48 BOARD OF AGRICULTURE. [Pub» Doc. 



flesh, which is white, tender and very highly perfumed. The 

 aroma of a good Mcintosh is something to be remembered. 

 Its season is from the first of September to perhaps the middle 

 of November in ordinary storage, but it will keep in fairly 

 good condition much longer than this. It is particularly 

 good for holding its color and attractive appearance well, 

 which is a very desirable quality. It is not an uncommon 

 thing to find good specimens of Mcintosh as late as January 

 or February, which, though they have lost something of their 

 quality, are still very good eating. The fruit ripens unevenly, 

 and has a considerable tendency to drop, so that picking should 

 be done twice and perhaps three times. It is a very desirable 

 variety for local or special trade, but will not stand rough 

 handling. I believe that this last point is being overlooked, 

 and that a good many men are planting the Mcintosh who 

 will not give it the type of handling which it demands. At 

 present it is probably the most popular variety in Massa- 

 chusetts. 



Mcintosh Red. 



Good points : — 



1. Hardy tree, good shape. 



2. Highest quality. 



3. Finest color. 



4. Uniform grade. 



5. Annual bearer. 



Bad points : — 



1. Tender, requires careful hand- 



ling. 



2. Scabs. 



3. Ripens unevenly. 



4. Drops. 



(3) Bhode Island Greening. — The Rhode Island Green- 

 ing is thought to have originated in the State whose name it 

 bears, and probably near Newport, although the records are 

 not very definite. It would certainly stand next to the Bald- 

 win as a commercial apple in New England, though the Mc- 

 intosh is undoubtedly far ahead of it in the number of trees 

 being planted at the present time. I believe, however, that 

 the Rhode Island Greening deserves more attention than it is 

 receiving at present from those who are planting commercial 

 orchards. The tree is reasonably hardy, winter-killing only 

 in rather severe climates; it is long-lived and generally 

 healthy, though it does not come into bearing early. Prob- 

 ably eight or nine years woiild be the usual time required to 



