40 



REPORT OX THE 



No. 33 



FALL PIPPIN. 



A general favorite 

 as a fall cooking 

 apple and possessing 

 a fairly good flavor 

 as a dessert apple. It 

 was at one time 

 planted very freely, 

 but of late years it 

 has been discarded 

 because of its lia- 

 bility to the apple 

 scab. 



ORIGIN : America, 

 probably from seed 

 of Holland Pippin. 



TREE: habit stout, 

 vigorous, spreading; 

 head round; long 

 lived, some trees in 

 Niagara district are 

 now over 100 years 

 of age; fairly pro- 

 ductive. 



FRUIT: large; form 

 roundish, sometimes 

 obscurely ribbed; 

 skin yellow, often 

 * i.h red cheek and a 

 few small grey dots; 

 scalk hall to three 

 quarters of an inch 



FALL PIPPIX. 



long, set in a small, 

 moderately deep 

 russeted cavity ; 

 calyx small, open in 

 a small, moderately 

 deep basin. 



FLESH: greenish 

 white; texture ten- 

 der, mellow, and 

 fairly juicy; flavor 

 brisk, pleasant, 

 aromatic. 



QUALITY: dessert 

 fair; cooking good. 



VALUE: home mar- 

 ket first class, foreign 

 market second class. 



SEASON: October to 

 December. 



ADAPTATION: hardy 

 in the best apple dis- 

 tricts, but very sub- 

 ject to scab. 



SECTION OF FALL PIPPIN. 



