SUCCESS IN ORCHARDING. 217 



Each one has his own opinion about different kinds of fruits, and 

 what satisfies one horticulturist don't always satisfy another. 



There is another apple I am going to speak about, and that 

 is the Northwestern Greening. This society has not recom- 

 mended it, but I think it is a profitable apple and would make a 

 profitable orchard. Of course, I have heard people say that after 

 they bear a few years they will die out. I only had a half a dozen 

 of those and still have four of them, and one of those trees bore 

 ten bushels this year. I sold those to a commission man and he 

 said those would bring $6.00 a barrel, or $2.00 a box. Another 

 thing in favor of the Northwestern Greening, I think it would be 

 a good thing to top-work them ; I believe we could do that. 



What I was going to say about the advantage of them is the 

 picking. They never fall off so you are obliged to pick them. I 

 have seen them hang on the trees all winter. The apples are all 

 perfect. While it might not be adapted to this particular locality, 

 we do know they do raise them very successfully in the southern 

 part of the state and Wisconsin. Some horticulturist may have 

 tried a tree in this locality or farther north and it may have 

 winter killed, while in the southern part of the state a tree may 

 have done well and been very profitable, and I think this is the 

 case with the Northwestern Greening. They have them here on 

 exhibit every winter meeting, and they make a great showing. 

 They make a great showing in a barrel or box after being opened 

 up, and people have found them to be a fine baking apple. Along 

 in the spring of the year they are fine, they are a fine cooking 

 apple, they make fine pies and sauce, and they keep in any ordi- 

 nary cellar. 



Mr. Underwood: This year the Northwestern Greenings* 

 were perfectly sound, but some years they spoil in the core. I 

 wondered what the trouble was. 



Mr. Richardson : It is the characteristic of the Northwest- 

 ern Greenings, if the cellar is too warm, to turn brown in the core. 



Mr. Underwood : These were on the trees. 



Mr. Harrison : I have a root cellar on the north side of the 

 house. It is a cement cellar with a flat top, reinforced with iron 

 and about fourteen inches of dirt. 



A Member : How do you ventilate ? 



Mr. Harrison : I have two four-inch soil pipes, one that goes 

 down just through the ceiling and the other runs down to the 

 bottom of the cellar so that it takes the foul air. They are at 

 the further corners of the cellar. I put a screen in the pipes to 

 keep the mice from coming in. The apples are kept in boxes 

 and barrels. 



Mr. Soholt: I would say in regard to the pruning of the 



