THE CLASSIFICATION OF APPLES 153 



(Note. These varieties in America are sel- 

 dom ribbed as they are in Europe, but the 

 Calvilles always show the ribbed appearance 

 around the basin, as in Harvey or Bellflower.) 



Skin fine and smooth, only in exceptional cases 

 somewhat russeted, nearly always becoming 

 oily when ripe, covered with bloom. 



Flesh soft, spongy, aromatic, mostly with a slight 

 strawberry or raspberry flavor, here and 

 there marked with red under the skin. 



Core almost or quite open, the cells separated. 



The Calvilles, while a large and important 

 group in European pomology, are not notably 

 represented in our American lists. Harvey 

 {Fall Harvey) is perhaps one of the most 

 typical of this group. The well-known Grav- 

 enstein belongs to this group also. 



CLASS II. CHIMNEY APPLES. 



Size medium to very large. 



Form variable, including round-oblate (baking 

 apples ?), long conic (sheepnoses), cylindrical 

 (true chimney apples), frequently irregular 

 by reason of the ribs, the two sides of the 

 fruit hardly ever equal. 



Skin smooth, seldom or never becoming oily, 

 tough. 



Flesh granular, spongy, somewhat coarse, seldom 

 spicy, usually specifically sour or sweet. 



Core large, irregular, open. 



These are called Chimney apples, appar- 



