52 



can engage, and especdally so Avhen rewarded with success. 



This great enterprise, like most others, is divided into 

 two classes: the successful and the unsuccessful. 



Very few, if any, lines of business will permit so little 

 neglect as apple culture, if the owner of the orchard expects 

 to be rewarded with success. 



The keynote of success from beginning to end, is tho- 

 rorghness, and I have not words at my command that will 

 emphasize this one pomt strong enough to impress upon yon 

 the necessity of it. 



Probably procrastination is responsible for more fail- 

 ures than all other things combined. As with most achieve- 

 ments that are worth accomplishing there are some funda 

 mental principles which must be strictly adhered to, and 

 this fact is especially true of apple growing. 



One of the very first and probably the most essential 

 factor for the commercial orchardist to consider is the selec- 

 tion of varieties. This, of course, will vary in different 

 If^tates, and quite often in different localities of the same 

 State. Financial success will depend almost entirely upon 

 profitable varieties. Some one may ask : ' ' What is a prof- 

 itable variety?" I should say, 1st., an annual, bearer; 

 2nd., one that will make barrels; 3rd., one that will com 

 mand the very highest possible price upon the open market 



The commercial apple orchard should consist of varie- 

 ties covering the entire season, which will furnish steady 

 employment for the necessary help to harvest and market 

 the crop. 



If I were planting a commercial apple orchard at the 

 present time in New Jersey, I should begin with the Yellow 

 Transparent, which is ready to pick early in July and always 

 commands a good price in New York and other large mar 

 kets. I should follow it with Duchess. Nyaek Pippin and 

 "Williams' Early, all of which are desirable for commercial 

 purposes and command top prices when nicely grown and 

 properly packed. 



Then we have the 20 oz. Pippin, which is equalled by 



