APPLE 298 



and keeps well, but it is not the best variety 

 either for eating raw or for cooking. 



Uses and Food Value. Since winter apples 

 may be kept in cold storage, or even in cool, 

 dry cellars until the earliest summer apples 

 are on the market, it is possible to have apples 

 the entire year. And no fruit is more gener- 



APPLE 



Carbohydrates, 14.2 



FOOD VALUE 



The figures show the percentage each ingredi- 

 ent bears to the whole. See FOOD, subtitle Chem- 

 istry of Food. 



ally welcome. The choicest apples are for the 

 most part eaten raw, but the housewife finds 

 almost innumerable uses for them in cookery, 

 delicious jelly, sauces, pies, puddings and 

 dumplings being produced from them. The 

 inferior grades are either canned or dried 

 before being placed on the market, or are made 

 into cider, from which in turn the best vinegar 

 is made. 



Apples are one of the most wholesome of 

 fruits a fact that is recognized in the old 

 rhyme 



An apple a day 

 Keeps the doctor away. 



This does not mean that they have high nutri- 

 tive value, for like most fresh fruits they are 

 largely water. To replace one egg in food value, 

 fully two and one-half pounds of apples would 

 be needed. The water which they contain, 

 however, and the vegetable acid make them 

 excellent regulators of the system. Dried or 

 evaporated apples, like most dried fruits, have 

 a higher nutritive value than fresh, but they 

 have not the refreshing, tonic qualities. 



Seedless Apples. Two scientists, John F. 

 Spencer of Grand Junction, Col., and Luther 

 Burbank, have worked successfully to produce 

 an apple in which there is no core. The seed- 

 less apples are "firm, juicy and of good color, 

 and lack entirely the horny receptacles that 

 surround the seeds in ordinary apples. But it 

 is not merely this that makes this new fruit 

 valuable and bids fair to make it very im- 



portant in apple-cult uro in the near future. 

 The tree is blossomless, having only stamens 

 and a small quantity of pollen, and while this 

 fact robs it of its springtime glory of white 

 and rose, it frees it also from one of the 

 worst apple pests the codling moth (which 

 see), for it is on the blossom that the moth 

 lays its eggs. Thus wormless apples are prac- 

 tically assured. 



Diseases of Apple Trees. Apple rust and 

 apple scab are the most troublesome diseases 

 to which apples are subject. The former is 

 caused by a fungus which appears as yellow- 

 spots on the leaves and also attacks the little 

 apples in May and June, and the only safe 

 method of prevention is a thorough spraying 

 of the trees with Bordeaux mixture AS soon 

 as the leaves appear (see INSECTICIDES AND 

 FUNGICIDES). Cedar trees should not be al- 

 lowed to exist in the neighborhood of apple 

 orchards, for the rust fungus develops on the 

 cedars. 



Apple scab, the result of another fungus, 

 produces dark spots on leaves, flowers and fruit, 

 the growing apples often becoming ill-shaped 



APPLE SCAB 

 Appearance of diseased fruit and leaves. 



and cracked. This is the most serious of the 

 apple diseases, and the most widespread in 

 its scope, appearing everywhere in apple 

 regions. Bordeaux mixture is the remedy for 

 this, too, but one spraying is not sufficient. 

 Beginning at the season when the flower buds 

 are swelling, there should be three applica- 

 tions at intervals of ten days. If these can be 

 given in rainy weather results are better, for 

 it is trie dampness which destroys the fungus. 



Insect Pests. The codling moth, referred to 

 above, is the most destructive enemy of the 

 apple, but the apple-tree borer is a close sec- 

 ond. There are two kinds of beetle grubs that 

 go by this name a round-headed borer and a 



