of 4 g/kg body weight. Hot water infusions
of flowers possess antiplasmodic activity (Goyal
and Agrawal, 2007).
23. Ocimum basilicum: Basil has an herbal flavor.
24. Passiflora spp.: Passion flower has a vegetal flavor.
Showy flowers best used as a garnish.
25. Pelargonium spp.: Scented geraniums flavor is
usually similar to the scent of leaves.
26. Phlox paniculata: Perennial phlox (Phlox
paniculata), not the annual, or the low-growing
(creeping) phlox that is edible.
27. Rosa spp.: Rose has a sweet and perfumed flavor.
Remove the white, bitter base of the petal for
consumption. Rose hips are rich in Vitamin – C.
Sprinkle the petals on salads, use them as garnish,
or make them into wonderful rose-petal jelly. It
has anticancer, diuretic, laxative, ophthalmic,
antirheumatic properties (Jauron and Naeve,
2013).
28. Rosmarinus officinalis: Rosemary has an herbal
flavor.
29. Salvia elegans: Pineapple sage has a sweet, fruity
flavor. Perennial species are consumed. Its flavor
has a hint of mint and spice.
30. Salvia officinalis: Perennial sage has an herbal
flavor.
31. Sambucus canadensis: Elderberry has a sweet
flavor. It is a perennial plant. Do not wash
flowers since it removes much of the flavor. It
aids in digestion, reduce fevers and stimulate the
immune system.
32. Sesbania grandiflora: The flowers of Sesbania
grandifloraare cooling, bitter, astringent, acrid,
emollient, laxative and antipyretic. The juice of
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flowers is applied to eyes for checking blindness
and sight weakness and also promoting vision.
Flowers are use in leucorrhoea and also useful
in all types of fever, periodic fever, small pox,
poisoning cases, biliousness and general debility
(Malviya et al., 2013). An anti-ageing treatment
containing Sesbania grandiflora flower extract
with heal wrinkles at the base and the surface of
the skin. Increased collagen will smooth the base
of the wrinkle. It also contains tannins that will pull
the surface edges of the wrinkle wound together
for smoother appearing similar urogenital
complaints. Sinus congestion is reduced by taking
a flower decoction. The flower juice is used as
nasal drops of opposite side migraine (Yadav and
Trikun, 1997). The flower of Sesbania grandiflora
also possess antimicrobial activity due to its
astringent nature.
33. Syringa vulgaris: Lilac shows wide variation in
flavor -- from no flavor to green and herbaceous
to lilac. It may have flowerish, lemony taste, floral,
pungent. Blossoms, petals are used in in salads
and crystallized with egg whites and sugar. It
reduces fever and can be used to get rid of internal
parasites (Jauron and Naeve, 2013).
34. Tagetes patula: Marigold is little bitter. Lemon
Gem and Tangerine Gem have the best flavor.
Tagetes patula, Tagetes tenuifolia, Tagetespatula
x erecta) may be harmful in large amounts.
They should only be eaten occasionally and in
moderation.
35. Tagetes signata: Signet marigold has a spicy,
herbal flavor. It may be harmful if eaten large
amounts. They are rich in Vitamin – C.
36. Taraxacum: Dandelion has sweet flavor. It is
a perennial plant. Use young flowers as mature
flowers become bitter. These are sources of
Vitamins A and C and the greens are high in
calcium, iron and phosphorous.
37. Trifolium pretense: Red clover has a sweet flavor.
Raw clover flowers are not easily digestible, an
excellent blood purifier and make a wonderful
tasting tea.
38. Tropaeolum majus: Nasturtium has a splicy,
peppery flavor. Peppery, zesty taste can be a
substitute for mustard. These are Rich in Vitamin
– C. Blossoms, leaves, whole flowers can be used in
saladsorcureinvinegar,garnish. Ithasdisinfectant,
wound-healing, antibiotic, expectorant torelieve
chest conditions, antiscorbutic and anticancer
activities (Jauron and Naeve, 2013).
39. Tulipa spp.: Tulip bulbs have a vegetal flavor,
 National Conference on Floriculture for Rural and Urban Prosperity in the Scenario of Climate Change-2018
sweet lettuce, fresh baby peas, or cucumber-like.
Petals (Some people are strongly allergic) are used
in salads. It has antipyretic, anticancer, laxative,
expectorant, depurative properties (Mlcek and
Rop, 2011).
40. Viola odorata: Violets have sweet, perfumed
flavor. These are used candied or fresh. It has
anti-inflammatory properties and are good for
respiratory ailments.
41. Viola tricolor: It has a winter green flavor. The
petals have little flavor unless the green sepals are
included. It contains saponins and may be toxic in
large amounts.
42. Viola x wittrockiana: Pansy has a vegetal flavor.
It has a slightly sweet green or grassy flavor and
perfumed taste. Petals have a mild flavor and
whole flower has a wintergreen flavor. It has
anti-inflammatory properties and are good for
respiratory ailments. Whole flower can be used
in garnish, salad and tea. Used as medicine in
phytotherapy, skin diseases (Jauron and Naeve,
2013).
Harvesting of edible flowers:
Edible flowers should be harvested in the cool of
the day during the peak of bloom because they are
in their best flavour. Only flowers free of insect and
disease problems should be selected. The collection
of unopened blossoms (except daylilies) and wilted
or faded flowers should be avoided because they may
have a bitter or unappealing flavour (Newman and
O’Connor, 2013). Flowers that have been sprayed with
pesticides or that occur along roadsides, or flowers
from plants that have been fertilized with untreated
manure must never be collected for eating purposes
because they can be toxic or cause illness due to the
presence of pathogens. Concerning flowers’ parts,
the stems, sepals, pistils and stamens of most flowers
should be removed prior to use. Pollen may detract
flower’s flavour and may cause allergies in some people.
The sepals should be removed from all flowers due
29
to their sourness, except violas, pansies and johnny
jump-ups whose sepals are more tasteful. In many
flowers (including rose, lavender, tulip, calendula, and
chrysanthemum) only the petals are edible.
Post-harvest technologies:
Edible flowers are extremely perishable and very
delicate. After harvest, flowers are susceptible to petal
abscission, discoloration, wilting, dehydration and
tissue browning. In this way, refrigeration of edible
flowers before packaging for small trips, by keeping
them in cold storage between 4 and 6 °C, can increase
their durability from 2 to 5 days after harvest (Kou et al.,
2012). Nowadays, to protect flowers from desiccation
and to preserve their frail structure, they are typically
packaged in small, rigid, plastic (or plastic wrapped)
packages (Kelley et al., 2001c).
Toxic effects of edible flowers:
While many flowers are safe and edible,
including the flowers of most culinary herbs, proper
identification is essential. Flowers from florists,
nurseries, or garden centres may have been treated
with pesticides not labelled for food crops and should
not be used even as a garnish. People with hay fever,
asthma, or allergies should be cautious because allergic
reactions can be triggered by the pollen of specific
plants. Most of the studies revealed that edible flowers
were nontoxic at an appropriate dosage.
Conclusion
Edible flowers not only add colour to our plate
but also present numerous health benefits. Many
underutilized plant species possess multiple uses
including their edible nature. There is a need to identify
such plant species and work out suitable measures to
identify their properties. More researches should be
conducted to fully utilize edible flowers which will
ultimately increase the acceptability of edible flowers
as potential food ingredients and avoid the potential
hazards.
 National Conference on Floriculture for Rural and Urban Prosperity in the Scenario of Climate Change-2018

Turfgrass: A Billion Dollar Industry

S.L. Chawla*, Roshni Agnihotri, M.A. Patel, Sudha Patil and H.P. Shah
Department of Floriculture & Landscape Architecture
ASPEE College of Horticulture and Forestry
Navsari Agricultural University, Navsari (Gujarat)
*Dr. YSPUHF, Nauni, Solan (HP)
Email: shivlalchawla@yahoo.com

Importance of turfgrasses for mankind
Turfgrasses are the primary vegetative covers
on airports, athletic fields, cemeteries, churches,
commercial buildings, golf courses, home lawns,
schools, parks, and roadsides. While turfgrasses are
typically thought of for recreation and aesthetic value,
they also provide a valuable environmental service by
preventing soil erosion from wind and rain, reducing
runoff from rainfall, improving soil absorption of and
infiltration of water, remediation of contaminated or
polluted water, fire abatement, and other beneficial
environmental impacts. Additionally, turfgrasses are
an integral component of the landscape that positively
influences human behaviour characteristics like
improved ability to concentrate and self-discipline.
Turf cover plays an integral role in various ecosystem
services like soil carbon sequestration, and mitigation
of urban heat island effect. Turfgrass is a unique and
beautiful gift of nature that adds value to our daily lives.
What the future holds for the green industry
The turfgrass and lawn care industry in many
developed nations continues to grow rapidly due
to strong demand for residential and commercial
property development, rising affluence, and the
environmental and aesthetic benefits of turfgrass in
the urban landscape. Economic sectors of the industry
include sod farms, lawncare services, lawn and garden
retail stores, and lawn equipment manufacturing. A
major trend that global sports turf market is witnessing
in 2017 and will continue to observe covers the ongoing
technological innovations. Intense competition and
high demand for quality playing surfaces have led
to the creation of third-generation artificial turf that
imitates the look of natural grass. The third-generation
artificial turf has taken over the natural grass despite its
numerous disadvantages due to the missing impetus in
turfgrass research from the horticulture community.
To catch up with the increasing demand and replace
the artificial turf from green grasses, we need to
reconsider the way we look at this green industry.
Introduction to turfgrass industry
Turf is one of the blessings of nature and includes
both service and beauty, a concept which originated
when man started to domesticate animals. Turfs
were developed by modern specialists in order to
further enhance the environment. Turf is the most
widely grown, most discussed, and least appreciated
commodity in the United States. In discussing this
topic, such terms as “turf,” “turfgrass,” and “grass”
have been used through the years. By definition,
“turfgrasses are plants that form a more or less
continuous ground cover that persists under regular
mowing and traffic” according to Turgeon. Using this
definition of turfgrass, there are less than 50 species
of grasses which can be classified as turfgrasses.
Turgeon defines sod as the surface layer of turf
harvested for transplanting, such that sod consists of
the interconnected community of turfgrass plants,
the soil adhering to their roots and the underground
organs of the turf.
The turfgrass industry is diverse, consisting
of businesses and public-sector operations. Turf
industries have been defined in various ways including
geographic influence, scope and size, products,
market and trade practices, human resources, and
public and political policies. Even though turfgrass
has experienced a long existence, it was not until the
latter half of the 20th century that the turfgrass industry
actually began booming. Thus, public and political
policies are either new or currently being developed.
History of turfgrass research
As far as research done with turf and turfgrass,
Hanson and Juska stated that much of the initial
work on the development and management of
turfgrasses was conducted by agronomists who had
some training and experience in growing grasses for
pasture and forage. The first published report related
to turfgrass research was initiated in 1880 by a noted
botanist, Dr. W. J. Beal, of the Michigan Agricultural
Experiment Station. Interest in the science of turfgrass
culture began to manifest itself. Beard indicated that
other projects were initiated at the Connecticut
Agricultural Experiment Station in 1886, the Rhode
Island Agricultural Experiment Station in 1905,
and the Arlington Turf Garden, Arlington, Virginia
in 1916.

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