The Apples of New York. 229 



Flesh yellowish, very firm, somewhat coarse, rather crisp, moderately tender, 

 juicy, mildly subacid becoming nearly sweet, slightly aromatic. It ranks good 

 but not high in flavor and quality. 



Season December to May. 



NORTHERN SPY. 



References, i. Mag. Hort., 10:275. 1844. 2. Albany Cultivator, 2:41, 56. 

 1845. 3. Genesee Farmer, 1845. (cited by 6). 4. Downing, 1845:120. 5. 

 Horticulturist. 1:30, 144. 1846. 6. lb., 1:386, 482. 1847. 7. Hovey and Watts, 

 Mag. Hort., \z:']2, 104, 538. 1847. iig. 8. Hovey, Mag. Hort., 14:530. 1848. 

 9. Thomas, 1849:169, 174. ixg. 10. Cole, 1849:134. /zg. 11. Allen, Horticul- 

 turist, 6:351. 1851. 12. Emmons, Nat. Hist. N. Y., 3:70. 1851. col. pi. No. 23. 

 13. Hovey, 1:19. 1851. col. pi. and fig. 14. Am. Pom. Soc. Cat., 1852. 15. 

 Mag. Hort., 19:68. 1853. 16. Elliott, 1854:94. fig. 17. Smith, Horticulturist, 

 11:242. 1856. 18. Hooper, 1857:66. 19. Iloffy, A'^. A. Pom., i860, col. pi. 20. 

 Hovey, J\fag. Hort., 29:459. 1S63. 21. Warder, 1867:541. fig. 23. Downing, 

 1869:289. fig. 23. Fitz, 1872:166. 24. Leroy, 1873:501. fig. 25. Barry, 1883: 

 351. 26. Hogg, 1884:161. 27. Wickson, 1889:248. 28. Lyon, Mich. Hort. 

 Soc. Rpt., 1890:294. 29. Bailey, An. Hort., 1892:245. 30. Taylor, Am. Pom. 

 Soc. Rpt., 1895:192. 31. Woolverton, Ont. Fr. Stas. An. Rpt., 3:15. 1896. 

 figs. 32. Bruner, A^. C. Sta. Bui., 182:21. 1903. figs. 33. Budd-Hansen, 1903: 

 137- fig- 34- Powell and Fulton, U. S. B. P. I. Bui, 48:51. 1903. 35. Beach 

 and Clark, A''. Y. Sta. Bui, 248:134. 1904. 



Synonyms. Northern Spy (31). Spy (31). Spy (i, 19). 



Northern Spy is often known among- fruit growers and fruit 

 buyers by the simple name of Spy. It ranks third in commercial 

 importance among New York apples, being surpassed in this respect 

 by Baldwin and Rhode Island Greening. When it is well grown it 

 is superior to either of these in flavor and quality and easily ranks 

 among the very best winter apples of New York. The fruit is large 

 and attractive, being of a bright red color, overspread with a delicate 

 bloom. The flesh is very juicy, crisp, tender and most excellent 

 for either dessert or culinary uses. It is not a good variety for 

 evaporating because it is too juicy and tender. It is well adapted 

 for either local, general or fancy trade. It has a well-established 

 reputation in market, and because of its size, beauty, fine flavor and 

 high quality it often sells at more than average prices. It is ready 

 for use in November and December, and retains its crispness and 

 high flavor remarkably well until the close of the season (35). Its 

 thin skin and juicy, tender flesh render careful handling- absolutely 

 necessary, otherwise there is much shrinkage in storage (35). It is 

 particularly susceptible to attack from blue mold (Penicillium glau- 



