58 SUCCESSFUL FRUIT CULTURE 



Autumn — Twenty Ounce, Leicester Sweet, Con- 

 gress, Pomme Eoyal. 



Willi er — Fallawater, Grimes Golden, Jonathan, 

 Lady Apple, Danvers Sweet, Wolf Eiver. 



GATHERING APPLES 



Summer apples should be picked, if for market, 

 as soon as mature but before they become mellow, and 

 be sent to market at once or put in cold storage. Yel- 

 low or green varieties require the greatest care in pick- 

 ing and packing and must be handled so that the skin 

 will not be broken or the tissues below the skin injured. 

 For cooking purposes the fruit may all be picked at 

 once, but for table use or to supply fruit stands, some 

 varieties will sell well only when they are allowed to 

 color on the tree. 



It is the practice of many growers who supply a 

 local market to spread two or three inches of hay under 

 the tree and allow the fruit to fall as it matures. 

 Such varieties as the Gravenstein, Williams, etc., treated 

 in this way become very beautifully colored and bring 

 better prices than if picked from the tree. The cost of 

 picking is also much less. For long distance shipping, 

 however, this could not be practiced. 



As a rule, the sooner after maturing summer and 

 autumn varieties are picked, and in the market, the bet- 

 ter and the more profitable they are to the grower. Win- 

 ter apples should not be picked until fully grown, but 

 should be secured before severe freezing weather takes 

 place, and always before the mellowing process begins, 

 to have them keep well. It is pretty well settled that 

 apples picked early in autumn, i. e., before October 

 10th, will keep longer than if picked later, though they 

 may not be as large, well colored or of as good quality. 



Apples should never be shaken from the tree, as 

 not one in ten thus gathered will fail to receive some 



