New York AGRICULTURAL EXPERIMENT STATION. 271 
VARIETIES ESPECIALLY LIABLE TO LOSE IN QUALITY IN GOING DOWN 
IN COLD STORAGE. 
Most varieties lose in quality before decay sets in. The follow- 
ing have been particularly mentioned as doing so: 
Alexander, 
Black Gilliflower, 
Blue Pearmain, 
Boiken, 
Canada Baldwin, 
Cranberry Pippin, 
Pewaukee, 
Plumb Cider, 
Pomme Grise, 
Pumpkin Sweet, 
Rambo, 
Rhode Island Greening, 
Domine, Ribston, 
Fallawater, Ridge, 
Fall Pippin, Rome, 
Fall Wine, Salome, 
Fameuse, Shiawassee, 
Gideon, St. Lawrence, 
Grimes, Smith Cider, 
Haas, Stark, 
Holland Pippin, Swaar, 
Hubbardston, Tolman Sweet, 
Jonathan, Tompkins King, 
Keswick, Twenty Ounce, 
Lady, Wagener, 
Maiden Blush, Walbridge, 
Minkler, Wealthy, 
Northwestern Greening, Winter Banana, 
Oldenburg, Wolf River, 
Peck Pleasant, Yellow Bellflower. 
Perry Russet, 
CHANGE IN COLOR IN STORAGE. 
Many varieties change in color in common storage, especially 
by turning from green to yellow. Holland Pippin, Swaar, Tol- 
man Sweet and Yellow Bellflower impove in color. Apples in 
which the prevailing colors are shades of red and the ground color 
green or yellow may be brightened in color by the development 
of the yellow tints, which also makes the red brighter by contrast. 
Thus, Cooper Market turns from its autumn color of dark red to 
an attractive bright red in May in cellar storage but not in 
chemical cold storage. (Britton.) On the other hand both greens 
and yellows may become pale and faded. “St. Lawrence, unless 
