110 STATE POMOLOGICAL SOCIETY. 



Resolved, That this Association looks forward with great interest to the approaching 

 Centennial celebration at Philadelphia, and we promise to the gentlemen who have it in 

 charo'e our hearty S3'mpathy and co-operation, and our determination to be represented by 

 a fuU delegation, and by the horticultural products for which our State is so widely cele- 

 brated. 



KEPOKT OF COMillTTEE TO EXAMINE FRUIT OX EXHIBITION. 



Your committee find the following articles on exhibition: 



Messrs. Ellwanger & Barry of Eochester — 50 varieties apples ; 25 varieties 

 pears, in fine state of preservation, making a splendid display for this season 

 of the year. 



Peninsular Farmer's Club of Michigan — 50 varieties of apples, which show 

 the superior quality and beauty of Michigan apples to great advantage. 



Dr. Sylvester of Lyons — A seedling grape. 



Messrs. Frost & Co. of Rochester — Beurre d'Anjou pears in fine condition. 



M. B. Bateham, Esq., of Painesville, Ohio — Four varieties of new Western 

 apples. 



H. E. HOOKER, Chairman. 



Mr. C. P. Avery handed the Secretary the following: The apples exhibited 

 by Mr. C. P. Avery of Old Mission, as delegate of the Michigan State Pomo- 

 logical Society, were mostly grown in the town of Peninsula, county of Grand 

 Traverse, by members of the Peninsula Farmers' Club of Old Mission, and the 

 balance were grown at Ionia, Ionia county. This fruit was on exhibition at 

 the annual meeting of the State Pomological Society at Ionia, December 1, 

 1874, and exposed one week to the handling of the people and the heat of a 

 crowded room ; consequently I am not as well able to show the keeping quality 

 of our Grand Traverse apples by these samples as I should wish, owing to the 

 previous handling. But by actual experiment in the same cellar with apples 

 grown in the best apple sections of New York, I find the keeping qualities of 

 the Traverse apples to be equal, and in most cases some four weeks longer. 

 Being satisfied that much of the demand for cooking apples in the future is to 

 be supplied by the new process of drying (or evaporating), especially during 

 the latter part of Avinter and spring, we are now paying more attention to 

 high-colored, subacid, long-keeping eating-apples, such as the Wagener, Jona- 

 than, and Red Canada. 

 Adjourned sine die. 



