130 STATE POMOLOGICAL SOCIETY. 



light gray dots ; stalk slender, three-fourths of an iuch long, 

 cavity small and even ; flesh white, firm, crisp, juicy, of a pleasant 

 lively sub-acid flavor. In its prime in November, but with care 

 will keep well into the winter. Quality very good — excellent for 

 dessert, and popular in market where known, being of good color 

 as well as of high quality. Its flavor is less tart than the Graven- 

 stein, and more so than Jewett's Fine Red. It can be recom- 

 mended for trial. 



Pumpkin Sweet. There are several varieties of large sweet 

 apples grown in different sections, locally known by the name of 

 Pumpkin Sweet, given them no doubt on account of their large 

 size. The quality of many of these is very inferior. Downing 

 describes an apple of this name, and also gives it the synonym of 

 Lyman's Pumpkin Sweet, which latter name — correctly no doubt 

 — is given to a large sweet apple grown to a limited extent in this 

 State. The same authority also describes another Pumpkin Sweet 

 which he says is grown in Massachusetts and Connecticut, — and 

 he might have added Maine, also, for this is the apple widely 

 known here. Fruit large, roundish oblate, rich yellow with blush 

 in the sun, generally with considerable russet. Flesh yellowish 

 white, compact, breaking, rich, sweet, sugary. Core very small. 

 Indispensable in collections for home use, and valuable for market. 

 Its exceeding richness when cooked and its small core render it 

 unrivalled as a baking apple or for preserves. Season, October, 

 sometimes keeping till winter. 



Sarah. This is a large apple, which originated in the town of 

 Wilton, remarkable as being enormously productive, the original 

 tree still bearing, having produced seventy bushels in one year. 

 The fruit is uniformly fair and perfect. Color greenish yellow, 

 with dull stripes of pale red. Valuable only for cooking. The 

 quality is similar to the Twenty Ounce, and if one wishes to grow 

 apples of that quality, without doubt the Sarah would be preferable 

 to the last named. 



Fall Harvey. This apple is generally known in this State by 

 the name of Harvey ; sometimes, Harvey Greening. Fruit large, 

 round, regular, rich straw color, with sometimes a blush cheek in 

 the sun. Flesh yellowish white, juicy, crisp, sprightly acid flavor. 

 Core small. Tree spreading, twigs long, slender, drooping. A 

 good dessert apple when fully ripe; excellent for cooking — second 

 only for this purpose to the Gravenstein. Season, last of October 

 and later. 



