EXERCISE No. 81 



SCORING APPLES 



SCORE CARD FOR APPLES (For Plate Exhibits.) 



EXPLANATION: 



1. The apples should be of good size, but not overgrown for the variety. 

 It is much better to have five apples of medium, uniform size than it is to have 

 them of different sizes, even though part of them are large. 



2. The five apples should be as uniform in size as peas in a pod. One 

 should compare each apple with the others to see that they are alike in form 

 and size. 



In selecting trueness to type, one should know what the correct type is for 

 the variety. Look over a number of the varieties and fix in mind the pre- 

 vailing types. 



3. The color should be the best obtainable for the variety. The apple 

 should not be rubbed or polished as this destroys the natural bloom and may 

 disqualify the apples when thus treated. 



4. The time of picking and the care of handling have much to do with the 

 texture. If the apples are to be kept any length of time after they are ripe 

 they should be stored where a uniform temperature of 34 can be obtained. 



5. The apples should be free from all blemishes, such as worm holes or 

 bites, limb bruises, hail marks, spray burns, and bruises in handling. The stem 

 and calyx must be intact and they should be of the correct size and length for 

 the variety. 



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