129 



former are excellent for cooking. Then, again, some varieties generally 

 regarded as cooking Apples are also first class for eating. It must 

 also be remembered in using Apples for culinary purposes, that some 

 varieties contain naturally far more sugar than others. Consequently, 

 sugar should be used with more descrimination than it usually is. Cider 

 Apples should be firm and juicy, with a piquant flavour. For drying, 

 most culinary sorts are available, though some, which are particularised 

 in the list that follows, give more satisfactory results than others. ~In~ 

 making a selection the grower must also take into consideration local 

 conditions to some extent. If he intends to supply the colonial markets 

 with fresh fruit, he will require early, medium and late varieties. On 

 the other hand, if he grows for exportation the kinds selected should 

 be those that keep and carry well, and early sorts will be useless. The 

 same remark will apply to Apples grown for drying and cider making. 

 But for whatever purpose Apples may be grown it is unwise for growers 

 to have too many varieties. More satisfaction is likely to be obtained 

 from a dozen kinds than from a hundred. 



GATHERING AND STORING. 



The earlier varieties show, in various ways, when they are ready for 

 gathering, but the later kinds give fewer signs, and some little judgment 

 is required to secure them in the best possible condition. There are 

 three tests by which the cultivator is supposed to be able to tell when 

 a crop is fit to gather. The first of these is when the Apples begin to 

 fall of their own accord, but this is by no means a reliable test, as fruit 

 will often begin to drop before it is properly ripened. The second test 

 is when the fruit stalks will separate from the branches when lightly 

 raised, and this is a fairly safe guide. The third test is when the pips 

 become plump and brown, and perhaps this may be regarded as the 

 safest criterion. It is not advisable to wait till the pips become 

 thoroughly black, as the fruit will then be rather over-ripe for keeping, 

 though it will be in excellent condition for present use. If Apples are 

 left too long upon the trees they are apt to become mealy when stored. 

 The Apples should always be gathered in dry weather, and they must 

 be handled with the greatest care from the time they are taken from the 

 trees till packed for market, or stored away. If required for export to 

 Europe, or other distant parts of the world, the fruit should be exposed 

 to the air for a day or two, so that it will wilt slightly. When this 

 plan is adapted, a good deal of moisture exudes from the skins, and less 

 is given off during the period of transit. Full directions for packing 

 and storing are given at page 66. 



MARKINGS IN APPLES. 



There is some confusion as regards the coloured markings of Apples, 

 and the descriptions often fail to convey to the mind exactly what is 

 meant. The following definitions of the terms used may therefore prove 

 serviceable to many : 



