190 EXPERLMKNT STATION. [Jan. 



Wo may now proceed to the discussion of each <>[' ihesc varie- 

 ties, and will endeavor to set forth the ai)pearance and quality 

 of these varieties when grown to their highest perfection. The 

 conditions under which perfection is attained, and the effect of 

 unfavoralile conditions, are discussed in detail in a later section 

 of this ])aper. These descriptions are not intended to be com- 

 plete descriptions of the variety, hut should be read in connec- 

 tion with a technical desci'iplinu, if one is not already familiar 

 with the general appearance of the variety. 



WcallJiij. — Well-grown Wealthies should be about 75 to 80 

 millinieter.=5 in diameter and well colored over the entire surface. 

 The color should be a deep, rich red, (listril)ut('d in the form of 

 sti'ipes ami s])lashes, deepening to a blush on the sunny side. 

 Poor color is a sign of imperfect development in this fruit. 

 The a])})lc should be very symmetrical in form and a])pearance. 

 It is altogether a handsome fruit when well grown. The chem- 

 ical analysis shows that the variety is low iii total solids, a con- 

 dition that we find in most summer and early fall varieties. Ft 

 is low in all the constituent solids except acid. This high ratio 

 of acid fo sugar makes it a good cooking a])])le, l)ut its low con- 

 tent of insoluble solids makes it acceptable for the table, in s})ite 

 of its rather low content of sugars. 



Maiden Blui<h. — The well-grown Maiden JJIush is f>f about 

 the same size as the Wealthy, of a chnir waxen yellow color, with 

 a generous bright red blush on the sunny side. It is fairly high 

 in solids, and, for a fall apple, is especially high in sucrose. 

 The total sugars are, however", ratluu- low, and the insoluble 

 solids and acid high. Its chemical analysis indicates it to be a 

 good cooking ai)ple and fairly good for table use for tlmse pre- 

 ferring an acid fruit. 



Famciise. — Fameuse should attain a diameter of at least 70 

 millimetci's. and a deep rc^l, almost ci'imson color, over nearly 

 its entire surface. Its chemical analysis shows its excellent 

 table quality, although the percentage of insoluble solids is some- 

 what liiub. Tho relation of sugars to acid is good. It is re- 

 ]uavkid)ly low in sucrose and not ]tart icularly high in total 

 sugars. 



Mcintosh. — The Mcintosh should grow a little larger than 



