242 THE CONNECTICUT POMOLOGICAL SOCIETY. 



than we now have. Some varieties deteriorate for various 

 reasons and must be replaced. This has been the principal 

 aim in putting forth new varieties and it has a very important 

 significance to the fruit growers of the country. It means 

 that better varieties of fruit and vegetables are going to be 

 ■more common, and that the production of fruits must neces- 

 sarily change for the better. W. IV. Ohhveiler. 



The Classification of Apples. 



Apples may be classified in two different ways : the classi- 

 fication for use, and the classification of varieties for naming 

 or study. 



We will first take up the classification of apples for use. 

 They may be separated into market, cooking, and dessert 

 apples. A very few varieties may be placed in all three 

 classes, of which the Northern Spy, and the R. I. Greenings 

 are the most important. Most apples, however, go in but one 

 class; many are not fit for any. 



An apple for market purposes must be of good color 

 (exception R. I. Greenings), fair size, not necessarily large, 

 but even in size, a good shipper, that is, firm and a heavy 

 bearer. 



Cooking apples ought to be of good size ; they should have 

 a decided flavor, either sweet or sour. It does not matter 

 whether they have bright color or not. 



Eating or dessert apples must be of good quality, fine 

 grained, good color, and mild and delicate in flavor. It does 

 not matter about size. 



The next classification of apples is for the study of vari- 

 eties for naming. The classification usually used takes up, 

 first, the season of ripening into summer, fall, and winter 

 apples. An apple which npens before the middle of Septem- 

 ber may be classed as a summer apple, those that ripen before 

 the middle of November are fall apples, and all others are 

 winter apples. Next in this classification comes that of flavor, 

 that is, whether an apple is sweet or sour. Late in the sea-* 

 son apples lose much of the distinctness of this characteristic. 



