1 8 . The Canadian Horticulturist. 



the sake of simplicity. On a large collection it will be best to just keep in 

 mind the relative value of the points, and to work out the value of each sample 

 mentally on that basis. 



For a collection of varieties for dessert purposes a somewhat different card 

 should be used. Thus : 



Score Card for Collection of Apples and Pears (Dessert). 



*10 points as follows: — Form, 2 ; size, 1 ; color, 2 ; clearness, .3 ; uniformity 2. 



V^ARIETY. 



Value of 

 Sample. 



Baldwin 



Catalogue 

 Value of 

 Variety. 



Total 

 Points. 



To sum total of points add maximum of ten for covering 

 the season. I 



And for cooking the following will be adopted : 



Score Card for Collection of Apples and Pears (Coolcing). 



*10 points as follows :— Perfection of form, 1 ; size, 4; color, 1; uniformity, 2; free- 

 dom from blemishes, 2. 



In these two last forms, instead of taking the total value as given in our 

 catalogue, the value there given for dessert or cooking should be used respec- 

 tively. Thus the sample of Baldwin which, for lack of color, lack of uniformity 

 and for blemishes, only has a value of five, gets two additional points only as a 

 dessert apple ; while for a cooking apple the Baldwin is worth five marks 

 making the value of this variety in the collection for cooking, ten. 



For judging grapes, of course, quite a different set of points must be 

 observed from those used in judging apples and pears. I would propose for 

 single plates — 



