172 RURAL -NEW YORK 



the region of Buffalo, where there are large areas of 

 soil in Niagara and Erie counties adapted to its cul- 

 ture, it would have had some chance of success. 



FEUiT (See Figs. 22, 25-27) 



In acreage and value of fruit New York is second 

 only to California, which has three times as large a 

 total area. One acre in every fifteen in crops in New 

 York is devoted to fruit-culture. The total area in 

 all fruits is approximately 595,000 acres, equal to 

 the total acreage of potatoes, vegetables and special 

 crops, one-fourth that in cereals and about the same 

 as that of corn. The value, $25,000,000, in 1909 

 was five-ninths that of the cereals and five-twelfths 

 that of all the milk sold in the State. The rank of 

 New York among the states is second in quantity 

 and value. The value of the fruit crop in New York 

 is as large as that of all the tropical and subtropical 

 fruit produced in the country. The State is first 

 in apples, fresh grapes, bush-fruits, pears and quinces, 

 third in peaches and plums, seventh in cherries and 

 eighth in strawberries. There is even more divers- 

 ity in the conditions that govern the production of 

 different fruits than for general farm crops, and they 

 must, therefore, be considered by varieties. 



The apple far outstrips all other fruits in acreage 

 and value, liaving about half the value of all fruit. 

 There were in 1910, 11,250,000 trees of bearing age, 

 and 2,750,000 younger trees. In 1917 the total acre- 

 age in apples, both young and bearing trees, was 

 nearly 386,000 acres. For decades New York has led 



