THE APPLES OF NEW YORK. 285 



tions are produced which favor the development of the apple scab 

 and other fungous diseases. When well grown, Rhode Island 

 Greening produces a large percentage of high-grade fruit that is 

 smooth, uniform and pretty large with little loss from undersized 

 or other low-grade apples. It appears to be somewhat more subject 

 than Baldwin to the attacks of apple scab and unless thorough pre- 

 ventive treatment is given this trouble is apt to cause very serious 

 loss both by direct injury to the fruit and by opening the way to 

 the attacks of other fungi, notably the pink-rot fungus. 1 



In ordinary storage it is in season from October to March or 

 April and its common commercial limit is January or early February. 

 It may be held commercially in cold storage till March or April (48). 

 It ripens rapidly during periods of warm weather in autumn and 

 does not stand heat well before going into storage as this induces 

 scald. If put in cold storage in good condition the fruit keeps well 

 and goes down gradually but if affected by scald or disease it goes 

 down quickly. In going down, it scalds badly in storage, loses in 

 quality, turns yellow, becomes mealy and large specimens are liable 

 to burst (48). The markets of the East prefer the green-colored 

 fruit probably because this color is regarded as an indication that 

 the apples are not over-ripe. In some western markets however 

 the more attractive yellow and blushed fruit sells well. Some fruit 

 growers follow the practice of picking the fruit while it is still quite 

 green in order to hold its green color. Such fruit does not have as 

 good flavor and quality as that which is allowed to become properly 

 ripened on the tree and probably it is more liable to scald but storage 

 men differ in their opinions on this point. It is very important that 

 fruit of this variety which is intended for cold storage should be 

 hurried into storage as soon as it is picked. This practice is more 

 essential with Rhode Island Greening than with the average 

 variety (48). 



Historical. The locality of the origin of Rhode Island Greening is not 

 known with certainty but there is little reason to doubt that it originated in 

 the State of Rhode Island and probably in the vicinity of Newport near the 

 place now known as Green's End (43), "where, in olden times, there was a 

 tavern kept by Mr. Green, who raised apple trees from seed. Among the trees 



1 Eustace, N. Y. Sta. An. Rpt., 22:io8. 1903. 



