APPLES 



229 



lightly streaked with scarf skin, pubes- 

 cent. 



Fruit bright reti. above medium to 

 large, but inclines to be small and to 

 ripen irregularly on old trees. Form 

 roundish conic, slightly flattened at the 

 base, regular, symmetrical. Stem usually 

 short to medium, cavity decidedly acu- 

 minate, rather deep. Calyx medium 

 sized, closed or partly open. Skin thin, 

 tough, pale yellow or greenish, blushed 

 and marked with narrow stripes and 

 splashes of red, deepening in highly col- 

 ored specimens to a brilliant red that is 

 ver.v attractive. In almost all parts of 

 the arid sections where it is grown it 

 takes on a rich color. Flesh is whitish, 

 sometimes stained with red, moderately 

 fine, crisp, tender, very juicy, agreeable 

 subacid, sprightly, somewhat aromatic, 

 .good to very good. Season from October 

 to January. 



Historical. Originated by Peter M. 

 Gideon, Excelsior, Minnesota, from the 

 seed of the Cherry Crab, which he ob- 

 tained from Albert Emerson, Bangor, 

 Maine, in 1860. The fruit was first de- 

 scribed in the Western Farmer, in 1869. 



White Pearmain 



-The White Pearmain is the same as 

 White Winter Pearmain and is a very 

 excellent apple in some sections of the 

 country. It is well adapted to the con- 

 ditions of the southern sections of the 

 middle states, such as Ohio, Indiana, Illi- 

 nois, Missouri and Kansas. It is also a 

 good apple in the Pacific Northwest but 

 does not bring the highest prices. 



Warder says: "This fruit was brought 



to Indiana by some of the early pomol- 

 ogists, in the days of the saddle-bag trans- 

 portation. In a lot of grafts, two vari- 

 eties having lost their labels, they were 

 propagated and fruited without name. 

 Bein.g considered Pearmain-shaped, they 

 were called respectively Red and White 

 Pearmains. The former proved to be the 

 Esopus Spitzenburg, the latter has not 

 yet been identified." In 1858 it was cat- 

 alogued by the American Pomological So- 

 ciety, as White Winter Pearmain. In 

 1897 it has been listed as White Pearmain, 

 but the old name still clings to it, and is 

 that by which it is generally known. 



Tree vigorous, form spreading. Twigs 

 short, stout, blunt at the tips, generally 

 straight. Internodes var.v from short to 

 long. Bark reddish brown overlaid with 

 heavy scarf skin, quite pubescent. 



Fruit medium to large, mainly uniform 

 in size and shape. Form roundish ovate, 

 or roundish oblong conic, varying to 

 roundish conic, somewhat ribbed, pretty, 

 symmetrical. Calyx medium to large, us- 

 ually closed: lobes long, acute. Flesh 

 slightly tinged with yellow, firm, fine 

 grained, crisp, tender, juicy, mild sub- 

 acid, sprightly, very pleasant aromatic, 

 very good for dessert and for culinary 

 purposes. 



Season December to March. 



Wiiiesap 



The Winesap is one of the oldest and 

 one of the most popular apples in Amer- 

 ica. It is known in all the principal apple 

 growing sections in the United States and 

 Canada. The Winesap has evolved many 

 seedlings which partake more or less of 



Belmont Waxen. 



Hooer. 



King David. 



Maxted Photo. 



