190 EXPERIMENT STATION. [Jan. 



We may now proceed to the discussion of each of these varie- 

 ties, and will endeavor to set forth the appearance and quality 

 of these varieties when grown to their highest perfection. The 

 conditions nnder which perfection is attained, and the effect of 

 nnfavorahle conditions, are discussed in detail in a later section 

 of this paper. These descri2)tions are not intended to be coni- 

 j)lete descriptions of the variety, but should be read in connec- 

 tion with a technical description, if one is not already familiar 

 with the general appearance of the variety. 



WeallJiij. — AVell-gTown AYealthies should be about 75 to 80 

 millimeters in diameter and well colored over the entire surface. 

 The color should be a deep, rich red, distributed in the form of 

 stripes and splashes, deepening to a blnsh on the sunny side. 

 Poor color is a sign of imperfect development in this fruit. 

 The apple should be very synnnetrical in form and appearance. 

 It is altogether a handsome fruit when well grown. The chem- 

 ical analysis shows that the variety is low in total solids, a con- 

 dition that we find in most summer and early fall varieties. It 

 is low in all the constituent solids except acid. This high ratio 

 of acid to sugar makes it a good cooking apple, but its low con- 

 tent of insoluble solids makes it acceptable for the table, in spite 

 of its rather low content of sugars. 



Maiden BlusJi. — The well-grown Maiden Blush is of about 

 the same size as the Wealthy, of a clear waxen yellow color, with 

 a generous bright red blush on the sunny side. It is fairly high 

 in solids, and, for a fall apple, is especially high in sucrose. 

 The total sugars are, however, rather low, and the insoluble 

 solids and acid high. Its chemical analysis indicates it to be a 

 good cooking ap])le and fairly good for table use for those pre- 

 ferring an acid fruit. 



Fajucusc. — Fameuse should attain a diameter of at least 70 

 millimeters, and a deep red, almost crimson color, over nearly 

 its entire surface. Its chemical analysis shows its excellent 

 table quality, although the percentage of insoluble solids is some- 

 what high. The relation of sugars to acid is good. It is re- 

 markably low in sucrose and not ]»articularly high in total 

 sugars. 



Mcintosh. — The Mcintosh should grow a little larger than 



