188 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



If poorly treated and kept In a warm 

 place after packing, all these apples will 

 ripen a month earlier, and be out of con- 

 dition at least two months earlier. 



The above suggestions are general ones 

 and I know every one will find some 

 objections. I have seen Jonathans from 

 the high lands kept well until April. Spltz- 

 enburgs can often be kept till May in good 

 cold storage. 



If the trees are vigorous and in good 

 health, the apples seem to ripen later. I 

 have also noticed the apples ripening a 

 little later and keeping better where or- 

 chards are seeded to clover or alfalfa. 

 Orchards allowed to get too dry will often 

 ripen up exceptionally early, but I think 

 the seasons given above will be found 

 fairly accurate, and risk of loss will be 

 encountered every time dealers or con- 

 sumers try to keep apples later than the 

 dates suggested. 



COOKING Qr.\LITY OF V.VRIOFS 

 APPLES 



. At the National Apple Show in Spokane, 

 Wash., in 1911, tests of various apples 

 were made for cooking qualities by Miss 

 Laura Breese of the Domestic Science De- 

 partment of the University of Idaho. The 

 tests were given each variety, for apple 

 sauce, for baking and for pies. All tests 

 were made without sugar. 



The varieties were: Winter Banana, 

 Grimes Golden, Rome Beauty, Winesap, 

 Stayman Winesap, Arkansas Black, White 

 Winter Pearmain, Babbitt, Jonathan, De- 

 licious and York Imperial. 



Baked .V|i])les 



In the baked apple contest, on color 

 after being cooked, the Babbitt stood first, 

 the Arkansas Black second. On general 

 appearance after cooking the Arkansas 

 Black stood first, the Rome Beauty second 

 and Jonathan third. For taste in baked 

 apples the Rome Beauty stood first and 

 Jonathan and White Pearmain tied for 

 second place. 



.Vpple Saiicp 



In the apple sauce contest, on color the 

 Arkansas Black stood first and Rome 



Beauty second. On general appearance 

 the Arkansas Black stood first, Rome 

 Beauty second and Jonathan third. 



For the best tasting apple sauce the 

 Winter Banana stood first. White Winter 

 Pearmain second and the Stayman Wine- 

 sap third. 



Apple Pie 



Apple pie was judged for taste only. 

 The Grimes Golden got first place. Bab- 

 bitt second, and Jonathan third. A record 

 of the time required to cook the different 

 apples as sauce and by baking was made. 



The number of minutes required to 

 bake each apple follows: Delicious 38: 

 Jonathan .54; Stayman Winesap 35; Win- 

 ter Banana 51: York Imperial 64; Arkan- 

 sas Black 63: Babbitt 44: Grimes Golden 

 49; White Winter Pearmain 49; Winesap 

 50: Rome Beauty 20. 



The number of minutes required in the 

 cooking of the apple sauce of each of the 

 apples follows: Arkansas Black 7; White 

 Winter Pearmain 9; Delicious 7: Jona- 

 than 14: Stayman Winesap 8; Rome 

 Beauty 8: York Imperial 25; Winesap 19; 

 Winter Banana 10. The Babbitt was not 

 entered in the sauce contest. 



PRICES OF VARIETIES 



The following prices represent an aver- 

 age constructed on the basis of a 3-year 

 average of prices paid by Richey & Gil- 

 bert, Toppenish, Wash.; an average for 

 seasons of 1911 and 1912 of the Hood 

 River Apple Growers' Union and David- 

 son Fruit Co. of Hood River; the aver- 

 age price received by the Wenatchee 

 Fruit Growers' Association and the Yaki- 

 ma Valley Fruit Growers' Association. 

 Involving as it does widely separated dis- 

 tricts, a variety of markets and several 

 hundred thousand boxes of apples, we 

 have a fair basis for comparison as to 

 the value of the various varieties of ap- 

 ples named. The prices represent the 

 average for all sizes and grades: where 

 shipments of a given variety were too 

 small to give a fair average no figures 

 are given. 



W. WORTHIXGTON 



