1910.] PUBLIC DOCUMENT — No. 31. 205 



of measuring a few lots from the same orcliard botli seasons, 

 where it appears, from correspondence with the growers, safe 

 to make comparisons. For comparison the average monthly 

 mean temperatures for the growing season March to September, 

 inclusive, for the different towns or some near-by station are 

 given. It appears safe to infer that in any given orchard the 

 size of the apple is governed largely by the temperature, but this 

 by no means holds in different localities. 



Flesh. 



The whiteness of flesh which is characteristic of the variety 

 was always maintained in considerable degree; those from Colo- 

 rado were notably white of flesh. The less mature specimens 

 had a greenish tinge, which, as the fruit ripened, gave way to 

 a slight yellowish. 



The firmness of the flesh likewise gradually gave wa}' with 

 ripening. The Colorado and in less degree the California lots 

 were less firm and more of a spongy texture. Those from 

 California carried well, but those from Colorado were soft 

 enough to bruise quite badly, though this appeared to not seri- 

 ously injure their keeping qualities, as the bruises showed a 

 tendency to dry out rather than to decay. 



The juiciness and quality were found to be variable. The 

 apples were generally more juicy in the south, and of notably 

 better quality. N^orthern-grown fi-uit was dry, flat, hard, and 

 in some cases noticealfly astringent, and these undesirable quali- 

 ties did not entirely disappear with ripening. 



In an attempt to learn something of the real nature of this, 

 and of the general quality of the flesh, some chemical work was 

 done.^ Owing to a lack of time this was not as complete as 

 might be wished, but the results, as far as they go, are inter- 

 esting. 



The methods used in this work may be briefly described as 

 follows. One or two small slices, reaching to the core, were 

 cut from three or more carefully selected apples, and dried in a 

 water bath at 90° to 98° C. for about thirty-six hours. The 

 weight of the residue gave the amount of dry matter. This 

 dry residue, after cooling, was ground in a mortar until it 



* For the opportunity to do this and for many suggestions as to methods, etc., the writer is in- 

 debted to the chemical department of tlie college. 



