2l0 



ENCYCLOPEDIA OF PRACTICAL HORTICL'LTURE 



not yet very well known, and its market 

 value not well established. At the pres- 

 ent time it sells for higher prices than 

 almost any other apple in the markets; 

 but the fear of growers is, that it will not 

 continue to do so. Perhaps nothing but 

 time can determine this question. Yet the 

 apple has many desirable characteristics. 



The tree is a vigorous grower, an early 

 and heavy bearer. The apples are large, 

 ranging from 72 to 140 per box. The color 

 is a yellowish red, sometimes striped and 

 sometimes deep red. Form oblong conical,- 

 with the calyx end irregular in form. The 

 flavor is a mild subacid, very pleasant to 

 the taste and very desirable for dessert. 

 It is not so highly regarded for cooking, 

 although it is a very good baking apple. 

 For market its standard has not been well 

 established, but we have seen them in the 

 Eastern and Southern markets shipped 

 from the Pacific Northwest and received in 

 prime condition. 



For keeping in storage the same lack 

 of unanimity of opinion prevails as in the 

 case of marketing. We have kept them in 

 our own cellar in what is termed "com- 

 mon storage," in good condition until 

 March. 



It originated in Iowa and has been 

 largely propagated in Missouri, and the 

 Pacific Northwest. It varies considerably 

 in size, color and shape, in response to 

 Its environment. 



Early Harvest 



The Early Harvest is in color pale yel- 

 low, sometimes with a faint blush, tender, 

 sprightly subacid, and very good in qual- 

 ity. It is desirable as an early variety 

 for home use and is excellent either for 

 cooking or dessert. It is not desirable 

 as a market variety, because it easily 

 bruises; fruit keeps but a short time and 

 produces a considerable percentage of 

 small, undersized and unmarketable fruit. 



Historical. The origin of the variety is 

 unknown, but it is supposed to have 

 originated in America, and is known to 

 have been in cultivation for more than 

 one hundred years. 



The tree is a medium size, moderately 

 vigorous. Form upright, spreading, round- 

 ish, open. Twigs moderately long, curved. 



rather stout; internodes short. Bark 

 dark brown, with some olive green, lightly 

 streaked with scarf skin; slightly pubes- 

 cent, or hairy. 



Season depending on the latitude and 

 the elevation, but generally ripe in .Tuly 

 and August. 



Esopiis S|)itzpnl)ure: 



The Esopus Spitzenburg, commonly 

 known as Spitzenburg, is the standard of 

 excellence for all apples of the Baldwin 

 class. In fact, it is one of the best, if 

 not the best apple, produced in America, 

 when all of its qualities and uses are 

 considered. 



It is well coloied when normally devel- 

 oped, unexcelled in flavor, excellent for 

 dessert, and one of the very best for cul- 

 inary purposes. It keeps well in cold stor- 

 age, ships well, has for many years been 

 one of the very best market varieties, and 

 is often packed in fancy boxes and sold 

 for high prices. On the other hand, the 

 fruit is susceptible more than the aver- 

 age, to attacks of scab fungus, as are the 

 blossoms and the foliage. It is not a 

 heavy bearer, and the tree is tender; but 

 it brings such good prices that the net 

 profits are better than those from most 

 other varieties. 



The Spitzenburg originated at Esopus. 

 Ulster county. New York, date not known, 

 but it is more than one hundred years 

 old. 



The tree is rather a slow grower, and 

 comes into bearing later than most other 

 varieties. The lateral branches are slen- 

 der and somewhat drooping. Form open 

 and spreading, twigs long and slender. 

 Bark dark, rather clear reddish brown 

 and dark green, finely mottled with thin 

 gray scarf skin; leaves inclined to be 

 narrow; foliage not dense. 



Fruit medium to large; form rather 

 broad and flat at the base, varying from 

 oblong rounding toward the cavity to 

 roundish ovate, or roundish inclined to 

 conic: somewhat irregular and obscurely 

 ribbed. Skin tough, sometimes waxy, 

 sli.ghtly roughened by the russet dots. 

 Flesh tinged with yellow, firm, fine, crisp. 

 tender, juic.v, aromatic, subacid. Season 

 from November to February; but in cold 

 storage may be held until June. 



