194 EXPERIMENT STATION. [Jan. 



the writer does not feel confident. It is remarkably high in 

 insoluble solids, but whether this characteristic is constant or 

 not will require further study to determine. 



lloxhury Russet. — The Roxbury Russet should reach a size 

 of 75 to 80 millimeters. The amount of russeting is dependent 

 on climate. A moist atmosphere during the early stages of 

 growth seems to contribute to the increase of russeting. Its 

 analysis shows a high content of sugar, a large proportion of 

 A\-hich is in the form of sucrose. It is also high in acid, but 

 in view of the amount and form of the sugars it is not partic- 

 ularly acid to the taste. It is high in insoluble solids, indicat- 

 ing firnniess of flesh and good shipping qualities. Altogether, 

 it is one of the high quality varieties, as indicated by its chem- 

 ical composition. 



York Imperial. — The York Imperial should reach a size of 

 about 80 millimeters, and be of a clear waxen yellow, partially 

 overlaid with a pinkish red. Sometimes this over color deepens 

 to a moderately dark red, but this is not necessary to the attain- 

 ment of high color and pleasing appearance. Its analysis indi- 

 cates its sub-acid flavor, and it shows as low a ratio of acids to 

 sugars as any of the varieties here reported. 



Ben Davis. — The Ben Davis should attain a diameter of 75 

 millimeters, and fairly deep red color over almost its entire 

 surface. Partial coloration in this variety is a sure sign of 

 imperfect development. It enjoys the reputation of being one 

 of the best varieties to ship and keep, and one of the poorest 

 for both kitchen and table uses. This o]union is supported by 

 its chemical analysis. It is especially high in insoluble solids 

 and low in everything else, although the proportion of sugar in 

 the form of sucrose is fairly high. The total sugars, however, 

 are low for a winter variety. Its serious deficiency as a table 

 fruit is its high insoluble solids content, and as a kitchen fruit 

 its low ratio of acids to sugar. 



V. THE INDIVIDUALITY OF THE TREE. 



The question of the individuality of the tree has already been 

 mentioned (see page 179). The careful measurements that have 

 been made of the apples from several Ben Davis and Baldwin 



