360 THE MONTHLY BULLETIN. 



that the desires of fruit growers to have large fruits and well colored 

 fruits must be satisfied by philosophy similar to that of the sailor. 

 Orchards must be tilled, fertilized, and eared for on the one hand to 

 secure size of fruit by promoting growth, while such operations as 

 will reduce size, retard growth and hasten maturity must be practiced 

 to increase color. 



What about the influence of other chemicals than those commonly 

 used as fertilizers? Iron, especially in the form of iron sulphate, is 

 supposed to be potent in intensifying the color of fruits. "We can not 

 find the least bit of evidence to prove that such is the case. Orchard 

 soils are so abundantly supplied with iron as a rule that it is like 

 "gilding gold" to add more iron. Neither does there seem to be 

 evidence to confirm the oft made statement that manganese added to 

 the soil increases color. 



Some spraying materials no doubt have an influence on the color of 

 apples and pears. This is the experience of all who have carried on 

 comparative tests of any considerable number of spraying materials. 

 Yet, so far we have nothing more than generalities as regards the 

 effects of sprays on color. Materials applied as sprays may change 

 the color either by absorbing and so intensifying sunlight, or they may 

 so cover the apple or pear as to protect the fruit from light. These, 

 bowever, are but surmises. 



A great many fruit growers are hoping to improve the color of 

 their fruits in new orchards by having young trees propagated from 

 cions taken from trees selected for the high color of their fruit — so 

 called "pedigreed stock." Once in a very great while strains of varieties 

 having high color do arise and the high color is transmissible, but 

 such cases are exceedingly rare. Differences in color in a variety are 

 practically always fluctuating variations due, as I have tried to show, 

 to climate, soil, tillage, or some stimulation or retardation of growth. 

 Unless, therefore, it is certain that high color in a tree of any variety 

 is transmissible— to be proved only by comparing fruits from trees 

 grown from its cions — it is a waste of time to propagate from bearing 

 trees with the hope of getting better color. 



We come now to a discussion of qualitj^ What is quality? The 

 word is rolled under the tongue by both fruit growers and consumers 

 alike, but like "good cheer" in the fable, is "fish to one, flesh to another, 

 and fowl to a third. ' ' We need, therefore, to define the term. In brief, 

 quality is that combination of flavor, aroma, juiciness, and tender flesh 

 which makes fruit agreeable to the palate, but this is not all. The 

 thing that gives charm to the attractions of the world, whether books, 

 or pictures, or music, or people, or fruits, is that subtle, undefinable 

 thing called personality. A Northern Spy, a Mcintosh, a Yellow New- 

 town, a Seckel pear, a Crawford peach, a Green Gage plum and an 

 lona grape, for examples, all have distinct and charming personalities 

 which contribute no small part to the high quality of these fruits. 

 But many fruits do not have distinguishable individuality and the sorts 

 named lose it when grown under some conditions. This personality 

 may be quite aside from any tangible qualities. It is akin to the charm 

 of a woman in which the heroine in a current play says, " If a woman 

 has it not, nothing else in the world is of any use." A high quality 

 fruit must have a pleasing personality. 



