192 EXPERLMKXT STATlOxX. [Jan. 



been cxuniined. Its high (jiiality is sho\vu in its analysis, but 

 it is clue to no one constituent. The King is good in every 

 respect. It is a more acid apple than the Grimes, although the 

 ratio of sugars to acid is the same. This is due to the fact that 

 a smaller proportion of the sugars is in the form of sucrose. 



Rhode Island Greening. - — The Rhode Island Greening 

 should reach a size of about 85 millimeters and possess a clear, 

 greenish-yellow skin. It may show a faint red blush on the 

 sunny side, although this character may not api)ear in fruit that 

 is otherwise well developed. It is generally considered a variety 

 of excellent cooking quality, and this is shown in its high ratio 

 of acid to sugars and in its relatively high sucrose content, 

 while its high content of insolulde solids does not detract from 

 its value for this purjxtse. 



Northern Spy. — The Northern 8i)y is rej)uted to be one of 

 the highest quality of winter varieties. It should reach a size 

 of 80 to 85 millimeters, and be well covered with bright red 

 stripes and sjilashcs. Spies of poor color are frequently, though 

 not always, of inferior quality, depending on the nature and 

 cause of the inferiority. The low content of insoluble solids of 

 the Sjiy is in accordance with its well-known tenderness of flesh 

 and the readiness with which it bruises. 



BalduAn. ■ — The Baldwin should reach a size of 75 to 80 mil- 

 limeters, and be of even deeper color and more evenly distrib- 

 uted. It is a better shipping apple than the Spy, but hardly as 

 good for the table. This condition of affairs is indicated in its 

 higher percentage of insoluble solids. It is also higher in su- 

 crose and in the ratio of acids to sugar. 



Esopiis. — This variety should reach a diameter of 75 milli- 

 meters at least, and the skin should be a deep, rich straw yellow, 

 almost completely covered with deep, rather dull red splashes 

 and stripes. This, like the Jonathan, often a]ipears with a poor 

 color, indicati\T of imperfect dovelo]>ment. T1h> Esopus stands 

 among the best as an all-round high quality variety, and its 

 chemical analysis is in accord with this. It is about medium in 

 its content (d" insoluble solids, indicating that it is sufficiently 

 firm of flesh to ship and cook well, but not enough to seriously 



