1 86 The Apples of New York. 



Fruit attractive in color, of good marketable size and a good keeper. On 

 account of its mild flavor it is better suited for dessert than for culinary use. 

 The record which it has made at this Station confirms the statement of 

 Macomber (4) that it is a rather shy bearer. 



Historical. Brought to notice by Buel Landon, South Hero, Vermont, about 

 forty years ago {i, 2, 4). It appears to be but little known outside of that 

 locality. 



Tree. 



Tree moderately vigorous or rather slow-growing; branches slender. Form 

 spreading, dense, dwarfish with rather flat top. Tzvigs short to medium, 

 nearly straight but somewhat geniculate, moderately slender; internodes short 

 to medium. Bark clear light brown mingled with red, irregularly marked 

 and mottled with scarf-skin; slightly pubescent. Lenticels conspicuous, small 

 to rather large, roundish or elongated, raised. Buds medium or below, plump, 

 roundish, obtuse, free or nearly so, pubescent. 



Fruit. 



Fruit medium to large, averaging above medium, pretty uniform in size and 

 shape. Form roundish oblate to roundish conic, sometimes obscurely ribbed. 

 Stem short. Cavity large, acute, moderately deep to deep, slightly furrowed, 

 sometimes slightly russeted. Calyx small to medium, partly open or some- 

 times closed. Basin shallow to moderately shallow, rather obtuse, somewhat 

 furrowed, wrinkled. 



Skin thin, tough, nearly smooth, yellow mostly washed and mottled with 

 red and distinctly striped with carmine, often becoming deep crimson or 

 purplish on the side exposed to the sun. Dots conspicuous, whitish, large 

 and irregular, especially about the cavity, or areolar with russet point. 



Calyx tube elongated funnel-shape, constricted just below the limb and 

 often extending to the core. Stamens median. 



Core medium or above, abaxile ; cells open or partly open; core lines clasp- 

 ing. Carpels broad at the base approaching truncate, rounding toward apex, 

 slightly emarginate. Seeds medium or above, rather wide, fiat, obtuse. 



Flesh j-ellowish, sometimes tinged with red next the skin, firm, a little 

 coarse, crisp, moderately tender, juicy, aromatic, mild subacid becoming nearly 

 sweet late in season, good to verj^ good. 



Season December to May. 



LANKFORD. 



References, i. Downing. 1881:92 app. 2. Van Deman, U. S. Pom. Rpt., 

 1891:390. 3. Bailey, An. Hart., 1892:243. 4. Van Deman, Am. Pom. Soc. 

 Rpt., 1895:72. 5. Rural X. Y., 55:1, 122, 195. 1896. fig. 6. Stinson, Ark. Sta. 

 Bui, 43:103. 1896. 7. Powell, Del. Sta. Bui., 38:19. 1898. 8. Am. Pom. Soc. 

 Cat., 1899:18. 9. Ahvood, Va. Sta. Bui, 130:133. 1901. £g. 10. Powell and 

 Fulton, U. S. B. P. I. Bui., 48:47. 1903. 11. Budd-Hansen, 1903:113. 12, 

 Beach and Clark, .V. Y. Sta. But.. 248:128. 1904. 



Synonyms. L.^ngford (5). Langford (5, 12). Lankford's Seedling 

 (6). Vickers (i. 12). 



Lankford. as fruited at this Station, is a dull red apple of good size and 

 fairly good quality. It is easily excelled by the standard varieties. It is in 



