STATE' POMOLOGICAL SOCIETY. 33 



Famcuse. In general appearance, size, color, &c., it is not inferior 

 to the Baldwin, and in a near market would outsell it as a dessert 

 fruit in the first of the season. How it will endure transportation 

 over long distances is yet to be thoroughly tested, but I think about 

 as well as Fameuse — not so well as the Baldwin. 



Two apples of this vicinity (shores of Lake ]\Ienii)hreniagog) 

 have shown remarkable hardiness, large productiveness and good 

 keeping qualities, combined with good to very good quality. Tiie 

 first of these, Magog Red Streak, is somewhat of the shape, size 

 and general appearance of the Yellow Bellflower. but with more or 

 less striping of red upon the sunny side. The tree is hardy, thougli 

 somewhat subject to bark blight in some places. It grows rapidly, 

 and comes into free bearing when eight or ten years planted. In 

 some seasons the fruit is apt to be ribbed, even more than the Bell- 

 flower, but is always fair. It has yellow flesh, a mild acid and quite 

 peculiar favor, not always liked at first, but is of unquestionable 

 excellence as a culinary apple. Until I received the Wealthy I 

 considered this my best winter apple, and the Wealthy by no means 

 displaces it, for though better for eating it is not its equal for cooking. 

 The Wealthy bears younger than the Magog, and also more abun- 

 dantly, about in the proportion of the Baldwin to the R. I Greening 

 or Bellflower. 



For long keeping we have to choose, as yet, between the Golden 

 Russet of western New York and Scott's Winter. Both are hardy, 

 though the Scott is the most so. In size the Scott is fully twice that 

 of the Golden Russet, of a fine deep red, laid on in heavy stripes 

 and often covering the whole fruit. Both these varieties bear too 

 heavily, and would be more valuable if less productive. But in 

 good soil, well treated, the Scott keeps up to a good medium, and is 

 ver}' salable. It is a perfect keeper and, unlike the russets, never 

 withers. Though hard and sour until February, it becomes more 

 mildly acid, with a high, spicy flavor in the spring, which makes it 

 A'ery acceptable, especiall}' as other ai)ples become scarce. Vov 

 cooking it is very much liked. 



I give the above list, not for the country where the Baldwin 

 grows, but for that large part of Maine where none of the standaid 

 sorts succeed. I believe them all worthy of trial in such localities. 

 In the Northwest the}' are already well known and approved. 



In addition, and by way of postscript, perhaps it would be well to 

 say a word about two other apples now attracting attention, and 



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