.</ 



^mt, b)gb)y aromatio, at)d 80jue^,hiDfr like the Bald 

 TviD app^e m size ai,d color. Mr. R.biloa sStd 

 .hat It was one of tte best apples for ail parpases that 

 he was acquainted with, beii^g good to ea "ourof haod 

 and good to cook. It i. remarkably good whaa bakJ^l 



Ki'^.efield" Ci^l"^''^ ""''^ whera^it^ongiaated, ia 



. The Baker Apple.-T. A. JSocskvell, of Ri3gefi«}4 

 Conn., gives the history of the origin of this famouJ 

 good apple, and solnb facts abott its bharacter, in 

 hopes he may do the world a gcod service bym&iiii* 

 it more extensively knowD. He says: 



"The 'Baker apple' is supposed to have had its 

 OTigm more than a century ago ia this town, on the 

 tarm of Dr. Baker, long since deceased. About the 

 same tame it was grown on the farm of a Mr. Scott 

 t-Rhj miles distant, and is still cultivated by the de^ 

 seendants as one of their choicest apples, and in their 

 neighborhood is known as the ' Scott apple.' This ap- 

 ple has never before been brought into public notice 

 and consequently has been overlooked by nurserymeH 

 and never cultivated to any extent, if at all, in any 

 noreery, but it has been disseminated to a considerable 

 extent m tbis and adjoining towns by grafting. No 

 orchard m this vicinity is considered complete without 

 the * Baker apple,' which is generally thought one of 

 the most productive and profitable apples we have 

 As a cooking apple, from its half-grown state until the 

 time of its decay, it probably has no superior. Asa 

 market apple, its appearance and quahty commend 

 it to the good sense of the apple merchant, who al- 

 ways finds for it a ready market at the highest price. 

 Ibe tree is very vigorous, spreading; an abundant 

 bearer; fruit large, oblate, sometimes globular, ap- 

 proachirg to conic; skin yellowish, mostly shaded with 

 red, striped with crimson; stalk short and stout, m- 

 seitea m a regular cavity of medium depth; calyx 

 small and closed, set in a shallow basin ; flesh yellow- 

 ish, often tinged with crimson near the skin; very ten- 

 der; middling juicy, with a subacid, pleasant flavor. 

 1 be season is September to February, and often keeps 



till April." V/r<^y 



