The Apples of New York. 



39 



Color. The color of the flesh is called white in such apples as Mcintosh 

 and Fameuse. In Jonathan, Baldwin and Rhode Island Greening it is 

 somewhat tinged with yellow. In Fallawater, Rambo and Green Sweet 

 it is greenish-white. In some varieties it may be streaked or clouded 

 with red, as it sometimes is in Wealthy and Mcintosh. Occasionally 

 seedling apples are seen in which the whole flesh is remarkably tinged 

 with red, but such varieties have not found their way into cultivation, 

 at least not to any considerable extent. 



The flesh of apples of the same variety is liable to show some varia- 

 tions under different conditions of growth. This is especially noticeable 

 in varieties adapted to the South when they are grown in northern lati- 

 tudes where the season is not long enough to bring them up to their 

 highest standard. Thus when Winesap and other southern varieties are 

 grown in Western New York they may have a decidedly greenish tinge 

 to the flesh, whereas if properly developed, the flesh would be tinged 

 with yellow: or those fruits of such a varietv which have the most favor- 

 able locations on the tree may develop a yellowish flesh while others less 

 favorably located come to the close of the season with the flesh still 

 greenish. In passing upon the color of the flesh, therefore, it is important 

 to have properly developed specimens under examination. With such 

 specimens the color of the flesh will be found pretty constant and char- 

 acteristic of the variety. 



Texture niid Fhivor. The terms commonly used in describing the tex- 

 ture and flavor are firm, hard, tender, tough, crisp, breaking, dry, juicy, sour, 

 subacid, snwct. sprightly, aromatic, astringent. Various intermediate modifi- 

 cations of easily recognized significance are also used. 



General Rati):g. The gradations in the general rating on all points 

 combined are expressed by the terms poor or inferior, fair, good, z'ery good, 

 best. One who is unaccustomed to the technical significance of these 

 words should observe that the word good here signifies a class of apples 

 of medium quality only. Above it are the higher classes z'cry good and 

 best. The quality varies somewhat in a variety so that it is often necessary 

 to use more than one term to indicate its proper rating. Thus Baldwin 

 rates good to very good, and Red Canada from good to best. The quality 

 of the fruit corresponds in a general way with the development of the 

 color of both its skin and its flesh. It has already been observed in 

 speaking of the color of the flesh that under certain conditions it is not 

 normally developed. W'hen the color of either the skin or the flesh is 

 not properly developed, there is a corresponding lack of development of 

 the quality of the fruit. This statement may be easily verified, as already 

 noticed, by testing highly colored Northern Spy apples in comparison 

 with poorly colored fruit of the same variety. It will be found that the 

 poorly colored fruit, even though it may have been produced on the same 

 tree as that which bore the highly colored fruit, is decidedly inferior in 

 quality. 



Use. The uses for which the fruit is particularly suitable is indicated 

 by customary terms. Market signifies that it is suitable for general 

 market. Local market indicates either that it does not stand handling well 

 enough or is not appreciated for general market uses but is acceptable 

 for local trade. Dessert or table signifies that the fresh fruit is desirable 



