432 STATE HORTICULTURAL SOCIETY. 



whole surface of the cells. In the town of Newport, Maine, there is grown 

 a variety of apple called the "No-core," or "Stuart's No-core," which is 

 asserted to be generally destitute of seeds and cores. I once received five 

 specimens of this apple, which, I regret to say, did not quite sustain its 

 reputation. All of the five had well defined cores, with, however, exceedingly 

 tender walls, while one of them had three, and another two plump seeds, 

 and the remaining three had only minute rudiments of seeds. Both these 

 varieties are worthy of attention as possible parents of strictly coreless, or at 

 least, hull-less and seedless apples. They are both winter varieties. The 

 Pound Sweet keeps with us till February. Stuart's No-core is an oblong, 

 striped, sub-acid fruit, keeping till April or May. Doubtless search would 

 reveal other varieties, with leanings towards the coreless state. I commend 

 the matter to the attention of philanthropic pomologists. 



The Best Apples. — P. Barry, of Rochester, N. Y., names the following 

 bests for western New York : 



Ten varieties of fall apples for western New York, all well known and 

 well proved : Chenango, Fall Pippin, Fameuse, Gravenstein, Jefferies, Jer- 

 sey Sweet, Maiden's Blush, Oldenburg, St. Lawrence, Stump. 



Ten varieties winter apples for western New York, all well known and 

 proved: Baldwin, Esopus Spitzenburgh, Golden Russet, Jonathan, Lyman's 

 Pumpkin Sweet for baking, Northern Spy, Red Canada, Rhode Island 

 Greening, Tompkin's King, Lady Apple (fancy). 



Shiawassee Beauty. — Prof. A. J. Cook writes of this excellent apple : 

 The other night at tea, as we were all commenting on the delicious apple 

 sauce, Mrs. Cook remarked that every family in the land ought to have one 

 Shiawassee Beauty apple tree. The sauce is of a beautiful pink color, and 

 has a peculiar and delicate flavor that renders it a universal favorite. We 

 are often asked what it is that gives the sauce the delicious flavor, and our 

 reply that it is Nature's own flavoring stored up in the fruit, is often met 

 with a very incredulous look. 



This excellent apple is doubtless a seedling from the Fameuse or Snow, 

 which it much resembles. The form and color, both of the skin and pulp, 

 are quite like the same in the Snow. It is larger, however, than the Snow, 

 and keeps much longer. We have kept it well into January — is much fairer, 

 as the tendency to scab and deformity, so peculiar to the Snow, is entirely 

 absent in this. But the greatest difference is in its spicy flavor. While the 

 Snow is pleasingly tart, it is remarkably tasteless. The Shiawassee Beauty, 

 on the other hand, is one of the most marked or radical in this respect, and 

 its flavor is as delicious as peculiar. I have yet to find the person who does 

 not esteem it highly. The tree is vigorous and spreading. Of several trees 

 set out in my garden here in 1876, among which is a Duchess of Oldenburg 

 and a Red Astrachan, none has made so large and fine a growth as this. It 

 is not only vigorous, but it is very hardy. On my farm in Shiawassee county, 

 Mich., I have trees of this variety that have remained vigorous and hearty 

 all through the several hard winters of the last 15 years. It is a very per- 

 sistent bearer, equal to the Duchess of Oldenburg. My tree, set out in 

 1876, has borne every year for five years, and this year was a marvel of 

 beauty, as it hung full of most beautiful apples, just such as I exhibited 

 from it at Grand Rapids. I repeat the " gude wife's" words: "Every fam- 

 ily ought, to have one." 



