APPLES 



211 



Fall Pippiu 



The Fall Pippin has, by a considerable 

 number of persons, been called the Hol- 

 land Pippin, which it very much resem- 

 bles, but from which it differs mainly in 

 the fact that its fruit ripens from the 

 middle of September until about the first 

 of November, while the fruit of the Hol- 

 land Pippin ripens almost a month earlier. 



The fruit of the Fall Pippin is large, 

 tender, rich, very good in quality desir- 

 able for culinary purposes, and when fully 

 ripe is an attractive yellow color. 



The tree is a stron.2: grower, hardy and 

 long lived, eventually becoming very 

 large. It is spreading or roundish, with 

 long branches, twigs moderately long, 

 curved, stout and with large terminal 

 buds. Bark dark reddish brown, some- 

 what tinged with green, heavily coated 

 with gray scarf skin. 



The flesh of the fruit is whitish, tinged 

 with yellow, moderately firm, rather fine, 

 tender, very juicy, agreeable subacid, 

 somewhat aromatic, very good. The skin 

 is thin, smooth, at first greenish yellow 

 but becoming a clear yellow, and in the 



arid regions of bright sunshine, having 

 a considerable blush of red. 



In the northern latitudes, especially in 

 the higher altitudes, the fruit will keep 

 nicely until January. 



Fameiise 



Fameuse is in its season one of the 

 most desirable of dessert apples. It is 

 very beautiful in appearance; the flesh is 

 white, tender, excellent in flavor and 

 a.uality for dessert. But it is decidedly 

 inferior to other varieties in its season 

 for culinary purposes. Its market season 

 in the Northern states, is from October 

 to the holidays, and it usually sells for 

 good prices. It is more susceptible than 

 most other varieties to apple scab fungus, 

 but since the adoption of spraying meth- 

 ods this is kept well under control. The 

 tree is of medium size, a moderate gi-ow- 

 er, hardy, healthy, rather long lived, and 

 a reliable cropper yielding good to heavy 

 crops biennially, sometimes annually. 



Historical. The history of the Fameuse 

 is uncertain; but the preponderance of 

 evidence seems to be that it originated in 

 Canada among the French colonists on the 



Esopus Spitzenburg. 



