274 THE APPLES OF NEW YORK. 



uses it is easily surpassed by Rhode Island Greening and for dessert 

 by Tompkins King-, Hubbardston and other apples of Rambo sea- 

 son. When well colored it is rather attractive, the prevailing color 

 being a good bright red which forms a pleasing contrast with the 

 yellow ground color. Very often, however, the red color is not 

 predominant and the fruit is rather dull and not particularly attract- 

 ive. Often a considerable portion of the fruit does not reach good 

 marketable size, particularly when borne on old trees that are over- 

 loaded. The tree is less hardy than some standard varieties of this 

 region and in unfavorable locations it is sometimes more or less 

 injured by winter. It seems to do particularly well on rather light, 

 rich soils, either sandy or of limestone formation with well-drained 

 subsoil. The wood is rather brittle and the trees often break with 

 heavy crops. 



Warder (27) says that " It is a fall and early winter fruit, and 

 some pomologists on the southern borders of its culture object to 

 it that it will not keep long, and that it soon becomes dry and 

 mealy when put away. When grown further north it is smaller, 

 but more solid, and remains juicy until spring. It should be 

 gathered early, even before it is well colored, and kept cool to make 

 it retain its flavor and juiciness." 



As grown at this Station its commercial limit appears to be 

 November, although some of the fruit may be kept till March in 

 apparently good condition. Storage men give its season as ex- 

 tending in cellar storage to November and in chemical cold storage 

 to February. It does not stand heat well before going into storage 

 and goes down quickly, losing in quality and firmness, shriveling, 

 becoming mealy and bursting (39). It was formerly grown to some 

 extent for market in some portions of the state but during the last 

 half century it has gradually lost ground in competition with other 

 better commercial sorts. It is not now recommended for planting 

 in commercial orchards in New York, but on account of the agree- 

 able dessert qualities of the fruit it will doubtless continue to be 

 grown to a limited extent for home use. 



Historical. Origin unknown. In 1817 Coxe (2) remarked that it was 

 much cultivated in Delaware, Pennsylvania and New Jersey. The extent of 

 its cultivation at that time indicates that it must have originated at least fifty 

 years previous to that date. According to Coxe it takes its name from the 



