156 THE CONNECTICUT POMOLOGICAL SOCIETY. 



not need as much pressing, and you get good tight barrels. If 

 you have tight barrels the fruit will go to Europe all right. It 

 doesn't do to have slack barrels, or loose barrels. Here we sell 

 the whole bunch from a lot of fruit together, but over there they 

 sell it by sample and largely by auction, and they separate it 

 into four or five different grades. The buyers come down to 

 their great markets from all parts of the country, and if it is 

 slack they have no way of tightening up the fruit to get it home. 

 What they want is good tight fruit that will go home all right. 



Now in regard to varieties. Of course red fruit is the stand- 

 ard in the English market. They grow in the United Kingdom 

 a good many apples, but there are very few of them of the red 

 varieties. Most of them are white and green varieties. They 

 have only three or four varieties of red fruit, and grow them 

 only in a small way. They have the Duxbury Red, and one or 

 two other varieties. Therefore they want our common Ameri- 

 can and Canadian red fruit more largely than they do green 

 fruit. And right in that connection it may be interesting to 

 you gentlemen to know that the old time. Greening apple is 

 coming again into favor in the markets, both in England, and in 

 our home markets. I had an inquiry from our people in Chicago 

 yesterday, asking me if we could ship them a good grade of 

 Greening. They said if we could, they would guarantee six 

 dollars a barrel for them. If I was to start to plant an apple 

 orchard to-day, I should plant twenty-five per cent, of it with 

 Greenings, some red fruit, and then the rest Greenings. It is 

 one of the best apples we have got, but it has been allowed to 

 degenerate. It is just as much a coming apple as any variety 

 we have, and by generous cultivation and care it can be made 

 just as profitable. We are getting $5 for it without any trouble, 

 and we are also getting $5 for Baldwins. 



Mr. Sternberg : What are the keeping qualities of the Green- 

 ing as compared with the Baldwin ? 



Mr. Foster: From the ist of February we calculate to have 

 our Greenings marketed. Everybody is afraid of Greenings 

 after the ist of February, and it is because the Greenings will 

 scald. So will the Baldwin, but the Greening will scald quicker, 

 and shows it quicker as it is a white skinned apple. Even the 

 Ben Davis will scald. (Laughter.) After it has been in about 

 so long it will scald just as well as the rest of them. But the 



