140 THE APPLES OF NEW YORK. 



good in quality. It is valued especially for market and culinary 

 uses. It makes very white evaporated stock. As grown in West- 

 ern New York it is in season from September to November or 

 December. Later than this although the fruit may appear sound 

 it is deficient in quality. In cold storage its commercial limit 

 appears to be about December 15th. It does not stand heat well 

 before going into storage. It varies greatly in the time of maturing 

 in different seasons. The earlier it matures the less satisfactory 

 is it as a keeper (36). It is recognized as a standard market 

 variety and usually sells above the average prices for varieties of its 

 class. In many localities it has proven a very satisfactory variety 

 for the commercial orchard, because the tree is a fine grower, hardy, 

 pretty long-lived, comes into bearing rather young and is a reliable 

 cropper, yielding good to heavy crops biennially or almost annually. 

 In many cases the fruit does not mature uniformly and there is 

 considerable loss from drops unless more than one picking is made 

 in gathering the crop. Usually the fruit is pretty uniform in size 

 but on unthrifty, old trees or under unfavorable circumstances a 

 considerable amount of the fruit may be too small for market. It 

 is sometimes badly injured by scab but this may readily be pre- 

 vented by proper treatment. 



Historical. Coxe described this variety in 1817 as very popular in the 

 Philadelphia market and the best variety of its season for evaporating. He 

 stated that it was named by Samuel Allinson, of Burlington, N. J., who 

 first brought it to notice. In the American Pomological Society's Catalogue 

 of fruits it is reported as either " wholly successful or successful " in nearly 

 all the important apple-growing districts of the United States (33). It has 

 long been well and favorably known in New York and it is still being 

 planted both for commercial purposes and for home use. 



TREE. 



Tree medium size, moderately vigorous to vigorous. Form spreading, 

 open. Ttvigs long, curved, slender; internodes short. Bark brown or red- 

 dish-brown, lightly mottled with scarf-skin ; slightly pubescent. Lcntlcels 

 quite numerous, small, round, not raised. Buds medium size, plump, obtuse, 

 free, slightly pubescent. 



FRUIT. 



Fruit medium or above, sometimes large, uniform in size and shape. 

 Form oblate a little inclined to conic, regular, symmetrical. Stem short to 



