270 REPORT OF THE HorRTICULTURAL DEPARTMENT OF THE 
earlier. This of course does not apply to green fruit such as 
Rhode Island Greenings. But in the case of Baldwin, Wilson’s 
experience is that it is less liable to scald if picked early, that is 
as soon as the plump seeds are black, than if it is left on the 
tree longer to get a deeper color. - On the other hand “ late 
picked Rhode Island Greenings withstand scald much longer 
in dry storage than do those early picked.” (Wilson.) But as 
has been already noted (p.259), in order to keep best in chemical 
cold storage Rhode Island Greenings should be picked quite 
green. 
Scald appears on the shaded side of the apples first. Suscepti- 
bility to scald increases with the progress of the ripening process 
in cold storage. Contrary to a popular impression, the inyesti- 
gations of the United States Department of Agriculture have 
shown that scald develops more freely in a temperature of 36° 
to 38° than in one of 32°. 
Graham remarks that Baldwins will scald after May 1 unless 
put into storage immediately after picking. 
The following varieties are reported as scalding, sometimes 
early, sometimes only late in their season, and in same cases but 
little: 
Baldwin, 
Ben Davis, 
Canada Baldwin, 
Cooper Market, 
Fallawater, 
Gano, 
Gilpin, 
Grimes, 
Hubbardston, 
Lady, 
Maiden Blush, 
Mann, 
May Seek-no-farther, 
Minkler, 
Missouri Pippin, 
Northern Spy, 
Peck Pleasant, 
Pewaukee, 
Rhode Island Greening, 
Ridge, 
Rome, 
Smith Cider, 
Stark, 
Swaar, 
Tolman Sweet, 
Tompkins King, 
Twenty Ounce, 
Wagener, 
Walbridge, 
Winesap, 
Winter Banana, 
Yellow Bellflower, 
York Imperial. 
