THE APPLES OF NEW YORK. 283 



1 8, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 30, 31, 32, 33, 35, 36, 37, 38, 39, 40, 

 41, 44, 46, 48). Rhode Island Greening (47). Verte de I' He de Rhodes (33). 

 VERTE DE RHODE ISLAND (33). 



Rhode Island Greening is grown more extensively in New York 

 than any other apple except the Baldwin and in a few sections of 

 the state it surpasses even Baldwin. Its range of distribution on this 

 continent is nearly coextensive with that of Baldwin. 



In accordance with the usage of the American Pomological 

 Society (23) the word Greening in the name of this variety is put 

 in italics as the first step toward shortening the name to Rhode 

 Island. Fruit growers and fruit dealers know the variety very well 

 by the name Rhode Island Greening but commonly call it by the 

 simple name Greening. Among these classes of people it will doubt- 

 less continue to be known by the name Greening or Rhode Island 

 Greening as long as it remains in cultivation. 



The apple, as the name indicates, is green in color. It is com- 

 monly deep grass-green in autumn, and later, as it ripens, develops 

 more or less of a yellow color. It often has a dull blush and oc- 

 casionally develops a rather bright red cheek but is never striped. 

 Generally it is a reliable cropper and productive. The fruit has a 

 recognized standing both in domestic and foreign markets and sells 

 readily at good prices. It is generally regarded as one of the very 

 best cooking apples grown being almost the peer of Esopus Spit sen- 

 burg and decidedly superior to Baldwin for all culinary purposes. 

 It is also very good in quality for dessert use. Hovey well remarks 

 (22): "As a cooking apple, the Greening is unsurpassed; and as 

 a dessert fruit of its season, has few equals. To some tastes it is 

 rather acid ; but the tenderness of its very juicy flesh, the spright- 

 liness of its abundant juice, and the delicacy of its rich and fine 

 flavor is not excelled by any of the numerous varieties that we at 

 present possess. In addition to these merits, it ripens up of a fine 

 mellow shade of yellow, and its entire flesh, when well matured, is 

 of the same rich tint." It is a favorite variety in nearly all of the 

 apple-growing sections of the state but it succeeds particularly well 

 in Central and Western New York and in the middle portion of the 

 Hudson valley. When grown farther south it is less desirable for 

 commercial purposes because it ripens earlier and is not so good a 

 keeper. In the North it is a little less hardy than Baldwin. It is a 



