152 THE CONNECTICUT POMOLOGICAL SOCIETY. 



good one from one point of view, and that is that crimson 

 clover will not live through all of our winters. But if it lives 

 through the winter and starts to grow in the spring, you 

 will find it is all right, but it is a great temptation. It looks 

 so pretty and beautiful, and it grows so rapidly that you are 

 tempted to put off your ploughing a few days longer ; it is 

 such a beautiful thing and there is going to be so much more 

 of it to turn under the next week, and by that time you are 

 busy, and then you have got this enormous mass that Pirother 

 Derby tells about. There have been a great many losses from 

 ploughing under these heavy clover crops jn the spring, after 

 letting them grow too long, and I thank God our crimson clo- 

 ver sometimes dies in the winter, and we can go right along in 

 the spring with our cultivation. 



Prof. Clinton : I know that such a man as Mr. Hale can- 

 not resist temptation. He certainly would be tempted, and yield 

 to temptation. I had in mind our general fields, because we 

 have lots of fields not devoted to fruit growing. I had those 

 in mind when I spoke of the rye. 



How to Realize the Greatest Profit from our Fruit 



Crops. 



President Eddy: The next subject on the program is one 

 of practical interest to us all, and will be in the form of a 

 general discussion, "How to realize the greatest profit from 

 our fruit crops." Apples will be considered first, and the 

 discussion opened by a grower of experience, Mr. J. X. Barnes 

 of Yalesville. 



Apples. 



Mr. Barnes: I do not know that I can better open this 

 discussion than by repeating the words of Mr. Edwin Hoyt, 

 spoken to this Society some years ago, "Perfect, handsome and 

 attractive fruit, invitingly put up for market, should be the 

 motto of each grower." I would say that such fruit should 

 be of high quality, full of flavor or character, that there 

 be no disappointment in anticipation when the fruit is eaten. 



