FRUITS. VARIETIES AND CULTURE. 



341 



or it will infect the others. They should be kept at a 

 uniform temperature, in .1 dry, cool situation. Choice 

 specimens may be wrapped in absorbent paper, and laid 

 singly on shelves. They should not be exposed to much 

 frost, and still less to extremes of heat. Specimens may 

 thus be kept in good condition until March. A fruit room 

 should be kept as cool as possible, and if the temperature 

 could bo uniformly at 32, iio decay would take place. 



In selecting varieties for cultivation, preference should, 

 as far as practicable, be given to those of southern origin. 

 Of northern varieties, those classed as summer apples suc- 

 ceed very well here. Some of the early autumn varieties 

 also do well, and, of course, are summer apples with us. 

 But the winter apples, as a class, arc entirely unsuited to 

 the Southern States. The last ten years have developed, 

 with us, a very large number of as choice and beautiful 

 varieties of winter apples as can be found anywhere, so 

 that, at this time, we can have an abundant supply dur- 

 ing the entire* year. 



VARIETIES. 



Early May. Fruit small, round ; skin thin, yellowish- 

 green, when ripe, 

 with sometimes a 

 brownish-red cheek; 

 stem short, in a shal- 

 low cavity ; calyx 

 small, closed, in a 

 shallow basin ; flesh 

 yellowish- white ; fla- 

 vor mild acid, but 

 rather astringent ; 

 begins to ripen from 

 the 10th to the 20th 



Fig. 77. EARLY MAT. 



of May. 



