STATE POMOLOGICAL SOCIETY. 8/ 



a very shallow basin; covered all over with a subdued golden 

 russet; quality fairly good with subacid flavor. 



From Mr. W. P. Atherton of Hallowell, I received two speci- 

 mens labelled "Golden Russet of New York." As the two 

 apples are as unlike as two russets can be, and I requested typi- 

 cal samples, a reasonable supposition is that on his trees no two 

 of this kind grow alike. I have requested him to bring samples 

 to this meeting, and after examination more can be said of them. 

 It is plain enough, however, that neither of the two apples sent 

 are true to the name given and that Mr. Atherton's nomencla- 

 ture needs revising, or that he has put up a job on the writer. 



Mr. D. J. Briggs, South Turner, shows at this meeting sam- 

 ples of a russet apple that I do not recall ever having met before. 

 The apple was grafted by him for the Ponime Grise, and that 

 ii all that can be learned of it from the grower. The fruit is 

 a,)out the size of the English and the Golden Russet (of West- 

 e/n, New York) and of the form of the American Golden 

 ? lusset, save that while the latter is regularly round in its perimi- 

 ter outline, the apple in question is irregular, or sectionally 

 ribbed in outline. Stem medium in length and set in a deep and 

 broad cavity. Covered all over with thin russet, which is dotted 

 all over with rough, projecting dots. Flesh firm, does not 

 wither, crisp, juicy. Mild acid, and with a remarkably pro- 

 nounced pear flavor and aroma. This last feature alone is 

 enough to distinguish the variety. Flesh white, shading but 

 slightly to yellow. 



I have spent much time in search of a pointer to the identifica- 

 tion of this variety but so far without making any progress. So 

 choice a russet is worthy of attention. The description that 

 comes nearest to the variety is that of the Windham Russet, a 

 Massachusetts apple. But this makes no reference to a vinous 

 flavor, and no pomologist describing the variety under consid- 

 eration would omit this one of its most striking characteristics. 

 I shall "keep an eye out" for this russet with a view to learning 

 more of what it is and where it came from. 



[Note. The writer procured samples of this variety of Mr. Briggs, and kept 

 them, without special care, till June, sound, solid and crisp. At that time they 

 were sacrificed to the knowledge here given, still sprightlj- in flavor, and of a 

 quality best for their season.] 



