THE APPLES OF NEW YORK. 163 



the apples are not thinned, there is apt to be a considerable portion 

 of undersized and poorly colored fruit. There is also some loss 

 from the early dropping of the fruit particularly where picking is too 

 long delayed. Hubbardston reaches edible maturity in October and 

 holds its flavor well till December or January, but after that time its 

 quality usually deteriorates rapidly. It may often be kept in edible 

 condition through the winter even in cellar storage but seldom with 

 prime flavor. 



Historical. Hubbardston is a native fruit which had its origin in Hubbards- 

 ton, Massachusetts. As early as 1832 Kenrick referred to it as one of the 

 most desirable varieties known in cultivation in Eastern Massachusetts (i). 

 Although it has long been widely disseminated in New York there are many 

 localities where it is yet unknown and many others where it has been intro- 

 duced within recent years. The planting of it for commercial purposes is 

 gradually increasing. 



TREE. 



Tree vigorous, sometimes large, but if it is allowed to overbear and is not 

 properly fed it is more often moderately vigorous and of medium size. Form 

 erect to roundish, somewhat spreading, rather dense. Tzvigs medium or 

 rather long, spreading or erect, moderately stout, somewhat crooked, pubescent ; 

 internodes below medium to short. Bark dull olive-green with tinge of 

 reddish-brown and mottled with thin gray scarf-skin. Leniicels scattering, 

 conspicuous, medium to small, round or oblong, raised, becoming laterally 

 compressed on the older bark. Buds medium, broad, obtuse, appressed, pubes- 

 cent. Leaves medium to rather small, rather narrow and inclined to become 

 incurved. 



FRUIT. 



Fruit above medium to large, sometimes very large. Form roundish ovate 

 or slightly oblong to roundish inclined to conic, characteristically rounded 

 toward the cavity, usually symmetrical, often obscurely ribbed. The crop 

 is usually pretty uniform in size and shape but there is considerable variability 

 in the fruit with crops of different seasons and different localities. Stem 

 short to very short. Cavity rather deep, acute, symmetrical, sometimes 

 slightly furrowed, usually russeted. Calyx small to large, open to nearly 

 closed; when large the lobes are usually reflexed and separated at the base 

 exposing the yellowish calyx tube. Basin moderately narrow to rather wide, 

 shallow and somewhat obtuse to moderately deep and abrupt, distinctly fur- 

 rowed, often marked with concentric flecks of russet in and about the basin. 



Skin sometimes quite smooth but more often roughened with dots, flecks 

 and fine veins of russet and sometimes covered with faint bloom. Color 

 yellow or greenish blushed and mottled with red which varies from dull 

 brownish to clear bright red, and is more or less marked with deep carmine. 

 Dots pale or russet, often large and irregular, especially conspicuous on the 

 red portions of the fruit. Prevailing effect in highly colored specimens 

 attractive red, mingled with more or less of yellow. 



