64 



MASS. EXPERIMENT STATION BULLETIN 250 



19 per cent favor this variety, 17 per cent naming it as a favorite eating 

 apple, while 2 per cent like it for cooking, only the Baldwin and the Green- 

 ing ranking higher for this purpose. 



The Baldwin is the favorite cooking apple, 15 per cent giving it first 

 place and 19 per cent naming it as first, second or third choice. Seven 

 per cent name the Greening as their favorite cooking apple, most of this 

 group being residents of Connecticut and Rhode Island, this variety being 

 much less favored in Massachusetts markets. The following tabulation 

 (Table 9) presents the rating of the varieties named the most times by 

 these 1400 consumers. 



Table 9. — Varietv Preferences, bv States 



Some 70 other varieties are mentioned varying numbers of times, but 

 none is named often enough to indicate commercial importance. Twenty 

 of these varieties are regarded as suitable for eating only, while 12 are 

 considered only as cooking apples; 29 are named but once for any use, 

 and 23 are not the first choice of anyone for either purpose. 



Rccoijnition of Varieties 



The Baldwin can be identified by more New England consumers than 

 any other apple of 87 varieties named. The second best known is the 

 Mcintosh, but only 7 can identify this variety for every 10 who know 

 the Baldwin; and only 6 can identify the Greening or the Russet for each 

 10 who can identify the Baldwin. Other varieties are familiar to smaller 

 numbers, and 40 of the 87 varieties are known to but one person each; 

 13 varieties can be identified by 2 persons each; 73 varieties are familiar 

 to fewer than 10 persons each. 



Hardly 30 per cent of those reporting indicate their ability to tell 



