VARIOUS SPECIES OF FRUITS 



107 



Everyone enjoys it, its varieties run into the thousands and according 

 to a pamphlet published by the Apple Advertisers of America (a now 

 extinct organization) it may be prepared in 197 ways for the table, to 

 say nothing of cider, vinegar, and other products not strictly culinary. 

 To quote a few lines from Fruitful Reflections, by Florence Ferguson 

 Branch: 



"... When Winter's comin' on 



And Summer's flowers and heat are gone, 



Ripe Apples growin' on a tree 



Of your own plantin' seems to me 



There's nothin' in this world so fine. 



"There is no nectar anywhere, 

 No ambrosia to compare 

 With Apple juice and Apple pie 

 And Apple-jack sh-sh-sh, Kansas is 'dry' 

 I guess we'll stop at Apple pie. 

 That's good enough just ap-ple-pie." 



The quality of an Apple variety, perhaps more than of any other 

 fruit, must be judged by the use to be made of the fruit. For dessert 

 the Apples should be of medium size, good color, regular form and the 

 flesh fine grained, rich, aromatic and more or less "sprightly" or 

 "vinous." Except, perhaps, for certain culinary purposes, extra large 

 and coarse-fleshed varieties are attractive only to boys and undis- 



Fig. 82. The swing bale basket and the collapsible crate are convenient recep- 

 tacles for Apples. This style of basket should be lined with burlap because of the 

 angles on the wood 



