SECRETARY'S PORTFOLIO. 339 



WHAT IS A GOOD TABLE APPLE? 



It seems to me there is often misapprehension as to what really constitutes a 

 good table apple. For the most part high flavor is alone considered. This is 

 an important constituent, but not the only important one. Besides high flavor 

 we should look to juiciness, and above all, to what is called the "dissolving 

 properties" of a fruit. This is at once easily understood by illustration. The 

 Spitzenburgh is one of the highest flavored apples we have, but its value as a 

 table fruit has, in my estimation, been considerably overrated, for the reason 

 that among all the popular varieties this is the most tough and indigestible. 

 These serious defects go far toward nullifying its unquestionably high flavor. 

 The Baldwin is similar in this respect to the Spitzenburgh, but without its high 

 flavor, and therefore as a table fruit it is utterly valueless. 



The Jefferis, Fameuse, Jonathan, and Northern Spy are none of them quite 

 equal to the Spitzenburgh in flavor, but how far superior these are as dessert 

 varieties any one familiar with them well knows. The reason of their supe- 

 riority lies in their crisp flesh, which is yet so tender as almost to dissolve in the 

 mouth. A chronic dyspeptic can eat these varieties freely, when to eat an 

 uncooked Spitzenburgh or Baldwin would be sure to bring dire results. The 

 four sorts I have named will ripen in the order given, and furnish a supply of 

 fruit from early autumn to late spring. They are in my opinion the four best 

 apples for table use yet produced. 



H. B. Ellwanxjer. 



TWO VIEWS OF THE BALDWIN. 



In the Gardeners' Chronicle for July 10 and September 4 are some notes 

 concerning the Baldwin apple that are reminders of the various views expressed 

 at some of our own meetings. The first article is from the pen of a Boston 

 Horticulturist, Mr. C. M. Hovey, in which he remarks: "I was quite aston- 

 ished to see an account in one of your cotemporaries, copied from an American 

 paper, stating, upon the authority of Mr. Ellwanger of Kochester, N. Y., that 

 the Baldwin, as a table fruit, is utterly worthless and could not be eaten with- 

 out direful results. As I have not only grown it for forty years and eaten it 

 before breakfast and after supper during all this time, in preference to any of the 

 200 varieties I cultivate, and have not experienced any 'direful results,' this 

 statement took me by surprise." Mr. Hovey, in support of his opinion of the 

 Baldwin, calls up Manning, Downing, and other American nomologists, the 

 American pomological society's fruit catalogue, and the fact that the Baldwin 

 is shipped to Calcutta with success and supplies the dessert of the intelligent 

 Englishman's table. 



The second article is by a Jamaica correspondent, who admits that, in its 

 place, the Baldwin apple deserves its meed of praise, but ought not to be thrust 

 upon people as the apple. He says : "Its principal claim to be considered one 

 of the first apples is in its ability to stand rough usage consequent upon being 

 transported by land and sea for long distances with but a minimum tendency 

 to decay. In its home it cannot take rank with many other varieties, unless 

 toughness of skin and harshness of flavor can be said to be recommendations 

 in its favor. It is shipped to Jamaica as well as Calcutta, and it cannot be said 

 to possess anything to recommend it, except it is (that excellent quality in po- 



