172 THE APPLES OF NEW YORK. 



Sweet (9, n, 12, 14, 17, 18, 19). PUMPKIN SWEET (i, 4, 5, 7, 8, 12, 13, 14, 

 15, 16, 17, 18, 19, 20). Pumpkin Sweet (10, 11). Pumpkin Sweeting (20). 

 Rhode Island Sweet (20). Round Sweet (20). Sow* Lyman's Pumpkin 

 (20). Vermont Pumpkin Sweet (10, 20). Vermont Sweet (20). FaM&^e 

 (5, 20). 



Fruit large to very large, marbled with light and dark green 

 and streaked over the base with whitish scarf-skin ; well colored 

 specimens eventually become quite yellow and sometimes are faintly 

 bronzed on the exposed cheek. It is never marked with red, nor 

 is it russeted except about the cavity. So far as we know all other 

 varieties which have been cultivated under the name Pumpkin 

 Sweet are either russeted or marked with red. 



This is the variety generally known in Central and Western New 

 York as Pound Sweet, and it commonly appears under this name in 

 market quotations. By many it is esteemed as one of the best 

 sweet apples of its season for baking and for canning or stewing 

 with quinces, but generally it is not valued for dessert because it is 

 rather coarse and has a peculiar flavor. It often sells well in local 

 or special markets, and there is a limited demand for it in the gen- 

 eral trade. Its keeping qualities differ greatly in different locali- 

 ties and in different seasons. As grown in Western New York it 

 comes in season early in October. The rate of loss in ordinary 

 storage is usually high during the fall, and the season closes in 

 December or early January, although in some years a considerable 

 portion of the fruit may remain sound till midwinter or later (19). 



The tree is a good strong grower, rather long-lived, fairly hardy 

 and generally healthy, but it sometimes suffers from winter injury, 

 sunscald and canker. It appears to thrive particularly well on 

 well fertilized gravelly or sandy loam, with well drained subsoil. 

 Under right conditions it is a pretty reliable cropper, yielding good 

 crops biennially. The crop ripens somewhat unevenly and often 

 there is a considerable loss from water-cored fruit and from wind- 

 falls, but on the other hand there is a small percentage of loss in 

 undersized or deformed apples. In order to lessen the loss from 

 windfalls it is well to plant this variety in a location that is shel- 

 tered from prevailing winds, 



