Fruit Production in New York 1355 



of ingredients. Since this law went into effect the quality of 

 these commodities has been greatly improved. 



Having referred to the amoimt of fruit production in New 

 York and the State's rank in the nation, and having discussed 

 briefly the advantages of the State for fruit growing and the pro- 

 tection afforded the fruit grower by proper statutes, it might 

 prove interesting if more space were available to look into the 

 evolution of the industry and the origin of the important kinds 

 of fruit growing. 



The pear is of remote antiquity. It grows wild in Great 

 Britain and on the continent and varieties have been brought from 

 Austria, Japan and China. The plum has been cultivated from 

 ancient times and is found in both a wild and cultivated state in 

 many parts of the globe. Our most useful varieties are from 

 England and Japan. The cherry was brought to Italy in the first 

 century from Asia and is now widely distributed. It ripens in 

 Norway as far north as latitude 63 degrees and in Germany the 

 public roads for miles are lined by the trees. The grape has a 

 record dating back to earliest history and methods of culture were 

 mentioned by the most ancient authors. More has been written of 

 the grape and its products than of any other fruit. Naturally 

 so, because in so many countries it is the principal base of food 

 and is useful in such a great variety of ways. 



The apple also has mention in early history. The Romans had 

 twenty-two fine varieties and wealthy people vied with each other 

 in producing the finest specimens. It is supposed that some of 

 these old Roman varieties were carried by the armies of Ca?sar 

 in his invasion of Britain, and now it is grown in most parts of 

 the north temperate zone. 



The value of the apple as an adjunct to our food supply is fully 

 recognized and the income to the growers of the State is rarely 

 less than $12,000,000 or $15,000,000. New York has produced 

 for many years from 1-1 to 16 per cent, of the entire crop of 

 apples in the United States. In 1911, it produced over 2,000,000 

 barrels more than all of the New England States, 2,000,000 more 

 than the Central Western States, over 2,000,000 more than the 

 Southern States and noarlv 2,000,000 more than the highlv ex- 

 ploited crops of Colorado, Idaho, Utah, Montana, California, 



